Brioche

Recipe View Gather all ingredients.

Recipe View In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Recipe View In a large bowl, whisk together flour, sugar, and salt. Create a well in the center. Add eggs and yeast mixture. Beat well until the dough comes together. (Tip: If needed, add 1 to 3 tablespoons of additional warm water, one tablespoon at a time, to help the dough come together.)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Recipe View Flatten the dough and spread with 1/3 of the softened butter.

Recipe View Knead the butter into the dough.

Recipe View Repeat this step twice to incorporate the remaining butter, allowing the dough to rest for a few minutes between additions, about 20 minutes total.

Recipe View Lightly grease a large bowl with vegetable oil, place the dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Recipe View Punch down the dough, cover with plastic wrap, and refrigerate for at least 6 hours, or preferably overnight.

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.

Recipe View Turn the dough out onto a lightly floured surface. Divide the dough into 2 equal pieces, form into loaves, and place them into the prepared loaf pans.

Recipe View Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour.

Recipe View Prepare the egg wash: In a small bowl, whisk together egg yolk and cold water. Brush the egg wash on the tops of the loaves.

Recipe View Bake the loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.