Brioche

A rich, buttery French yeast bread with a tender crumb and a golden topknot.

Ingredients

• 1 package (2 1/4 teaspoons) active dry yeast
• 3 tablespoons warm milk
• 2 1/2 cups flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 4 large eggs
• 10 tablespoons unsalted butter, softened
• 1 egg yolk beaten with 1 tablespoon milk, for glaze

Directions

1. Dissolve the yeast in the warm milk and let it foam, about 5 minutes.
2. Mix the flour, sugar, and salt, then beat in the eggs and the yeast mixture to form a soft sticky dough; beat well for several minutes until elastic.
3. Beat in the softened butter a little at a time until fully incorporated and the dough is glossy.
4. Cover and let rise at room temperature until doubled, about 2 hours, then chill 4 hours or overnight to firm up.
5. Shape into a buttered fluted brioche mold (reserving a small piece for the topknot), set the topknot in place, and let rise until puffy, about 1 hour.
6. Brush with the egg glaze and bake at 375°F for about 30 minutes until deep golden and hollow-sounding.
7. Cool on a rack before slicing.

Notes

Written in our own words after the classic French brioche of the kind Dione Lucas taught at the Cordon Bleu.