🍴 Instructions
1. Make the Dough
- In a bowl, combine flour, sugar, yeast, and salt.
- Add warm milk and egg; mix until a sticky dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Add softened butter and knead again until fully absorbed.
2. First Rise
- Form the dough into a ball and place it in a greased bowl.
- Cover and let rise for 1–1.5 hours, or until doubled in size.
3. Shape the Brioche
- Punch down the dough gently.
- Divide into 3 or 4 equal pieces.
- Roll each piece into a log and place in a loaf pan.
- Cover and let rise again for 45–60 minutes.
4. Bake
- Preheat oven to 180°C (350°F).
- Brush with egg wash.
- Bake for 25–30 minutes, until golden and fragrant.
5. Cool
- Let cool completely before slicing (it will stay super soft!).
💡 Tips for the Softest Brioche
- Knead well — proper gluten makes it fluffy
- Don’t rush the rising times
- Use warm milk, not hot
- Add a little extra butter for richer flavor
- Store in an airtight container to keep softness
📝 Variations
- Add chocolate chips
- Swirl in cinnamon sugar
- Make mini buns for sliders
- Use leftovers for French toast — AMAZING!
📝 Engage Your Readers
Ask them:
“Do you love your brioche plain, toasted, or filled with chocolate?”
If you’d like, I can also write:
✔ SEO title + meta description
✔ Pinterest caption
✔ Facebook/Reel script
✔ A Darija intro
Just tell me, Ashley!
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