Golden Butter Brioche

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your yeast is alive and active before mixing into the dough.

2. 2

   In a large mixing bowl, whisk together flour, remaining sugar, and salt. Create a well in the centre and pour in the yeast mixture, beaten eggs, and vanilla extract.

   Tip: Whisking the dry ingredients first prevents lumps from forming.

3. 3

   Mix with a dough hook on medium speed for 5 minutes until a shaggy dough forms, then gradually add softened butter one piece at a time, mixing between each addition.

   Tip: Adding butter slowly allows it to incorporate fully without making the dough greasy.

4. 4

   Continue kneading for 8-10 minutes until the dough is smooth, glossy, and elastic. It should pull away from the bowl sides slightly.

   Tip: Properly kneaded brioche dough should feel silky and spring back when poked.

5. 5

   Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and leave to rise at room temperature for 90 minutes until doubled in size.

   Tip: Brioche rises slowly due to its high butter content—don't rush this stage.

6. 6

   Divide the risen dough into 8 equal portions. Shape each into a smooth ball and place into a buttered brioche mould or muffin tin. Cover loosely and let rise for 60 minutes until puffy.

   Tip: If using regular tins, the dough will bake into rolls rather than traditional brioche shapes.

7. 7

   Preheat your oven to 200°C. Whisk together egg yolk and water, then gently brush over each brioche, being careful not to deflate them.

   Tip: The egg wash creates the characteristic shiny, golden finish.

8. 8

   Bake for 20-25 minutes until deeply golden brown. The brioche should sound hollow when tapped on the bottom. Transfer to a wire rack to cool for 10 minutes before serving.

   Tip: Overbaking will dry out the brioche, so watch carefully during the final minutes.