French Brioche! That’s Fluffy, Light & So Buttery! Best Brioche Bread!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be more economical.

Add 100 ml of milk, 25 g of sugar, and 5 g of instant yeast to a bowl and whisk.

Add about 4 tbsp of bread flour and mix until smooth. Cover and let sit for 30 minutes.

Mix the remaining 375 g of bread flour, 50 g of sugar, and 0.5 tsp of salt in the stand mixer bowl.

Crack 3 medium-sized eggs into a small bowl and whisk them gently.

After 30 minutes, check the yeast mixture; it should be bubbly and active.

Add the yeast mixture to the dry ingredients in the stand mixer and start kneading on low speed.

Gradually add the whisked eggs while kneading for about 7 to 8 minutes.

Gradually add 120 g of softened butter one piece at a time while the mixer is running.

Increase the speed to medium and knead for another 10 to 15 minutes until the dough is smooth and elastic.

Transfer the dough into a lightly greased bowl, cover it, and let it rest in a warm spot for about an hour until doubled in size.

Punch down the dough to release air bubbles and divide it into six equal portions, rolling each into a smooth ball.

Arrange the balls side by side in a greased bread pan, cover, and let proof again for about 45 minutes to 1 hour.

Preheat the oven to 170°C (340°F).

Make an egg wash by whisking together one egg and a little milk, then apply it over the proofed dough.

Bake for about 30 to 35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens