In a bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough
In a mixer with a dough hook, add: flour, salt, eggs, vanilla, and yeast mixture. Mix until dough starts coming together. Add the softened butter a little at a time, kneading until fully incorporated. Knead 10–12 minutes until smooth, elastic, and slightly sticky.
3. First Rise
Place dough in a greased bowl, cover, and let rise 1.5–2 hours or until doubled.
4. Shape the Brioche
Punch down the dough. Form into balls or braid into a loaf:
Classic loaf: Divide into 3, braid, and place in a loaf pan.
Brioche à tête: Roll small balls and place into brioche molds.
5. Second Rise
Cover again and rise 1 hour, until puffy and almost doubled.
6. Bake
Brush gently with egg wash. Bake at 350°F (175°C) for 25–30 minutes, or until golden and sounds hollow when tapped.
❤️ Tips for the Softest Brioche
Use room-temperature eggs for a smoother dough.
Add butter gradually so the dough stays silky.
Longer kneading = softer, airier crumb.
For extra richness: replace 2 tbsp milk with heavy cream.
Freezes beautifully!
If you want, I can also make: ✨ A shorter “Facebook-style” post ✨ A Pinterest title & description ✨ A printable recipe card ✨ A video script showing the brioche texture
