Golden Brioche Recipes

GOLDEN BRIOCHE BREAD

Steps:

• Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.Butter and flour three 7 1/2×3 1/2×2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.Preheat oven to 400 degrees F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350 degree F oven about 15 minutes, if desired.)

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

GOLDEN BRIOCHE LOAVES

Steps:

• Put the yeast, water, and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can to keep you from being covered in flour! Turn the mixer on and off in a few short pulses, just to dampen the flour (you can peek), then remove the towel, increase mixer speed to medium-low and mix for a minute or two. At this point you will have a dry, shaggy mess.
• Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce speed to low and add the butter in 2 Tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
• Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40-60 minutes. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator overnight.
• If making Brioche loaves: Butter and flour 2 8.5 X 4.5 inch loaf pans. Pull dough from the fridge and divide into two equal pieces. Cut each piece of dough into 4 equal pieces and roll each piece into a log about 3.5 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until dough fills pans.
• Preheat oven to 400 degrees F. Bake until loaves are well risen and deeply golden, about 30-35 minutes. Cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto cooling racks. Cool at least one hour.

GOLDEN BRIOCHE

Steps:

• Put the yeast, water, and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.
• Add the flour and salt, and fit the mixer with the dough hook. Toss a kitchen towel over the mixer, covering the bowl as completely as you can - this will save you and the kitchen from being showered in flour.
• Turn the mixer on and off in a few short pulses, just to dampen the flour, then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point you will have a fairly dry, shaggy mass.
• Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and the eggs, followed by the sugar and the orange zest (if using zest).
• Increase the mixer sped to medium and beat for about 3 minutes until the dough forms a ball. Reduce the speed to low and add the butter in 2 tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You will have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
• Lightly butter another bowl and transfer the dough to it, cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40 - 60 minute, depending on how warm your room is.
• Deflate the dough by lifting it up and around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator, Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator to chill overnight.
• The next day, butter and flour two 8 1/2 x 4 1/2 inch loaf pans.
• Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours.
• Center a rack in the oven and preheat the oven to 400.
• Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.
• Bake the loaves until they are well risen and deeply golden, 30 - 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least an hour.
• Serve.
• Eat
• Using a brioche pan - minis (makes 12 minis and two smaller loaves)Follow step 9 above, but divide the dough into two halves; one half for these minis and the other half for two small loaves. Or use the dough for only minis. If you are like me you would have to bake a dozen, then repeat.
• Butter 12 3 1/2 inch wide brioche pans. Divide the half into 12 equal pieces.
• Follow these instructions on making your mini brioche, from step 6 - 9. After brushing with the glaze, lightly sprinkle with sugar, if you desire.
• Bake in a 350-degree oven for 15 - 20 minutes.
• Let cool in the pans for 5 minutes, then remove the brioche to a wire rack to finish cooling.

GOLDEN BRIOCHE

Steps:

• Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl. Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 7 minutes.
• Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl. Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic; chill dough overnight.
• Butter and flour three 7 1/2x3 1/2x2-inch loaf pans. Divide dough into 3 equal pieces. Cut each dough piece into 4 equal pieces. Roll each into 3 1/2-inch-long log, forming 12 logs total. Arrange 4 logs crosswise in bottom of each prepared loaf pan. Place loaf pans on baking sheet. Cover pans with waxed paper. Let loaves rise at room temperature until dough almost fills pans, about 2 hours.
• Preheat oven to 400°F. Gently brush top of loaves with egg glaze. Bake until loaves are golden brown and sound hollow when tapped, about 30 minutes. Cool in pans on racks 15 minutes. Turn loaves out onto racks; cool at least 1 hour. (Can be made ahead. Cool completely. Wrap loaves in foil; place in resealable plastic bags and store at room temperature 1 day or freeze up to 1 month. Rewarm room-temperature or thawed loaves wrapped in foil in 350°F oven about 15 minutes, if desired.)