Lesson 4 of 5 · Bread Baking 101

Brioche

  • Free video
  • Beginner
  • Bread & Enriched Dough
  • 13 min
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Video by Preppy Kitchen on YouTube: “Brioche Bread Recipe and BIG NEWS!!!” Watch on YouTube ↗

What you'll learn

Lesson 4 of 5

Make rich, buttery brioche by building gluten first and then working in soft butter a little at a time.

  • Develop the gluten before adding the butter
  • Add soft butter gradually
  • Chill the dough to make shaping easy

Ingredients for this lesson

Madagascar Vanilla Extract, 2 oz BottleVanillaGoods$13.00
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Lesson notes from VanillaGoods

Mixing

  • Mix flour, eggs, sugar, salt, yeast and milk until smooth and elastic
  • Add very soft butter a few pieces at a time, letting each disappear before adding more
  • Keep mixing until the dough pulls from the sides and passes a windowpane test
  • A stand mixer is the easiest way to handle this sticky dough

Chill, shape, bake

Let the dough rise, then refrigerate it for a few hours or overnight; cold brioche dough is much easier to shape. Proof until puffy, brush with egg wash and bake until deep brown and about 190°F inside.

VanillaGoods tip

Brioche makes outstanding French toast. Soak slices in a custard of eggs, milk, sugar and vanilla bean seeds.

← Lesson 3Next: Braiding challah →

Tools for this lesson

The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.

As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.

Put it into practice

Bake along with a VanillaGoods recipe that uses this technique.

Find bread recipes

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