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Flaky honey brioche bread.


  • 2/3 cup warm whole milk
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup honey
  • 5 eggs - 4 used in dough, plus 1 egg beaten for brushing
  • 3 1/2 - 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/4 cup) salted butter, at room temperature
  • 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
Flaky honey brioche bread.

  1. 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.
  2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
  3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
  4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. 

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