Buttery Brioche

Brioche

This buttery bread is light, airy and so rich that it seems like it's a cake.  

Stress relief tip of the day:

Do something you enjoy everyday.  Make time for leisure activities that bring you joy.  Whether its taking a walk, going for a drive or singing along to your favorite song.

Brioche Recipe


Ingredients


Batter:
1 cup unsalted butter
1 1/2 tbsp warm whole milk
1 tsp active dry yeast
3 tsp sugar
3 large eggs, lightly beaten
1 3/4 cups all purpose flour
1 tsp salt


Glaze:
1 large egg
2 tbsp milk




Directions


Cut the butter into small cubes and place on a plate in the freezer.  Meanwhile, put the warm milk in a cup ans sprinkle yeast and 1 tsp of sugar over the top and let stand for two minutes.  Stir and let stand until foamy for about five minutes.  Whisk the eggs into the yeast mixture.


In a food processor fitted with a plastic dough blade, combine the flour, salt and remaining two tsp of sugar.  Add the butter and pulse 15-20 times to break the butter up into the size of peas.  With the machine running, add the liquid ingredients though the feed tube and keep processing until the dough comes together, about fifteen seconds.  Add milk a few drops at a time until the dough is wet enough to be sticky.  It will look like a paste.  Let is stand in the food processor for five minutes, then process for thirty seconds longer.  Scrape the dough out onto a lightly floured surface and let rest for two minutes.  Knead the dough 20-25 times, then transfer to a lightly oiled bowl.  cover with plastic wrap and refrigerate overnight.


Butter twelve fluted brioche molds 2.5 inches in diameter.  Remove dough from refrigerator and shape quickly with floured hands a work surface.  Divide dough into twelve equal pieces and shape into a ball.  Place each ball into a mold.


Place the filled molds on a baking sheet.  Cover with a damp towel and allow to rise at room temperature for one hour.  The dough should slightly increase in size.


Preheat oven to 375 degrees F and place two racks in the two lowest oven positions.  On the bottom rack place a small roasting pan filled with boiling water and on the top rack place the baking sheet with the brioche.


To make the glaze, beat the egg and milk together.  Brush the brioches gently with the glaze and place on the upper rack.  Bake until golden and firm about eighteen minutes.  Let stand for one minute, then remove from molds and cool briefly on a wire rack.  Serve warm.