B+b House Brioche Recipe

Warm milk and bloom yeast

Warm the whole milk to about 100–110°F (37–43°C). In a small bowl, sprinkle the instant yeast and 1 tablespoon of the granulated sugar over the warm milk and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, remaining sugar (1 tbsp), and fine sea salt. Whisk briefly to distribute.

Add eggs and milk mixture

With the mixer on low, add the foamy yeast-milk and then add the eggs one at a time, mixing until incorporated. Scrape down the bowl as needed. Continue mixing until a shaggy dough forms, about 2–3 minutes.

Knead and incorporate butter

With the mixer running on medium-low, add the room-temperature unsalted butter a tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This will take about 8–12 minutes; the dough should be smooth, glossy, and slightly sticky but holding together.

Add gruyère

Reduce mixer to low and add the grated gruyère. Mix just until evenly distributed, about 30–45 seconds. Do not overmix; you want the cheese folded through the dough.

First rise

Transfer the dough to a lightly buttered bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1.5–2 hours.

Shape brioche

Gently deflate the dough and divide it into 12 equal portions (about 90–100 g each). Shape each portion into a smooth ball by folding edges underneath and rolling on the counter. Place balls into a buttered 9x13-inch baking pan or two 9-inch round pans, arranging them snugly so sides touch for pull-apart loaves.

Second rise

Cover the shaped pan(s) loosely and let rise until the dough has puffed and nearly doubled, about 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C) when the second rise is nearly complete.

Bake

Bake the brioche for 25–30 minutes (for 9x13 pan) or 30–35 minutes (for round pans), until deeply golden and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil.

Cool slightly

Remove from oven and let the brioche rest in the pan for 10 minutes, then transfer to a wire rack.

Prepare butter baste

While the bread rests, melt the 6 tbsp unsalted butter in a small saucepan over low heat until just melted and glossy. Do not brown.

Baste brioche

Using a pastry brush, generously brush the melted butter over the warm brioche, making sure to coat tops and sides so the crust is shiny and enriched.

Serve with seasonal butter & Maldon

Transfer the brioche to a serving board. Serve warm or at room temperature with the softened seasonal butter in a small bowl and scatter Maldon sea salt flakes lightly over the butter or on the torn pieces of brioche to taste. Encourage tearing pull-apart pieces and dipping into the butter.

Storage

Store leftover brioche wrapped tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Refresh by warming in a 300°F (150°C) oven for 8–10 minutes; re-baste lightly with melted butter before serving.