Prep
2h
Cook
20m
Total
2h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. Allow to sit for 15 minutes for the yeast to activate.
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For
8
M
I
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
2 1/4
tsp
Active dry yeast
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Per Serving
Calories
304kcal
Fat
16g
Saturates
7g
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Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg wash: To give the brioche loaf a deep golden, shiny crust, brush the dough with an egg wash made from one egg mixed with two tablespoons of water. Tent with aluminum foil: Tent the bread with aluminum foil around the 20 minute mark to prevent it from browning too much.
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Prep
2h
Cook
20m
Total
2h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. Allow to sit for 15 minutes for the yeast to activate.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
113
g
Whole milk, warmed to 110 degrees F
20
g
Granulated sugar
2 1/4
tsp
Active dry yeast
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
304kcal
Fat
16g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg wash: To give the brioche loaf a deep golden, shiny crust, brush the dough with an egg wash made from one egg mixed with two tablespoons of water. Tent with aluminum foil: Tent the bread with aluminum foil around the 20 minute mark to prevent it from browning too much.
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Made it?
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