Brioche

BSM Test Kitchen Brioche, a staple enriched French bread using our organic Premium All-Purpose flour. This recipe is versatile for either sandwich loaves or rolls. 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Brioche

Yield: 1 large sandwich loaf

*This is an overnight recipe. 

Ingredients:

300g BSM All-Purpose Premium flour

7g instant yeast

5g fine sea salt

45g cane sugar

120g whole milk (warmed to 105°F)

2 large eggs + 1 yolk (room temp)

125g unsalted butter (slightly cold, cut into small cubes)

Heavy pinch of cardamom (optional)

1 egg yolk + splash water for washing

Method:

In the bowl of a stand-up mixer, add the whole milk, sugar, eggs, and yeast. Add the flour, cardamom if using, and then the salt. Mix on low using the dough hook just until the flour is saturated, then bump the speed to medium and knead for 5 min. Be sure to scrape the dry bits down as needed. Turn the mixer off and allow the dough to rest for 8 min. Add the butter to the dough a little at a time, tucking it into the dough to ensure it iswell incorporated. Continue to knead on low-medium speed inbetween each addition of the remaining butter. Bump the speed back to medium for 3-5 more minutes. Check to ensure there is enough gluten development, though this dough will be very sticky at first. Once the butter is completely incorporated into the dough, place the dough into a greased bowl. Fold the dough inward to create a ball, and invert the dough ball seam side down. Cover with plastic wrap and place in the fridge overnight or about 8-10hrs.

Remove the dough from the fridge and let it sit for 1 hr. before shaping. You may divide the dough into 2-3 equal portions or keep as one dough mass. Using work surface tension, flatten the dough and roll the portions into tight elastic dough balls. The dough will be slightly sticky and you will need a small amount of bench flour as you shape the dough.

Allow the dough to rise for about 2 hrs or until the dough has doubled in size.

Preheat an oven to 400°F during the final rise time. Brush the top of the dough with egg wash, and bake for 17-20 min depending on your oven or until an internal temperature reaches at least 195°F.

Let the loaf cool slightly before enjoying, or cool completely before cutting slices. Great for sandwiches, French toast, or simply as is with a generous amount of butter!