Buttery brioche is one of life’s great pleasures. It can be shaped into the familiar rolls with a topknot or baked in a loaf pan. It’s the basis for the very best bread puddings. Brioche also makes the most wonderful toast to eat as is.–John Ash
LC Beguiling Brioche Note
Want to win friends and influence people? Author John Ash recommends baking this buttery brioche as wee rolls with a little pat of creamy Camembert or goat cheese tucked in the center of the dough. Talk about a beguiling, if not conversation begetting, brioche.
Special Equipment: Loaf pans or brioche molds
- Quick Glance
- 40 M
- 3 H, 15 M
- Makes 2 loaves or about 20 rolls
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 3 packages active dry yeast
- 6 large eggs, plus 3 large egg yolks, at room temperature and lightly beaten
- 2 teaspoons kosher or sea salt
- 4 to 5 cups unbleached all-purpose flour
- 1 cup unsalted butter, at room temperature, plus more for the pans
- Vegetable oil, for the bowl
- 1 large egg, beaten with 1 tablespoon milk
- 1. In a small saucepan, heat the milk and sugar, stirring, so that it is just warm to the touch [120°F (49°C)]. Pour the mixture into the bowl of an electric mixer or a large bowl and sprinkle the yeast on top. Stir briefly to dissolve and let the mixture sit for 5 to 10 minutes, until it begins to foam.
- 2. Add the beaten eggs and yolks, the salt, and 3 cups of the flour to the bowl and beat with the electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, until the mixture is smooth. Add the butter a tablespoon or two at a time and beat into the dough. Add the remaining flour, 1/2 cup at a time, beating continuously until the dough is shiny and no longer sticky, about 5 minutes.
- 3. Transfer the dough to a large, lightly oiled bowl, and turn the dough to coat it. Cover the bowl with a towel and let the dough rise until doubled, about 1 hour.
- 4. Butter 2 medium loaf pans or 20 individual brioche molds. Punch down the dough and knead briefly. Divide the dough among the prepared pans or molds. Let it rise until doubled, about 1 hour.
- 5. Preheat the oven to 400°F (200°C).
- 6. Brush the tops of the brioche with the beaten egg-milk glaze. Bake on the center rack for about 25 minutes for loaves and 12 to 14 minutes for rolls. Check periodically — the brioche should be a rich golden brown and firm to the touch. Remove from the oven and cool slightly before turning out from the pan.
Hungry for more? Chow down on these:
Testers ChoiceTesters Choice
May 09, 2007
I make brioche loaves and rolls fairly regularly since I learned the proper techniques in pastry school. However, this is, by far, the best brioche I have ever made. It rose to a beautful height, exceeding the height of my pan. The crust was absolutely perfect and baked to a uniform, deep golden brown. The crumb was also perfectly light and very flavorful. You may need to increase the baking time of the loaf—mine took 40 minutes rather than the 25 minutes stated in the recipe.
May 09, 2007
I made this bread because I was making another recipe requiring brioche. I cannot tell you how excited I was to see a successful brioche recipe come together in under 3 hours and taste as if I’d been laboring at it for days. This was perfect and delicious. A winner and a keeper.
Brioche Recipe © 2007 John Ash and Sid Goldstein. All rights reserved.