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Ingredients
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Brioche Dough
Method
Preparation
- 1
Activate the Yeast
In a small bowl, mix the warm milk (around 110°F) with the sugar and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the flour and sea salt. Make a well in the center, then add the frothy yeast mixture and eggs. Mix until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. Gradually incorporate the softened cultured butter until fully combined.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 5
Shape the Brioche
Once risen, punch down the dough and turn it out onto a floured surface. Shape it into your desired form (loaf, rolls, etc.) and place it in a greased baking pan.
- 6
Second Rise
Cover the shaped dough with a cloth and let it rise again for about 30-45 minutes, or until puffy.
- 7
Preheat and Bake
Preheat the oven to 375°F (190°C). Bake the brioche for 25-30 minutes or until golden brown and cooked through.
- 8
Cool and Serve
Let the brioche cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
