🥣 Instructions
1️⃣ Activate the Yeast
- Warm milk to ~110°F / 43°C.
- Stir in sugar and yeast, let sit 5–10 minutes until foamy.
2️⃣ Make the Dough
- In a large bowl, combine flour and salt.
- Add yeast mixture, eggs, and vanilla. Mix until dough forms.
- Gradually knead in butter until smooth and elastic (~10 minutes by hand or 6 minutes in a stand mixer).
3️⃣ First Rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours, until doubled in size.
4️⃣ Shape the Brioche
- Punch down dough gently.
- Shape into a loaf or divide into rolls.
- Place in a greased loaf pan or on a baking tray.
5️⃣ Second Rise
- Cover and let rise 45–60 minutes, until puffy.
6️⃣ Bake
- Preheat oven to 350°F / 175°C.
- Brush top with beaten egg for a glossy finish.
- Bake 25–30 minutes (loaf) or 15–20 minutes (rolls), until golden brown.
- Cool on a wire rack before slicing.
💡 Tips
- Use room-temperature butter and eggs for better texture.
- For extra soft brioche, add 1–2 tbsp milk if dough feels dry.
- Let it cool completely before slicing to prevent tearing.
- Can be stored in an airtight container for 2–3 days or frozen for longer storage.
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