Golden Butter Brioche – Indulge in the rich, tender goodness of our Golden Butter Brioche. A classic French side dish. Perfect for any occasion. Made with lush unsalted butter. And a lovingly nurtured yeast sponge. This recipe promises. To deliver beautifully golden loaves. That are as pleasing to the eye. As they are to the palate. Featuring simple ingredients. And detailed instructions. This brioche is a must-try. For baking enthusiasts.
The first time I attempted this Golden Butter Brioche. It was a chilly weekend morning. Ideal for warm, freshly-baked bread. My kitchen filled with the sweet aroma of yeast and butter. Creating a cozy atmosphere. That my husband. And child could not resist. They were drawn to the kitchen by the scent alone. And their joy. Upon tasting the first warm slice. Was unforgettable. This brioche quickly became a beloved treat. In our home. Eagerly anticipated. Whenever I start gathering. The ingredients on the counter.
What makes this Golden Butter Brioche truly stands out?
Our Golden Butter Brioche stands out. With its rich buttery flavor. And delicate, tender crumb. That make it versatile enough. For a variety of dishes. From a luxurious base for French toast. To a simple, satisfying side with dinner. The entire process of crafting this brioche. From preparing the yeast sponge. To the final rise. Is not only deeply satisfying. But also imbues your kitchen. With the irresistible aroma. Of freshly baked bread. Promising an enjoyable baking experience. With delectable results.
What You Need To Make This Golden Butter Brioche Recipe?
Whole Milk: Make sure it’s warm. About 110 degrees F. To properly activate the yeast. Think of it as prepping a cozy little bath. For the yeast to wake up in.
Active Dry Yeast: Fresh yeast is key. It’s what makes the brioche rise. And become fluffy. Check the expiration date. TTo ensure it’s active.
Eggs: Room-temperature eggs mix more smoothly into the dough. Contributing to the brioche’s rich texture.
Flour: All-purpose flour. Is perfect for this recipe. It gives the brioche. Just the right balance of softness. And structure.
Sugar and Salt: These essentials enhance flavor. The sugar feeds the yeast. While the salt. Brings out the butter’s creamy taste.
Butter: Use butter that’s soft. But not melted. It’s the secret. To that dreamy, tender crumb in your brioche. Adding it gradually. Is the trick. To a beautifully rich dough.
Steps To Make Golden Butter Brioche:
Step 1: Start the Sponge: In your stand mixer’s bowl, combine the warm milk, yeast, one egg, and half the flour. Stir until sticky, then sprinkle the rest of the flour on top. Let it sit in a warm spot for 30 mins.
Step 2: Make the Dough: To the sponge, add sugar, salt, beaten eggs, and half the remaining flour. Mix on low until cohesive, then slowly add the rest of the flour. Increase to medium speed and knead for 15 minutes, adding a little extra flour if needed.
Step 3: Add Butter: Reduce mixer speed and add butter gradually. Once incorporated, increase speed and knead for an additional 5 minutes.
Step 4: First Rise: Cover and let rise at room temp until doubled (about 2 hrs). Deflate gently.
Step 5: Refrigerate: Cover and refrigerate overnight.
Step 6: Shape and Proof: Divide and shape the dough as directed, let rise in greased pans covered for 2 hrs.
Step 7: Bake: Preheat oven, brush with egg wash if using, and bake until golden.
Tip:
For the perfect texture in your brioche. Timing the addition of butter is crucial. Add the butter. Only after the gluten network has formed. Start by kneading your dough. Until it’s elastic. And smooth. Then gradually incorporate the butter. A few pieces at a time. This ensures. The dough maintains its strength. While gaining the rich, tender quality. That makes brioche so special. Patience here really pays off. Giving you a loaf. That’s light. And airy. With a fine, buttery crumb.
Frequently Asked Questions:
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour can be used for a chewier texture. But all-purpose flour. Gives a tender crumb. That is traditional for brioche.
How do I know if my yeast is active?
Look for cracks in the flour. After the initial 30-minute rest. If you see them. Your yeast is working!
Can I make this recipe by hand?
Absolutely! It will require vigorous mixing. And kneading to develop the gluten. But it’s definitely possible.
Golden Butter Brioche
Ingredients
For the Sponge:
- 1/3 c warm whole milk 110 degrees F
- 2.25 teaspoon active dry yeast instant or rapid rise is fine too
- 1 large egg at room temperature
- 10 oz all-purpose flour by weight (2 c, measured), divided
For the Dough:
- 1/3 c granulated sugar
- 1 teaspoon kosher salt
- 4 large eggs lightly beaten
- 7.5 oz all-purpose flour by weight (1.5 c, measured)
- 3/4 c unsalted butter at 65-70 degrees F
- Optional: butter for greasing
- Optional: egg wash for brushing
Instructions
Prepare the Sponge:
- In the bowl of a stand mixer. Combine 1/3 cup warm milk, 2.25 teaspoons yeast, 1 egg, and 1 cup of flour. Mix with a spatula. Until sticky.
- Sprinkle the remaining cup of flour over the sponge. Let it rest in a warm place. For 30 minutes. Without covering.
Make the Dough:
- To the sponge. Add the sugar, salt, beaten eggs, and 1 cup of flour. Attach the bowl to the mixer. And using the dough hook. Mix on low for 1 minute.
- Gradually add the remaining 1/2 cup of flour. While continuing to mix. Once incorporated. Increase the mixer speed to medium. And knead for 15 minutes. Add more flour. If the dough is too loose.
- Reduce speed to medium-low. And add the butter in small portions. Waiting for each piece to be absorbed. Before adding the next.
- After all the butter is added. Increase speed to medium-high for 1 minute. Then back to medium. And knead for another 5 minutes.
First Rise:
- Cover the bowl tightly with plastic wrap. Let the dough rise. At room temperature for 2 hours. Or until it doubles in size.
Shape and Second Rise:
- Gently turn the dough in the bowl. To deflate it. Cover and refrigerate overnight. For at least 8 hours.
- Divide the dough into three sections. Then cut each into 6 pieces. Shape the pieces into balls. Or leave them square.
- Place 6 dough pieces. Into each greased loaf pan. Cover with plastic wrap. And let rise for 2 hours.
Baking:
- Preheat the oven to 375°F (190°C).
- If using, brush the tops with egg wash.
- Bake for about 30 minutes. Or until the internal temperature reaches 190°F. Cover with foil. If they brown too quickly.
- Allow to cool on a wire rack. For at least 20 minutes before slicing.
- Enjoy the rich, buttery flavor of your homemade brioche. Perfect for a special breakfast. Or as a delightful side dish!
Notes
