Brioche
📜 Collection: Unknown Seven | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic homemade brioche recipe featuring rich butter, milk, and eggs. Perfect for breakfast or as a delicious sweet bread base.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 30 mins | 24 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Pastry brush
Ingredients
Brioche Dough
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Sugar | Granulated |
| 1/2 tsp | Salt | None |
| 2 pkg | Yeast | Active dry |
| 3 1/2 cups | Flour | All-purpose |
| 2/3 cup | Butter | Softened |
| 1/2 cup | Milk | Lukewarm |
| 1 tsp | Lemon Peel | Grated |
| 5 | Eggs | Beaten |
Instructions
Step 1: Mixing and Rising
- Combine the 1/2 cup sugar, 1/2 tsp salt, 2 pkg yeast, 3 1/2 cups flour, 2/3 cup butter, 1/2 cup milk, 1 tsp lemon peel, and 5 eggs in a large mixing bowl.
- Rise at 80°F until doubled in size, then refrigerate for 24 hours.
Step 2: Shaping and Baking
- Punch down the dough and shape as desired.
- Brush with egg yolk and bake until golden brown and sound hollow when tapped.
💡 Make-Ahead & Storage: The dough can be kept refrigerated for up to 24 hours before shaping and baking.
Original Recipe Scan
