Buttery Brioche Loaf
This is a bread that requires your attention, specifically during the kneading phase. You are looking for a dough that is elastic, glossy, and holds its shape despite the heavy fat content.
Cold butter is the enemy, soft butter is the requirement.
Ensure your butter is at room temperature and pliable, not melted. If you force the dough to rise in a warm spot, the butter will bleed out and ruin the structure.
- stand mixer with dough hook
- 9x5 inch loaf pan
- digital kitchen scale
- plastic wrap or proofing bag
What goes in.
- 500gbread flour
- 60ggranulated sugar
- 10gfine sea salt
- 10ginstant yeast
- 200glarge eggs, room temperature
- 100mlwhole milk, lukewarm
- 250gunsalted butter, cubed and softened
- 1egg whisked with 1 tbsp water for egg wash
Developing the protein web
Before adding the butter, you must be able to stretch a small piece of dough into a translucent membrane without it tearing. This structure is what traps the air and supports the massive amount of butter.
The method.
Mix the base
Combine flour, sugar, salt, and yeast in the mixer. Add the milk and eggs, mixing on low speed until a shaggy dough forms.
Develop the gluten
Increase speed to medium. Knead for 8-10 minutes. Perform the windowpane test; if it tears, keep going.
Incorporate butter
With the mixer running, add butter one tablespoon at a time. Wait until each piece is fully absorbed before adding the next. This will take 10-15 minutes.
First rise
Place dough in a greased bowl, cover, and let sit at room temperature for 1 hour. Then, move it to the refrigerator for 2 hours to firm up.
Shape
Turn dough onto a lightly floured surface. Divide into three equal portions, roll into tight cylinders, and braid them together. Place into a greased loaf pan.
Final proof
Cover and let rise until the dough reaches the top of the pan, usually 90 minutes. Brush with egg wash.
Bake
Bake at 375°F (190°C) for 30-35 minutes. It should sound hollow when tapped and reach a deep, dark golden-brown color.
Other turns to take.
Brioche à Tête
Divide the dough into smaller balls and place them into individual brioche molds to bake individual servings.
Chocolate Chip
Fold in 150g of dark chocolate batons during the final seconds of mixing.
When it doesn't go to plan.
If the dough becomes too sticky to handle during shaping, chill it for another 30 minutes; it firms up significantly when cold.
Do not skip the cold rise; it makes the dough manageable and improves the depth of flavor.
Use a thermometer to check for doneness; the internal temperature should reach 190°F.
The ones that keep coming up.
Why did my butter leak out during baking?
The dough was likely over-proofed or the butter was too warm during the mixing process, preventing the gluten from holding the fat.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe