The Very Best Brioche

Prep time includes rise and overnight refrigeration.#Bread#Brioche

Prep time includes rise and overnight refrigeration.#Bread#Brioche

It’s absolutely freezing lately and I can’t stay warm so I decided to bake up a buttery loaf of the Very Best Brioche. If you’ve never had brioche, you’re in for a real treat.

It does take some time to make but it’s mostly waiting around impatiently while the dough rises….and then rises again, overnight in the fridge. Well, it’s really like a curing process but then you need to wait…yet again….for another rise. But it’s all VERY worth the wait.

The Very Best Brioche , By Best Recipes Demat .

Prep time includes rise and overnight refrigeration.#Bread#Brioche

Total time: 30 minutes
Servings: 24 Servings

Ingredients :

• 1/3 cup warm water about 110 degrees
• 2 1/4 teaspoons active dry yeast not rapid rise
• 2 1/3 cups super fine pastry flour or cake flour
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 6 large eggs
• 8 ounces unsalted butter cut into 1 inch cubes, at room temperature

Instructions :

• Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
• In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
• Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
• Slowly add the yeast and continue beating at low speed for 5 minutes.
• Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
• Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
• Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
• Turn the dough out onto a floured surface and divide the dough in half.
• Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
• Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
• Preheat the oven to 350 degrees.
• Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
• Turn the bread out of the pans and cool completely on a cooling rack.
• If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.