Recipe Image

Brioche

  • Intermediate
  • Donne 2 pains.
  • 50 min
Baking Success Or Baking Mess

Ingredients

4 cups all-purpose flour, divided
1 (2-1/4 tsp.) packet Fleischmann's® Quick Rise Yeast
1/2 cup cool water
6 eggs
3 tablespoons sugar
1-1/4 teaspoons sea salt
3/4 cup + 2 tablespoons butter
1 egg yolk
1 tablespoon water

Instructions

Note: A heavy stand mixer is needed for this recipe.


Combine 2 cups flour, undissolved yeast, water and eggs in a large mixer bowl. Beat 1 minute at high speed of electric stand mixer until smooth. Cover and let rest 45 minutes.


Add remaining flour, sugar and salt. Beat 8 minutes at medium speed using the paddle. Scrape bowl. Cut butter into 1/2 inch slices. Beat in butter using medium speed of mixer, a few slices at a time, until fully incorporated (This will take about 5 minutes.). Cover bowl and let dough rise in refrigerator for a minimum 4 hours or overnight.


Cut dough into 2 equal pieces. Shape and place each half into a 9 x 5-inch loaf pan coated with nonstick spray. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 3 hours.


Whisk egg yolk and 1 tablespoon water until thoroughly combined. Brush over tops of loaves.


Bake in preheated 375°F oven for 35 to 40 minutes until golden brown (internal temperature in center of loaf should reach 190°F). Let cool 5 minutes in pan. Remove from pans by running a knife around the edges and invert onto wire rack to cool completely.


leave a review

 

SIGN UP TODAY

Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!