Brioche: Classic Light Fluffy French Sweet Bread

In a small bowl, combine the warm milk (around 40°C) with 1 teaspoon of the granulated sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Make a well in the center.

Add the activated yeast mixture and the eggs to the well. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.

Knead the dough for 10-15 minutes until it becomes smooth and elastic. Gradually add the softened butter, one piece at a time, incorporating each piece fully before adding the next. Continue kneading for another 10-15 minutes until the dough is very smooth, shiny, and passes the windowpane test.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours, or preferably overnight (up to 24 hours). This slow rise develops flavor and makes the dough easier to handle.

The next day, gently punch down the cold dough. On a lightly floured surface, shape the dough into a loaf, braided loaf, or individual rolls. Place it in a greased loaf pan or on a baking sheet.

Cover the shaped brioche loosely with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. Preheat your oven to 180°C towards the end of the rising time.

Before baking, gently brush the top of the brioche with an egg wash (1 egg yolk mixed with 1 tablespoon of milk or water). Bake for 30-40 minutes, or until deeply golden brown and cooked through. If browning too quickly, loosely tent with foil. Let cool on a wire rack before slicing.