Quick Brioche

Quick Brioche

Ingredients:

1 envelope dry active yeast
1/2 cup warm milk (110 degrees)
2.25 cups unbleached AP flour
6 tablespoons unsalted butter, cut into 6 pieces
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs

To Do:

1. Whisk yeast into milk and stir in 1 cup of flour. Cover and set aside.

2. Put butter, sugar and salt in a food processesor and pulse, scraping sides of bowl often, until the mixture is smooth and soft. Add eggs one at a time and process until fully incorporated (the mixture may look curdled, don’t worry).

3. Add remaining 1.25 cups of flour and then the yeast mixture (scrape the sides of bowl with spatula to get every bit). Pulse until a soft and smooth dough comes together and then process for 15 seconds straight.
Turn sticky dough out on a floured work surface and knead until smooth and elastic.

4. Grease the vessel you plan on baking the dough in. I divided the dough between two greased 8″ cake pans. Pat dough down and cover tightly with plastic wrap and a towel. Place in a warm place to rise until doubled (1-2 hours). Preheat oven to 350F, brush tops of brioche with milk and bake until brioche is golden. It took about 25 minutes for the brioche divided into the two cake pans.