Classic French Brioche

Ingredients

• All-purpose flour (4 cups)
• Granulated sugar (1/4 cup)
• Active dry yeast (2 1/4 teaspoons (1 packet))
• Salt (1 teaspoon)
• Whole milk (1/2 cup, warmed)
• Unsalted butter (1/2 cup (1 stick), softened)
• Large eggs (4, room temperature)
• Egg wash (optional) (1 egg, beaten with 1 tablespoon of water)

Instructions

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well to combine the dry ingredients.
2. In a separate bowl, whisk together the eggs and warmed milk. Gradually add this mixture to the dry ingredients, stirring until a shaggy dough forms.
3. Add the softened butter to the dough and knead it on a floured surface for about 10 minutes, until the dough becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
4. Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Once risen, punch down the dough to release the air. Divide the dough into 12 equal portions.
6. Shape each portion into a ball and place them in a greased brioche pan or muffin tin, spacing them evenly.
7. Cover the pan with a towel and let the dough rise for another 30 minutes, until puffy.
8. Preheat the oven to 375°F (190°C). If using, brush the tops of the dough balls with the egg wash for a glossy finish.
9. Bake the brioche for 20-25 minutes, or until golden brown on top. If the tops brown too quickly, cover loosely with foil.
10. Remove from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.