Judy's Homemade Brioche Recipe

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)

  • 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.
  • 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.
  • Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.
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  • For Full Instruction: thewoksoflife.com

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