Brioche is one of the richest doughs I’ve ever made. The milk, eggs and a lot of butter makes this bread feel like a cake. This recipe focuses on making the brioche bread itself.
In a stand mixer’s bowl mix milk, sugar, and yeast. Add the eggs. Add the flour and start to knead on the lowest speed. Once all the ingredients are incorporated, start to add the butter slowly. Once the butter is all incorporated, add the salt. Keep kneading on the second lowest speed for another 8 minutes. While kneading, use a spatula and scrape the dough from the bowl and keep kneading. Round the dough and place it to rest in the fridge overnight. The following morning take the dough out of the fridge for 30 minutes. Then divide it into two equal pieces (approximately 400gr each). Brush the pan with butter first. Also, using a baking sheet in the pan will make it easier to release the bread. Place the dough balls in the pan. Let them proof until almost double in size. Preheat the oven to 360°F or 180°C. Brush with egg. Bake for 30-35 minutes. If the top is getting brown too fast, just cover the top with aluminum foil. Take out from the pan and let it cool on a rack.
