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Fluffy Brioche Bread

This brioche is an enriched dough, which just means it's loaded with milk, butter, and eggs to get a super soft, pillowy texture and a rich, buttery flavor. The key to the texture is a long knead in a stand mixer; the dough will look sticky and messy at first, but you have to let it run until it becomes smooth and elastic. This loaf is incredibly versatile - you can eat it on its own or use it for things like French toast.
Prep Time30 minutes
Cook Time45 minutes
Rise Time2 hours
Total Time3 hours 15 minutes
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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 9x5 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

For overnight option, first rise can be done in refrigerator.
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