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Brioche

This delightful bread, soft and buttery, is perfect for special occasions and everyday breakfast, evoking warmth and nostalgia.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2/3 cup heavy cream (at room temperature)
  • 1 cup milk (plus 1 tablespoon, at room temperature) (whole, 1%, or 2% milk)
  • 1 large egg (at room temperature)
  • 1/3 cup sugar
  • 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
  • 1 tablespoon active dry yeast (or instant yeast)
  • 1 1/2 teaspoons salt
Toppings
  • 1 large beaten egg with 1 teaspoon water (for egg wash)
  • 1 tablespoon sugar dissolved in 1 tablespoon hot water (for simple syrup)

Method
 

Prepare the Dough
  1. In the bowl of a stand mixer fitted with a dough hook, add heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt.
  2. Set the mixer to 'stir' and knead for 15 minutes, stopping occasionally to push the dough together. If it sticks, add more flour until it pulls away from the sides.
  3. For hand kneading, give it an extra 5-10 minutes.
First Proof
  1. Cover the dough with a damp kitchen towel and let it sit in a warm spot until it doubles in size, about 1-2 hours.
Prepare for Baking
  1. Grease two baking vessels with butter.
Shape the Dough
  1. After the dough has doubled, stir in the mixer for another 5 minutes.
  2. Turn it out onto a floured surface, divide it in half, shape each piece into a rectangle, and slice into pieces.
  3. Arrange pieces in greased pans and let rise for another hour.
Bake the Brioche
  1. Preheat oven to 350°F (175°C). Brush the risen dough lightly with egg wash.
  2. Bake for 23-25 minutes or until golden brown. Brush with warm simple syrup after baking.

Notes

Make sure all ingredients are at room temperature. Using instant yeast is forgiving. Don't skip the simple syrup for a glossy finish.