Soft and Delicious Brioche

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Ingredients

  Main ingredients

  • 300 ml warm milk Ensure the milk is warm (not hot) to activate the yeast.
  • 600 g all-purpose flour
  • 7 g dry yeast Active dry yeast can be used but needs to be dissolved in warm milk first.
  • 60 g sugar Can sprinkle a little sugar on the dough when adding butter.
  • 60 ml vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 125 g unsalted butter, at room temperature Spread evenly over the rolled dough.
  • 1 pinch salt
  • 1 egg yolk mixed with 1 tablespoon milk (for egg wash)
  • Sesame seeds for topping Sprinkle on top before baking.

Method

Preparation
  1. In a bowl, mix together the sugar, dry yeast, and vanilla extract.
  2. Pour in the warm milk, and add the egg and vegetable oil. Whisk until combined.
  3. Gradually add the flour and salt, mixing to form a soft dough.
  4. Knead the dough until it’s smooth and elastic.
  5. Cover the bowl and let the dough rest for about 1 hour, or until it doubles in size.
  6. Roll out the dough into a rectangle and spread the softened butter evenly over the surface.
  7. Fold and shape the dough into twisted rounds or your desired shapes.
  8. Place the shaped dough on a baking tray lined with parchment paper, cover, and let it rise for another 30 minutes.
  9. Brush the tops with the egg yolk and milk mixture, then sprinkle with sesame seeds.
  10. Bake in a preheated oven at 180°C for 25 minutes, or until golden brown.
  11. Allow to cool slightly before serving.

Notes

Kneading the dough thoroughly is key to achieving that soft texture. Let the brioche cool fully before storing it to maintain its softness. If you want to get creative, consider adding chocolate chips or dried fruits to the dough. Store leftover brioche in an airtight container for up to three days, or freeze for longer storage.

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