Nutrition Facts

Serving Size 86 g

(Approx. 16 Servings)

Amount Per Serving

Calories	200	Calories From Fat	20

% Daily Value*

Total Fat 2.5 g	4%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 270 mg	11%

Total Carbohydrate 35 g	12%

Dietary Fiber 1 g	4%

Sugars 7 g

Protein	8 g

Vitamin A 2%	•	Iron 4%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Brioche

Prep Time

25 h 30 m

Cook Time

40 minutes

Total Time

26 h 10 m

Serves

16 People

Ingredients

Recipe makes 16 Servings

1/2 cup(s) H-E-B Whole Milk, cold

6 large H-E-B Cage Free Large Brown Eggs, cold, plus 1 to 2 more eggs for egg wash

1/2 cup(s) H-E-B Pure Cane Extra Fine Granulated Sugar

2 Tsp H-E-B Fine Crystals Mediterranean Sea Salt

5 cup(s) Central Market Unbleached Bread Flour

1/2 Oz Red Star Platinum Dry Yeast, 2 envelopes or 14 grams

8 Oz Plugra Extra Creamy Unsalted Butter, cold but pliable, sliced thin plus more for loaf pans

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Instructions

In a blender, combine milk, eggs, sugar, and salt. Blend until smooth.

Transfer egg mixture to the bowl of a stand mixer and add flour and yeast. With dough hook attached, mix on lowest speed for 3 minutes, scraping down sides as needed. The dough should just come together but will still look a little sticky.

Cover mixing bowl completely with a wet towel and let sit for 30 minutes.

Remove towel and turn mixer speed to 4 (or medium speed), and set a timer for 12 minutes.

With mixer running, slowly add a few pads of butter at a time, scraping down sides as needed. Allow butter to completely incorporate into the dough before adding more.

When all the butter has been added, continue to mix until timer goes off. The dough should be silky but still look a bit sticky.

Oil a large bowl. Spray your hands with oil then remove dough from mixing bowl. Form into a ball and place in prepared bowl. Liberally spray top of dough with non-stick spray to prevent a skin from forming.

Cover bowl with plastic wrap. Set on the counter for 1 hour then refrigerate for 14 to 16 hours (or overnight at a minimum).

Remove dough from refrigerator and keep covered at room temperature for at least 2 hours.

Place dough on a cutting board and cut into 3 equal portions. Cut each portion into 3 even pieces and roll each piece into a tight ball for a total of 9 dough balls.

Butter 3 standard loaf pans. Pace 3 dough balls in each pan so they are snuggly touching one another. Set pans next to each other, and cover with a wet towel until dough has almost doubled in size. Meanwhile preheat oven to 325ºF.

Make an egg wash by combining 1 to 2 extra eggs in a separate bowl and whisk together until smooth.

Once dough has proofed, gently brush tops of each loaf with egg wash and let sit.

When oven is at temperature, place loaf pans in oven and bake for 30 minutes, rotating pans 180º halfway through. Continue to bake until bread's internal temperature reaches at least 195ºF.

Remove from oven and allow to cool completely before cutting and serving.

Chef's Note: Use leftover slices of brioche for French toast. The dough can also be used for cinnamon rolls and donuts.