Ingredients
(For 2 brioches)
- 1 cup warm milk
- 1 cup + 1 Tbsp sugar
- 2 eggs
- 4 cups flour
- 1 Tbsp yeast
- 5 Tbsp soft butter
- A pinch of salt
- 3 Tbsp orange blossom water
Instructions
- In a small bowl, mix the warm milk with 1 Tbsp sugar and the yeast. Set aside until foamy.
- In the bowl of a stand mixer, beat the eggs, the sugar, the orange blossom water, the salt, and the yeast mixture.
- Switch whisk attachment to hook attachment. Add the flour and knead until soft and sticky (about 5 minutes).
- Add the butter and knead again until completely absorbed (about 7 minutes). The dough must be soft and silky.
- Dump the dough onto a flat surface and knead with hands for a few minutes. (You may need to add a little bit of flour). Form a ball and place in a large bowl. Cover with plastic wrap and let rise for 2 hours.
- After 2 hours, butter 2 loaf pans. Punch the dough to remove air.
- Cut the dough in half.
- Separate the first half into 3 even pieces. Roll thick cylinders and braid brioche #1. Place brioche in one pan.
- Separate the other half into 6 even pieces. Roll each piece into a ball to make brioche #2. Place the 6 balls in other pan.
- Cover with a clean towel and let rise for 30 minutes.
- Bake the brioches in a non-preheated oven at 350°F for about 25 to 30 minutes. (Cover with aluminum foil if it gets too dark too quickly).