Buttery Brioche Bread Recipes

BUTTERY BRIOCHE BREAD

BUTTERY BRIOCHE BREAD image

With a nice buttery flavor, this is a perfect bread to serve with your meal or for French toast VIDEO https://youtu.be/ZjWEFWRtGWc

Provided by CLUBFOODY

Categories Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
3/4 cup warm milk (between 105-110ºF)
1 tablespoon honey
3 3/4 cups unbleached all-purpose flour, plus more for work surface (3/4 cup reserved)
1/2 teaspoon sea salt
3/4 cup unsalted butter, soften and cut into pieces
1/3 cup powdered sugar
3 large eggs, beaten
1/2 teaspoon pure vanilla extract
1 egg wash (1 egg yolk with 1 tbsp. milk)

Steps:

In the bowl of a stand mixer, add active dry yeast, milk and honey. Stir well and allow the yeast to activate, about 15 minutes.
In a large bowl, combine 3 cups flour and salt; whisk well and set aside.
In a separate bowl, add butter and powdered sugar; stir until evenly combined and set aside.
Add beaten eggs and vanilla to the yeast. Process until the ingredients are mixed using the dough hook attachment. Add flour mixture and process on low speed for 2 minutes.
Add a third of the butter mixture, increase the speed to 3 and continue mixing until nicely combined before adding another third, scraping the sides of the bowl.
When the butter is all in, start using the reserved ¾ cup of flour by adding a tablespoon at a time until the dough clings around the hook - add more if needed.
Increase the speed to 4 and knead for 6 minutes.
With floured hands, form a ball and place it in a large bowl lightly greased. Cover with a clean dish towel and place it in a warm place such as the oven, seam side down. Let it rise until it doubles in size, about 1 ½ hours.
Punch the dough to deflate and form a ball once again. Place it back in the bowl, cover and transfer to the fridge for 12 to 24 hours.
The next day, butter and flour a loaf pan (make rolls or loaf); set aside.
Drop the chilled hard dough onto a floured work surface and weigh it if braiding (refer to challah recipe), making buns (refer to hamburger buns recipe) or forming rolls.
If making rolls, form 8 equal balls and place them in the prepared pan. Cover and let it proof for 2 hours or until it doubles in size.
Preheat oven to 350ºF/180ºC.
In a small bowl, combine egg yolk and milk; whisk well.
When the proofing time is done, brush the egg wash on top and transfer to the preheated oven. Bake for 20 minutes before rotating the pan; bake for an additional 10 to 15 minutes or until nice and brown.
Remove from the heat and let it cool for 5 minutes in the pan. Carefully flip the loaf and let it cool off completely on a wire rack.

Nutrition Facts : Calories 3522.9, Fat 164.6, SaturatedFat 97.2, Cholesterol 949.7, Sodium 1501.5, Carbohydrate 429.8, Fiber 15.9, Sugar 58.5, Protein 79.6

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