Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/2 cup whole milk
- 2 1/4 tsp instant yeast (1 standard packet)
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 6 tbsp unsalted butter, at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 2 tbsp heavy cream
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, mix the flour, kosher salt, and nutmeg together.
In a small bowl, heat the milk until it’s lukewarm, about ~100-110 F. Whisk in the yeast and the sugar until they’re dissolved.
Pour the milk mixture into the dry ingredients. Add the eggs and vanilla extract. Mix on low-medium speed for ~3 minutes until a shaggy dough forms and pulls together around the hook.
With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.
Knead and Proof the Dough
Once all the butter is in, turn the mixer up to medium-high and let it knead for ~8-12 minutes. The dough will look sticky at first and cling to the sides of the bowl, but as it kneads, it will pull away and become a smooth, elastic ball.
To check if it’s ready, tear off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, it’s done. If it rips, it needs another minute or two of kneading.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1 hour, or until it has doubled in size. You can also cover the bowl with plastic wrap and let it rise in the fridge overnight.
Shape and Proof Again
Once the dough has proofed, turn it out onto a non-floured surface. Using a floured surface will make the dough harder to shape.
Divide the dough into eight 65-gram pieces. You’ll have a little dough leftover.
To shape each piece, flatten it out, then gently fold the sides up and press them into the center. Flip the dough over and roll it into a smooth ball.
Arrange the dough balls in a greased 9×5 inch loaf pan in four rows of two. Cover the pan and let the dough rise in a warm place for another ~hour, or until it has doubled in size again.
Bake the Bread
When you’re ready to bake, preheat your oven to 400 F.
In a small bowl, whisk together the egg and heavy cream for the egg wash. Gently brush this mixture over the top of the proofed dough.
Bake for ~15 minutes at 400 F, until the top is evenly golden. Then, without opening the oven door, reduce the temperature to 350 F and bake for an additional ~30 minutes until the loaf is a deep golden brown.
Let the brioche cool completely in the pan before slicing.
Fluffy Brioche Bread
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/2 cup whole milk
- 2 1/4 tsp instant yeast 1 standard packet
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Egg Wash
- 1 large egg
- 2 tbsp heavy cream
Instructions
- Mix flour, salt, and nutmeg in stand mixer bowl with dough hook.
- Heat milk to lukewarm (100-110°F), whisk in yeast and sugar until dissolved.
- Add milk mixture, eggs, and vanilla to dry ingredients. Mix on low-medium 3 minutes until shaggy dough forms.
- Add butter cubes gradually on medium speed, incorporating each addition fully.
- Knead on medium-high 8-12 minutes until dough becomes smooth and elastic, passing the windowpane test.
- Transfer to greased bowl, cover and let rise 1 hour until doubled.
- Divide into eight 65g pieces, shape into balls without using flour.
- Place balls in greased 9×5 loaf pan in four rows of two.
- Cover and let rise 1 hour until doubled.
- Preheat oven to 400°F.
- Brush with egg wash (beaten egg mixed with heavy cream).
- Bake 15 minutes at 400°F, reduce to 350°F without opening oven, bake 30 minutes more until deep golden.
- Cool completely in pan before slicing.
Notes
