Judy's Homemade Brioche Recipe By thewoksoflife.com
Making brioche is one of those things that you probably just want to leave to the professionals.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 6 eggs, at room temperature 1 cup (2 sticks/½ pound/230g) unsalted butter, at room temperature 4 ¾ cups (620g) all-purpose flour, divided 1 tablespoon (9g) active dry yeast ¼ cup (50g) granulated sugar 1½ teaspoons (8g) salt ½ cup (120 ml) warm water (about 120 degrees F/49 degrees C) Sugar water - 2 teaspoons (10g) sugar mixed with 1 tablespoon (15 ml) water
Instructions:
Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to bring them to room temperature. Prepare all other ingredients before starting.
In the bowl of an electric mixer fitted with a paddle attachment, mix together 1 cup flour (130g), 1 tablespoon active dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before adding ½ cup (120 ml) warm water (at about 120 degrees F/49 degrees C). Turn the mixer on at medium speed for a couple of minutes until well-combined.
Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.
