From wiki: Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is light and slightly puffy, more or less fine, according to the proportion of butter and eggs. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
I have a weakness for bread, especially the soft fluffy kind. I like to make my own dough; however, i don’t have a stand mixer with dough hook so it’s kinda difficult. I found this recipe for no-knead brioche and decided to try it out:
- 2 cups all purpose flour
- 7 Tbsp butter, melted
- ⅓ cup milk, room temperature
- 2 eggs
- 2 Tbsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- In a large mixing bowl, add flour, yeast and salt and stir together.
- Combine eggs, sugar, milk, and butter and whisk together well.
- Add wet ingredients to dry and mix 30 seconds until dough looks smooth and no lumps. Cover bowl and let dough rest for two hours at room temperature.
- After 2 hours, use spatula to knock air out of dough. This strengthens the gluten in the flour. Cover again and place in refrigerator for a minimum 12 hours, preferable overnight. It can stay in the fridge for up to 48 hours.
- When ready to bake, take dough out of fridge. Let sit and come to room temperature as this helps proof faster.
- To shape dough, you can choose any shape but I like to braid it and bake it in a loaf tin.
- Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
- Carefully brush the soft brioche with some egg wash before putting it in the oven.
- Bake at 375ºF for 25-30 minutes until golden brown.
- The brioche keeps very well for a few days in container or bag.
The brioche came out perfectly! This freshly baked bread made my tiny kitchen smell like a bakery. And it tastes amazing: soft & tender with a crisp flaky crust. I can’t get enough of it! This is my best bread-baking attempt to date. My husband used it to make a salami sandwich and he loved it. I’m proud of myself 😉