The Perfect Brioche Bread Recipe: Buns & Brioche Loaves at Home: Step-by-Step Recipe

As you dive into this delightful baking project, here's a fun and intriguing fact to tickle your funny bone and spark your curiosity: Did you know that the term 'brioche' actually originates from the Old French word 'brier,' which means to knead - That's right! So, get ready for some serious dough-kneading action that will not only engage your hands but also connect you with the rich history of this beloved bread. Whether you slather your brioche buns with your favorite jam, turn it into decadent French toast, or simply savor it plain, the possibilities are endless.

Ingredients:

400 g flour + some for dough development

6 g instant yeast (9 g of active dry yeast)

150 ml milk 

150 ml water

65 g sugar 

3 egg yolks for inside the dough (save the egg white for brushing the top)

70 g soft butter 

6 g salt 

Execution Steps:

1. Start by mixing yeast, a dash of sugar, and flour in warm water & milk; whisk until it's all buddies. Cover and let it rise for the first round: ~20-30 minutes of yeast magic.

2. Mix the yeast concoction with egg yolks, soft butter, salt, sugar, and flour in your mixing bowl. Mix and knead until everything is one big happy dough family (about 10 minutes of kneading love)

3. Cover dough for the 2nd rise ~30 minutes.

4. Gently knead the dough for a couple of minutes and shape it back into a ball (add more flour if needed). Cover it up for the third rise, at least 1.5-2 hours. During this time, perform two sessions of dough stretches and folds (about 6-8 folds each session)

5. After your final dough siesta, place it on a floured surface and divide it into pieces. Weigh your dough so you can plan how many buns/rolls you'll end up with. I went for a baker's dozen, around 14 balls.

6. Shape each piece into a ball/roll —> fold in the edges & transfer them onto an oiled baking tray.

   It's like a mini dough ballet!

7. Or, if you're feeling adventurous, split the dough in two for brioche loaves and pop them into a 9.5x5-inch rectangular bread pan for a leafy delight.

8. Give those buns/loaves a fancy egg white coat and a sprinkle of sesame seeds for that extra oomph.

9. Let those buns/loaves hang out until they puff up and double in size -let's call it the dough's spa day, depending on how cozy your space is - Nevertheless this brioche buns recipe is a timeless classic.

10. Pop them in the oven at 340F for about 20-25 minutes or until they're a gorgeous golden yellow-brown. It's like baking sunshine! And that's a wrap of your ultimate brioche bread recipe.

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