Ingredients

(For 2 brioches)

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1 cup warm milk

1 cup + 1 Tbsp sugar

2 eggs

4 cups flour

1 Tbsp yeast

5 Tbsp soft butter

A pinch of salt

3 Tbsp orange blossom water

 

 

Instructions

 

1 - In a small bowl, mix the warm milk with 1 Tbsp sugar and the yeast. Set aside until foamy.

 

2 - In the bowl of a stand mixer, beat the eggs, the sugar, the orange blossom water, the salt, and the yeast mixture.

 

3 - Switch whisk attachment to hook attachment. Add the flour and knead until soft and sticky (about 5 minutes). 

 

4 - Add the butter and knead again until completely absorbed (about 7 minutes). The dough must be soft and silky.

 

5 - Dump the dough onto a flat surface and knead with hands for a few minutes. (You may need to add a little bit of flour). Form a ball and place in a large bowl. Cover with plastic wrap and let rise for 2 hours.

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6 - After 2 hours, butter 2 loaf pans. Punch the dough to remove air.

 

7 - Cut the dough in half.

 

8 - Separate the first half into 3 even pieces. Roll thick cylinders and braid brioche #1. Place brioche in one pan.

 

9 - Separate the other half into 6 even pieces. Roll each piece into a ball to make brioche #2. Place the 6 balls in other pan.

 

10 - Cover with a clean towel and let rise for 30 minutes.

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11 - Bake the brioches in a non-preheated oven at 350°F for about 25 to 30 minutes. (Cover with aluminum foil if it gets too dark too quickly).