Brioche is a cross between a pastry and bread.This is because the bread is enriched with butter and eggs. It belongs to the family of viennoisseries. It’s a very buttery, soft, delicious and can be made into sweet brioche or savory brioche.
In a mixer bowl, stir together the flour, sugar, salt. Mix in the eggs and yeast. Beat well with the dough hook until the dough has pulled together and doesn´t stick to the bowl.
Add a third of the butter at room temperature. Knead this well. Repeat this twice to incorporate the remaining butter. Do not overknead the dough. You should stop when the butter is incorporated. Otherwise the butter will melt and there will be no more Brioche.
Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, cover with plastic wrap, and refrigerate from 2 hours to 12 hours. It needs time to chill in order to become more workable. And the more you let it rest the better it will taste. Cause the fermentation will develop wonderful aromas. My last brioche had a tiny taste of orange. Without adding any flavor. Magic isn´t it.
Divide the dough into 9 sections and roll into a long rope about 25 cm long. You´ll get three braids of three strands each. Pinch all 3 ends together and braid, pinching the bottom as well. Repeat the operation for the two brioches left.
Place the bread into a baking sheet that has either been sprayed with cooking spray, lightly oiled or lined with parchment paper.
Cover the sheet with a clean towel, place in a warm place and set aside for 1 hours to rise
Preheat oven to 400 degrees F (200 degrees C). Beat the egg yolk with 1 teaspoon of milk to make a glaze.
Brush the loaves or rolls with the egg wash. And sprinkle the pearl sugar on top. Bake in preheated oven until a deep golden brown.
Let the loaves cool in the pans for 5 minutes before moving them to wire racks to cool completely.Ready to devour!
Tips if your dough didn´t riseThe yeast was dead before you used it. When you open a package of yeast, it should smell earthy and “yeasty.” If it doesn’t, you can test the yeast’s liveliness by combining it with some of the warm water and a pinch of sugar. If the yeast is active, it will produce a bubbly mass within 10 minutes.
The water used was too cold or too hot. Water below 21°C may not be warm enough to activate the yeast. Water that’s too hot can damage or kill yeast. All yeasts die at 50°C.
Salt was added too early. Adding salt before the yeast has had a chance to multiply can dehydrate it. Remember yeast THRIVES in sugar, salt INHIBITS it. Add the salt TO the flour instead of directly to the yeast when proofing.