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Making brioche is a two-day process, but well worth the wait – besides, the stand mixer does the hard part.
classic
brioche
For the Sponge:
1
⁄
3
cup warm whole milk
2¼ teaspoons active dry yeast
1 large
egg
2
cups unbleached, all-purpose fl our
To complete the dough:
1
⁄
3
cup granulated sugar
4
large eggs, lightly beaten –
at room temperature (but liquid)
1
teaspoon kosher salt
2
to 2¼ cups unbleached,
all-purpose
fl our
¾
cup unsalted butter, at room
temperature, cut into tablespoons
Egg Wash:
2
large eggs, beaten until smooth
Makes 24 individual 3 to 3½ inch brioches, or two 8-inch (about 1 pound) brioches à tête
or two 8½x4½x2½-inch loaves
To make the sponge, place the warm milk, yeast, egg, and 1 cup
of the fl our in the Cuisinart
™
mixing bowl. Insert the fl at mixing
paddle. Mix until smooth on speed 2, about 1 minute. Scrape the
bowl and paddle and remove paddle. Cover the batter evenly
with the remaining 1 cup of fl our. Let stand for 30 to 45 minutes;
the mixture will rise and cause the fl our to appear cracked. This is
normal and lets you know that the mixture is “alive.”
Insert the dough hook. Add the granulated sugar, eggs, salt and
1 cup of the remaining fl our to the bowl. Mix on speed 2 for
2 minutes. Scrape the bowl and dough hook. Sprinkle with ½ cup
more fl our and mix on speed 5 for 15 minutes. After about 7 to
8 minutes of mixing, the dough should come together, wrap itself
around the dough hook, and make a “slapping” sound on the
sides of the bowl. If after 7 to 8 minutes of mixing the dough is not
doing this, add some of the remaining fl our, 1 tablespoon at a
time. Keep mixing on speed 5 for a full 15 minutes – this will help
give the brioche its classic texture.
Reduce the stand mixer to speed 2 and add the room tempera-
ture butter about 3 tablespoons at a time, allowing the butter to
be incorporated nearly completely after each addition. The
dough may appear to “fall apart.” After all the butter has been
added, increase the stand mixer to speed 9 and mix for 1 minute.
Then reduce to speed 5, set the timer and mix for 5 minutes. The
dough will once again make the slapping sound on the bowl.
Transfer the dough to a large well-buttered bowl and cover tightly with plastic wrap. Let rise at room temperature
until doubled in volume, about 2 to 2½ hours. When it has risen, defl ate by lifting and letting it fall back into the
bowl, doing this all around the ball of dough. Cover tightly again with plastic wrap and refrigerate for at least 4 to
6 hours, or overnight, to rise again. After the dough has risen and chilled, it is ready to use – shape while chilled for
best results.
For individual brioches (may be made in standard cupcake pans): Butter the pans generously. Divide dough into
24 equal pieces. One at a time, pull off a piece of dough about the size of a ½-inch marble from each of the pieces,
and shape into a ball; shape the larger piece of dough into a smooth ball and place in the buttered pan. Make an
indentation in the center of the large ball with your fi nger. Place the small ball in the indentation. Repeat until all
are done. Cover loosely and let rise until doubled. Preheat oven to 375°F. When doubled, brush with egg wash –
do not let dribble into sides of pan. Bake for 17 to 19 minutes, until they are a rich, deep golden brown, and sound
hollow when tapped – baked brioche will register 200°F if tested with an instant-read thermometer. Remove from
pan and let cool 10 to 15 minutes on a wire rack before serving, or cool completely to room temperature.
For one-pound brioches, divide dough into 2 equal portions. Follow shaping directions as for individual brioche,
but smaller ball should be about the size of a golf ball. Place dough in buttered 8-inch brioche molds. Follow rising
and egg wash instructions. Bake in preheated 375°F oven for 30 to 35 minutes. Remove from pans. Cool on a wire
rack completely before slicing.
For one-pound loaves, divide dough into 3 equal portions. Shape into loaves and place in well-buttered
8½x4½x2½-inch loaf pans. Cover and let rise until doubled. Glaze with egg wash. Bake in preheated 375°F oven
for 30 to 35 minutes until deep golden brown and hollow sounding when tapped. Remove from pans. Cool
completely on a wire rack before slicing.
