CookPal AI
Brioche

Brioche

Cost $7.5, save $10

Source: Recommended by CookPal

  • 780 Min
  • 16 Servings
  • $7.5

INGREDIENTS

  • Dough Ingredients

    • 1 tablespoon active dry yeast
    • 💧 ⅓ cup warm water (110 degrees F)
    • 3 ½ cups all-purpose flour
    • 🍬 1 tablespoon white sugar
    • 🧂 1 teaspoon salt
    • 🥚 4 large eggs
    • 🧈 1 cup butter, softened

  • Preparation and Finishing

    • ½ teaspoon vegetable oil, or as needed
    • 🥚 1 large egg yolk
    • 💧 1 teaspoon cold water

STEPS

1

Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.

2

Mix flour, sugar, and salt in a bowl. Make a well in the center, add eggs and yeast mixture; stir until dough forms, adding water if necessary.

3

Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes.

4

Incorporate butter into the dough in thirds, kneading after each addition and resting the dough for about 20 minutes total.

5

Lightly grease a bowl with vegetable oil, place dough inside, cover, and let rise in a warm area until doubled, about 1 hour.

6

Punch down the dough, cover with plastic wrap, and refrigerate for 6 hours to overnight.

7

Preheat the oven to 400°F (200°C). Grease two 8x4-inch loaf pans.

8

Divide the dough into two, form loaves, and place into prepared pans. Cover and let rise until doubled, about 1 hour.

9

Brush egg yolk mixture (egg yolk and cold water) over the tops of the loaves.

10

Bake in the preheated oven until tops are golden, about 25 minutes.

11

Cool loaves in pans for 10 minutes, then transfer to wire racks to cool completely.

NUTRIENTS

Per 1 serving

🔥

228

Calories

  • 5
    Protein
  • 22
    Carbs
  • 13
    Fats

💡 Ensure water temperature for yeast is not too hot to avoid killing the yeast.Allow butter to soften at room temperature for even incorporation.Refrigeration is crucial for flavor development and dough consistency.Final proofing should occur in a warm place, but not too hot to prevent over-proofing.