JUDY’S HOMEMADE BRIOCHE RECIPE

Making brioche is one of those things that you probably just want to leave to the professionals.

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
Day 1:

1. 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.
2. 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.
3. Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.
4. Set the mixer to low. Add in 2 cups of flour (260g), a ¼ cup at a time, and let the mixer go until the dough is well combined.
5. Turn the mixer off, and cut the 2 sticks of softened butter into small cubes/chunks. With the mixer on medium, add the butter in 6 separate batches, waiting until the butter is well incorporated after each batch before adding more.
6. Set mixer to low. Now add in 1¾ cups of flour (230 grams), a ¼ cup at a time until the dough is well-combined. This dough will be very sticky (closer to a very thick batter) when it’s done.
7. Use a rubber spatula to clean the dough off the mixing paddle, and scrape the sides of the mixing bowl. Cover the dough with a plate or plastic wrap and let it proof at room temperature (about 70 degrees F/21 degrees C) for 3 hours, until it doubles in size.
8. After 3 hours have elapsed, punch and deflate the dough completely with a rubber spatula. Cover the dough with a plate again, and refrigerate it overnight until 3 hours before you’re ready to bake the next day.

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