Receta de pan brioche fácil

Ingredientes

• 1/2 cup milk, warmed ((about 95°F))
• 1/2 teaspoon active dry yeast ((roughly 1/4 pack of yeast))
• 2 1/4 cup all-purpose flour
• 2 Tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 4 Tablespoon unsalted butter, softened ((or 1/2 stick))
• 1 large egg white ((mixed with 1/2 TBSP of water for egg wash))

Preparación

1. 1

   Activate yeast.: Stir together warm milk (95°F) and active dry yeast. Let it sit for about 3-5 minutes, stirring occasionally until all yeast granules have dissolved.

2. 2

   Combine ingredients.: In the stand mixer bowl, stir together flour, sugar, and salt. Add the egg and milk with dissolved yeast and mix with the dough hook on low until a shaggy dough forms.

3. 3

   Add butter.: Add the softened butter to the dough and knead on medium low speed for about 5 minutes until the dough comes together.*You may have to help the mixer out by mixing the dough by hand until the butter is a little better incorporated.*

4. 4

   Knead dough.: Once the dough comes together, increase the kneading speed to medium high and knead for about 5-8 minutes, or until the dough is elastic, smooth, and supple.

5. 5

   Proof dough.: Smooth the dough into a ball and place it back into the bowl. Cover the bowl and let the dough proof in a warm area until doubled in size, about 45 minutes*.*The dough's proofing time will depend on how warm the area is. We usually keep our dough in our oven with only the lights on, and the dough usually doubles within an hour.*

6. 6

   Punch the dough.: Once the dough has doubled, punch the dough down to release the air. Fold the dough into itself by folding the edges into the center, all the way around. Remove the dough from the bowl and transfer to a clean work surface.

7. 7

   Shape the dough.: To shape a plain loaf, first, roll the dough into an oval. With the oval's long side parallel to you, place your hands behind the dough and pull/ tuck it towards you. Repeat this step a few times until the top of the dough is smooth and tight.Tuck the ends of the dough under itself and transfer the dough into a loaf pan.*For the 6 strand braid, refer to the post.*

8. 8

   Egg wash & proof dough.: Beat together the egg white with a splash of water (about ½ TBSP) until the egg white is loosened up. No need to make it foam.Brush the loaf with a layer of egg white wash. Cover the loaf and let it proof until the dough is about 90% proofed, so just under doubling.

9. 9

   Bake.: Preheat the oven to 350°F.Once the dough is about 90% proofed, brush the loaf with another layer of egg white wash. Bake the loaf for about 25 minutes, or until the top is golden and the interior is cooked through, registering at least 180 or an inserted toothpick comes out clean. The heat will carry over the cooking if the dough is just slightly under.

10. 10

    Cool the brioche.: Let the loaf cool in the pan for about 5-10 minutes then remove the bread and let it finish cooling completely on a wire rack.Enjoy!