Brioche is a sweet French bread
Votes: 2
Time: 13 hours 10 minutes
Complexity: easily
Quantity: 2 loaves
Complexity: easily
Quantity: 2 loaves
This rich egg bread is perfect for fluffy French toast, a mega-delicious bread pudding, or mouth-watering hot cheese sandwiches. The aroma of this baked good will quickly bring everyone together in the kitchen. Luckily, the recipe makes two brioches, so there's enough for everyone. And if there are any leftovers, you'll have an excuse to treat everyone to bread pudding the next day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5.5 cups premium flour
- 1 packet (7 g) of fast-acting yeast
- 1/4 cup sugar
- 5 teaspoons coarse salt
- 1 cup whole milk
- 7 large eggs
- 275g unsalted butter (room temperature), diced, plus extra for greasing the pan
- Special equipment: 2 bread pans measuring 22x12 cm with non-stick coating
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and salt and mix on low speed until evenly combined. Add the milk and 6 eggs and mix on low speed until the dough is smooth. Increase the speed to medium-high and mix until the dough begins to pull away from the sides of the bowl, about 5 minutes.
- Reduce the speed to medium and begin adding the butter a few pieces at a time, mixing after each addition until fully incorporated, about 5 minutes. Increase the mixer speed back to medium-high and continue mixing until the dough is glossy and slightly sticky, about 7 minutes.
- Transfer to a large bowl, then cover with plastic wrap and refrigerate for 8 hours or overnight.
- Generously grease two 9 x 5-inch (22 x 12 cm) nonstick loaf pans with butter and spoon the dough into them. Generously grease two pieces of plastic wrap, large enough to cover the pans, and place them buttered-side down on the pans. Let the dough rise in a warm place until it rises 1 inch (2.5 cm) above the sides of the pans, about 3 hours.
- Preheat oven to 175°C.
- Beat the remaining egg with 1 tablespoon of water. Remove the plastic wrap and brush the surface of the dough with the beaten egg, then place the pans on the middle rack of the oven. Bake, rotating the pans halfway through, until golden brown and the internal temperature of each loaf reaches 185°F (88°C), about 30 minutes.
- Transfer the pans to a wire rack and let cool for 5 minutes. Run a knife around the edges of the brioches and remove them from the pans. Let cool completely on a wire rack.
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