BRIOCHE

BRIOCHE
Makes 1 (23-cm/9-inch) loaf
70 g sugar
12 g salt
500 g bread flour
5 eggs, plus 1 egg lightly beaten, for egg wash
100 g water
30 g fresh yeast
250 g butter, softened
Combine the sugar and salt in a mixing bowl and set aside. Combine the flour, eggs, water,
and yeast in the bowl of a stand mixer. Paddle on low speed until just combined, about 3
minutes. Switch to the dough hook attachment and mix on medium speed until the gluten
has developed and the dough springs back when pressed, about 7 minutes. Mix in the
sugar and salt in three additions, waiting for the previous addition to fully incorporate
before adding the next. Once fully incorporated, turn to low speed and add the butter all at
once. Continue to mix until incorporated, about 5 minutes. Turn the dough out into a large
mixing bowl lightly sprayed with nonstick cooking spray. Flip the dough over to evenly
coat. Cover the bowl tightly with plastic wrap and refrigerate overnight to ferment.
Preheat the oven to 175°C/350°F. Lightly spray a 23 by 13-cm (9 by 5-inch) loaf pan with
nonstick cooking spray. Uncover the bowl and press down on the dough to release the gas.
Turn the dough out onto a clean work surface and roll out into a 23-cm (9-inch) square.
Roll the dough into a log. Place the log in the loaf pan seam side down. Cover the dough
with a damp kitchen towel and let sit at room temperature until nearly doubled in size,
about 2 hours. Uncover the loaf and bake in the oven until golden brown, about 50
minutes. Turn the brioche out of the pan and let cool to room temperature before slicing to
serve. The bread may be tightly wrapped and kept, frozen, for up to 1 week.