Ingredients

The following ingredients have 4 Servings
  • 1 packet dry active yeast ((2 1/4 teaspoons))
  • 1/4 cup lukewarm warm water (100-110°F)
  • 1 1/2 teaspoons granulated sugar ((6 grams))
  • 1/2 cup skim milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 3 large egg yolks
  • 2 1/2 cups all-purpose flour ((350g) unsifted)
  • 1/2 cup grated Edam or cheddar cheese ((optional))
  • 2 tablespoons melted unsalted butter (for brushing)
  • 2 tablespoons softened unsalted butter (for topping)
  • 2 tablespoons granulated sugar (for topping)

Instruction

  • Mix yeast, water, and 1 1/2 teaspoons sugar in a small bowl. Set aside until bubbly.
  • Heat milk and melt butter. Stir in 1/2 cup sugar and let it cool.
  • Sift the measured flour into a bowl.
  • Add yeast mixture, milk mixture, and egg yolks to the flour in a bowl and mix until well blended and bound, then transfer to a greased bowl. Let rise for 1 hour. I like to proof my dough in a 100°F oven.
  • Punch down the dough and divide it into 4 pieces, about 165g each. Lightly knead each portion and form into a ball. Keep the balls of dough lightly covered while you work with each individual piece.
  • Roll out one ball of dough into an oblong shape about 1/4 inch thick. Sprinkle with grated cheese (optional). Starting from the long side, roll the dough into a long log, pinch the seams, and roll the dough until it is about 15 inches in length, tapering the dough at one end. Starting at the thick end, roll the dough into a coil, and tuck the tapered end underneath. Place in greased brioche mold. Lightly cover while you repeat for the remaining dough.
  • Preheat the oven to 350°F. As the oven preheats, allow the dough to rise at room temperature for about 20-30 minutes.
  • Brush with melted butter and bake at 350°F for 15 minutes or until golden brown (with an internal temperature of 185°F).
  • Brush the brioche with softened butter, sprinkle with granulated sugar, and cheese (optional). Enjoy!