Golden Butter Brioche
Imagine pulling apart a warm, buttery slice of Golden Butter Brioche. Each piece light as a feather. Yet rich with flavor. This recipe is a labor of love. A weekend project. That fills your home. With the sweet, comforting aroma of baking bread. From mixing the tender dough. To watching it rise triumphantly. The process is as rewarding as the delicious result. Perfect for lazy breakfasts, slathered with jam. Or as a splendid side to any meal. This brioche invites you to slow down. And savor the finer. Simpler pleasures of life.
Print
Pin
Servings: 18 (MAKES 3 LOAVES)
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
To adapt this Golden Butter Brioche recipe for a gluten-free version. You'll need to switch out the all-purpose flour. For a gluten-free all-purpose blend. Look for a blend. That includes xanthan gum. Which helps to mimic the elasticity. And texture of gluten. You may also want to add an extra 1/4 teaspoon of xanthan gum. To the recipe if your flour blend doesn't already include it. To ensure that your brioche holds together well. And has a pleasing chew. Remember. Gluten-free flours. Often absorb more liquid. So you might need to adjust. The amount of milk slightly. Start with the original amount. And add more. If the dough seems too dry.