The Pro Chef Way to Make Brioche Bread Dough

By Bigger Bolder Baking · 180 min

Ingredients

Instructions

1. In a stand mixer with the hook, combine the flour, sugar, yeast and salt.
2. Whisk the cold eggs and cold milk in a measuring jug.
3. Pour the wet mixture into the dry ingredients and mix on medium speed for about 4 minutes until a dough forms.
4. On medium-low speed, add the softened butter 1 tablespoon (about 14 g) at a time. Knead 6 to 8 more minutes until the dough pulls away from the bowl sides. It will be soft and shaggy.
5. Put the dough in a greased bowl, cover with plastic and a towel, and proof at room temperature for 1.5 to 2 hours until doubled. Optionally, chill for 2 hours to 2 days.
6. Divide the dough into 6 pieces of about 95 g (3¼ oz) each, shape into smooth balls and place on a prepared baking sheet. Cover loosely and rise for about 60 minutes until doubled.
7. Towards the end of the rise, preheat the oven to 375°F (190°C) and line a baking tray with parchment.
8. Brush the buns with egg wash and sprinkle with sesame seeds.
9. Bake for 20 to 22 minutes until golden brown.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

More recipes with

EggMilk