Brioche Recipe

Instructions

1. To make the dough: Place flour, sugar, yeast, and salt in the bowl of a standing mixer and mix to combine. Attach the dough hook to the mixer. Add eggs, milk, and vanilla and mix on low-medium speed for 4-5 minutes, until dough comes together. Add butter gradually, a few pieces at a time, mixing until fully incorporated before adding more. This should take several minutes. Scrape down the sides of the bowl as needed. Once all the butter is added, continue mixing for 10 minutes until dough pulls away from the sides. It will be slightly soft and sticky and will look oily—that’s ok. Place dough in a large bowl, cover with plastic wrap, and leave in the fridge for at least half a day or overnight (it can be kept in the fridge for up to 2 days).

2. The next day, grease an 8½ x 4½ inch loaf pan.

3. Pull the dough from the fridge and divide it into 8 equal pieces. Form each piece of dough into a ball and arrange the balls on the bottom of the loaf pan (2 rows of 4 balls). Cover pan loosely with plastic wrap and leave at room temperature until almost doubled in size and almost fills the pan, 1-2 hours (rising time will depend on how warm the room is; the warmer it is, the faster it will rise).