French Brioche

By Culiora

A classic French brioche featuring a thin, golden crust and a feather-light, buttery crumb. The dough is thoroughly kneaded with generous amounts of butter and eggs, yielding a distinctively airy and soft loaf. Perfect enjoyed fresh from the oven, or sliced and toasted with marmalade.

• Servings: 8
• Prep time: 45 min
• Cook time: 35 min
• Total time: 80 min

Ingredients

• 350 g strong bread flour (or Manitoba cream)
• 40 g granulated sugar
• 7 g salt (fine sea salt)
• 12 g fresh yeast (or 4 g / 1.5 tsp active dry yeast)
• 3 pcs large eggs (room temperature)
• 50 ml whole milk (cold)
• 175 g unsalted butter (room temperature, cubed)
• 1 pcs egg yolk
• 1 tbsp milk

Instructions

1. Combine the bread flour, granulated sugar, and salt in the bowl of a stand mixer fitted with the dough hook. Crumble the yeast into one side of the bowl, ensuring it does not come into direct contact with the salt.
2. Add the eggs and cold milk. Knead on low speed for about 8-10 minutes until a cohesive, elastic dough forms and pulls away cleanly from the sides of the bowl.
3. Increase to medium speed and begin adding the cubed butter, a few pieces at a time. Let each addition incorporate completely before adding more. Once all the butter is worked in, continue kneading for 10-15 minutes until the dough passes the windowpane test (can be stretched thin without tearing) and is glossy and elastic.
4. Scrape the dough into a ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 1 hour. Gently punch down the dough, cover again, and chill in the refrigerator for at least 4 hours, preferably overnight (this firms up the dough for easier handling and develops complex flavor).
5. Generously grease a loaf pan (approx. 1.5 liters / 25x11 cm) with butter or line it with parchment paper. Turn the chilled dough out onto a lightly floured work surface and divide it into 6 or 8 equal pieces (about 80-100 g each). Shape each piece into a smooth, round ball.
6. Arrange the dough balls side by side in two rows inside the loaf pan. Cover loosely with plastic wrap or a kitchen towel and let proof at room temperature (around 22-24°C) for 2-2.5 hours, until the dough fills the pan and has nearly doubled in size.
7. Preheat the oven to 175°C (standard top and bottom heat). Whisk together the egg yolk and 1 tbsp milk for the egg wash, then gently brush over the brioche, taking care not to deflate it.
8. Bake on the lower rack of the oven for 30-35 minutes until the loaf is a deep golden brown and reaches an internal temperature of 90-92°C. If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
9. Remove the brioche from the oven and let it rest in the pan for 10 minutes. Gently turn it out onto a wire rack and allow to cool completely before slicing.