Can I make brioche without a stand mixer?

Yes, though it requires some elbow grease! You can mix the ingredients with a wooden spoon and then knead by hand for about 25-30 minutes. The key is to achieve a smooth, elastic dough that pulls away from your work surface. Just be prepared for a workout – the butter makes it a sticky process at first!

Why is my brioche dough so sticky?

This is completely normal! Brioche dough is naturally sticky because of its high butter and egg content. Resist the urge to add extra flour, as this will make your finished bread dense. Instead, use a bench scraper to handle the dough and lightly oil your hands if needed. As the butter incorporates fully during kneading, the dough will become smoother.

Can I use instant yeast instead of active dry yeast?

Absolutely! You can use instant yeast and skip the initial activation step. Simply mix all the dry ingredients together (including the yeast), then add the wet ingredients. You'll need about 25% less instant yeast, so use about 5-6g instead of 7g.

My brioche didn't rise as much as expected. What happened?

Several factors could cause this: your yeast might be old, the room might be too cold, or the dough might have been overworked. For best results, ensure your yeast is fresh, create a warm environment for rising (around 75-80°F), and follow the kneading times carefully. Also, be patient – brioche sometimes rises more slowly than lean doughs because of the fat content.

Homemade Brioche Bread Recipe

Description

Making brioche bread at home is a delightful experience that yields a soft, rich, and buttery loaf with a golden crust. Perfect for breakfast, sandwiches, or dessert, this homemade brioche recipe guarantees light and pillowy bread with deep flavor. The intricate braiding gives it a stunning presentation, making it a bakery-quality treat right from your own kitchen!

Ingredients

Units Scale

Brioche Dough

0.25 ounces (7g) active dry yeast
5 3/4 cups (720g) all-purpose flour
1/3 cup (75g) granulated sugar
3/4 cup (180ml) warm milk
6 large eggs
1 teaspoon salt
1 1/4 cups (286g) unsalted butter, room temperature, softened

For the Egg Wash:

2 tablespoons water
1 large egg

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Instructions

Activate Yeast
In the bowl of a stand mixer, combine the yeast, 1 cup of flour, sugar, and warm milk. Mix until a thick paste forms. Cover lightly and let it sit for about 25 minutes until the yeast becomes active and bubbly.
Add Dry Ingredients
Once the yeast is bubbly, add the remaining flour, eggs, and salt to the bowl. Using the dough hook attachment, mix on low speed for 2 minutes to incorporate all ingredients.
Knead the Dough
Continue kneading the dough on low speed for 10-12 minutes until it becomes silky and elastic. This step is crucial to develop structure and texture.
Incorporate Butter
Gradually add the softened butter one tablespoon at a time, mixing on low speed and ensuring each addition is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl to ensure even mixing.
Finish Kneading
Once all the butter is incorporated, increase the mixer speed to medium and knead for another 15 minutes. The dough should pull away from the sides of the bowl, feel smooth, and not stick to your finger when touched.
First Rise
Scrape the dough into a ball, cover the bowl with a clean cloth, and let it rise at room temperature for approximately 1 hour or until doubled in size.
Shape the Loaves
Once the dough has doubled in size, punch it down to remove air. Turn it onto a floured surface and divide it into two equal parts. For each part, divide it into three equal pieces, roll each piece into a rope, and braid them together. Pinch the ends to seal and place each braid into a greased 8×4 inch loaf pan.
Second Rise
Cover the loaf pans with a cloth and let them rest for another hour, or until the dough has doubled in size again.
Egg Wash & Bake
In a small bowl, whisk together the egg and water for the egg wash. Gently brush the egg wash over the risen loaves and transfer them to a preheated oven at 375°F (190°C). Bake for 35 minutes, or until the tops are deeply golden brown. If they brown too quickly, cover the loaves with aluminum foil after 25 minutes.
Cool Completely
Remove the loaves from the oven and allow them to cool in the pans for a few minutes. Then, transfer them to a wire cooling rack to cool completely before slicing.

Notes

Watch Your Dough’s Texture: The dough will be sticky—this is normal and contributes to the soft texture. Avoid adding excess flour during kneading.
Warm Place for Rising: Let the dough rise in a warm spot in your kitchen. If your kitchen is cold, use your oven with only the light turned on (but turned off for heat).
Perform the Windowpane Test: After kneading, take a small piece of dough and stretch it gently. If it stretches thin without tearing, you’ve achieved optimal gluten development.
Egg Wash for Shine: Brushing egg wash generously ensures the loaves have a shiny, golden crust.
Use a Thermometer: Ensure the loaf is properly baked by checking its internal temperature. The center should register around 190°F.
Don’t Overproof: Monitor the rise closely. Letting it rest too long after doubling in size can lead to collapsing during baking.

Nutrition

Serving Size: 1 slice
Calories: 270kcal
Sugar: 6g
Sodium: 250mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg