Brioche

Ingredients

• •500g all-purpose flour
• •7g instant yeast
• •10g salt
• •50g granulated sugar
• •4 large eggs
• •120ml whole milk, warm
• •200g butter, softened
• •1 egg yolk for egg wash

Directions

1. 1Mix flour, yeast, salt, and sugar in a large bowl. Add eggs and warm milk, stirring until a shaggy dough forms.
2. 2Knead the dough for 5 minutes, then gradually add softened butter in small pieces, kneading for 8-10 minutes until smooth and elastic.
3. 3Place dough in a greased bowl, cover with plastic wrap, and let rise at room temperature for 90 minutes until doubled.
4. 4Divide dough into 8 equal pieces and shape into round rolls. Place in a buttered muffin tin or brioche molds, cover, and let rise for 60 minutes.
5. 5Preheat oven to 375°F (190°C). Brush rolls with beaten egg yolk and bake for 15-18 minutes until golden brown.
6. 6Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

💡 Brioche dough develops structure before butter is fully incorporated. Add butter gradually so the dough can absorb fat without turning greasy and slack.

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