Homemade Brioche | Sally's Baking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

In the bowl of your stand mixer, add bread flour, yeast, sugar, and salt; whisk to combine.

Add milk and eggs; use the dough hook attachment to mix on medium low speed for 3 minutes until shaggy.

Increase the speed to medium and mix for 8 to 10 minutes until the dough wraps around the hook and slaps the sides of the bowl.

If the dough isn't coming together, add more flour, one tablespoon at a time, and keep mixing.

Lay slices of cold butter on parchment paper on a cutting board and pound with a rolling pin until very thin (plasticizing the butter).

With the mixer running on medium low speed, add the butter two pieces at a time, waiting for each addition to fully incorporate before adding the next.

If the butter gets stuck to the sides of the bowl, stop the mixer and scrape it down with a spatula.

Once all butter is added, increase the speed to medium and mix for another 2 minutes until the dough is smooth, shiny, and elastic.

Shape the dough into a ball and place it in a greased bowl, turning to coat.

Cover tightly and refrigerate for at least 12 to 16 hours or up to 48 hours.

On baking day, remove the dough from the refrigerator and turn it out onto a lightly floured surface.

Divide the dough into six equal pieces and shape each into a smooth ball.

Place the dough balls in a greased loaf pan, staggering them.

Cover the loaf and let it rise at room temperature until puffy and just reaches the rim of the pan, about 1.5 to 2 hours.

Brush the top of the loaf with egg wash.

Bake at 350°F until golden brown on top, about 35 to 40 minutes, tenting with foil after 20 minutes to prevent over-browning.

Use an instant read thermometer to check for doneness; the internal temperature should reach 195°F.

Let the brioche cool in the pan for at least 10 minutes before flipping it onto a cooling rack.

For neat slices, let the brioche cool for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens