User's avatarThe Kesselring's Cookbook

Fluffy Brioche Dough

The floofiest loaf.

TimeApprox. 5 hours.
Yield1 loaf
Recipe of Fluffy Brioche Dough by The Kesselring's Cookbook

Ingredients

  • step 1
  • 1 cup Warm Water
  • 3 tbsp Whole Milk
  • step 2
  • 2 tbsp Sugar
  • 2 tsp Dry Active Yeast
  • Step 3
  • 3.25 cup Bread Flour
  • 2 tbsp Salt
  • Step 4
  • 2 tbsp Melted Butter
  • 1 Egg

Steps

  1. Warm water and milk to approx. 80-90F.
  2. Add sugar and yeast to water mixture and let sit for 5 minutes.
  3. While the yeast mixture sits, add the dry ingredients to a standing mixer with the dough hook attachment.
  4. Crack the egg into a bowl and slowly whisk in the melted butter, ensuring the egg does not cook.
  5. Add the egg mixture to the warm water mixture.
  6. Create well in the middle of the flour and pour the wet mix in.
  7. Mix until shaggy at medium speed. Making sure to scrape down the sides with a bowl scraper.
  8. Once combined, mix on high until dough is tacky and elastic. Approx. 3 minutes.
  9. Scrape bowl down, cover and let dough rest until doubled in size. Approx. 1.5 hours.
  10. Shape into desired form and add to final baking dish. Proof again until doubled, approx. 1.5 hours.
  11. Preheat oven to 400F. Brush bread with egg wash and bake until interior is 165F.