Brioche. Soft, tender, versatile brioche. My new favorite thing. I’ve made plenty of sweet breads, but none compare to this one.
The dough is rich with butter and eggs, and slightly sweet. It’s fantastic. But the best thing about it is you can let your imagination run wild and create the breakfast treats of your dreams. I’ve made everything with this dough from simple buns to gooey cinnamon rolls, to perfect cheese danish.
Brioche may seem like a difficult thing to make, but it’s actually quite simple. It does take a while for the dough to come together, but the mixer does most of the work for you. After the dough is done mixing, it goes straight into the refrigerator to rest overnight. The next day you can cut the dough in half and make two different things with one batch! You can even save half for the next day in the fridge, or freeze it to use at a later date.
- 5 cups all purpose flour
- 3 1/2 tsp instant yeast
- 1/3 cup granulated sugar
- 1 T kosher salt
- 1/2 cup whole milk (cold)
- 5 large eggs
- 1 1/3 cups unsalted butter (soft)
- Step 1 Combine flour, yeast, sugar, and salt in bowl of stand mixer fitted with dough hook.
- Step 2 With mixer on low, add milk followed by the eggs one at a time.
- Step 3 Continue mixing on low until the dough comes together and there is no more dry flour left in the bowl, about 5 minutes.
- Step 4 Turn mixer up to medium low speed and add all of the butter little by little.
- Step 5 Continue mixing, stopping to scrape the bowl every few minutes, until the dough forms a ball around the hook and begins to slap the sides of the bowl. The dough will be very soft and not at all sticky.
- Step 6 Transfer dough to a large mixing bowl coated with nonstick spray. Cover with plastic wrap and refrigerate overnight.
- Step 7 The dough is now ready to be used.