Brioche Loaf

Method

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1. In a stand mixer with the dough hook, combine the flour, sugar and yeast on one side of the bowl and the salt on the other, then mix briefly.

   Mark done

2. Add the eggs and milk and mix on low for 3 minutes, then medium for 8 minutes, until the dough is smooth and pulls away from the sides in a single mass.

   Mark done Start 3 min timer

3. With the mixer running, add the butter five or six cubes at a time, waiting until each addition disappears completely. This takes 10 to 12 minutes and the dough will look broken in the middle of it. Keep going.

   Mark done Start 10 min timer

4. Mix a final 5 minutes until the dough is glossy, elastic and slaps the sides of the bowl cleanly.

   Mark done

5. Cover and prove at room temperature for 1 hour, then refrigerate overnight, at least 8 hours and up to 16.

   Mark done Start 1 hr timer

6. Divide the cold dough into 8 pieces, roll each into a tight ball, and set them in two rows in a buttered 900 g loaf tin.

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7. Prove, covered, at warm room temperature for 2 to 3 hours until doubled and touching. The dough should spring back slowly when pressed.

   Mark done Start 2 hr timer

8. Heat the oven to 180°C / 350°F. Brush twice with the glaze, gently, and bake 35 to 40 minutes until deep mahogany and 92°C / 200°F at the centre. Cool in the tin 10 minutes, then on a rack.

   Mark done Start 35 min timer

Chef’s Tips

• This dough cannot realistically be kneaded by hand. A stand mixer is the price of entry.
• If the dough gets warmer than about 24°C during mixing, refrigerate it for 20 minutes and carry on — greasy, weeping dough is overheated butter.
• Day-old brioche makes the best French toast, bread and butter pudding, or burger buns you will ever have.

Pairing Suggestions

• Salted butter and apricot jam
• Café au lait
• Foie gras or chicken liver parfait, for the savoury route

Storage & Reheating

Keeps 3 days wrapped at room temperature and freezes beautifully for 2 months, whole or sliced. Refresh slices in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.