Description
This Brown Butter Brioche recipe features a rich, buttery bread with a delightful nutty depth from homemade browned butter. With a tender, glossy crumb and slight sweetness, this brioche is perfect for breakfast, sandwiches, or as a delectable treat.
Ingredients
Browned Butter
- 226g or 1 cup unsalted butter
Roux
- 65g or ½ cup all purpose flour
- 360g or 1 ½ cups tap water
Yeast Mixture
- 10g or 1 tablespoon active dry yeast
- 60g or ¼ cup warm tap water
- Pinch of granulated sugar (from below)
Dough
- 715g or 5 ½ cups all purpose flour
- ¼ cup milk powder (optional, adds flavor and softens the dough)
- 130g or ½ cup plus 2 tablespoons fine granulated sugar
- 4 large eggs (at room temperature)
- 1 tsp fine sea salt
- 1 tablespoon vanilla extract
- Browned butter from above (cooled and firm)
Egg Wash
- 1 egg yolk
- 2 tablespoons heavy cream
Instructions
- Brown the butter: In a medium saucepan, melt the butter over medium heat. Stir frequently as it begins to separate and sizzle. Continue cooking and stirring until the milk solids turn a toasty brown color and the butter emits a nutty aroma. Immediately transfer to a heatproof bowl to cool.
- Chill the butter: Allow the browned butter to cool until it reaches a soft solid or creamy state, chilling for about 30 minutes to achieve this texture.
- Make the roux: In a small pot, whisk together the water and flour over medium heat. Stir continuously until the mixture thickens into a smooth paste, approximately 5-7 minutes. Remove from heat and set aside to cool.
- Activate the yeast: In the bowl of a stand mixer, combine the quarter cup of warm water with the active dry yeast and a pinch of sugar. Stir gently and let it sit for several minutes to foam, indicating the yeast is active.
- Combine dough ingredients: Add flour, sugar, salt, eggs, roux, milk powder, and vanilla extract to the yeast mixture. If the roux is still warm, keep the eggs and roux on opposite sides of the bowl to prevent cooking the eggs prematurely.
- Knead the dough: Attach the dough hook and start kneading. Once the dough begins to come together, gradually add the browned butter one tablespoon at a time. Continue kneading for up to 20 minutes until the dough becomes glossy, smooth, and mostly gathers around the hook. If the mixer overheats, rest it for 5-10 minutes and resume.
- First rise: Transfer the dough to a large oiled bowl, tossing it to coat with oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
- Prepare loaf pans: Grease two loaf pans lightly with oil spray or butter.
- Shape the dough: On a floured surface, divide the dough in half. For each half, either divide into thirds to braid or into eighths. Roll each piece into a long oval and then roll it up like a cinnamon roll. Stack the eight rolled pieces in each loaf pan for a beautifully layered effect.
- Second rise: Let the shaped loaves rise for 45-60 minutes until the dough springs back slowly when pressed but leaves a slight indentation.
- Preheat oven and apply egg wash: Preheat the oven to 350°F (175°C). Mix the egg yolk with heavy cream and brush the mixture evenly over the tops of the loaves.
- Bake: Bake the loaves for about 45 minutes, until an instant-read thermometer inserted reaches 190°F (88°C). Check at 30 minutes and tent with foil if the tops brown too quickly.
- Cool: Let the loaves cool briefly in their pans, then transfer to a wire rack until completely cooled.
- Store: Keep brioche loaves in an airtight container at room temperature; they will stay fresh for about 3 days.
Notes
- Ensure the yeast is active by checking it foams during activation; if not, use new yeast.
- Milk powder is optional but contributes to a softer crumb and richer flavor.
- Browned butter should be cooled and slightly firm before incorporating to avoid melting the dough.
- This recipe requires patience as multiple rising steps contribute to brioche's tender texture.
- If the oven browns the loaf too fast, tent with foil to prevent burning.
- Use room temperature eggs to help the dough come together smoothly.
