Buttery Brioche


Well well well. 2017 is here and is off to an interesting start. I left a job that had been weighing on me for some time, started working at my local bouldering gym: Seattle Bouldering Project, & today had my first baking fail of the year. While most would probably not see this outcome as a fail, I take my baking seriously and a little too personal ;)

I have made this recipe a couple times with close to perfect success...except for today. I've racked my brain over and over as to WHY the bread rose into a flat top braid....instead of the usual bubbly pretty braid I've always known and loved. Answer? No clue. Best idea? My braid strands were too skinny for how big my pan was. I will never know. 

Original recipe can be found here!!  <---- This recipe makes two loaves, but below you will find ingredients to make just one loaf, because it's hard for me to commit to using 6+ eggs and 2 whole sticks of butter at once. 





  • 1 stick or 8 TB unsalted butter
  • 1.5 teaspoon active dry yeast
  • 1/4 cup warm water 
  • 1/8 cup sugar
  • 3 large eggs
  • 1 teaspoons salt
  • 2 to 2 1/4 cups all-purpose flour
  • 1 yolk beaten with 1 tablespoon water, for the glaze

METHOD/ Day 1:

-Start by measuring out your warm water into bowl of kitchen aid mixer, add yeast and let sit for about 3 minutes or until yeast has dissolved and becomes frothy.
-Add in eggs and sugar and mix up until eggs are broken up. 
-On a slow speed add flour and salt and mix until everything is incorporated. 
-Tablespoon by tablespoon, add in soft butter. Between each tablespoon, mix and wait until the previous tablespoon has been dissolved into dough. Once all butter has been added, knead for another few moments until your dough is jiggly and set almost like a custard. 
-Remove dough hook and scrape down sides of bowl. Cover tightly with plastic wrap and place in a warm place to rise until double in size, this took me about 2 hours because my house isn't super warm. 

Once your dough has risen, place in fridge overnight or at least 12 hours. 


METHOD/ Day 2:


The next morning your dough should be a bit bigger than double in volume and very easy to work with on a well floured surface.
-Pat into a rectangle and then use your desired method to create your shape. I cut mine into three pieces and braided them up and placed in my greased bread pan. You can get creative with this, just make sure to not over work the dough. The least amount of kneading or touching the better :) You can also skip the bread pan and make brioche rolls.


Cover with a cloth and place in a warm place to rise again for about 1-2 hours or until dough is real puffy. As you can see, although mine doubled in size, it became rather flat on top and didn't puff up above the sides. The poor lil brioche was swimming in the pan. Time to locate my smaller pan :)


Leftover brioche? Make delicious french toast! I scramble up a few eggs, add a splash of califia farms almond milk, sprinkle of sugar and some cinnamon! Don't forget the Vermont maple syrup!