- ½ cup of liquid milk
- 1 tablespoon of powdered yeast
- 3 cups of (ideally) bread flour
- 116 grams of cold unsalted butter
- ¼ cup of sugar
- 1 teaspoon of salt
- 4 eggs
- 1 extra egg for brushing over the brioche
- In a bowl, warm the milk in the microwave. Pay attention not to heat it too much.
- In a bowl mix the milk and the yeast, dissolve.
- Add a cup of flour, mix well and let it stand for 20 minutes.
- Then, ideally in a food processor or by hand with a lot of energy and a good fork, mix the butter, sugar, salt and eggs. If you use the food processor, it will give the impression as if the dough got bad, but don’t worry as that will change.
- Add the yeast mixture. Unite it well.
- Then add the rest of the flour. When everything is very united, let the dough rest for 10 minutes on the same food processor, or in the bowl if you are working by hand.
- Once the standing time has finished, knead the dough again, about 6 times until it gets elastic.
- Divide the dough into two equal parts if using a rectangular mold. On each mold, place a baking sheet. Place the dough on them, giving them shape previously. If you use a Brioche mold, form a large ball and place it into the pre-buttered mold.
- If for some reason the dough got sticky, place it in the refrigerator for about 20 minutes before transferring it to the mold.
- Once the molds are ready, let the dough rest for 30 minutes to 1 hour, depending on the temperature you have in your kitchen in general.
- Preheat the oven to 180°C (350°F).
- Just before placing the Brioche in the oven, brush over it with a mix of stirred egg with a pinch of salt.
- Bake for approximately 25 minutes. The Brioche should get a golden color.