Rich Butter Brioche Loaf with an Overnight Rise

What you need

• 80 ml (1/3 cup) whole milk, lukewarm
• 7 g (2 1/4 tsp) active dry yeast, 1 packet
• 4 large eggs, at room temperature, divided
• 40 g (3 tbsp) granulated sugar
• 3/4 tsp salt
• 390 g (3 cups) bread flour
• 225 g (2 sticks) unsalted butter, soft but still cool, cut into tablespoon pieces, plus extra for greasing

Method

Restated from the original video

1. 1

   Pour the milk into the bowl of a stand mixer, sprinkle over the yeast and stir. Leave until a foam forms on top, about 10 min.

2. 2

   Add the sugar, the salt and 3 of the eggs. Fit the dough hook and mix on low for 30 seconds to combine.

3. 3

   Tip in the flour and run the mixer on low until a rough, firm ball forms, about 4 min.

4. 4

   Turn the mixer to medium. Add the butter one piece at a time, letting each piece disappear before adding the next. Scrape down the bowl as needed. This takes at least 10 min.

5. 5

   Keep kneading on medium until the dough is glossy, elastic and slaps against the sides of the bowl, about 15 min more.

6. 6

   Move the dough to a lightly buttered bowl, cover tightly and refrigerate for at least 8 hours or overnight. The cold firms the butter and makes shaping easier.

7. 7

   Generously butter a 23 x 13 cm (9 x 5 in) loaf pan.

8. 8

   Turn the cold dough out and cut it into 8 equal pieces. Shape each into a tight ball and set them seam side down in the pan in 2 rows of 4.

9. 9

   Beat the last egg with 1 tbsp of water. Brush the top of the dough lightly with this wash.

10. 10

    Cover loosely and let the dough rise in a warm spot until it has nearly doubled and domes just above the rim, 1-1 1/2 hours.

11. 11

    Heat the oven to 190 °C (375 °F) while the dough finishes rising.

12. 12

    Brush the loaf again with the egg wash. Bake until deep golden brown and hollow-sounding when tapped underneath, 30-35 min. Cover loosely with foil if it darkens too fast.

13. 13

    Cool in the pan for 10 min, then turn out onto a rack and cool for at least 20 min more before slicing.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.