Classic French Brioches

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Milk (1/2 cup, warmed)
• All-purpose flour (3 cups)
• Granulated sugar (1/4 cup)
• Salt (1 teaspoon)
• Eggs (3 large, plus 1 yolk for brushing)
• Unsalted butter (1/2 cup, softened (plus extra for greasing))

Instructions

1. Warm the milk in a saucepan until lukewarm (about 110°F or 43°C). Remove from heat and stir in the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture and the whole eggs. Mix until a dough begins to form.
3. Incorporate the softened butter into the dough. Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size, approximately 1-2 hours.
5. Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased muffin tin.
6. Cover the muffin tin with a cloth and allow the dough balls to rise again until doubled in size, about 1 hour.
7. Preheat your oven to 375°F (190°C).
8. In a small bowl, beat the reserved egg yolk and brush it over the tops of the brioches for a golden finish.
9. Bake the brioches for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
10. Let the brioches cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.