Brioche

Ingredients

• 3 cups bread flour
• 1/4 cup sugar
• 2 tsp instant yeast
• 1 tsp salt
• 4 large eggs
• 3/4 cup (1.5 sticks) unsalted butter, softened, cut into pieces
• Egg wash (1 egg + 1 tbsp cream)

Method

1. Combine flour, sugar, yeast, salt. Add eggs one at a time, mixing until a smooth, elastic dough forms (stand mixer with dough hook, 10 min).
2. Butter incorporation: With mixer on medium, add butter a few pieces at a time. The dough will look like it's falling apart — keep mixing. After 8–10 min, it will come together into a glossy, elastic, butter-rich dough.
3. Rise 1.5 hours. Punch down, refrigerate overnight (cold butter = easier shaping).
4. Shape into a loaf pan or individual rolls. Rise 1.5 hours until doubled.
5. Brush with egg wash. Bake 350°F for 30–35 min (loaf) or 18–20 min (rolls) until deep golden.

What You're Practicing

• Enriched dough: high butter and egg content
• Patience through the "broken" stage — the dough looks terrible before it comes together
• Cold retard for flavor development and workability
• Brioche is the foundation for French toast, burger buns, and pastry