Soft, buttery brioche bread that's light and fluffy — you won't be able to get enough! This recipe makes one buttery loaf that freezes great, so it's well worth the effort.
all-purpose flourabout 1/2 cup, for the sponge60 g
large eggs, room temperature3
granulated sugarfor the dough2 tbsp
salt1¼ tsp
all-purpose flourabout 2 1/2 cups, for the dough300 g
unsalted butter, softenedabout 10 tbsp140 g
waterfor the egg wash1 tbsp
large eggfor the egg wash1
Steps
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1
Whisk together the warm milk, 1 tbsp sugar, yeast, and 60g flour to make the sponge, a pre-ferment that will give the brioche a lighter texture and deeper flavor.
2
Loosely cover and let sit at room temperature for 30–45 minutes until a big foamy head forms on top, confirming the yeast is active. If no foam appears, the yeast is dead and you should start over with fresh yeast.
3
Add the 3 room-temperature eggs, the remaining 2 tbsp sugar, 1 1/4 tsp salt, and the remaining 300g flour to the sponge mixture.
4
Using the dough hook attachment, mix on medium-low for about 1 minute, scraping down the bowl once or twice as it forms a rough ball.
5
Continue mixing on medium-low for about 8 minutes, until the dough becomes shiny, elastic, and stretchy.
6
On the lowest speed, add the softened butter one tablespoon at a time, waiting for each piece to fully incorporate before adding the next so the dough isn't overwhelmed.
7
Once all the butter is in, increase to medium-low and mix for another 8–10 minutes, scraping the bowl as needed, until the dough is smooth, elastic, and tacky but not sticking to your finger.
8
Set the dough aside, cover loosely, and let rise at room temperature or in a warm spot for about 45 minutes, until doubled in size.
9
Punch down the risen dough and turn it out onto a lightly floured surface.
10
Divide the dough into three equal pieces and roll each into a rope about 9 inches long.
11
Line up the three ropes, pinch one end together, braid them, and pinch the other end to seal.
12
Lightly butter an 8 1/4-inch loaf pan, tuck the ends of the braided dough underneath, and transfer it into the pan.
13
Loosely cover the dough and let it rise for about 20 minutes while preheating the oven to 375°F (190°C).
14
Make an egg wash by whisking together 1 tbsp water and 1 large egg.
15
Once the dough has doubled again, gently brush the surface with the egg wash, making sure to cover it fully without deflating the dough.
16
Bake at 375°F for 35–45 minutes until deep golden brown, loosely tenting with foil after about 25 minutes to prevent over-browning.
17
Let the bread rest in the pan for 5 minutes, then transfer to a wire rack to cool completely — wait at least 30 minutes before slicing to avoid a messy cut.
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