Brioche

Ingredients

• 2 cups bread flour
• 1/2 cup butter (, diced, and softened at room temperature)
• 3 eggs at room temperature (, lightly beaten)
• 2 tablespoons caster sugar
• 1/2 teaspoon vanilla extract (, optional)
• 1 teaspoon active dry yeast
• 3 tablespoons lukewarm water (, at 97 F / 36°C)
• 1 teaspoon fine salt
• 1 egg yolk mixed with 1 teaspoon of white vinegar (, for browning)
• Butter (, for the mold)
• Flour (, for the mold)
• Stand mixer
• Mold for Parisian brioche
• Pastry brush

Instructions

1. 1

   In a bowl, add the yeast in 3 tablespoons of lukewarm water. Leave to rest for 5 minutes.

2. 2

   In the bowl of a stand mixer fitted with a dough hook, add ⅔ of the flour and make a well in the center. Add the yeast into the center of this well.

3. 3

   Cover the yeast with the remaining flour and leave to rest for 15 minutes.

4. 4

   Make a well again in the center of the flour and add in the 3 eggs and the vanilla (optional). Add the sugar.

5. 5

   Knead at low speed for 3 minutes.

6. 6

   Add the salt, then knead again for 5 minutes at medium speed.

7. 7

   Once the dough is homogeneous, while continuing to knead at medium to high speed, gradually incorporate the softened butter to obtain a smooth dough.

8. 8

   Form a ball with the dough, cover it with a damp cloth, and let it rise at room temperature and away from drafts for 5 hours.

9. 9

   At the end of these 5 hours, place the dough in the refrigerator, still covered with a cloth, for 3 hours.

10. 10

    After 3 hours, flour the hands and scoop out a quarter of the dough.

11. 11

    Place the remaining ¾ of dough in a previously buttered and floured Parisian brioche mold.

12. 12

    Make a small cavity in the center of the dough. Form a ball the reserved quarter of dough and place it in this cavity.

13. 13

    Mix the egg yolk and white vinegar well and, using a pastry brush, brush the entire surface of the brioche with this mixture. Reserve the rest for a second basting.

14. 14

    Cover the mold with a cloth and let the brioche thus formed rest for 1 hour in a warm place, away from drafts.

15. 15

    15 minutes before the end of the rise, preheat the oven to 430 F (220°C).

16. 16

    Using a pastry brush, brush the surface of the dough with the remaining egg and white vinegar mixture.

17. 17

    Bake the brioche for around 30 minutes, lowering the oven temperature to 375 F (190°C) after 15 minutes of cooking. The brioche should be nicely browned.

18. 18

    Turn out onto a rack and let cool or at least warm before serving.