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–+ servings

Fluffy Brioche Bread (With Overnight Option!)

This fluffy brioche bread is pillowy soft, lightly sweetened, and enriched with butter and eggs, giving it the perfect texture and flavor. Eat it with a little butter and jam, use it for stuffing, or turn it into french toast!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Proof Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 slices

Equipment

Ingredients
 

  • 2 ½ cups (313 grams) all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup (120 grams) whole milk room temperature
  • 1 standard (7 grams) instant or active yeast packet a standard yeast packet is about 2 ¼ teaspoons
  • ¼ cup (50 grams) granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 5 tablespoons (71 grams) unsalted butter room temperature, cut in cubes

Egg Wash

  • 1 egg
  • 2 tablespoons heavy cream

Instructions

  • In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg. Set aside.
  • Heat the milk to 110F (if you don’t have a thermometer, I usually microwave it for 30 seconds on high, which gets me to about 110-120F).
  • While the milk is heating up, combine the yeast and the sugar in a small bowl. Set aside.
  • While whisking constantly, slowly stream in the sugar/yeast mixture into the heated milk. If you are using active dry yeast, allow the mixture to sit for 15 minutes. The yeast will activate in this time. If using instant yeast, you don’t have to wait for the yeast to activate, simply move on to the next step.
  • Mix the eggs and vanilla extract into the milk/yeast mixture. Whisk well to combine.
  • Pour the milk/yeast/egg mixture into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
  • With the mixer on medium speed, add the butter a few pieces at a time, allowing them to fully incorporate before adding more. Once all of the butter is fully incorporated, turn the mixer up to medium-high speed and knead for an additional 8-12 minutes (mine usually takes about 10 minutes).
  • To check if the dough has kneaded enough, rip off a small piece of dough and spread it gently in between your fingers. If it stretches easily without ripping and you can see light passing through it, it is finished and ready to proof.
  • Transfer the dough to a lightly greased bowl, cover with a towel, and let it rise in a warm environment for about 1 hour, or until doubled in size. Alternatively, cover the bowl with plastic wrap and let it rise in the fridge overnight.
  • Once proofed, remove the dough from the bowl onto a non-floured surface. If you use a floured surface, you won’t be able to shape the dough properly. Divide the dough into eight 65 gram pieces (you will have a little leftover, which you can bake in a separate loaf pan if you like).
  • To shape, flatten each piece on your surface, then take all of the sides and gently fold them upwards and inwards, pressing them into the center. Turn the dough over and roll into a smooth ball.
  • Arrange the dough in four rows of two in your pan. Cover and let rise in a warm environment for one hour, or until doubled in size.
  • Press your finger into the dough - if it bounces back immediately, it needs more rest. If it doesn’t bounce back at all, it is over-proofed and should be baked immediately. If it bounces back slowly, it’s ready to be baked.
  • In a small bowl, gently whisk together one egg and two tablespoons of heavy cream. Use a pastry brush or your finger to brush the dough with the egg wash you just created.
  • Let the dough bake at 400F for about 15 minutes - at this point, the dough should be evenly golden on top. Then, without opening the oven door, reduce the temperature to 350F and bake for an additional 30 minutes. The color should be a deep golden brown.
  • Allow the brioche to cool completely in the pan.
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