How to make it
8 steps. Take it one step at a time.
Combine the warm milk 43°C and yeast
In a small bowl, combine the warm milk 43°C (110°F) and yeast. Let it sit for 5-10 minutes until foamy.
10 minMix the bread flour, sugar, and salt
In a stand mixer fitted with a dough hook, mix the bread flour, sugar, and salt.
Add the yeast mixture and the 5 eggs
Add the yeast mixture and the 5 eggs to the dry ingredients. Mix on low speed until a rough dough forms, about 2-3 minutes.
3 minIncrease to medium speed
Increase to medium speed and add the softened butter, one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. Knead for 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
15 minPlace the dough in a greased bowl
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
2 hrPunch down the dough
Punch down the dough and transfer it to a greased 9x5 inch loaf pan. Cover and let rise again for 1 hour.
1 hrPreheat the oven
Preheat the oven to 180°C (356°F). Brush the top of the loaf with the beaten egg wash.
Bake for 30-35 minutes or
Bake for 30-35 minutes or until the top is deep golden brown and the internal temperature reaches 88°C (190°F). Let cool completely before slicing.
35 min
A little kitchen wisdom
Ensure your butter is softened but not melted. Kneading the butter into the dough gradually is the key to that classic brioche texture. Use a stand mixer if possible, as the dough is very sticky.
