Easy Classic French Brioche Bread
A classic French brioche offers a rich, buttery, and sweet profile, making it versatile for both sweet and savory dishes.
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Instructions
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Preheat the oven to 400F.
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Using a stand mixer with a dough hook, combine all ingredients and mix on low for 10 to 15 minutes until the dough is smooth and elastic.
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Form the dough into a ball, place it in a large greased bowl, turn to coat, cover, and let rise at room temperature for 45 minutes.
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Refrigerate the covered dough for 8 to 12 hours.
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Transfer the risen dough to a greased brioche pan, cover loosely with greased plastic wrap, and let rise for 90 minutes to 2 hours until doubled. Brush with the reserved egg white.
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Bake the brioche for 10 minutes. Reduce the oven temperature to 350F and continue baking for an additional 30 minutes, or until the internal temperature reaches 190F. For muffin tins, bake 20 to 25 minutes. Cover with foil if browning too rapidly.
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Cool the large brioche in its pan for 10 minutes (or individual rolls for 5 minutes), then transfer to a wire rack to cool.