A buttery, rich bread that is perfect for breakfast or as a base for sandwiches.
Prep 180 min · Cook 35 min · Serves 8
Ingredients
All-purpose flour3 cups · 375 g
Instant yeast2¼ tsp
Salt1 tsp
Sugar⅓ cup · 65 g
Eggs4
Heavy cream1 cup · 240 ml
Unsalted butter6 tbsp · 85 g(softened)
Egg wash1 egg(beaten with 1 tbsp water)
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, yeast, salt, and sugar.
In a separate bowl, whisk together the eggs and cream. With the mixer on low speed, gradually add the egg mixture to the flour mixture. Increase the speed to medium and mix until the dough comes together, about 5 minutes.
Add the softened butter, a little bit at a time, and mix until the dough is smooth and elastic, about 10 minutes. The dough will be very soft and sticky.
Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1½ hours.
Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place in a greased 9-inch round cake pan. Cover the pan with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 350°F (180°C). Brush the top of the brioche with the egg wash. Bake for 35 minutes, or until the brioche is golden brown.
Remove the brioche from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
A good brioche is more butter and patience than anything else, and you can smell
when it's ready before the timer ever goes off. Any that goes slightly stale
becomes the best French toast you'll ever have.
The Chef's Touch Brioche is delicious served warm with butter and jam, or used as the base for sandwiches. For a sweet variation, try shaping the dough into a large braid and sprinkling with sugar before baking. Brioche also makes a great base for bread pudding or French toast.
