Hello baking friends! I’m really excited to finally get this basic brioche up on the blog today because we are gonna do sooo much more fun stuff with it in the future! Doughnuts, savory rolls, and even cinnamon rolls can be made with this super versatile and yummy dough. My recipe is a reworked version of Julia Child’s classic, which is super dependable all these years later. Traditionally brioche is made with a high amount of butter and eggs, which produce an extremely rich and visibly yellow dough. I like to slice and use my brioche for French toast, very rich B.L.Ts, and most often, just classic toast and jam. It feels very wholesome to bake a beautiful loaf of bread and then sustain yourself with it throughout the week, playing a sweet and savory game of “dress up.”

Recipe Notes: I highly recommend using a scale for this recipe and following the gram quantities. The butter should be soft but not greasy or melting; it should still hold it’s shape. If you press a cube of it between your fingers, it should still have some firmness but also not be super hard to smash, if that makes sense. When proofing, be patient! I think I nervously underproofed pretty much everything for… well, years, honestly. It’s scary sometimes!

Brioche

1 1/2 tsp (8g) instant yeast
1/4 cup (60g) milk
2 cups (260g) bread flour
1 1/2 tablespoons (23g) granulated sugar
3 eggs (~150-160g)
1 tsp (6g) kosher salt
1 1/2 sticks (170g) butter, softened slightly

1. Warm the milk slightly (around 110º F). Sprinkle the instant yeast over it and allow it to bloom. It will dissolve and should begin to bubble somewhat after 3 to 5 minutes.
2. In the bowl of a stand mixer, combine the yeast mixture, eggs, sugar, and salt with a whisk.
3. Pour the flour on top of the wet ingredients and attach the dough hook. Bring the dough together on low speed for a minute or two, then knead on medium speed (KitchenAid 2-4) for 8 minutes. Keep an eye on the mixer so it doesn’t walk off the counter!
4. Cut the butter into small cubes while the dough is mixing. After 8 minutes, turn the speed down to low and add one cube of butter at a time, allowing it to be fully incorporated into the dough before continuing. Each butter cube can take 1-2 minutes to be absorbed, but don’t fret, it will come together!
5. Remove the dough from the bowl and place in an airtight container (it should be about half full when the dough is inside). Refrigerate overnight, preferably 8-12 hours. (If you want to use this dough same day, it will have less flavor and structure, but you can let it proof until doubled at room temp, then knock it own and use immediately.)
6. Remove the dough from the fridge and cut into 3 or 6 equally sized portions. Lightly grease a standard loaf pan and set aside. Roll each piece of dough on a clean work surface to form a ball by cupping the dough in your hand and lightly pressing it on the table while rolling in a circular motion. Experiment with pressure: the more you push, the more taught the ball should become. Place each shaped roll into the loaf pan, either all three in a row, or 2 x 3 pattern depending on how many dough balls you end up with. Place a greased piece of plastic wrap over the top of the loaf pan and wait 1.5 - 2 hours, or until the dough is literally pressing against the plastic. Towards the end of the proof time (maybe 20 minutes before), preheat the oven to 375ºF.
7. Mix 2 tablespoons of heavy cream or milk with one egg to make an egg wash. Lightly and carefully brush the top of the loaf, taking care not to pop it.
8. Bake the loaf for 40-45 minutes, rotating once halfway through, or until a thermometer reaches 200º F when inserted in the center of the loaf. If you tap the loaf with your finger, it should sound hollow.
9. Cool the loaf in the pan for 10 minutes, then remove and allow to cool completely before slicing or it will fall apart!

This loaf will last 3 to 5 days wrapped airtight and left on the counter. Right after baking it will be super fresh and fluffy, but over a few days it will get staler, making it better for applications like French toast. :)