Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom

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Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!

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• Recipe Information •

Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes

• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)

The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.

• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.

Because of all the room-temperature butter, this dough is extremely soft when you mix it—more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.

You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it—it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.

2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.

3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.

4. Preheat the oven to 350°F (180°C).

5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.

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As a new baker, I always find little tidbits of gold in your videos. I can't follow recipes to save my life, preferring to throw caution to the wind and try and learn what affects what, but for technique and pearls of wisdom, your videos never disappoint.

htimst

I've been making your recipes for more than 20 years and you never disappoint. A lot of the techniques I use, I've learned from your TV shows. I'm so glad that your older content is not lost and still available on this Youtube channel. I've been recommending your work to people since the early 2000s when I discovered your show "Sugar" and I'm not sure I would have developed the same love I have for baking if it wasn't for you.

alexisgs

Thank you Anna. I’ve made your recipe and found it to be excellent. I’ve been making brioche for years. Your recipe is the best and easiest to follow. I do let it rest overnight in the fridge before shaping, final rise and bake. I bake my loaves at 350’ in my counter top Braville oven.

JDabc

I've tried making bread several times before and it's never turned out perfect. My first time making brioche was the other night and it was stunning. It actually is more forgiving at the easier to make and I couldn't believe how good it was. I cut thick slices and made French toast and it's the only bread I want to make now. Awesome

MrScubajsb

You have eased my stress of trying to bake this again. I had all but given up, till watching this you have made it look so much easier than in my brain. I've never had a problem with bread or sour dough. Thanks Anna❤😊

lindiphillips

There's nothing better than the aroma of baking brioche!

janespencer

Hi Anna. I just made your brioche dough recipe this morning. Fabulous recipe. It’s going through the first rise. After i do a few folds, I’ll put it in the fridge overnight and bake tomorrow. Thank you, Joe.

JDabc

This is a masterclass! Lindísima Anna Olson! ❤

argeliadavilarendon

I have recently found your channel and have already tried three recipes and just two days ago Amazon delivered your book too. I appreciate the way you articulate the science of baking and the process is uncanny. I’m afraid that one day I will leave the engineering world and become a full time baker. If one day that happens, know that it was your fault 😊. Thank you for sharing your baking wisdom with all of us.

A_Danaie

Thank you for everything that you made it with love. I am grandma that follow up your videos and baking the recipe you share for my family. This Mother’s Day I received the Baking Wisdom book that made me very happy and I wanted to write that down and say thanks for sharing your wisdom’s with us.

mehboobah

Thank you for the recipe, the video and your Baking Wisdom.

Also, happy belated birthday! 🎉

KarleneA

Will be making this later. Love your recipes my macarons turned out really well using your recipe... thanks as always..

amyabay

Oh wow that recipe is fantastic 😍 I love these brioche loaves, thank you Anna.

AussieAngeS

Thanks for this recipe, we tried it last evening and the result is excellent! Francesco from Italy.

FrancescoGarganese

I just recently discovered your chanel ❤🎉 im so in love with it i spend more time here than anywhere else on youtube... you are the bomb 🎉Anna

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