<\/p>\n
Ingredients
\nFor the Dougg
\n– 3 1\/2 cups all-purpose flour
\n– 1\/4 cup granulated sugar
\n– 1 packet (2 1\/4 teaspoons) active dry yeast
\n– 1 teaspoon salt
\n– 1\/2 cup warm milk (110\u00b0F or 45\u00b0C)
\n– 4 large eggs (room temperature)
\n– 1 cup unsalted butter (softened and cut into cubes)<\/p>\n
For the Egg Wash
\n– 1 egg yolk
\n– 1 tablespoon milk<\/p>\n
Instructions<\/p>\n
In a large bowl, combine the flour, sugar, yeast, and salt.<\/p>\n
In a separate bowl, whisk together the warm milk and eggs.<\/p>\n
Add the wet ingredients to the dry ingredients and mix until a dough forms.<\/p>\n
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.<\/p>\n
Gradually add the softened butter, a few cubes at a time, kneading until each addition is fully incorporated before adding more.<\/p>\n
Continue kneading until all the butter is incorporated and the dough is smooth and shiny.<\/p>\n
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.<\/p>\n
Once the dough has risen, punch it down to release the air and turn it out onto a lightly floured surface.<\/p>\n
Divide the dough into equal portions and shape them into balls. Place the balls in a greased loaf pan or arrange them in a pattern on a baking sheet.<\/p>\n
Cover the dough and let it rise for another 30-45 minutes, or until doubled in size.<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n
In a small bowl, whisk together the egg yolk and milk to make the egg wash. Brush the egg wash over the top of the dough.<\/p>\n
Bake the brioche for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.<\/p>\n
Allow the brioche to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"
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