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Author Notes: My best brioche loaf —Oh Sweet Day!
Makes two loaves
- 1/2 cup milk, warm to touch
- 3 tablespoons sugar
- 2 1/4 teaspoons active yeast
- 4 large eggs
- 3 1/2 cups all purpose flour
- 2 teaspoons salt
- 3/4 cup unsalted butter, softened
- 1 egg yolk
- 1 tablespoon heavy cream
- To prepare the dough, mix milk, sugar and yeast in the standing mixer. Let sit for 10 minutes, or until you see foam at the stop.
- With a paddle attachment, beat in eggs, one at a time, until the mixture becomes light and creamy.
- Add the flour and salt, continue mixing until the flour is incorporated.
- When the mixer is running, slowly add small pieces of softened butter.
- Let the mixer knead the dough for another 5 minutes. The dough will become very stretchy and sticky.
- Place the dough in a lightly oiled large bowl. Cover the bowl with a plastic wrap and let rise in a warm place for 2 hours.
- Leave the dough in refrigerator overnight.
- The next day, remove dough from the fridge. Let it come to room temperature.
- Grease 2 loaf pans and line with parchment paper. Set aside.
- Move the dough to a lightly floured surface. Divide the dough into 10 pieces and roll them into balls. Place 5 dough balls in each prepared pan. Cover with tea towel and let it rise for another 2 hours.
- Preheat oven to 350F.
- Mix egg yolk and cream. Lightly brush the egg wash over each loaf. Bake for 30 to 35 minutes until the loaves are golden brown on top.
- Remove from oven and let cool slightly before slicing.