Herb Brioche

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water that's too hot kills the yeast, so aim for about 40°C.

2. 2

   In a large mixing bowl, combine flour and salt. Create a well in the centre and pour in the yeast mixture and 2 of the beaten eggs. Mix until a shaggy dough forms.

   Tip: Use one hand to mix so you can feel the texture developing.

3. 3

   Gradually add the softened butter piece by piece, incorporating each addition before adding more. The dough will seem greasy at first but will come together as you knead.

   Tip: This is the most important step—patience here creates the silky texture brioche is known for.

4. 4

   Knead the dough for 10 minutes by hand or 6 minutes in a stand mixer with dough hook until it becomes smooth and elastic. It should pull away from the bowl cleanly.

   Tip: The dough may feel slightly sticky—this is normal for brioche.

5. 5

   Fold in the chopped parsley, thyme, chives, and minced garlic until evenly distributed throughout the dough.

   Tip: Reserve a pinch of herbs to sprinkle on top before baking for visual appeal.

6. 6

   Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes until doubled in size.

   Tip: A warm place near a window or inside a turned-off oven works well for rising.

7. 7

   Divide the dough into 8 equal pieces and shape each into a smooth ball. Arrange them in a greased 9x13 inch baking dish, leaving space between each roll.

   Tip: Smooth, tight shaping creates a better crumb structure.

8. 8

   Cover with a damp cloth and allow a second rise for 45 minutes until the rolls have nearly doubled and are touching each other.

   Tip: The rolls should be puffy but still hold their shape slightly.

9. 9

   Preheat oven to 190°C. Brush the rolls with egg wash and sprinkle with reserved herbs. Bake for 30-35 minutes until golden brown and a skewer inserted into the centre comes out clean.

   Tip: If the tops brown too quickly, tent loosely with foil for the final 10 minutes.

10. 10

    Remove from the oven and allow to cool in the pan for 5 minutes before serving warm or at room temperature.

    Tip: These are best enjoyed fresh but keep well wrapped for 2 days.