Fresh yeast vanilla Brioches heads, some with chocolate chips, some

with raisins

Ingredients :

 1 pound unbleached flour

 3 ¼ tsp yeast
 5 tbsp sugar
 2 tsp salt
 5 eggs
 1/3 cup whole milk
 1 tsp vanilla extract
 2 ¼ cup room temperature diced butter

Egg wash 1 egg yolk beaten with 2 tbs milk

Directions

Place 1/3 cup warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast
dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until
flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low
speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3
minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost
incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-
high and beat until dough pulls away from sides of bowl, about 15 minutes.

Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in
volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Transfer to a greased sheet pan and cover with plastic and chill in the freezer until dough stops
rising, about 1 hours total.

Once the dough is firm cut pieces of 2.5 oz. Butter you molds either loaf molds or muffin mods.

Separate the cut pieces in 3: some plain, some with chocolate chips, some with raisins. Sprinkle a
little flour on your table, flattened the dough with your hands and incorporate a table spoon or
two of chocolate or raisins or both :) Form a tight ball and put it in one of the molds. Do the
same for the rest. Once the mold are filled up, let the brioche rise in a warm humid environment,
around 75 degree for 1.5 to 2 hours.
Preheat oven to 400°F. Gently brush top of loaves with egg wash. Bake until loaves are golden
brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 5 minutes. Turn
loaves out onto racks; cool at least 20 minutes. (Can be made ahead. Cool completely. Wrap
loaves in foil; place in resalable plastic bags and store at room temperature 1 day or freeze up
to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350°F oven about
15 minutes, if desired.)

It is my favorite, Bon Appétit. Enjoy it with anything and anywhere