Classic French Brioche

• •300 gram bread flour, high protein
• •30 gram granulated sugar
• •5 gram fine sea salt
• •5 gram instant dry yeast
• •3 large eggs, cold
• •150 gram unsalted butter, very cold, cut into 1-inch cubes
• •1 egg yolk
• •1 tablespoon milk

Instructions

1. 1

   In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, granulated sugar, fine sea salt, and instant dry yeast. Mix briefly to combine.

2. 2

   Add the 3 cold large eggs to the dry ingredients. Mix on low speed for 2-3 minutes until a shaggy dough forms and all the flour is hydrated. Increase speed to medium-low and knead for 10-12 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the 'windowpane test' (a small piece can be stretched thin enough to see light through without tearing).

3. 3

   With the mixer still running on medium-low, gradually add the very cold butter cubes, one or two at a time. Wait for each addition to be fully incorporated before adding more. This process will take about 10-15 minutes. The dough will initially appear messy and greasy, but continue kneading until all the butter is incorporated, and the dough becomes smooth, shiny, and once again pulls away from the sides of the bowl. It will be very soft and pliable.

4. 4

   Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 1.5 to 2 hours, or until doubled in size.

5. 5

   Gently punch down the dough to deflate it. Shape it into a rough rectangle, wrap it tightly in plastic wrap, and refrigerate overnight (8-12 hours). This cold fermentation is crucial for flavor development and makes the dough much easier to handle.

6. 6

   The next day, remove the dough from the refrigerator. On a lightly floured surface, gently punch down the dough again. Shape the brioche: for a classic loaf, divide the dough into 3 equal pieces, roll each into a smooth ball, and place them side-by-side in a buttered 8.5 x 4.5 inch loaf pan. Alternatively, you can shape it into one large ball, or several smaller rolls.

7. 7

   Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it proof at room temperature for 1.5 to 2 hours, or until the brioche has visibly expanded and looks puffy. It should almost double in size again.

8. 8

   Preheat your oven to 375°F (190°C) during the last 30 minutes of proofing. In a small bowl, whisk together the egg yolk and milk to create an egg wash.

9. 9

   Gently brush the top of the brioche with the egg wash, being careful not to deflate the dough. This will give it a beautiful golden sheen.

10. 10

    Bake for 25-35 minutes, or until the brioche is deeply golden brown on top and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

11. 11

    Remove the brioche from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Tips

• 💡**Butter Temperature is Key:** Ensure your butter is very cold and cut into cubes. This helps it incorporate slowly into the dough without melting, creating the signature rich texture.
• 💡**Don't Rush the Kneading:** Brioche dough requires extensive kneading to develop gluten and fully incorporate the butter. A stand mixer is highly recommended for this recipe.
• 💡**The Cold Proof is Essential:** The overnight refrigeration step (cold proof) is not optional. It allows the flavors to deepen, the gluten to relax, and makes the very soft dough much easier to handle and shape.
• 💡**Gentle Handling:** Once the dough has proofed, handle it very gently to avoid deflating the precious air bubbles that contribute to brioche's light texture.
• 💡**Avoid Over-baking:** Brioche can dry out if over-baked. Keep an eye on it and remove it from the oven once it reaches a deep golden brown and is cooked through.