The butter must be very soft (but not melted) so it can incorporate into the dough. Cut it into tablespoon-size pieces, and let stand at room temperature for at least 1 hour before using. For dry yeast, refer to the adjustments in the directions. Leftover baked brioche can be frozen for up to 2 weeks. They are great toasted.
Makes 12 (3 ½-in.) brioche
Recipe Ingredients
1 oz (2 packed Tbsp) compressed yeast or 3 1/2 tsp active dry yeast
2 Tbsp superfine sugar
1/3 cup plus 1 Tbsp whole milk
8 large egg yolks
2 1/4 cups unbleached all-purpose flour, as needed
3/4 tsp fine sea salt
8 Tbsp (1 stick) unsalted butter, cut into 8 equal pieces, well softened, plus more for the bowl and brioche tins
1 large egg, well beaten with a hand blender
Recipe Preparation
1. Crumble the compressed yeast finely into the bowl of a heavy-duty stand mixer. Add the sugar and let stand until the yeast gives off some moisture, about 3 minutes. Whisk well to dissolve. Add the cold milk and yolks and whisk to combine. (If using dry yeast, sprinkle the yeast over 1/3 cup warm [105°F to 115°F] milk in a small bowl. Let stand until softened, about 5 minutes, then stir to dissolve. Add to the mixer bowl with 1 Tbsp cold milk, sugar and yolks, and whisk.)
2. Attach the bowl to the mixer and fit with the paddle attachment. With the machine on low speed, add 2 cups of the flour and salt. Mix until the mixture forms a sticky, batter-like dough that clings to the sides of the bowl. Increase the speed to medium. One Tbsp at a time, beat in the softened butter, letting each addition become absorbed before adding another. Remove the paddle attachment.
3. Using a spatula, scrape the dough into the center of the bowl. Attach the dough hook to the mixer. Knead the dough on medium-high speed until it is gathered into a ball around the hook. Return to medium speed and knead, adding the remaining flour, until the dough is smooth but feels tacky and sticks to the bottom of the bowl, about 3 minutes.
4. Generously butter a medium bowl. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a ball. Turn the ball, smooth side down, in the bowl, and turn right side up to lightly coat the ball in butter. Cover the bowl with plastic wrap and let stand in a warm place until doubled, 1 1/2 to 2 hours.
5. Butter 12 (3 ½-in.-wide) brioche tins. Turn the dough out onto a lightly floured work surface, but do not punch down the dough—its texture should remind you of a feather-filled pillow. Cut the dough into 12 equal portions. (If you have a kitchen scale, each portion will weigh 2 ounces.)
6. One at a time, shape each portion of dough into a ball on the work surface, taking care not to break the exterior of the dough. To do this, cup both hands around the dough. Carefully turn the dough in your cupped hands to gently shape into a ball—overhandling will melt the butter in the dough.
Place the dough on its side, with the rough underside of the dough to one side (either right or left, depending on your dominant hand). Lightly dust the side of your hand with flour. Place the side of your hand about 1 inch from the smooth end of the dough. Using the upper part of your hand, including the last finger, move your hand back and forth to cut into the dough, forming a small ball that is attached to the larger portion by a thin piece of dough.
7. Transfer the shaped dough to a brioche tin, holding the larger portion in one hand and the small ball in the other, taking care not to break the connection. Place the larger portion of dough in the bottom of the tin.
Using your thumb and first two fingers, still holding the small ball of dough, force a hole into the center of the larger portion of dough, reaching all the way down to the bottom of the tin, and stick the smaller ball in the hole. This keeps it from popping off during baking. Repeat with the remaining balls of dough. Place the tins on a half-sheet pan. Lightly brush the tops of the brioche with some of the beaten egg, reserving the rest.
8. Choose a warm spot in the kitchen for proofing. Slip the half-sheet pan into a tall "kitchen-size" plastic bag. Place two tall glasses of very hot water near the center of the pan. Wave the opening of the bag to trap air and inflate the bag like a balloon to create "head room," being sure that the plastic does not touch the sticky dough. Twist the bag closed. Let stand in a warm place until the brioche looks puffy, about 1 hour.
9. Position a rack in the center of the oven and preheat to 350°F. Remove the glasses from the bag, and then the pan. Lightly brush the tops of the brioche again with the reserved egg. Bake until the brioche are golden brown, about 20 minutes. Let cool in their tins for 5 minutes. Remove the brioche from their tins, and serve warm or at room temperature.
Recipe courtesy of Sarabeth's Bakery: From My Hands to Yours, available at most bookstores and Amazon.com
