Have you ever wanted to make delicious buttery brioche bread but don't have a mixer? Well no fear, it's very easy to make by hand! These rolls do take about 4 hours to make but most of that time is letting the dough rest. You won't regret putting the effort in when you taste them!
The recipe is here and pictures of the process are below:
Ingredients:
Dough:
3 and 1/2 cups of AP flour
3/4 cup of warm milk (90-105°F)
1 tsp. sugar
2 and 1/4 tsp. yeast
2 eggs (room temperature)
2 egg yolks (room temperature)
1/4 cup of sugar
1 tsp. salt
3/4 cup of soft butter (A stick and a half)
Additional butter.
Egg wash:
1 tsp vanilla extract ( optional)
1 egg yolk
1-2 tbsp. milk
Sugar for sprinkling on top (optional)
Directions:
Warm milk in a saucepan just until warm (it shouldn't feel hot to the touch).
In a medium mixing bowl, add 2 1/4 tsp. yeast and 1 tsp. sugar. Pour in the warm milk and mix with a fork to combine. Let rest 5-10 minutes, or until the yeast starts to bubble and expand.
Then add to the mixing bowl: 1 3/4 cup flour, 2 eggs, 2 egg yolks, 1/4 cup sugar, and 1 tsp. salt. Mix with a large spoon or by hand until it's incorporated.
Then add in the remaining 1 3/4 cup flour and mix by hand until a sticky, shaggy dough forms.
Take this dough out onto an un-floured surface and knead for 3 minutes, or until it is less sticky and forms a semi-smooth ball.
Then, take 1/2 of the softened butter and start incorporating it into the dough. This is tricky and you may have to squeeze and break apart the dough a little to help the butter incorporate.
Once most of the first half of of the butter is incorporated, the dough should feel looser and greasier (this is good). At this point you'll want to add in the rest of the butter and keep squeezing and kneading until you feel like the butter is almost completely incorporated.
Once the butter is incorporated (the dough will still be quite sticky), move it to a clean surface and knead for 5 minutes. It will be sticky but DO NOT add more flour, instead use it's stickiness and stretchiness to help with the kneading process.
Once it forms into s smoother, but still sticky ball that passes the windowpane test, place it in a greased bowl, cover with plastic wrap, and let rise 2 hours in a warm place (75-85°F is good).
Once risen, take the dough into an un-floured surface.
To make a loaf of bread: Cut the dough into thirds if you want to do a braided loaf. Roll each segment into a ~12 inch long log. Pinch the ends together for all 3, braid, and then pinch the loose ends together. Tuck the pinched ends underneath the loaf and place in a greased baking pan. Cover with plastic wrap and a towel and let rise 1 hour, or until doubled in size. 15 minutes before the end of the second rise, preheat the oven to 350°F. Use the egg wash on the bread and buns before baking and sprinkle sugar on the top if desired. Bake the loaf for about 25 minutes.
To make buns: cut it into 14 ~equal sized pieces. Place a dough piece in your left hand with your index finger and thumb wrapped around the top of it. Use the thumb of your right hand to push the dough up, through the hallow, forming a ball. pinch the bottom closed. Place them into two greased pie/cake pans. Butter the tops, cover loosely with plastic wrap and let rise 1 hour in a warm place. Bake at 350 degrees for 20-24 minutes, or until they are golden brown and reach 200°F internally. Brush more butter on them and let them cool for about one hour.
After mixing together the warm milk, yeast, and 1 tsp. sugar.
After the milk mixture rested for about 10 minutes. As you can see the yeast are becoming active!
After adding in the eggs, half the flour, salt, and sugar and before mixing them in.
After mixing them in and before adding in the rest of the fllour.
Before mixing in the rest of the flour.
After mixing in the rest of the flour. As you can see it's quite shaggy, so we'll need to knead it ;).
After dumping the dough on the table and before kneading.
After kneading the sough for 3 minutes.
Now time to add the butter!
before mixing in the first half of the butter.
After mixing in the first half of the butter.
Before adding in the second half of the butter.
After mixing in the seconds half of the butter. Now it's time to knead on a clean surface!
After kneading for 5 minutes.
Placed it in a greased bowl. Then I covered the bowl with plastic wrap and let the dough rise for 2 hours.
After rising for 2 hours!
Dump the dough on a clean surface and cut into 14 pieces.
After cutting.
After shaping and placing in greased pans.
After rising and before baking.
After baking! They have a speckly appearance because of the egg wash...
Get a load of that soft and airy texture!
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