Breakfast Brioche

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I started these last night and let the dough rest overnight in the fridge. Perfect breakfast treat for my nieces. Even though it looks a mess, it tastes delicious.

INGREDIENTS

1/2 pound (16 tablespoons) unsalted butter
1 tablespoon active dry
1/2 cup water or milk
1/4 cup sugar
6 large eggs
2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
1 yolk beaten with 1 tablespoon water, for the glaze

DIRECTIONS

Give the butter about an hour to soften.  Cut it into 16 tablespoon pieces

Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes. Add the sugar and the eggs, and whisk until the eggs are mixed. Add the salt and 4 cups of the flour. Stir until you’ve formed a loose floury dough.

Use a dough hook on low speed to knead for about 2 minutes, until the dough comes together in a ball.

Increase the mixer speed to medium. Begin adding the butter one tablespoon at time. Wait until one lump is mostly mixed in before adding the next. Stop and scrape down bowl as needed.

Once all the butter is added, knead using the dough hook for another 5 minutes making sure the butter is completely absorbed. The dough should look glossy and smooth.

Let the dough rest for about 60-90  minutes until it has doubled.

Cover the bowl with plastic wrap and let it rest in the refrigerator overnight.

In the morning, grease two loaf pans. Turn the dough out onto a lightly floured counter and pat into a rectangle; the dough will be quite stiff and easy to shape. Divide the rectangle into 12 equal pieces, then roll each piece into a ball. Tuck 6 balls of dough into each loaf tin, staggering them slightly.

Cover the brioche loosely and let it double again for another 60 minutes. They should begin to come up out over the pan.  About 30 minutes in, preheat the oven to 350 degrees.

Glaze the brioche by whisking together the yolk and water. Brush it evenly over the tops of the brioche.

Bake the brioche 30 to 40 minutes. Finished loaves should look puffed, glossy, and golden-brown.

Let them cool for a few minutes and they will come out easily of the loaf pans.

I worked with this  recipe.

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