Brioche
Servings: 8
Total Time: 12 hr 25 mins Prep Time: 20 mins Cook Time: 35 mins
This overnight brioche bread recipe creates a pillowy soft loaf with an enriched buttery flavor. Enjoy toasted with butter & jam or turn it into french toast for a lavish brunch!
Ingredients
200 g whole milk, room temperature
50 g granulated sugar
10 g active dry yeast
2 large eggs, room temperature
500 g (4 cups) all-purpose flour, plus up to ½ cup extra as needed
100 g unsalted butter, cut into 1-inch pieces, room temperature
1 teaspoon kosher salt
Egg wash: 1 egg + 1 tablespoon of whole milk (or cream) [can be only egg or only milk]
Directions
To the bowl of a stand mixer fitted with the dough hook attachment, add milk, sugar, and yeast. Mix on low speed to combine.
Turn off the mixer. Add flour followed by eggs and salt. Continue mixing at low speed.
Make sure the dough separates from the walls, it’s stretchy, it will take 10 minutes, be patient.
Once the dough is stretchy, with the mixer still on low speed, add butter, 1 piece at a time, blending well between each addition.
Once the butter is all incorporated, knead on medium speed until the dough that gathers on the hook is a soft smooth ball and when stretch, it doesn’t break easily (it will still break because of all the butter), about 8 minutes.
Leave the dough in the bowl, covered and let rest in a warm area until it is doubled in size, about an hour. This part could be skipped if the dough rises in the fridge overnight
Place the bowl of dough in the refrigerator for 8 hours, up to overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
After 8 hours, remove the dough from the refrigerator and let it sit out at room temperature for 30 minutes.
When ready, place the dough on a rolling mat. Evenly divide it into 8 pieces. Shape each piece into a small ball. Can be done into a trensa, or into a big single roll as well
Grease a 9×5-inch loaf pan.
Arrange the dough balls in a single layer, spacing them evenly to fill the loaf pan, with 2 rows of 4. Cover. Let it rise in a warm area until the dough reaches the edge of the pan (1 hour)
Preheat the oven to 375°F, don’t use convection
In a small bowl, whisk the egg and milk together. Brush the top of the loaf with the egg and milk mixture.
Bake for 35 minutes, or until the internal temperature reaches 190°F. Check at 25 minute mark if the top is getting too dark, then cover it with aluminum foil.
When done baking, let the brioche rest in the pan for 5-10 minutes. Then, remove from the pan and let cool completely on a wire rack.