Ingredients
For the Dougg
– 3 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 teaspoon salt
– 1/2 cup warm milk (110°F or 45°C)
– 4 large eggs (room temperature)
– 1 cup unsalted butter (softened and cut into cubes)
For the Egg Wash
– 1 egg yolk
– 1 tablespoon milk
Instructions
In a large bowl, combine the flour, sugar, yeast, and salt.
In a separate bowl, whisk together the warm milk and eggs.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Gradually add the softened butter, a few cubes at a time, kneading until each addition is fully incorporated before adding more.
Continue kneading until all the butter is incorporated and the dough is smooth and shiny.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down to release the air and turn it out onto a lightly floured surface.
Divide the dough into equal portions and shape them into balls. Place the balls in a greased loaf pan or arrange them in a pattern on a baking sheet.
Cover the dough and let it rise for another 30-45 minutes, or until doubled in size.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the egg wash over the top of the dough.
Bake the brioche for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the brioche to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.