Simple Brioche Recipe
Makes 1 Loaf
1 Tbsp Instant Dry Yeast
2 Tbsp Sugar
1 pinch Salt
1/3 cup Whole Milk, Slightly Warm
80 grams Unsalted Butter, melted but not hot (at Room Temp)
2 Large Eggs plus 1 Large Egg, Room Temperature
In a large bowl, combine the flour, yeast, sugar, and salt.
Make a well in the middle and add the milk. At the same time, slowly incorporate the milk with the flour and yeast by stirring gently with a fork.
Add the butter, one piece at a time while continuing to mix, now with your fingers.
Add 2 off the eggs one at a time, mixing well between each to ensure they are incorporated. Once both the eggs are added, knead the dough until it is elastic and smooth.
Cover with plasic wrap and let proof in a warm place for about 1 1/2 hours, until it doubles in size.
Once doubled, punch the dough down with your fingers, then gently knead the dough for about 10 minutes. Shape the dough into a log or into 4 balls and place in a greased loaf mold and cover. Let rise for another hour.
Preheat the oven at 230C/450 F.
Brush the brioche with the remaining beaten egg.