June Brioche Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1.5 tsp fine sea salt. Mix briefly on low to evenly distribute.

Add milk and eggs

Warm 3 tbsp whole milk to about 95–100°F (lukewarm). Beat 4 large eggs lightly, then add to the milk. With the mixer on low, pour the milk-egg mixture into the dry ingredients until a shaggy dough forms, about 30–45 seconds.

Knead into dough

Switch to the dough hook. Knead on medium-low for 6–8 minutes until a smooth, elastic dough forms and pulls cleanly from the sides of the bowl. The dough will be fairly soft and slightly sticky but should hold shape. If very sticky, add up to 1–2 tbsp extra flour total.

First rise (bulk)

Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 45–60 minutes, until roughly 1.5x in size (not fully doubled).

Chill dough

Gently deflate the dough, shape into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (up to overnight). Chilling makes the dough easier to laminate with the butter block.

Prepare butter block

While dough chills, slice 12 oz cold cultured unsalted butter and place it between two pieces of parchment. Use a rolling pin to pound and roll the butter into a uniform rectangle about 7x5 inches and about 1/4-inch thick. Refrigerate the butter block until firm but still pliable (cold, about 40°F). Sprinkle and work in 1 tsp local sea salt into the butter as you shape it so the butter is seasoned throughout.

Laminate (single turn)

On a lightly floured surface, roll chilled dough into a rectangle roughly 10x7 inches. Place the chilled butter block centered on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up (book fold) so the butter is fully enclosed. Seal the edges gently.

Roll and fold sequence

Roll the enclosed dough into a long rectangle about 12x7 inches. Fold into thirds (letter fold). Rotate 90 degrees, roll again to 12x7 inches and fold into thirds once more. This gives two single turns; chill the dough between sets if the butter softens (20–30 minutes). After the final fold, wrap the dough and chill for at least 30 minutes to firm.

Final shaping

Turn chilled dough onto a lightly floured surface. Roll to a 12x10 inch rectangle about 1/2 inch thick. Option A: For a classic loaf, fold short edges toward center and roll snugly into a log; place seam-side down into a 9x5-inch buttered loaf pan. Option B: For a round brioche, divide dough into 8 equal balls, place in a buttered 9-inch round pan, or shape into individual buns. Brush seams lightly to seal.

Final proof

Cover the shaped brioche loosely with lightly greased plastic or a damp towel and proof at warm room temperature (75–80°F) until roughly doubled, 60–90 minutes. For a slower, deeper flavor, refrigerate proof overnight (8–12 hours) until risen; bring to room temp before baking for 30–60 minutes.

Preheat oven and apply wash

Preheat oven to 375°F (190°C) with rack in center. Whisk 1 egg yolk with 1 tbsp whole milk to make egg wash. Gently brush the risen brioche with the egg wash, taking care not to deflate it.

Bake

Bake the brioche for 25–35 minutes (smaller buns 15–20 minutes) until deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F. If the top browns too quickly, tent loosely with foil.

Finish with local sea salt

Remove brioche from oven and immediately sprinkle with 1/2 tsp flaky sea salt while still warm so the salt adheres and accents the butter. Let the loaf or buns cool in the pan for 10 minutes, then transfer to a rack to cool further before slicing.