How to Make Brioche

Rich in butter and eggs, the traditional brioche is a French roll served either as a meal accompaniment or as a desert. Despite its rich ingredients, brioche is surprisingly light and delicate in texture with a golden brown crust. To make authentic brioche, one needs fluted brioche tins but a nonstick muffin pan will do in a pinch.

Things You'll Need

• 2 packages active dry yeast
• 3 ½ cups bread flour
• ¼ cup of granulate sugar
• 1 cup real butter (at room temperature)
• ½ cup warm water
• 4 large eggs
• 1 teaspoon salt

Instructions

1. Combine the first three dry ingredients in the large bowl of an electric mixer. Add half of the softened butter, warm water and eggs all at once and mix on low speed to combine the ingredients.

2. Scrape down the sides of the bowl and add the salt. It’s important to add the salt only after incorporating the other ingredients as salt tempers the growth factor of yeast if they come into direct contact. By adding the salt later, you allow the yeast to activate.

3. Knead with the mixer on low for about 10 minutes. The brioche dough will be smooth and elastic and form a ball around the dough hook.

4. Turn off the mixer and cover the bowl with plastic wrap. You need not remove the bowl from the mixer to do this, just wrap the plastic around the hook and cover the top. Allow the dough to rest, covered, for 15 minutes.

5. Turn on the mixer for a few seconds to deflate the brioche dough and then remove it from the bowl and roll it out on a lightly floured surface. Spread the surface of the dough with the remaining softened butter, fold the dough in half and fold again. Knead the dough until the butter is incorporated and the dough is smooth.

6. Place the dough in a buttered bowl, turning to cover all the surface area and place in a warm spot to rise until double in size; approximately 1 hour. After the dough is risen, punch it down and either refrigerate or prepare the rolls.

7. Preheat your oven to 375 degrees and spray brioche tins or muffin tins with nonstick spray.

8. Separate the dough into 12 equal portions. Pinch a piece of each portion that represents approximately 1/5 of the amount. Roll the smaller piece into a ball. Smooth the larger piece into a round disk and tuck uneven edges underneath. Press the larger portion into a prepared tin. Poke your finger in the center of the portion and place the smaller dough ball in the center, taking care not to flatten it as you place it.

9. Repeat with all the portions and bake for approximately 20 minutes until the tops of the brioche rolls are deep golden brown. Cool on a rack for 5 minutes before carefully removing the brioche from the tins.

Tips & Warnings

• Get creative by adding sprinkles of sugar to the top of a brioche roll before baking. Brush the unbaked tops with butter or beaten egg whites for a glossy finish.