If you follow me on Instagram, you most likely saw my daughter munching away at this fluffy brioche bread during our evening stroll the other day. My family and I cannot get enough of this bread! Most Slavic people make a bread similar to this one around Easter time. We call that bread (paska). Paska bread is a little more dense than brioche bread. I personally love the texture of French brioche more because it’s so fluffy it practically melts in your mouth. Serve this warm brioche with some good quality salted butter and I guarantee your taste buds will thank you! Stay tuned for another recipe coming, using this bread dough. (hint there’s lots of Nutella involved)

Ingredients: 

1 1/4 cup warm milk (110 degrees Fahrenheit) 

1 cup sugar, divided

2 tsp yeast 

7 -7 1/4 cups flour 

1/2 tsp salt 

6 eggs 

1 tsp vanilla

1 cup butter 

 

Instructions:

1 . In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.

2 . Place the flour (start with 7 cups) and salt, and 3/4 cup sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl. 

3 . Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.

4 . Using the hook attachment, beat the dough until it begins to come together. 

Cut the butter into slices and add 1/2 cup. Continue kneading the dough until the butter is well incorporated.

5 . Add the remaining 1/2 cup slices butter and kneed the dough on high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn’t coming together well enough, add the remaining 1/4 cup flour. 

6 . Place the dough onto a light floured surface and round it into a ball. Place it into a bowl greased with oil (lightly grease the top of the dough as well). Then cover with a cheesecloth and leave in a warm place for 1 hour or until it doubles in size.

7 . Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread. 

8 . Starting with one of the two dough halves, divide that halve into three equal balls. Roll those three balls into long stands. 

9 . Begin crossing over the three strands in a braid like fashion. Once you get the the end, pinch the dough to seal the braid. Repeat steps 8-9 with the other dough halve. (If you don’t want to do a braid, just place the 3 dough balls on the loaf pan.)

10 . Spray a loaf pan with nonstick spray and place the braided dough into the pan. Cover with a cheesecloth and let it proof in a warm place for 1 hour or until it doubles in size.

 

11 . Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water) . Bake at 350 degrees Fahrenheit for 40 minutes until golden brown. 

 

5.0 from 1 reviews
Brioche Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 1¼ cup warm milk (110 degrees Fahrenheit)
  • 1 cup sugar, divided
  • 2 tsp yeast
  • 7 -7¼ cups flour
  • ½ tsp salt
  • 6 eggs
  • 1 tsp vanilla
  • 1 cup butter
Instructions
  1. In a glass bowl or large measuring cup, combine milk, ¼ cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
  2. Place the flour (start with 7 cups) and salt, and ¾ cup sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
  3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
  4. Using the hook attachment, beat the dough until it begins to come together.
  5. Cut the butter into slices and add ½ cup. Continue kneading the dough until the butter is well incorporated.
  6. Add the remaining ½ cup slices butter and kneed the dough on high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough, add the remaining ¼ cup flour.
  7. Place the dough onto a light floured surface and round it into a ball. Place it into a bowl greased with oil (lightly grease the top of the dough as well). Then cover with a cheesecloth and leave in a warm place for 1 hour or until it doubles in size.
  8. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
  9. Starting with one of the two dough halves, divide that halve into three equal balls. Roll those three balls into long stands.
  10. Begin crossing over the three strands in a braid like fashion. Once you get the the end, pinch the dough to seal the braid. Repeat steps 8-9 with the other dough halve. (If you don't want to do a braid, just place the 3 dough balls on the loaf pan.)
  11. Spray a loaf pan with nonstick spray and place the braided dough into the pan. Cover with a cheesecloth and let it proof in a warm place for 1 hour or until it doubles in size.
  12. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water) . Bake at 350 degrees Fahrenheit for 40 minutes until golden brown.