Brioche is more of a recipe than an end product. It can be a bun, a loaf, a tart and much more. Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.

This is the first brioche recipe that I’ve cobbled together. If you are planning to entertain in-laws, you are best advised to use this recipe by Epicurious.com (click on the link)

Ingredients and Step by Step

Start about two days before you want your end product

Day One

• Start between 12:00 and 3:00 pm
• If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm

1. Dough starter (Sponge):
  - 1/4 C warm low-fat milk – approx 100º
  - 1 TBL sugar
  - 2 tsp instant yeast
  - 3/4 C unbleached high-quality AP flour
  - 1 large egg (or two small)
    MIX WELL – DOUGH WILL BE EXTREMELY WET
2. Flour cover mixture:
  - 3/4 C unbleached high-quality AP flour
  - 1 tsp instant yeast
    COVER WET SPONGE WITH DRY MIXTURE
    LET PROOF 60 MINUTES
    DRY COVER WILL DEVELOP CRACKS
  - After 60 minutes, place in refrigerator overnight

Day Two

1. Final flour addition:
  - 1/4 C sugar
  - 1/2 tsp salt
  - 3 whole COLD eggs
  - 1 C flour
    MIX A FULL 15 MINUTES
    ADD 1/4 C FLOUR IF DOUGH SEEMS TOO WET
2. Butter addition:
  - 8 TBL unsalted butter – Stick and a half – VERY COLD and cut into pieces and mashed into a mass
  - or freeze for 1 hour and grate into dough
    MIX FOR ANOTHER 5 MINUTES – just to blend
3. Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place
4. Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.
  HOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART
  IF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP – FOR A LOAF, SHAPE A BALL.

Day Three

or Day Two, late in the day

1. Pull the dough out and shape into desired shape
2. If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container
  OTHERWISE
  Roll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball
  ALTERNATELY
  Roll quickly into a rope, then tie a knot: (1) Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole. (3) Lay flat on your tray.
3. Put onto a silicon baking sheet and let rise uncovered for an hour in the refrigerator
4. Remove from fridge and allow to rise for another 30-60 minutes
5. Preheat oven to 425º 1 hour before baking. You want the temperature to be stabilized. Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.
6. If a glaze is desired, use 1 egg yolk and 1 tsp of milk. Allow glaze to dry for 5 minutes, then brush a second time. For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.
7. Bake for 10-15 minute or until the internal temperature reads 190º – Cool for at least 2 hours.