Classic Butter Brioche
A silky, shreddable golden crumb from the richest dough on the site. The lesson: working butter in slowly and keeping the dough cool.
Bake it & share your outcome
Recipe Details
Ingredients
- Bread flour500 g
- Eggs (about 6 large, cold)300 g
- Whole milk (cold)60 g
- Sugar60 g
- Salt10 g
- Instant yeast7 g
- Soft butter (cool room temp)250 g
- Egg (for the wash)1 each
Instructions
- 1
Mix everything except the butter and knead (a stand mixer helps) until the dough is smooth and pulls away from the bowl, 8–10 minutes.
- 2
Add the butter a tablespoon at a time, waiting for each piece to disappear before the next. Then knead until the dough is glossy and stretches into a thin windowpane without tearing.
- 3
If the dough ever looks greasy or slack, it is getting too warm: refrigerate 15 minutes and continue.
- 4
Rise 1 hour at room temperature, then refrigerate overnight. Cold dough is the only kind you can shape.
- 5
Divide into 8 balls and nestle 4 into each of two greased 9x5 loaf pans. Proof 2–3 hours until puffy and nearly doubled.
- 6
Brush with beaten egg and bake at 350°F for 30–35 minutes, until deep gold and 190°F inside. Cool in the pan 10 minutes, then on a rack.
Equipment
- Stand mixer (recommended)
- Two 9x5 loaf pans
- Kitchen scale
- Instant-read thermometer
Ideal Outcome
A silky, shreddable golden crumb from the richest dough on the site. The lesson: working butter in slowly and keeping the dough cool.
Real User Outcomes
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