This Brioche bread has the ultimate soft and fluffy texture, with a sweet buttery flavor. It’s absolute heaven when it comes out fresh and warm from the oven. This recipe yields 3 loaves from one batch, so you can stash some in the freezer and really make it worth your time!
Part bread and part pastry, brioche is a French bread classified as a Viennesoirie. The brioche is enriched with butter, eggs, milk, and a touch of sugar, and has the most amazing rich flavor and airy texture.
There’s a fair amount of hype around Brioche, and for good reason. It’s incredible on its own, torn into bite-sized pieces and maybe spread with a little swipe of butter, but also as an ingredient for other recipes. For example, brioche is one of the best breads for Bread Pudding and also for French Toast. I’ve also noticed that brioche burger buns have become really popular for hamburgers!
Here we’ll be using quality ingredients in our homemade brioche recipe, made with traditional components like real butter and eggs.
I’ve noticed that the store-bought brioche at my grocery store uses canola oil instead of butter, which in my eyes is a complete travesty. I’ll share below how to take this one recipe and make it into loaves, rolls, or brioche buns.
INGREDIENTS
▢2/3 cup heavy cream(at room temperature)
▢1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
▢1 large egg (at room temperature)
▢1/3 cup sugar
▢4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
▢1 tablespoon active dry yeast (or instant yeast)
▢1 1/2 teaspoons salt
▢Egg wash (beat 1 egg with 1 teaspoon water)
▢Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)
INSTRUCTIONS
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