Brioche Loaf

Buttery, pillowy enriched bread that melts in your mouth.

Brioche Loaf — Ronbo Fan recipe
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Published  ·  ⭐ 4.0 (19 reviews)

PrepCookTotalYield
30 min35 min4 hr1 loaf

Difficulty: Medium

Ingredients

Dough

Glaze

Steps Overview

  1. Mix flour, salt, sugar, yeast, eggs, and milk into a dough
  2. Beat in butter piece by piece until silky
  3. Bulk ferment 2 hours, then refrigerate overnight
  4. Shape and place in loaf tin
  5. Final proof 3–4 hours until doubled
  6. Egg wash and bake

Step-by-Step

1. Make the dough

In a stand mixer with the dough hook, combine flour, salt, sugar, and yeast. Add eggs and milk. Mix on medium for 8 minutes until the dough is smooth and comes away from the bowl sides.

2. Add the butter

With the mixer running on medium-low, add the softened butter 30 g at a time, waiting for each addition to be fully incorporated before adding the next. This takes about 15 minutes total. The finished dough should be very smooth, shiny, and elastic — it will be quite soft and sticky.

3. Bulk ferment

Cover the bowl with cling film and leave at room temperature for 2 hours. The dough should roughly double in size. Knock it back with a fold, re-cover, and refrigerate overnight (at least 8 hours). Cold dough is far easier to shape.

4. Shape

Turn the cold dough onto a lightly floured surface. Divide into 4 equal pieces. Shape each into a tight ball, then place side by side in a buttered 900 g loaf tin. Cover loosely with cling film.

5. Final proof

Prove at warm room temperature for 3–4 hours until the dough crowns about 2 cm above the tin rim and springs back slowly when poked.

6. Bake

Preheat oven to 190 °C (fan 170 °C). Brush gently with egg wash. Bake for 30–35 minutes until deep golden brown. Internal temperature should be at least 90 °C. Cool in the tin for 10 minutes, then transfer to a rack. Wait at least 30 minutes before slicing.

Notes