4 egg yolk brioche bread
This fabulous and buttery brioche bread is a simple, no-fuss recipe. Let the mixer do all the work for you!
grams (about 4 cups)
2 and ½
active dry yeast
1 and ½
grams (about 3/8 cup)
grams (about ¼ cup or 4 Tablespoons)
In a measuring cup, sprinkle the yeast over the warmed milk. Let sit until frothy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, whisk together the flour, salt and sugar.
Turn the mixer on low and slowly drizzle in the yeast mixture. Your dough may appear dry.
Add the egg yolks, one at a time, and mix until fully incorporated.
Add the butter, a little bit at a time until the dough is smooth, shiny and pliable. Mix on low for another 2-3 minutes.
Knead the dough into a ball and place in a well-oiled bowl. Cover and allow to double in size in a warm area (I turned my oven to 175° F, turned it off, then placed my bowl in there).
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball and place in a greased 9"x5" loaf pan. Cover and allow to rise and double again, about 1 hour.
Preheat your oven to 350°F. Brush the top of the bread with a beaten egg and bake for 30-40 minutes or until the top appears golden.
Allow the bread to cool before serving.
Leftover bread should be stored, covered, at room temperature and will keep for several days.
Source: Barely adapted from
Patisserie Makes Perfect
Recipe from Eva Bakes