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Easier Than Regular Brioche

Easier Than Regular Brioche

This is the quickest and easiest brioche ever, with no chilling and very little fermentation time. Loaded with the rich, buttery, eggy deliciousness you know and love, the oven seamlessly proofs then bakes the loaf for the perfect springy-soft texture and beautiful golden-brown color.

2 hrs 30 mins total time

30 mins active time

Medium

Makes 1 loaf

Ingredients


Measurements:

  • ⅓ cup (2⅔ fl oz) whole milk
  • 2 tbsp (¾ oz) instant dried yeast
  • 5 large eggs

    divided

  • 2⅔ cups (14 oz) bread flour
  • ⅓ cup (2 oz) white sugar
  • 2 tsp (⅓ oz) kosher salt
  • 7 oz unsalted butter

    at room temperature

  • Cooking spray

    substitute oil or melted butter

  • 1 tbsp (½ fl oz) water

    for egg wash

Instructions

  • 1Place the milk and yeast in the bowl of a stand mixer and whisk to dissolve. Jump-start the fermentation process by hydrating the yeast before mixing it into the dough.
  • 2Whisk to combine.
  • 3Place the flour, salt, and sugar in a bowl and mix to combine. Mixing the dry ingredients first ensures they are evenly dispersed.
  • 4Add the flour mixture to the yeast. Using the paddle attachment, knead on low speed for 6 minutes, scraping down the bowl occasionally, to incorporate everything before adding the butter.
  • 5Slow and steady wins the race here. Add the butter in smaller amounts at the beginning and increase as you go. Make sure the butter is well incorporated before adding more. If you add too much too quickly, the dough won’t come together. Scrape down the bowl regularly to make sure all the butter is mixed in. After 4 to 5 minutes of mixing, the dough should look smooth and shiny with no visible streaks of butter.
  • 6Line a 8½-inch x 4½-inch loaf pan with parchment paper. Lightly spray with oil.
  • 7Turn the dough onto a lightly floured counter and gently shape into a ball, then roll side to side to help shape it into a smooth log. Use a gentle touch when shaping the dough. Place in the pan, smooth side up and gently press into the corners.
  • 8Whisk the water and egg together. Brush the loaf with the egg wash. This will add shine and help achieve that nice golden-brown crust. Reserve the egg wash, you will need it again later on.
  • 9This loaf is going to get tall! Putting the rack here leaves plenty of room to rise.
  • 10Place in the oven and start Autopilot. When the oven signals the end of proofing, gently brush with the egg wash and return to the oven to bake. The oven will move seamlessly from proofing to baking. With three precise phases, you’ll achieve brioche perfection.
  • 11The brioche should be risen and browned. If not, give it a bit more.
  • 12Removing the loaf from the pan as soon as it comes out of the oven prevents the loaf from having a soggy bottom. (If you leave the loaf in the pan, moisture will build up and nobody likes soggy bread.)
  • 13Enjoy your beautiful brioche loaf sliced for sandwiches or toast. Pan-fry with an egg for an egg-ceptional breakfast, or smear with nutella and a sprinkle of flaky salt for a delicious treat. You deserve it.