Brioche
This is the full brioche. Eggs at 50% of flour weight, butter at 25%, and a vanilla bean that perfumes the entire loaf. If Recipe 04 was the practical enriched dough, this is the show-off. The crumb is golden, tender, and rich enough to eat plain.
The eggs do critical work here. The yolks carry fat and emulsifiers that create an incredibly fine, even crumb. The whites add protein that sets the structure during baking. Together they let the dough hold more butter than any lean dough could manage. The result is a bread that blurs the line between bread and cake.
Use this dough for special occasions — brioche loaves, brioche buns for burgers, or shaped rolls for a holiday table. The vanilla is optional but transforms the bread from good to memorable.
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Milk | 120 | 12.00% | |
| Eggs | 500 | 50.00% | |
| Butter (softened) | 250 | 25.00% | |
| Instant Yeast | 10 | 1.00% | |
| Salt | 17 | 2.00% | |
| Honey or Sugar | 140 | 14.00% | |
| Vanilla Bean | 4 | — | |
| Flour | 1,000 | 100.00% | |
| Total | 2,041 | 204.00% |
Plan backward from when you want to serve — brioche dough must rest in the refrigerator overnight or 8 to 12 hours. When ready to bake, heat the oven to 375°F with the rack in the center position.
Brioche can be baked in a loaf pan, a fluted mold, or shaped as rolls on a lined sheet pan. Develop the dough first, then add soft butter so it enriches the crumb without weakening the gluten. Tall, light brioche comes from strong gluten and proper proofing, not just extra yeast.
Scald the milk and cool to 110°F. Stir in the yeast and a pinch of sugar. Set aside until the surface is foamy, 5 to 10 minutes. Split the vanilla bean and scrape the seeds into the milk.
Combine the sugar, flour, salt, and eggs in the stand mixer bowl. Add the milk and yeast mixture. Mix on low until shaggy, then increase to medium-high and knead until the dough is tacky and slightly sticky, 8 to 9 minutes. Add the softened butter one piece at a time, waiting until each piece is fully incorporated before adding the next. The dough will look broken after each addition but will come back together.
Combine the flour, sugar, and salt in a large bowl. Add the milk and yeast mixture, eggs, and softened butter. Mix with a flexible spatula to form a shaggy dough, then knead by hand for 13 to 15 minutes. Keep a quarter cup of extra flour on standby to dust when the dough gets too sticky. Do not add more than that.
Oil a large bowl, add the dough, and turn to coat. Cover and proof in a warm spot until doubled, about 2 hours. Or refrigerate for 8 to 12 hours. Transfer to a lightly floured surface, punch down, and shape into a loaf, rolls, or brioche à tête. Place in the prepared pan.
Cover loosely and proof at room temperature until doubled — about 60 to 90 minutes for rolls, 90 minutes to 2 hours for a loaf. The dough should feel pillowy and hold a gentle indent when pressed.
Brush with egg wash. Bake at 375°F for 15 to 20 minutes for small brioche, 35 to 50 minutes for larger shapes. The center should read above 185°F for small ones and 190°F for a full loaf. The crust should be a deep golden brown.
Remove from the pan as soon as possible and cool on a rack. Small brioche need at least 20 minutes. A full loaf needs 1 hour before slicing. The rich crumb holds heat longer than lean bread and will be gummy if you cut too early.
Once completely cool, keep in a brown paper bag for 1 to 2 days. Once sliced, turn cut-side down on a cutting board and cover with a kitchen towel. For longer storage, wrap airtight and freeze for up to a month. Thaw still wrapped at room temperature.