Brioche Bread

Indulge in the heavenly delight of Brioche Bread, a soft, rich, and buttery creation that will captivate your taste buds. This French Viennoiserie bread, known for its luxurious texture and delicate flavor, is a pastry-like treat that will melt in your mouth. Enriched with butter and eggs, every bite of this fluffy bread offers a blissful experience. Enjoy the satisfaction of creating mouthwatering brioche bread with D’BakerAid’s assistance effortlessly and savor the delicious results.

Ingredients for step one(yeast activation):

  • 120g of all purpose/baking flour;
  • 1 tb s of sugar;
  • 11 g dry yeast or 25 g fresh yeast
  • 180 ml warm milk(originally its cow milk but I use oat milk)

Ingredients for step two(dough proofing):

  • 6 (room t) eggs;
  • 5 tb s of sugar;
  • 2 tea/s salt;
  • 600-700 g flour(depends on eggs size)

Instructions:

  1. In D’Yeast bowl (2;75q) combine the yeast with a portion of the flour, milk, and sugar;
  2. Choose yeast fermentation program according to the yeast type you’re using, close the lid until foamy;
  3. Add the remaining flour, salt, and sugar to the D’Dough bowl(4,75q);
  4. Add the eggs to the bowl;
  5. With dough hook attachment(if you are using standing mixer) beat on low speed until well combined and knead until the dough is shiny and elastic, about 10 to 12 minutes. Gradually add the butter a tablespoon at a time, allow the butter to incorporate into the dough before adding the next tablespoon. Crafting the dough by hands you can mix first the ingredients with danish whisk and then kneading until dough is shiny and elastic (20-30 minutes);
  6. Increase the speed to medium-low and continue kneading until the dough is smooth and elastic. Then, move the dough back to D’Dough bowl, select the dough program for white flour, cover the bowl with lid and let D’BakerAid do the rest until program is finished;
  7. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half, cut the half into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place the dough in a buttered loaf pan. Repeat with the remaining dough half before covering to let rise until doubled in size or keep in the freezer until whenever you want;
  8. Brush the risen loaves with egg wash and bake for 35 minutes or until deep golden brown. Let the baked brioche bread cool in the loaf pans for 5 minutes before transferring to a wire rack

Happy Baking!

Share this post