Ingredients
- Heavy cream: 2/3 cup
- Milk: 1 cup
- Large egg: 1
- Sugar: 1/3 cup
- All-purpose flour: 4 cups
- Active dry yeast: 1 tablespoon
- Salt: 1.5 teaspoons
- Beaten egg (for egg wash): 1
- Simple syrup: 1 tablespoon
Instructions
- Warm the milk and heavy cream together until slightly warmed (around 110°F). Stir in the active dry yeast and a pinch of sugar, then let it sit for about 5-10 minutes until frothy.
- Combine the all-purpose flour, sugar, and salt in a large mixing bowl. Make a well in the center.
- Pour the yeast mixture into the well along with the beaten egg. Stir until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size (about 1-2 hours).
- Turn the dough out onto a lightly floured surface. Divide it into equal pieces and shape each piece into a ball.
- Place the shaped dough into a greased loaf pan or brioche mold. Cover and let rise for another hour until puffy.
- Preheat your oven to 375°F (190°C). Brush the top of the dough with the beaten egg for a golden finish. Bake for 25-30 minutes until golden brown and cooked through.
- Remove from the oven and brush the brioche with simple syrup for added sheen. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure milk and cream are warmed properly, knead dough until smooth, and check internal temperature for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: brioche, bread, baking, French bread, homemade bread