Description
A rich, cloud-like brioche loaf made with heavy cream and milk for the ultimate tender texture.
Ingredients
2/3 cup heavy cream (at room temperature)
1 cup milk plus 1 tablespoon (at room temperature)
1 large egg (at room temperature)
1/3 cup sugar
4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
1 tablespoon active dry yeast
1 1/2 teaspoons salt
1 egg beaten with 1 teaspoon water for egg wash
1 tablespoon sugar dissolved in 1 tablespoon hot water for simple syrup
Instructions
Step 1: Combine warm milk, cream, sugar, and yeast in a stand mixer bowl; let sit for 10 minutes until foamy.
Step 2: Whisk in the room-temperature egg until fully combined.
Step 3: Add the flour and salt, mixing on low until a shaggy dough forms.
Step 4: Knead on medium speed for 10-15 minutes until smooth, elastic, and pulling away from the bowl.
Step 5: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
Step 6: Deflate dough, divide into 3-4 pieces, roll into balls, and place in a greased 9x5-inch loaf pan.
Step 7: Cover and let rise for 45-60 minutes until an inch above the pan rim.
Step 8: Preheat oven to 350°F (175°C) and brush the loaf with egg wash.
Step 9: Bake for 25-30 minutes until deeply golden brown.
Step 10: Brush with simple syrup immediately after baking and cool on a wire rack.
Notes
Ensure all wet ingredients are truly room temperature for the best yeast activation. Do not skip the windowpane test.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 7g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
