Brioche

This French classic is as versatile as it is richly delicious. Try it toasted with butter and jam or make a perfect turkey sandwhich.  Use leftovers for amazing French toast!

 

 


Details

Difficulty

Advanced

Yield

2 loaves

Prep Time

25 minutes

Rest Time

45 minutes

Rise Time

4 to 24 hours

Second Rise

3 hours

Bake Time

15 to 20 minutes

Ingredients


  • 4 cups all-purpose flour, divided
  • 1 (2-1/4 tsp.) packet Fleischmann's® RapidRise Yeast
  • 1/2 cup cool water
  • 6 eggs
  • 3 tablespoons sugar
  • 1-1/4 teaspoons sea salt
  • 3/4 cup + 2 tablespoons butter
  • 1 egg yolk
  • 1 tablespoon water

Directions


Note:  A heavy stand mixer is needed for this recipe. 

Combine 2 cups flour, undissolved yeast, water and eggs in a large mixer bowl. Beat 1 minute at high speed of electric stand mixer until smooth. Cover and let rest 45 minutes.

Add remaining flour, sugar and salt. Beat 8 minutes at medium speed using the paddle. Scrape bowl.  Cut butter into 1/2 inch slices.  Beat in butter using medium speed of mixer, a few slices at a time, until fully incorporated (This will take about 5 minutes.). Cover bowl and let dough rise in refrigerator for a minimum 4 hours or overnight.

Cut dough into 2 equal pieces. Shape and place each half into a 9 x 5-inch loaf pan coated with nonstick spray. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 3 hours.

Whisk egg yolk and 1 tablespoon water until thoroughly combined. Brush over tops of loaves.

Bake in preheated 375ºF oven for 35 to 40 minutes until golden brown (internal temperature in center of loaf should reach 190ºF).  Let cool 5 minutes in pan.  Remove from pans by running a knife around the edges and invert onto wire rack to cool completely.