Whisk yeast into milk, add flour and let rest covered for 30 minutes.
In a stand mixer fitted with the dough hook add flour, sugar and salt.
Beat the eggs in a container from which it is easy to pour. Add liquid flavourings (if any) to the eggs, such as vanilla.
On medium speed add the egg mix, 1 egg at the time. Keep mixing until all the eggs are incorporated.
Stop the mixer, add the sponge and mix on high speed for about 10 minutes until dough is smooth and elastic. A piece of dough should easily be stretched thin without breaking.
If you are adding zests or vanilla seeds add these to the butter. At this point you will add the butter pushing it into the center of the dough. Mix until butter is incorporated but do not over mix, if the butter warms up the dough becomes oily.
Transfer dough in a buttered bowl, cover and let ferment for one hour at room temperature (or fridge if your kitchen is hot). Deflate the dough and on a floured surface press into a rectangle about 2 inches (5cm) thick.
Put back into buttered bowl, cover with plastic wrap and refrigerate for 24 hours.
Form any kind of brioche shape you desire: brioche à tête, braids, loafs etc.
Ingredients
Directions
Whisk yeast into milk, add flour and let rest covered for 30 minutes.
In a stand mixer fitted with the dough hook add flour, sugar and salt.
Beat the eggs in a container from which it is easy to pour. Add liquid flavourings (if any) to the eggs, such as vanilla.
On medium speed add the egg mix, 1 egg at the time. Keep mixing until all the eggs are incorporated.
Stop the mixer, add the sponge and mix on high speed for about 10 minutes until dough is smooth and elastic. A piece of dough should easily be stretched thin without breaking.
If you are adding zests or vanilla seeds add these to the butter. At this point you will add the butter pushing it into the center of the dough. Mix until butter is incorporated but do not over mix, if the butter warms up the dough becomes oily.
Transfer dough in a buttered bowl, cover and let ferment for one hour at room temperature (or fridge if your kitchen is hot). Deflate the dough and on a floured surface press into a rectangle about 2 inches (5cm) thick.
Put back into buttered bowl, cover with plastic wrap and refrigerate for 24 hours.
Form any kind of brioche shape you desire: brioche à tête, braids, loafs etc.
Notes
Enjoy this rich buttery treat with homemade jam and even more butter….