4/6/22, 7:32 PM Print Recipe | King Arthur Baking

Brioche
This classic egg- and butter-rich bread is delightfully tender, perfect for
shaped and filled sweet breads. While the shapes we offer here aren't
traditional (French brioche is generally presented in topknot form, one
small round nestled atop a larger one), we enjoy the versatility of making
rolls, as well as loaves that slice nicely for toast — or truly exceptional
French toast.

PREP BAKE T O TA L YIELD

 25 mins 25 to 45 6 hrs 50 1 large or 2

mins mins medium
loaves; or 12
mini brioche

Ingredients
Dough
2 3/4 cups (330g) King Arthur
Unbleached All-Purpose Flour
1/4 cup (28g) Baker's Special Dry
Milk or nonfat dry milk
3 tablespoons (35g) granulated
sugar
1 1/4 teaspoons (8g) salt
1 tablespoon instant yeast
3 large eggs,* cold from the
refrigerator
1/4 cup (57g) water, cool
10 tablespoons (142g) unsalted
butter, at cool room temperature,
divided into 5 equal pieces
*Use 3 large eggs + 1 egg yolk, if
desired; see tip below.
Glaze (optional)
1 cup (113g) confectioners' sugar
1 teaspoon vanilla extract
a pinch of salt
2 to 3 teaspoons heavy cream
https://www.kingarthurbaking.com/recipes/brioche-recipe
Instructions
1 Weigh your flour; or measure it by gently spooning it into a cup, then
sweeping off any excess.
2 To make the dough: In a stand mixer fitted with the dough hook
attachment, mix together all the ingredients (except the butter) to
make a smooth, stretchy dough that cleans the sides of the bowl; this
should take 7 to 10 minutes at medium speed.
3 Once the dough has developed some strength and elasticity, add one
piece of the butter and mix at medium speed until it’s fully
incorporated into the dough, 1 to 2 minutes. Scrape the bowl if
necessary, then continue adding the butter one piece at a time,
mixing to incorporate fully before adding the next piece. This dough
takes longer than most to develop so be prepared to let the dough
knead for another 5 to 10 minutes, or until it's formed a soft, smooth
ball. We don't recommend trying to knead this dough by hand.
4 Form the dough into a ball (it'll be very soft), place it in a greased
bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the
dough for several hours, or overnight. This will slow the fermentation
and chill the butter, making the dough easier to shape.
5 Divide the chilled dough into 12 pieces to make mini-brioche
(brioche buns); leave it whole for one large round brioche; or divide it
in half for two 8 1/2" x 4 1/2" loaves.
6 Place the dough into the greased pan(s) of your choice, cover lightly,
and let rise for 2 1/2 to 3 hours, until it's doubled and looks very
puffy. If you're making two loaves, it's fun to make simple three-
strand braids, and set them in the loaf pans.
7 To bake a large, round brioche: Place the pan into a preheated
400°F oven. After 10 minutes, reduce the oven heat to 350°F and
bake for about 30 to 35 minutes more. Check the brioche after 15
minutes; tent with aluminum foil if it appears to be browning too
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4/6/22, 7:32 PM Print Recipe | King Arthur Baking

quickly. Brioche should be a deep brown when done, should sound

hollow when tapped, and will read 190°F at the center using an
instant-read thermometer. (It's easy to underbake since it browns so
quickly!) Remove the brioche from the oven, and after 10 minutes
remove it from the pan to cool completely on a rack.
8 To bake the mini brioches: Place the pan(s) onto a baking sheet for
easy handling, as shown; then nestle that baking sheet into another
baking sheet, to protect the buns' bottoms from over-browning.
Bake the buns in a preheated 375°F oven for 25 to 30 minutes (tent
after 10 minutes if they're browning too quickly). Remove them from
the oven, let stand for 5 minutes, then turn them out onto a rack.
9 To bake the loaves: Allow the loaves to rise until they've nearly
reached the rim of the pan, about 3 hours. Set the loaf pans on a
baking sheet, for easy handling. Bake in a preheated 350°F oven for
30 to 35 minutes, tenting with foil after 15 to 20 minutes. Bake until
the internal temperature reaches at least 190°F in the center, and up
to 205°F for a crustier loaf.
10 To make the glaze: Combine the confectioners' sugar, vanilla, and
salt. Add enough cream to make a pourable consistency. Drizzle the
glaze over the baked loaves, if desired.

Tips from our Bakers

 If you're baking the brioche as a braided loaf, add an extra yolk to the
dough, reserving the white. Just before baking the risen loaves, whisk
the reserved white with 1 tablespoon milk, brush on loaves, and
sprinkle with pearl sugar or sparkling white sugar.

 What if you don't have a stand mixer or bread machine to knead this
brioche dough? Since we don't feel this recipe produces acceptable
results when kneaded by hand, please try our Strawberry Swirl No-
Knead Brioche. For plain brioche, simply shape the dough into a log
and place it in the pan, leaving out the strawberry filling.

 Join King Arthur baker Martin Philip and his family as they
bake Brioche together, start to finish. Watch Martin Bakes at Home -
Brioche now.

We're here to help. King Arthur Baker's Hotline: (855) 371 2253

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