This light, buttery, super moist brioche bread is enhanced with a hint of honey. It’s delicious as is, toasted with butter and topped with cinnamon sugar, or used to make your favorite French toast… the options are endless!
Prep Time: 45 minutes
Bake Time: 30-35 minutes at 350°F (180°C)
Difficulty: easy
Yield: 10 servings, makes 2 (9×5 inch) loaves (approx. 22 cm long)
Ingredients
For the dough
- 2/3 cup warm whole milk (150 ml)
- 1 bag of instant yeast
- 1/4 cup honey (86 g)
- 5 eggs – 4 used in dough, plus 1 egg beaten for brushing
- 3 1/2 – 4 cups all-purpose flour (490 g)
- 1 teaspoon salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature (57 g)
To garnish
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces (170 g)
Instructions
In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
Punch the dough down and roll out onto a lightly floured surface, creating a large square that’s about 14×14 (35×35 cm) inches.
Lay thin slices of cold butter all over the surface of the dough, pressing gently to adhere.
Fold one half of the square towards the center and fold the other half over the top of the first layer so you have three dough layers (like an envelope).
Rotate the dough 90 degrees and repeat the rolling and folding process. Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
Meanwhile, butter two (9×5 inch – approx. 22 cm long) bread pans.
Remove the dough from the freezer. Roll the (envelope shaped) dough into a square (about 14×14 inches – 35×35 cm). Starting with the edge of dough closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
Preheat the oven to 350°F (180°C). Place the bread pans on a rimmed baking sheet and brush with the beaten egg.
Transfer to the oven and bake 30-35 minutes or until dark brown on top.
Let cool in the pans for 5 minutes, then flip out onto a cooling rack.
Slice and serve warm or cold.
Inspired from: Halfbaked Harvest
