Brioche, a classic cross between a pastry and bread, has been a long beloved staple in my house. Brioche can be found all in and around the streets of Italy and down to Sicily, where its applications range from classico style (plain and with coffeee), to the Roman Maritozzi (stuffed with slightly sweet whipped cream), to the Sicilian Brioche col Tuppo.
What sets brioche apart is the process of what's called "enrichment", which means that the dough has the addition of eggs, milk, and of course, butter! This creates the evenly golden brown, delectable and buttery bread that we are all familiar with from our favorite bakeries! You'll be surprised with how simple it is to make at home, and once you try, we're certain you won't go back to the store bought stuff!
Classic Brioche Loaf:
3 cups bread flour + more for gradually dusting as you knead
1 cup whole milk
1 whole egg
1 package active dry yeast
2 tbsp sugar (for blooming yeast)
1 tsp sea salt
4 tbsp softened salted butter
Warm milk to 100 degrees
Once warm, dissolve yeast + 2 tbsp sugar in milk. Let sit for five minutes or until frothy
In a mixing bowl, combine bread flour and sea salt
Add in milk/yeast mixture and egg
Knead until a smooth dough ball forms
Slowly incorporate in 4 tbsp of softened butter and continue kneading until a tacky dough ball comes together
Cover dough and rest until doubled in size
Portion into desired shape for the final proof
Place in an OFF oven to rise until doubled in size
Bake at 375 (35-45 minutes for a loaf and 18-22 minutes for 2 oz rolls)
Lightly butter while still warm
Best when served warm, enjoy!
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