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To make brioche, you need a few key ingredients. The main one is flour. I prefer all-purpose flour because it gives a nice texture. You need about 500 grams for a good loaf. Sugar adds sweetness. Use about 70 grams to balance the flavors.

Brioche Moelleuse Maison

Dive into the world of baking with this irresistible recipe for Brioche Moelleuse Maison, the soft and fluffy delight that will elevate any meal! Learn essential tips on selecting the right ingredients, perfecting dough preparation, and avoiding common pitfalls to ensure your brioche turns out light and airy every time. Ready to impress your family and friends? Click through to explore the full recipe and start your delicious baking adventure today!
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Ingredients
  

500g all-purpose flour

70g granulated sugar

10g salt

10g instant yeast

4 large eggs, at room temperature

250g unsalted butter, softened and cut into cubes

120ml whole milk, warmed

1 tablespoon vanilla extract

Zest of 1 lemon (optional, for added fragrance)

Additional butter for greasing

Instructions
 

In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Make sure to keep the salt and yeast on opposite sides of the bowl to avoid inhibiting yeast activity.

    In a separate bowl, whisk together the eggs, warmed milk, vanilla extract, and lemon zest until well combined.

      Create a well in the center of the dry ingredients, then pour in the wet mixture. Mix until it starts to come together.

        Gradually add the softened butter pieces, one cube at a time, mixing until incorporated after each addition. The dough should be soft and sticky.

          Knead the dough by hand or using a stand mixer with a dough hook for about 10-15 minutes, until the dough becomes smooth and elastic. It should pass the windowpane test (stretching without tearing).

            Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place until it doubles in size, about 1-2 hours.

              After the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.

                Divide the dough into three equal portions and shape each piece into a long log. Braid the three logs together to form a plaited loaf.

                  Place the braided loaf in a greased loaf pan. Cover it lightly with a cloth and let it rise again until doubled, around 45 minutes.

                    Preheat the oven to 180°C (350°F). Just before baking, brush the top of the loaf with an egg wash (1 beaten egg with a splash of water) for a golden finish.

                      Bake the brioche in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

                        Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely before slicing.

                          Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 slices

                            - Presentation Tips: Serve warm, sliced thick, with a pat of butter or homemade jam. For an elegant touch, dust with powdered sugar before serving.