Surprisingly Easy Brioche

Instructions

• 1Jumpstart the fermentation process by hydrating the yeast before mixing into the dough.
• 2Let's get everything ready for speedy and stress-free mixing.
• 3Using the paddle attachment makes this process pretty smooth! Mixing the dry and wet ingredients on low for 6 minutes evenly incorporates everything before adding in the butter.
• 4Slow and steady wins the race here. Add butter in smaller amounts at the beginning and increase as you go. Make sure the butter is well incorporated before adding more. If you add too much too quickly, the dough won’t come together. Stop to scrape down the sides of the bowl regularly to make sure all the butter is mixed in well, because anything “flicked” to the sides of the bowl won’t make it into the dough. After 4-5 minutes of mixing, your dough should look smooth and shiny with no visible steaks of butter.
• 5Use a gentle touch to roll the dough into a ball and then shape into a smooth loaf shape.
• 6This will add shine and help achieve that golden-brown color on top.
• 7This loaf is going to get tall! Putting the rack here leaves plenty of room to rise.
• 8The oven will move seamlessly from proofing to baking. With three precise phases, you'll achieve brioche perfection.
• 9Removing the loaf from the pan as soon as it comes out of the oven prevents your loaf from having a soggy bottom. (If you leave the loaf in the pan, moisture will build up and nobody likes soggy bread.)
• 10Enjoy your beautiful brioche loaf sliced for sandwiches or toast. Pan-fry with an egg for a egg-ceptional breakfast, or smear with nutella and a sprinkle of flaky salt for a delicious treat. You deserve it.
• 11Explore the vast bread universe, make adorable mini brioche loaves, and even brioche burger buns (they're the perfect partner to a cheesy, saucy au jus burger).