Equipment
* optional
Ingredients
Dough
- 120 ml whole milk
- 100 g granulated sugar
- 12 g active dry yeast
- 360 g all-purpose flour
- 360 g bread flour
- 8 eggs, room temperature
- 18 g kosher salt
- 341 g unsalted butter, room temperature, cut into 2.5cm pieces
Finish
- 1 egg
- 5 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 3088 kcal
- Protein
- 73 g
- Carbohydrates
- 325 g
- Fat
- 166 g
- Fiber
- 11 g
- Sugar
- 55 g
- Sodium
- 3856 mg
- Saturated Fat
- 95 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 49 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 1182 mg
- Potassium
- 852 mg
- Calcium
- 289 mg
- Iron
- 20.3 mg
- Magnesium
- 123 mg
- Phosphorus
- 929 mg
- Zinc
- 6.5 mg
- Vitamin A
- 1542 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 5.1 mcg
- Vitamin E
- 7.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 2.5 mcg
- Thiamin
- 3.67 mg
- Riboflavin
- 3.20 mg
- Niacin
- 26.9 mg
- Folate
- 910 mcg
- Water
- 295 g
Sources: USDA FoodData Central
Method
Warm the milk in a small pot over medium-low heat to approximately 35°C (95°F). Stir in 25g of the sugar until dissolved. Add the yeast, transfer to the stand mixer bowl, and let stand for 5 minutes until foamy.
Whisk the all-purpose flour, bread flour, and the remaining 75g of sugar in a separate bowl.
Add 8 eggs and half of the flour mixture to the yeast. Mix on low speed using the dough hook until no dry spots remain.
Increase speed to medium and knead for 5 minutes. Add the salt and continue kneading for another 5 minutes until the dough is firm and springy.
Add the butter pieces one at a time while the mixer is running on medium speed. Ensure each piece is fully absorbed before adding the next. This process takes 30 to 40 minutes.
Continue kneading on medium speed for 6 minutes after all butter is added until the dough is shiny and slightly sticky.
Place dough in a greased bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours.
Turn the cold dough onto a floured surface and divide into two equal portions using a dough scraper.
Flatten each portion into a 20x13cm (8x5in) rectangle. Roll tightly from the long side, pinching the seam as you go. Tuck the ends under and pinch to seal.
Place logs seam-side down into greased loaf pans. Cover with plastic wrap and let rise in a warm area for 2 hours.
Preheat oven to 190°C (375°F). Whisk the remaining egg with 5ml water and brush the mixture over the loaves.
Bake for 50 to 65 minutes, rotating halfway through. Loaves are done when the internal temperature reaches 93°C (200°F).
Remove from oven and transfer to a wire rack immediately. Cool completely before slicing.
Chef's Notes
- For the best results, use a high-quality European-style butter with a higher fat content.
- Do not rush the butter incorporation; adding it too fast will result in a greasy dough that won't rise properly.
Storage
Refrigerator: 5 days — Keep wrapped tightly to prevent drying.
Freezer: 2 months — Slice before freezing for easy reheating.
Reheating: Toast lightly or warm in a 150°C (300°F) oven for 5 minutes.
Troubleshooting
Butter is leaking out of the dough during mixing
Cause: Dough or butter became too warm, breaking the emulsion.
Fix: Refrigerate the entire mixing bowl for 15-20 minutes, then resume mixing on low speed.
Prevention: Use room temperature butter (not melted) and ensure the kitchen isn't excessively hot.
Bread is dense and didn't rise significantly
Cause: Yeast was dead or the dough was too cold when shaped.
Fix: Cannot be fixed once baked; ensure longer proofing time if dough is very cold.
Prevention: Check yeast expiration and ensure milk is not hotter than 40°C.
Cultural Context
Brioche is a cornerstone of French patisserie, originating in the 16th century. Initially a simpler enriched dough, it evolved into the rich, buttery loaf we know today, often associated with celebratory meals and special occasions, embodying French baking artistry.
