Brioche Bread

Name: Brioche Bread
Prep time: 1 h
Cook time: 35 min
Total time: 4 h
Yield: 2 loaves
Cuisine: francesa
Ingredients: 0.5 cup flour; 0.5 cup warm milk; 2 tsp powdered yeast; 1 lb flour; 6 unit eggs; 0.5 cup sugar; 2 tsp salt; 230 g butter; 1 unit egg beaten with a little milk

French brioche bread rich in butter and eggs, with a soft, elastic crumb.

Total time: 4 h
Servings: 16
Difficulty: Medium

Ingredients

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Starter
1/2 cupflour
1/2 cupwarm milk
2 teaspoonspowdered yeast
Dough
1 poundflour
6eggsat room temperature
1/2 cupsugar
2 teaspoonssalt
230 gbutterat room temperature
For brushing
1egg beaten with a little milkfor brushing

Instructions

Prepare the starter: mix the flour, warm milk and yeast well, cover with plastic and let rise for 40 minutes.
In the mixer bowl with the hook, add the flour, eggs, sugar and salt to the starter. Beat on speed 1 until incorporated, raise to speed 2 and beat for 10 minutes.
Over 15 minutes, gradually add the room-temperature butter.
Beat for another 10 minutes until the butter is integrated and the dough is elastic and pulls away from the bowl.
Divide the dough in 2, shape each half into a ball and let rise for 1½ hours in greased containers covered with plastic.
Release the gas, shape into a ball, cover and refrigerate at least 45 minutes (can be left overnight).
Remove from the fridge 30 minutes before baking.
Brush with egg beaten with a little milk.
Bake at 350°F for approximately 35 minutes.

Notes and variations

Cinnamon filling: ¼ cup melted butter, ½ cup sugar and 4 tablespoons cinnamon.
Cream cheese glaze: 120 g cream cheese, 60 g butter, 1 tablespoon milk, 1 teaspoon vanilla and 1 cup XXX (icing) sugar.
Variations: orange, apple and raisin, or just raisin.