The Perfect Brioche Loaf Recipe – Soft, Buttery, and Incredibly Fluffy!

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.

Mix 110ml milk, 1g malt extract, 1 egg, 1 yolk, 35g caster sugar, 4g instant yeast, 290g bread flour, and 4g salt until combined.

Knead the dough for 5-10 minutes until gluten is built.

Add 100g unsalted butter in two additions, kneading until fully absorbed.

Continue kneading for 5-10 more minutes until gluten is fully developed.

Check the gluten by seeing if you can see your finger through the dough.

Roll the dough into a ball and proof for 60 minutes at 28°C until it is 1.5 times bigger.

Gently push the air out and fold one-third over, then the other third on top, and repeat on the other side.

Shape into a ball again to build stronger gluten.

Refrigerate overnight or proof until it doubles in size if short on time.

Gently push the air out and divide into 3 equal pieces, shaping each into a sausage.

Rest for 15 minutes, then roll each piece to 28-30 cm long.

Flip the dough smooth side on the bottom and take the center end of the dough furthest away from you to seal the bottom well.

Ensure all seals are on the bottom and do a final proof for 2-3 hours at 28-30°C or until it rises 80-90% of the tin.

Prepare egg wash with 1 egg and 1 tbsp milk, then brush on top.

Add 3-5g of butter on top before baking.

Preheat the oven to 200°C, then reduce to 180°C and bake for 25-30 minutes, covering with foil if the top starts to burn.

Tap the tin after baking and leave to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens