Unveil the magic within your kitchen with this Enchanting Homemade Brioche, a recipe that marries the timeless elegance of traditional brioche with the whimsical charm of wool bread. This recipe promises a loaf that not only captivates with its stunning appearance but also enchants your taste buds. With every slice, discover a soft, buttery texture and a delightful sweetness that makes this brioche nothing short of dreamy. Perfect for those who cherish both beauty and flavor in their baked goods, this loaf is designed to impress.
Why You’ll Love This:
This brioche stands out for its unique combination of luxurious taste and visually appealing design, making every bite a memorable experience. The use of a tangzhong technique ensures a loaf that’s incredibly soft and fluffy, staying fresh longer than your standard bread. The added honey provides a subtle sweetness that complements the rich buttery flavor, creating a harmonious blend that’s irresistible. Whether you’re a seasoned baker or new to the craft, this recipe guides you to achieve bakery-quality results in your own home.
Perfect Occasion:
This homemade brioche is ideal for special breakfasts, brunches, or as an exquisite addition to your afternoon tea. It’s a show-stopping centerpiece for holiday gatherings, celebrations, or simply to brighten a regular day. Gift it to a loved one to share the warmth or serve it at your next gathering to rave reviews. Whenever you choose to bake it, this brioche promises to add a touch of enchantment to the occasion.
Decoration Tips:
For a stunning presentation, consider brushing the top of the brioche with honey butter right after baking for a glossy finish and an extra hint of sweetness. Garnish with a light sprinkle of sea salt or powdered sugar for an elegant touch. Serve slices on a beautiful platter, accompanied by fresh fruits or a selection of jams to enhance its flavors and appearance.
- Ingredients for the Main Dough:
- 300g all-purpose bread flour
- 50g natural honey
- 6g fine sea salt
- 5g active dry yeast
- 2 whole eggs plus 1 egg yolk
- 90g slightly chilled unsalted butter
- Ingredients for Tangzhong:
- 20g all-purpose flour
- 100g whole milk
- Instructions:
- Start with the tangzhong: Combine the flour and milk in a small saucepan, whisking until smooth. Cook over medium heat, stirring constantly, until it thickens to the consistency of mashed potatoes. Remove from heat, let cool for 10 minutes, and cover with plastic wrap to avoid skin formation.
- In a stand mixer’s bowl, mix the cooled tangzhong with the main dough ingredients, excluding the butter. Using a dough hook, mix until a cohesive dough forms. Gradually add the butter, mixing until the dough is smooth and passes the windowpane test, about 15 minutes on medium speed.
- Form the dough into a ball, place it in a bowl, cover, and allow to rise at room temperature for 30 minutes to an hour, until slightly puffed. Refrigerate overnight for a slow fermentation.
- The next day, divide the dough into three parts, shaping each into a long log. Roll out each piece to no wider than 5 inches and at least 11 inches long. Cut slits at one end, stopping 1/3 of the way, then roll up as illustrated. Place in a 9”x5” loaf pan.
- Cover and let rise for about 1-2 hours, or until doubled in size.
- Preheat the oven to 350°F (175°C). Brush the loaf with an egg wash for a golden finish and bake for 28-32 minutes, until deeply golden. Optionally, glaze with honey butter for a sweet sheen immediately after baking.
Enjoy crafting this mesmerizing homemade brioche, a bread that promises not just a feast for the palate but a spectacle for the eyes, bringing a touch of luxury and joy to any table.
