Brioche Products Recipe

Warm Liquid and Proof Yeast

Warm the milk to about 100–110°F (38–43°C). In a small bowl combine warm milk, 1 tablespoon of the sugar, and the instant yeast. Let sit 5–10 minutes until foamy (if using active dry yeast; instant yeast may foam lightly).

Mix Dry Ingredients

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

Add Eggs and Yeast

Whisk the 5 eggs lightly in a measuring cup. With the mixer on low, pour in the foamed milk mixture (or warm milk if instant yeast), then add the eggs. Mix until the dough starts to come together, about 2–3 minutes, scraping down the bowl as needed.

Knead and Incorporate Butter

With the mixer running on low-medium speed, add the softened butter a few tablespoons at a time, allowing each addition to incorporate before adding more. Continue kneading for 8–12 minutes until the dough is smooth, glossy, and elastic. The dough will be soft and slightly sticky but should pull away from the bowl. If excessively sticky, add up to 2 tablespoons more flour.

First Rise (Bulk Fermentation)

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1.5–2 hours. For deeper flavor, you may refrigerate and do an overnight cold ferment (cover and refrigerate for 8–16 hours).

Chill and Shape

If dough was allowed to rise at room temperature, punch it gently to deflate. Refrigerate the dough for 1–2 hours to firm it for easier shaping (especially if making individual brioche à tête or buns). For cold-fermented dough, proceed directly after chilling or after removing from fridge to slightly warm for 20–30 minutes.

Portion and Shape

Divide dough depending on desired product: for a standard 9x5-inch brioche loaf, shape into a log and place in a greased loaf pan; for 12 brioche buns, divide into 12 pieces of about 90–100 g each, shape into tight rounds and place in a greased baking pan; for brioche à tête, portion 60–70 g base and 15–20 g top knot. Place shaped pieces into prepared pans, leaving space to rise.

Final Proof

Cover shaped dough lightly and proof until puffy and nearly doubled, about 60–90 minutes at room temperature, or refrigerated overnight (then allow 30–60 minutes to come to room temp before baking).

Preheat Oven

About 30 minutes before the end of the final proof, preheat the oven to 350°F (175°C). Position rack in middle of oven.

Make Egg Wash

Beat together 1 egg and 1 tablespoon water until smooth. Gently brush the tops of the proofed brioche with the egg wash, taking care not to deflate them. For an extra glossy finish, apply a second light brush halfway through baking.

Add Optional Toppings

If desired, sprinkle coarse sugar or pearl sugar over the brushed tops. For a richer taste, brush hot baked loaves/buns with 1–2 tablespoons melted butter immediately after they come out of the oven.

Bake

Bake shaped brioche: buns or small loaves 18–25 minutes, larger 9x5 loaf 30–35 minutes, until deep golden brown and an instant-read thermometer inserted into the center reaches about 190–200°F (88–93°C). If the tops are browning too quickly, tent lightly with foil for the last 10 minutes.

Cool

Remove from oven and brush with melted butter if using. Transfer to a wire rack to cool for at least 30 minutes before slicing (longer for full set and best texture).