Vanilla Brioche

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, whisk together bread flour, sugar, instant yeast, and salt to combine.
2. In a separate bowl, combine the 5 large eggs, warm milk (95°F/35°C), vanilla bean seeds scraped from 1 vanilla bean, and whisk thoroughly.
3. Add the wet ingredients to the flour mixture and mix on low speed until just combined, about 1-2 minutes.
4. Increase speed to medium and knead the dough until it starts to come together, about 5 minutes.
5. Gradually add the very soft unsalted butter, 1 tablespoon at a time, mixing steadily after each addition until fully incorporated. Continue kneading until dough is smooth, elastic, and slightly sticky, about 8-10 minutes more.
6. Transfer the dough to a large lightly greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 90 minutes.
7. Gently deflate the dough, then refrigerate for at least 3 hours or overnight to develop flavor and improve texture.
8. Remove the dough from the fridge and let it rest at room temperature for 20 minutes to soften slightly.
9. Turn the dough out onto a lightly floured surface and shape it gently into a loaf form. Place dough into a well-buttered 9x5-inch loaf pan, cover loosely, and proof in a warm spot until doubled and puffy, about 45-60 minutes.
10. Preheat oven to 375°F (190°C). In a small bowl, whisk the remaining egg with 1 tablespoon milk to make an egg wash. Brush this evenly over the top of the loaf.
11. Bake the brioche loaf for 28-32 minutes, or until golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C). If browning too quickly, loosely cover the loaf with foil.
12. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.