Italian Brioche Bread Recipe

Italy's brioche is as popular as France's croissants. A classic brioche has a flaky crust, fluffy inside, and a buttery flavour. Like a croissant, but easier!

Ingredient

– ½ cup (120 grams) warm water at 110 - 115 degrees F – ½ cup (120 grams) warm milk – 4 ½ teaspoons active dry yeast (2 packages) – 3 ¼ cups (400 grams) bread flour – ⅓ cup plus 1 tablespoon (82 grams) sugar – 1 ¼ teaspoon salt – 1 teaspoon pure vanilla extract – 1 teaspoon lemon zest – 1 teaspoon orange zest – 1 whole egg + 1 egg yolk – ½ cup, 8 tablespoons unsalted butter, at room temperature, cut into 1 tablespoon piece – ½ cup Apricot jam for glaze (optional) – Pearl sugar for decoration (optional)

Direction

Wait two minutes after mixing warm water and yeast. In a dough hook-equipped stand mixer, add flour. Mix all ingredients except salt and butter in another bowl. Mix wet ingredients with flour.

Step 1

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Slowly mix ingredients for 3–4 minutes to make dough. Stopping and scraping the mixer moves dry ingredients into wet areas. Beat the dough for 3–4 minutes on low speed after it forms. Sticky dough.

Step 2

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Add salt. Slowly incorporate butter into dough until it disappears. Scrape the bowl bottom and sides occasionally while mixing on low speed for 10 minutes. Add all butter to dough. 

Step 3

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Stop mixing and break up dough with your hands to add butter. After adding butter, beat the dough on medium speed for 8–10 minutes until sticky, soft, and slightly shiny. Make silky dough by beating. 

Step 4

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Medium-high mix for 1-2 minutes. Dough should touch mixer bowl. Stretch and pull dough thinly.Flexible dough needed. If too loose, breaks easily, or looks shaggy, mix on medium speed for 2-3 minutes. It's ready when easily lifted and stretchy. Sticky dough. 

Step 5

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Place dough in a large oiled bowl and wrap in plastic. Let dough rise in warm place for 60 minutes. Refrigerate dough overnight to proof and flavour. You can freeze or refrigerate dough for a week.

Step 6

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Butter 2 standard loaf pans for 2 brioche loaves. Slice and stretch dough to make a loaf. Loaf pan dough. Put the loaves in a warm place (75-85 degrees Fahrenheit is best) for 45-60 minutes to nearly double in size.

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Round tops, pan-edge rises. Soft, pillowy dough is ideal. Heat the oven to 350°F with a centre rack. In a small bowl, microwave apricot jam for 15 seconds. Pastry brush a thin layer of jam on bread. Sprinkle pearl sugar.

Step 8

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Bake the loaves for 35–45 minutes until the tops and sides are golden brown and the inside is 210°F. After 30 minutes in the pans, cool the loaves on a rack. The stale bread makes great French toast and lasts three days in plastic.

Step 9

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also see

also see

Stuffed Lumaconi Pasta Recipe with Ricotta and Sausage