Judy's Homemade Brioche - Cooking With Nadine

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Tuesday, April 9, 2019

Judy's Homemade Brioche


Making brioche is one of those things that you probably just want to leave to the professionals. But after having successfully made Milk Bread, Whole Wheat Bread, Multigrain Bread, and English Muffins (three kinds––also see

Making brioche is one of those things that you probably just want to leave to the professionals. But after having successfully made Milk Bread, Whole Wheat Bread, Multigrain Bread, and English Muffins (three kinds––also see

Ingredients

  • 6 eggs, at room temperature
  • 1 cup (2 sticks/½ pound/230g) unsalted butter, at room temperature
  • 4 ¾ cups (620g) all-purpose flour, divided
  • 1 tablespoon (9g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1½ teaspoons (8g) salt
  • ½ cup (120 ml) warm water (about 120 degrees F/49 degrees C)
  • Sugar water - 2 teaspoons (10g) sugar mixed with 1 tablespoon (15 ml) water

Instructions

  1. Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to bring them to room temperature. Prepare all other ingredients before starting.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together 1 cup flour (130g), 1 tablespoon active dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before adding ½ cup (120 ml) warm water (at about 120 degrees F/49 degrees C). Turn the mixer on at medium speed for a couple of minutes until well-combined.
  3. Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.

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