Personally, I do not believe there is better bread than brioche, it’s absolutely yummy. Whether you want to make them as buns, a bread or just a loaf. It’s always going to turn out absolutely beautiful!
Savory, buttery and completely bad for you. My kind of bread. I love making rolls for Christmas or Thanksgiving dinner and the braid for Easter. This bread is so good for leftover sandwiches.
Well butter my buns and call me brioche….
This Easter I made this to be our one and only indulgence and the rest was paleo friendly. This bread is not paleo friendly. I really did want to be healthy for our feast but I just couldn’t help myself. There is nothing like freshly baked bread on a table for family and friends to share.
Brioche Bread
Ingredients
- 1/2 cup Warm Milk
- 1 package (1/4 oz) Active Dry Yeast
- 2 tablespoons Sugar
- 4 whole Eggs, beaten
- 4 cups All Purpose Flour
- 1 tablespoon Salt
- 1 stick Butter, cubed and room temperature
- 1 whole Egg, beaten for egg wash
- Sesame Seeds or Flaked Sea Salt, for garnish
Directions
- Step 1 In a stand mixer with a dough hook attachment dissolve yeast and sugar in the warm milk and let stand for 15 to 20 minutes until mixture is foamy.
- Step 2 Add 4 beaten eggs to the milk mixture slowly stir to combine. Add the salt and slowly start incorporating the flour into the milk and egg mixture.
- Step 3 Add about two cups of flour and begin slowly adding the butter cubes with the mixer still running until completed incorporated.
- Step 4 Turn off your mixer and throw the dough onto a floured work surface. Fold the dough over itself and continue working the dough so the gluten can develop. The dough should be elastic but not sticky at this point.
- Step 5 Roll the dough into a ball and place in a lightly oiled bowl. Place in the bowl and cover with a towel. Set aside to proof in a warm place until doubled in size. About 30 minutes. Punch dough down in the bowl and let rise for a second time until double in size.
- Step 6 Preheat your oven to 400 degrees. Divide your dough into equal portions, roll each portion into a ball. Or if you’re making a braid divide into 3 long strands and braid. Fold each end underneath to seal ends.
- Step 7 Place on a parchment paper lined sheet pan or a lightly greased sheet pan. Egg wash the tops of the rolls and sprinkle with sesame seeds or flaked sea salt.
- Step 8 Bake your rolls for about 20-25 minutes until golden brown. Bake the braid for 40 minutes until golden brown. Remove a cool slightly before serving.
In a stand mixer with a dough hook attachment dissolve yeast and sugar in the warm milk and let stand for 15 to 20 minutes until mixture is foamy.
Add 4 beaten eggs to the milk mixture slowly stir to combine. Add the salt and slowly start incorporating the flour into the milk and egg mixture.
Add about two cups of flour and begin slowly adding the butter cubes with the mixer still running until completed incorporated.
Turn off your mixer and throw the dough onto a floured work surface. Fold the dough over itself and continue working the dough so the gluten can develop. The dough should be elastic but not sticky at this point.
Roll the dough into a ball and place in a lightly oiled bowl. Place in the bowl and cover with a towel. Set aside to proof in a warm place until doubled in size. About 30 minutes. Punch dough down in the bowl and let rise for a second time until double in size.
Preheat your oven to 400 degrees.
Divide your dough into equal portions, roll each portion into a ball. Or if you’re making a braid divide into 3 long strands and braid. Fold each end underneath to seal ends.
Place on a parchment paper lined sheet pan or a lightly greased sheet pan. Egg wash the tops of the rolls and sprinkle with sesame seeds or flaked sea salt.
Bake your rolls for about 20 minutes until golden brown. Bake the braid for 30 minutes until golden brown. Remove a cool slightly before serving.
Golden and delicious!
Savor and Enjoy!
