Ingredients
1/4 cup (50g) granulated sugar
1 tsp salt
2 1/4 tsp (7g) active dry yeast
4 large eggs, at room temperature
4 cups (500g) all-purpose flour
1/2 cup (120ml) whole milk, warm
1 cup (225g) unsalted butter, softened
1 egg, beaten (for egg wash)
Optional: 1 tsp vanilla extract, zest of 1 lemon or orange, chocolate chips, or jam for filling
Instructions
Activate the Yeast:
In a small bowl, mix the warm milk with the yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center.
Incorporate the Wet Ingredients:
Add the frothy yeast mixture, eggs, and vanilla extract (if using) into the well. Mix the ingredients until a dough begins to form.
Add Butter:
Gradually add the softened butter, a few tablespoons at a time, mixing thoroughly after each addition. Continue kneading until the dough is smooth, elastic, and slightly sticky. This can be done by hand or with a stand mixer fitted with a dough hook.
First Rise:
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Dough:
Once risen, punch down the dough to release the air. Divide the dough into desired portions depending on the shape you want (loaf, rolls, or braids). If you wish to add fillings like chocolate chips or jam, now is the time to do so.
Second Rise:
Place the shaped dough into greased baking tins or on a lined baking tray. Cover loosely with a cloth and let it rise again for about 45 minutes to an hour, or until puffy.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Egg Wash:
Brush the top of the dough with the beaten egg for a glossy, golden crust. You can also sprinkle sugar or almonds on top for extra flavor.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, you can cover it with foil halfway through baking.
Enjoy.