If you love French Toast, you will love this delicious brioche recipe that will definitely up your breakfast game.
The rich, egg and buttery Brioche is also delicious as sandwich bread, hamburger buns, and cinnamon rolls.
Recipe makes 2 sandwich loaves, or 12 large rolls
INGREDIENTS
- 16 tablespoons unsalted softened butter
- 1 tablespoon active dry or instant yeast
- 1/2 cup water or milk
- 1/4 cup sugar
- 6 large eggs
- 2 teaspoons salt
- 4 to 4 1/2 cups Swany White flour
- 1 yolk beaten with 1 tablespoon water, for the glaze
INSTRUCTIONS
- Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes.
- Add the sugar and the eggs to the yeast mixture, and stir until the eggs are broken up.
- Add the salt and 4 cups of the flour. Mix until you’ve formed a floury dough.
- With a dough hook on low speed, knead the dough for about 2 minutes, or all the flour comes together in a smooth ball.
- Increase the mixer speed to medium and start adding the butter one tablespoon at time.
- Once all the butter is added, continue to beat the dough for about 5 minutes, the dough should be glossy and supple, and it should jiggle slightly almost like custard.
- Cover dough loosely and place in a warm place to rise until roughly doubled in bulk.
- Once it has doubled, cover the bowl with plastic wrap and place it in the fridge and allow to rest overnight.
- Turn the dough out onto a lightly floured counter and pat into a rectangle and divide the rectangle into 12 equal pieces, then roll each piece into a ball. Place into each loaf tin, staggering them slightly so you create a braided look or you can divide the dough in half and shape each half into a standard loaf.
- Cover the brioche loosely and allow them to rise again until they’re doubled in bulk, look puffy and pillow-like, typically 1 1/2 to 2 hours.
- Preheat the oven to 350 degrees and whisk together the yolk and water for the glaze and brush it evenly over the tops of the brioche.
- Place on middle rack in oven. When the loaves look puffed, glossy, and golden-brown on top, your brioche is done.
- Allow the brioche to cool for about 5 minutes in pans, then gently ease them out and transfer them to a wire rack to finish cooling completely.