The perfect Brioche



For the Sponge:

  • 2 cups of unbleached flour
  • 1 egg
  • 1/3 cup of milk
  • 2 ¼ teaspoons of active dry yeast

For the dough:

  • 1 ½ cups of unbleached flour
  • 6 ounces of butter, unsalted
  • 1/3 cup of sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon of kosher salt
  • 1 teaspoon of vanilla extract

For the glaze:

  • 1 tablespoon of water
  • 1 egg


  1. Combile all the ingredients of the sponge in a mixing bowl then cover it and let it rise for 40 min.
  2. To make the dough, combine the salt with flour, sugar, eggs, the spong mix and vanilla in the bowl of a stand mixer then mix them for 2 min with medium speed while adding the butter gradually until you get a smooth dough.
  3. Trasfer the dough into a bowl and cover it then let it rise for 2 h 30 min.
  4. Preheat the oven on 375 F.
  5. Using some flour, form the dough into balls and place in a greased round baking tin on the shape of a flour.
  6. Whisk the egg with water in a small tablespoon then brush the whole brioch with it.
  7. Bake the brioche for 30 min and allow it to cool down completely then serve it and enjoy.


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