Ingredients:
For the Brioche Dough:
- 4 cups (500g) bread flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (7g) active dry yeast
- 1 teaspoon salt
- 3/4 cup (180ml) warm whole milk
- 3 large eggs, at room temperature
- 10 tablespoons (140g) unsalted butter, softened
- 1 egg yolk for egg wash
- Sesame seeds or poppy seeds (optional)
Preparation:
Making the Brioche Dough:
- Activate the Yeast: In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
- Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, and salt.
- Mixing the Dough: Add the activated yeast mixture and eggs to the dry ingredients. Mix on low speed until the dough starts to come together.
- Incorporate Butter: Cut the softened butter into small cubes and gradually add them to the dough, mixing on medium speed. Continue mixing for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It might be sticky but avoid adding more flour.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
