Brioche Bread – a French delight

Brioche Bread, one with sea salt and one with sesame seed topping

Note: For baking Hamburger Bun, use 400F. Bake for 12 to 15 minutes until the tops are golden brown, rotating the pan halfway 

Ingredients

6 cups all-purpose flour divided (720g)

¾ cup warm milk 110-120°F (180mL)

6 tablespoons granulated sugar divided (75g)

1 0.25-oz. packet active dry yeast (2¼ teaspoons)

7 large eggs divided

2½ teaspoons salt

1¼ cups unsalted butter softened and cubed (284g)

1 tablespoon water

Instructions

1. To make the sponge, in the bowl of a stand mixer, whisk together 1 cup flour, the milk, (low speed) 1 tablespoon sugar, and the yeast until combined. Loosely cover, and let stand at room temperature, until foamy, about 45 minutes.
2. Once the sponge is ready, add 6 eggs, (slowly) add salt, the remaining 5 cups flour, and the remaining 5 tablespoons sugar. With dough hook attachment, beat on low speed until well combined, about 2 minutes, scraping down the bowl as needed. Continue kneading until the dough is shiny and elastic about 10 to 12 minutes.
3. With the mixer on low speed, gradually add in the butter 1 tablespoon at a time, waiting until it is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, increase the speed to medium-low and continue
4. kneading until the dough is smooth and elastic, about 8 minutes more. (It should be tacky but not stick to a clean finger when quickly tapped.) Scrape the dough down into the bowl. Cover, and put in fridge over night to let it relax.
5. Take it out from the fridge next day. Spread some flour on the table to work with the dough.
6. Butter 2 (8×4-inch) loaf pans.
7. Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one half at a time, cut the dough into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place in a buttered loaf pan. Repeat with the remaining dough half. Loosely cover, and let rise in a warm place until doubled in size, about 1 hour.
8. While loaves are rising, preheat the oven to 375F.
9. In a small bowl, whisk together the water and remaining 1 egg until smooth. Brush the risen loaves with egg wash.
10. Bake for 35 minutes or until deep golden brown, covering with aluminum foil after 25 minutes if the top is browning too quickly. Let the bread cool in the pans for 5 minutes. Remove from pans, and continue cooling on a wire rack. Serve warm or at room temperature. Store cooled bread in an airtight container for up to 1 week, or slice and freeze in a freezer bag for up to 2 months.

One of the best ways to enjoy Brioche is making French Toast with it, absolutely astonishing!

Briohe hamberger bun

Brioche bread French Toast with bacon, grilled banana, and blue berry top with Maple syrup

Brioche Croque Monsieur: using bacon instead of ham

Mixing egg one at a time in the yeast milk mixture

Adding flour, sugar, salt mixture in the dough slowly

Use slow speed (dough hook)

Wisk dough slowly

mix for 5-8 minutes

Until flour is completely mix combine

Cut unsalted buuter to small cube (room temperature)

Add butter one piece at a time

Add more butter one at a time until it is totally blend into the dough

Final dough should smooth and doesn’t stick to the wall of the mixing bowl

Transfer the dough into another bowl, cover it with Saran Wrap and store in fridge for at least 4 hours or overnight

AAfter you take the dough out from the mixing bowl, the wall of the bowl should be clean without excess dry flour sticking to it.

After four hours (or over night), Saran Wraphape the dough into forms. I roll it into eight little balls before putting it into the baking pan. Cover it with Saran wrap and store in a nice warm place (about 24F) for two hours .

Dough will raise at least double the origianl size, brush with egg wash. I dress it up with seseme seed and sea salt. (optional)

375F for 35 minutes and you’ll have the perfect Brioche Bread