Julia Child’s Brioche

Buttery, delicious brioche.

Julia Child's Brioche

Buttery, delicious brioche.
Course: breads, Breakfast, Side Dish
Servings: 6 serving

Ingredients

Sponge

  • 1/3 cup whole milk, warmed (100-110F)
  • 2 1/4 tsp active, dry yeast
  • 1 large egg
  • 2 cups all-purpose flour

Dough

  • 1/3 cup sugar
  • 1 tsp kosher salt
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 6 oz unsalted butter, room temperature

Instructions

  • Make Sponge: place 1/3c warm (100-110F) whole milk, 1 lightly beaten egg, 2 1/4tsp active dry yeast, and 1c all purpose flour into the bowl of a stand mixer.
  • Mix to combine.
  • Sprinkle 1c flour over the mixture and let sit for 30-40min uncovered at room temperature.
  • Add 1/3c sugar, 1 tsp kosher salt, 1 1/2c all purpose flour, and 4 light beaten eggs. Stir to combine.
  • Set at low speed with the dough hook for 1-2min, then increase speed to medium for 15min.
  • Scrape down the sides of the bowl and hook.
  • When the dough has started climbing the hook and slapping the sides of the bowl, it is ready for the next step.
  • Take 6oz unsalted butter at room temperature and either smear it on a clean surface with a dough scraper or whack it with a rolling pin.
  • Take 6oz unsalted butter at room temperature and either smear it on a clean surface with a dough scraper or whack it with a rolling pin.
  • Commence smearing.
  • Add 1TB of butter at a time to your dough with your mixer at medium speed. Continue mixing until butter is fully incorporated.
  • When the butter has been incorporated and the dough has started climbing the hook and slapping the sides of the bowl, it is ready for the first rise.
  • Transfer dough to a large, buttered bowl and cover with plastic wrap. Allow to sit at room temperature for 2-2.5hrs.
  • Deflate the dough by pulling it away from the sides of the bowl.
  • Cover with plastic wrap and place in the fridge overnight for the second rise.
  • Divide dough into thirds.
  • Divide each section into six pieces.
  • On a floured surface, roll each piece into a ball.
  • Place dough balls into greased bread pan, cover with plastic, and let sit for 2 hours until doubled in size.
  • Brush loaf with egg wash.
  • Place loaf into a preheated 375F oven for 30min.
  • Remove from the oven and allow to cool before slicing.

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