A soft, fluffy and buttery French brioche that you'll want to eat throughout the day. Slather one some Nutella or fruit jam for a perfect breakfast!
Keyword: Bread, Breakfast
Author: Eva Bakes
1/2cup + 1/8 cupwarm milkabout 110 degrees F
1Tablespoonactive dry yeast
3 and 1/2cupsall-purpose flour
1/2cup (1 stick)unsalted buttersoftened
In the large measuring cup, combine the milk, 1/8 cup of the sugar and yeast together until it becomes frothy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, salt and remaining granulated sugar.
Add the yeast mixture, eggs and vanilla and mix on medium low speed. The dough should slowly come together.
Add the butter, one Tablespoon at a time, until the dough is smooth and free of lumps.
Shape the dough into a ball and transfer it to a greased bowl. Cover and allow it to rise for about 1 hour or until doubled in size. This is super important!
Divide the dough into 3 equal parts (if the dough is way too sticky to handle at this point, place it in the refrigerator for at least 30 minutes. Then take it out and move on to the next step). Take each dough ball and roll it into a long rope. Braid the 3 ropes together and pinch the ends. Place the braided loaf into a greased loaf pan. Cover and allow it to rise once more for about 1 hour or until doubled in size. Again, this is super important that the dough properly rises.
Preheat your oven to 350 degrees F. Brush the top of the loaf with a beaten egg and bake in your preheated oven for about 30 minutes or until the top is golden brown. Top with pearl sugar if desired.
Allow the bread to cool before serving.
Leftover bread should be stored in an airtight container at room temperature and will keep for several days.Source: Simply Home Cooked