Perfect French Brioche Bread: Your New Favorite Morning Pastry

👩‍🍳 Instructions

1. 1

   In a small bowl, combine the warm milk with 1 teaspoon of the granulated sugar and sprinkle the yeast over top. Stir gently and let sit for 5-10 minutes until foamy.
2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture and the 4 eggs. Mix on low speed for 5-7 minutes until a shaggy dough forms and starts to pull away from the sides of the bowl.
3. 3

   With the mixer still on low, add the cold, cubed butter one piece at a time, waiting until each piece is mostly incorporated before adding the next. This will take 10-15 minutes. Continue mixing until the dough is smooth, elastic, and shiny, passing the windowpane test.
4. 4

   Transfer the dough to a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled. Gently punch down the dough, then cover again and refrigerate for at least 4 hours, or preferably overnight.
5. 5

   On a lightly floured surface, turn out the chilled dough. Divide it into three equal pieces. Roll each piece into a log and braid them together, pinching the ends to seal. Place the shaped dough into a greased 9x5 inch loaf pan.
6. 6

   Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until nearly doubled and puffy.
7. 7

   Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk for the egg wash. Gently brush the top of the risen brioche with the egg wash.
8. 8

   Bake for 30-35 minutes, or until deeply golden brown and sounds hollow when tapped. If browning too quickly, tent loosely with foil. Remove from the pan and cool completely on a wire rack before slicing and serving.