Brioche
360g, 2 ½ c + 2 tbsp all purpose flour
36g, 3 tbsp granulated sugar
120g, ½ c whole milk
2 eggs
2 egg yolks
5g, ½ tbsp dry active yeast
10g, 1 tbsp warm water
6g, ½ tbsp salt
172g, ¾ c unsalted butter, cut in small pieces and at room temperature
1 egg for egg wash
granulated sugar for sprinkling (optional)
Mixing
Place the flour, sugar, milk, eggs, and yolks in the bowl of standing mixer fitted with a dough hook and mix on low speed until well combined, 4-5 minutes. Meanwhile, hydrate the yeast with the water in a small bowl to form a paste. Using a rubber spatula, spread the yeast on the dough and mix an additional 4-5 minutes on low speed. Add the salt and mix to incorporate, about 1 minute. Turn the mixer to medium-low (speed 2) and mix until the dough pulls away from the sides of the bowl and gathers around the hook – this should take 10-15 minutes. Essentially, you’re having the mixer do the work of kneading the dough for you here – developing protein and structure before you add all that butter. Once the dough pulls away from the sides of the bowl (see photo above), add the butter and continue mixing on speed two until the butter is fully incorporated and the dough once again pulls away from the sides of the bowl, 5-10 minutes.
Proofing
Place the brioche dough in a clean well-oiled bowl and cover with a kitchen towel. Set in a warm place (I usually use the back of the stove) and let sit at room temperature until it has doubled in size, about 2 hours. Cover with saran wrap and refrigerate overnight.
Shaping
The next day, remove the brioche from the refrigerator and punch down the dough. Dump out onto a floured work surface and divide into 12 even pieces, 2.25 oz each.
Roll each piece of dough into a ball using the palm of your hand. Place each ball into greased brioche or muffin tins (or just place them on a sheet pan lined with parchment paper)*. Cover with a clean dish towel and let sit at room temperature until doubled in size, 1-2 hours.
Baking
Meanwhile, preheat the oven to 375 degrees. Once risen, lightly brush the brioche with beaten egg and sprinkle with course sugar (optional). Bake 15-20 minutes until golden brown. Cool 5-10 minutes and then enjoy with jam and coffee.
*To make a loaf, simply arrange 6 individual balls in a greased loaf tin. Let sit at room temperature until doubled in size, egg wash and sprinkle with sugar, and then bake at 375 degrees until golden brown, about 35-40 minutes.