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Brioche
A classic French butter bread, incredibly rich, eggy, and buttery. Its tender crumb makes it perfect for toast, French toast, sandwiches, or enjoyed simply on its own.
๐ง ์ฌ๋ฃ
- 500 g All-purpose flour(Plus extra for dusting)
- 250 g Unsalted butter(Very soft, room temperature)
- 6 Large eggs(Room temperature)
- 60 g Granulated sugar
- 2 tsp Active dry yeast(Or instant yeast)
- 10 g Salt(Fine sea salt recommended)
- 60 ml Whole milk(Lukewarm, about 40ยฐC (105ยฐF))
- 1 egg Egg wash(Beaten with 1 tbsp milk or water, for brushing)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Whisk briefly to distribute evenly. Add the room temperature eggs and lukewarm milk. Mix on low speed until a shaggy dough forms, about 2-3 minutes.
โฑ๏ธ 5 minutes - 2
Increase the mixer speed to medium-low and knead the dough for about 10-15 minutes. The dough should become smooth, elastic, and start to pull away from the sides of the bowl. It will still be quite soft.
โฑ๏ธ 15 minutes - 3
With the mixer on low speed, add the softened butter, one tablespoon at a time, ensuring each piece is incorporated before adding the next. Once all the butter is added, increase the speed to medium and continue to knead for another 10-15 minutes. The dough should become very smooth, silky, and elastic, and will likely be quite sticky. It should pass the windowpane test (a small piece can be stretched thin enough to see light through without tearing).
โฑ๏ธ 15 minutes - 4
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours. This slow, cold fermentation develops flavor and makes the dough easier to handle.
โฑ๏ธ 12-24 hours - 5
The next day, gently turn the dough out onto a lightly floured surface. Do not punch it down aggressively. Divide the dough into 12 equal portions (about 70-75g each). Shape each portion into a ball or your desired brioche shape (e.g., for brioche ร tรชte, roll a small piece into a ball and place it on top of a larger ball). Place the shaped dough into a greased brioche mold or on a baking sheet lined with parchment paper, ensuring there is space between them for rising.
โฑ๏ธ 20 minutes - 6
Cover the shaped dough loosely with plastic wrap or a damp kitchen towel and let it proof in a warm place for 1.5 to 2 hours, or until nearly doubled in size and puffy. The dough should feel light and airy to the touch.
โฑ๏ธ 2 hours - 7
Preheat your oven to 180ยฐC (350ยฐF). Just before baking, gently brush the tops of the proofed brioche with the egg wash. This will give them a beautiful golden sheen.
โฑ๏ธ 5 minutes - 8
Bake for 30-35 minutes, or until the brioche are deeply golden brown and sound hollow when tapped on the bottom. If they start to brown too quickly, you can loosely tent them with aluminum foil.
โฑ๏ธ 30-35 minutes - 9
Remove the brioche from the oven and let them cool in their molds or on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
โฑ๏ธ 10 minutes + cooling time
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsuring the butter is very soft and at room temperature is crucial for proper incorporation. Cold butter will make the dough greasy and difficult to knead.
- โThe long, cold fermentation in the refrigerator is key to developing the complex flavor and tender texture of brioche.
- โA gentle touch when shaping and proofing is important to preserve the airiness of the dough.
- โThe egg wash provides a rich, glossy, and golden-brown finish to the baked brioche.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Brioche ร tรชte (head brioche): Shape dough into a ball with a smaller ball on top.
- Brioche Nanterre: A loaf-shaped brioche, often made by layering ropes of dough in a loaf pan.
- Add chocolate chips or fruit for a sweet variation.