---
comments: true
tags:
  - bread
---
# :bread: Brioche

![Brioche][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 1.11 days |

## :salt: Ingredients - Buns

- :glass_of_milk: 0.25 cup milk
- :microbe: 1 Tbsp yeast
- :ear_of_rice: 2 Tbsp flour
- :ear_of_rice: 1.5 cups bread flour
- :candy: 2 Tbsp confectioners' sugar
- :salt: 0.25 tsp salt
- :glass_of_milk: 2 Tbsp milk
- :egg: 2 eggs
- :butter: 6 Tbsp unsalted butter
- :egg: 1 egg wash

## :salt: Ingredients - Loaf

- :glass_of_milk: 0.375 cup milk
- :microbe: 1.5 Tbsp yeast
- :ear_of_rice: 3 Tbsp bread flour
- :ear_of_rice: 2.25 cups flour
- :candy: 3 Tbsp confectioners' sugar
- :salt: 0.375 tsp salt
- :glass_of_milk: 3 Tbsp milk
- :egg: 3 eggs
- :butter: 9 Tbsp unsalted butter
- :egg: 1 egg wash

## :cooking: Cookware

- 1 bowl
- 1 brioche tins
- 1 wire rack
- 1 tea towel

## :pencil: Instructions

### Step 1

Warm and let milk just above body temperature.

### Step 2

Prepare the yeast by adding milk and flour.

### Step 3

In a separate bowl, add bread flour, confectioners' sugar, and salt.

### Step 4

Add yeast to dry ingredients.

### Step 5

Add milk, eggs, and room temperature unsalted butter to mixture.

### Step 6

Put in lightly oiled bowl and cover with plastic wrap.

### Step 7

Rest by sitting out on counter for 30 minutes.

### Step 8

Chill 8 to 24 hours in refrigerator to slow fermentation and develop flavor.

### Step 9

Roll and shape in log, cut into 6 pieces, roll and shape, press into brioche tins, cover with tea towel and rise at
room temperature 90 minutes.

### Step 10

For load, add 6 pieces to a single loaf pan. Brush with egg wash and bake at 350°F for 25 minutes. For loaf, try a
little longer.

### Step 11

Cool in tins for 10 to 15 minutes and turn out on a wire rack.

## :link: Source

- <https://www.youtube.com/watch?v=AUWjsqJ6tC8>

[1]: <../assets/images/brioche.jpg>