Ingredients

The following ingredients have 4 Servings
  • 5 teaspoons (14.15g) active dry yeast 
  • ½ cup (120ml) milk  
  • ½- ¾ cup (100g-150g) granulated sugar  
  • 2 teaspoons (10g) salt 
  • 5 large eggs (, at room temperature )
  • 4 ¼ cups (531.25g) unbleached all-purpose flour  (, plus more for dusting  )
  • 8 ounce (226.8g) unsalted butter (, cut into 16 pieces, slightly softened )
  • 1 large egg
  • 1 teaspoon (4.93ml) water  
  • crystalized sugar (to top) (, optional )

Instruction

  •  In the bowl of a stand mixer, dissolve yeast in warm milk. Stir to combine. Let it sit until dissolve about 1 -2 minutes. 
  • Add sugar, salt, eggs and continue mixing. Mix on medium speed. 
  • Then slowly add flour a little at a time, mix with paddle attachment, then remove paddle attachment and attach the dough hook. Continue mixing for about 4 -6 minutes or until all the dough is firm and elastic and doesn’t stick to the bottom of the pan. 
  • Dump in half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter. 
  • Add remaining of the butter a little at a time, until finish. It is ok if the dough looks lose. 
  • Continue kneading for about 4-5 minutes until it is smooth, soft and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl. 
  • Take out the dough and placed on lightly floured board knead a couple of times then place brioche dough in a greased large bowl. 
  • Covers loosely with a clean kitchen cloth and let rise in a warm place for about 2 -3 hours or until doubled. Once dough has doubled, punch down.  
  • At this point the dough maybe be refrigerated overnight or until ready to use. When ready to use remove and bring to room temperature to make it workable about 30 to 60 minutes. 
  • Divide dough according to desired shapes.