Brioche Recipe

Proof yeast

Warm the milk and water together until between 100–110°F (warm to touch). In a small bowl, sprinkle the instant yeast over the warm water (if using instant it can be mixed directly into flour but proofing improves reliability) and stir with 1 teaspoon of the sugar. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar and salt. Mix briefly to combine.

Add the foamy yeast mixture and two of the eggs to the flour. Mix on low until incorporated, then increase speed to medium and knead for 4–6 minutes until a shaggy, elastic dough forms.

With the mixer running on low, add the softened unsalted butter in three additions, waiting until each addition is fully incorporated before adding the next. After all butter is added, continue to knead 6–8 minutes until dough is very smooth, glossy, and passes a light windowpane test (dough stretches thin without tearing).

If the dough feels too sticky, add up to 1 tablespoon more flour; if too stiff, add up to 1 tablespoon milk. The dough should be slightly tacky but not clingy.

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

Lightly deflate the dough and refrigerate, covered, for 1 hour (chilling makes shaping easier and improves crumb).

After chilling, divide the dough into 8 equal pieces (for buns) or shape as a single loaf: for a loaf, shape into a tight ball and place in a buttered 9x5-inch loaf pan; for buns, roll each piece into a tight ball and arrange in a greased 9-inch round or sheet pan with slight gaps for rising.

Cover shaped brioche with lightly greased plastic wrap or a damp towel and proof at room temperature until puffy and nearly doubled, about 45–75 minutes depending on warmth. They should spring back slowly when gently pressed.

Make brown butter: place the unsalted butter in a light-colored saucepan over medium heat. Melt, then continue to cook, swirling frequently, until the milk solids turn golden brown and the butter smells nutty, about 6–8 minutes. Remove immediately from heat to stop browning.

Pour the brown butter into a heatproof bowl and cool to room temperature, about 15–20 minutes. You want it soft but not liquid for whipping.

When cooled to room temperature, using a hand mixer or stand mixer with the whisk attachment, whip the brown butter on medium-high until aerated and pale, about 2–4 minutes. If the butter becomes too soft and greasy, chill briefly and resume whipping.

Add the honey, minced thyme, salt, and confectioners' sugar (if using). Whip 30–60 seconds more until combined and spreadable. Taste and adjust honey or thyme to preference.

Transfer whipped brown butter honey-thyme to a small bowl and chill briefly if needed to reach a pipeable/spreadable consistency when brioche are warm.

Preheat the oven to 350°F (175°C) with a rack in the center position.

Prepare the egg wash by whisking together the egg yolk and milk or cream until smooth. Brush the tops of the proofed brioche gently with the egg wash for a glossy, deep-golden crust.

Bake buns for 18–22 minutes, or a loaf for 30–35 minutes, until deeply golden and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and immediately brush the warm tops lightly with 1 teaspoon of additional honey (optional) to add shine and a touch more sweetness.

Let brioche cool in the pan 10 minutes, then transfer to a rack to cool until just warm (10–15 minutes) — the brioche should still be warm when you apply the whipped brown butter.

Generously spread or pipe the whipped brown butter honey-thyme over the warm brioche. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving and re-whip topping if separated.

Use the egg wash created above only for brushing before baking. Discard any leftover wash that has contacted raw dough after use.