28/10/2020 Homemade Brioche - Fifteen Spatulas

Homemade Brioche
SERV I N G S: 18 ( M A K E S 3 L O AV E S ) PREP T I M E : 30 M I N S COOK T I ME: 30 M I N S
REST I N G T IME: 12 H R S 30 M I N S TOTA L T I M E: 13 H R S 30 M I N S

This homemade brioche is worth the e ort, with a soft and u y texture, and a buttery sweet
avor.

Ingredients
F OR T HE SPONG E:
1/3 cup warm milk (110 degrees F)*
2.25 tsp active dry yeast
1 large egg at room temperature**
2 cups all purpose our (10 ounces, by weight)

F OR T HE DOU G H:
1/3 cup sugar
1 tsp kosher salt
4 large eggs lightly beaten
7.5 ounces all purpose our, by weight (1.5 cups, measured)
3/4 cup unsalted butter at 65-70 degrees
butter for greasing optional

Instructions
1. Start with the sponge. Place the milk, yeast, egg, and 1 cup of our in the bowl of a stand mixer. Mix the ingredients
with a spatula until combined (it will be very sticky).
2. Sprinkle the remaining cup of our on top, covering the sponge completely, and let it rest in a warm place for 30
minutes (no need to cover the bowl with plastic wrap).
3. After 30 minutes, check that there are cracks in the our (see blog photo). The cracks let you know that the yeast are
alive and well.
4. Add the sugar, salt, eggs, and 1 cup of the our to the sponge. Fit the bowl on your stand mixer, and using the dough
hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the
remaining 1/2 cup of our.
5. When the our has been incorporated, increase the speed to medium, and mix for 15 minutes. After 10 minutes have
passed, if the dough seems too loose, add 3 additional tablespoons of our, to help the dough form into a cohesive
piece. Make sure you don’t skimp on kneading the dough for 15 minutes.
6. Turn the mixer down to medium low speed and add the butter, a couple pats at a time, waiting until each installment
of butter is absorbed before adding the next. When all the butter has been added, bump the speed up to medium high
for a minute, then reduce to medium and knead the dough for 5 minutes. The dough will be soft and slightly sticky.
7. Cover the bowl tightly with plastic wrap, and let it rise at room temperature for 2 hours, until it has doubled in size.
8. Using a spatula, gently turn the dough upside down and compact it back to its original volume (we are redistributing
the yeast, but take care not to "bash down" the dough too much).
9. Cover the bowl again with plastic wrap and let it rise in the refrigerator overnight, or for at least 8 hours.
10. With a sharp knife, gently slice your dough into 3 sections. Cut each section into 6 pieces. You may gently roll those
pieces into balls, but you can also leave them sort of square.

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28/10/2020 Homemade Brioche - Fifteen Spatulas

11. Get three standard loaf pans***. If using nonstick bakeware, you can skip greasing, but if using uncoated bakeware, I
recommend greasing with butter. Place 6 balls each into each pan, then cover with plastic wrap. Let rise for 2 hours.
12. When you are ready to bake, preheat the oven to 375F, and bake the loaves for about 30 minutes, until the interior
measures 200F using an instant read thermometer. If during the baking process your brioche browns too much,
loosely cover the loaves with aluminum foil. Enjoy!

Notes
*You can heat the milk in a saucepan, or microwave it for about 20 seconds, to warm it to 110F.

**You may warm the egg in a glass of warm water, if you're in a hurry.

***The size of the loaf pan is exible. I've used the standard 8.5x4.5 but have also used pans that are slightly bigger and
slightly smaller. It should still take around 30 minutes, but as stated in the recipe, go by temperature for doneness.

You may brush the loaves with egg wash right before baking, if desired. This gives it a more glossy and shiny look.

Freezi g i structio s: Personally, I bake all three loaves at once, then freeze the bread in a fully baked state. Then later I
just thaw the loaves on the counter for an hour or so, and use it. However, you can also freeze the dough unbaked, after it
has done the cold rise in the refrigerator. Then you can thaw the dough overnight in the fridge, and bake it fresh.

Recipe adapted from James Peterson in his 2009 cookbook Baking, whose recipe is adapted from Julia Child's brioche in
Baking with Julia.

Nutrition
Calories: 118kcal, Carbohydrates: 14g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 47mg, Sodium: 78mg, Sugar: 2g

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