Soft Egg-Rich Brioche Loaf with a Glossy Top
A lightly sweet, egg-rich brioche loaf with a glossy top.
This brioche is an enriched yeast bread with a tender, buttery crumb. The source adds the egg wash after baking; here the wash goes on before the loaf enters the oven so it bakes into a glossy finish. Add softened butter gradually after the dough begins to develop, then knead until smooth and elastic. Give the dough time to rise and cool the loaf before slicing. Combine flour, sugar, yeast, salt, eggs and milk in a mixer bowl. Knead with dough hook 8 minutes until elastic. Add softened butter a few cubes at a time, kneading until each addition is absorbed. Continue 8 to 10 minutes until smooth and stretchy. Cover and let rise in a warm place 1 to 1 1/2 hours until doubled. Refrigerate 30 minutes if dough is too soft to shape.
Recipe card
Soft Egg-Rich Brioche Loaf with a Glossy Top
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dough
Combine flour, sugar, yeast, salt, eggs and milk in a mixer bowl. Knead with dough hook 8 minutes until elastic.
Add butter
Add softened butter a few cubes at a time, kneading until each addition is absorbed. Continue 8 to 10 minutes until smooth and stretchy.
First rise
Cover and let rise in a warm place 1 to 1 1/2 hours until doubled. Refrigerate 30 minutes if dough is too soft to shape.
Shape and proof
Shape into a loaf and place in a greased 23-by-13-cm tin. Cover and proof 45 to 60 minutes until puffy. Heat oven to 180°C (350°F).
Glaze
Brush loaf gently with beaten egg and sprinkle coarse sugar if using.
Bake and cool
Bake 30 to 35 minutes until deep golden and the centre reaches about 90°C (194°F). Cool on a rack before slicing.
How to tell when it is ready
Bake 30 to 35 minutes until deep golden and the centre reaches about 90°C (194°F). Cool on a rack before slicing.
Tips
- Combine flour, sugar, yeast, salt, eggs and milk in a mixer bowl.
- Add softened butter a few cubes at a time, kneading until each addition is absorbed.
- Cover and let rise in a warm place 1 to 1 1/2 hours until doubled.
- Shape into a loaf and place in a greased 23-by-13-cm tin.
Troubleshooting
- If dough is very soft, chill before shaping.
- If crust browns early, tent loosely with foil.
Substitutions
- Use plant milk and dairy-free butter, noting the crumb will be less rich.
- Use vanilla extract instead of vanilla sugar.
Variations
- Add orange zest.
- Fold in chocolate chips after kneading.
Serving suggestions
- Serve toasted with jam.
- Use for French toast.
- Pair with soft cheese.
- Offer with coffee.
Make ahead
Prepare components ahead and store safely. Store wrapped at room temperature up to 3 days. Freeze sliced brioche up to 2 months.
Storage
Store wrapped at room temperature up to 3 days. Freeze sliced brioche up to 2 months.
Food safety
Cool completely before wrapping; refrigerate only if the room is very warm.
Frequently asked questions
Can I knead brioche by hand?
Yes, but the dough is sticky and takes patient kneading; add butter gradually and avoid adding much extra flour.
How should I store soft homemade brioche?
Store wrapped at room temperature up to 3 days. Freeze sliced brioche up to 2 months.
Serve toasted with jam. Store wrapped at room temperature up to 3 days. Freeze sliced brioche up to 2 months.
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