Brioche is one of the most fluffiest and induldgent breads you can make. Its one of my favourite breads to eat and makes anyone who eats it feeling really happy. I don't know how the French Bakers were able to put so much butter in a bread dough but what an amazing invention :) I hope you enjoy making this recipe and feel free to comment and ask me any questions.

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Timecodes
0:00​ Intro
0:22​ Making the Poolish
1:00 Making the Dough
2:30​ Adding Butter to the Dough
3:11​ 1st Fermentation
3:54​ 2nd Fermentation
4:05 Dividing and Shapping the Dough
5:15 Braiding the Dough
6:06 Final Fermentation
6:44 Baking the Dough
7:55 Final Result

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Recipe
Poolish
For the Starter:
60 grams Flour (1/2 cup)
8 grams Yeast (2 1/4 teaspoons)
50 grams Milk (3 1/2 tablespoons)
Dough:

40 grams Sugar (3 tablespoons)
340 grams Bread Flour (2 3/4 cups)
200 grams Eggs (about 4 eggs)
8 grams Salt (1 1/2 teaspoons)
150 grams Butter (Soft) (1/2 cup + 2 teaspoons)

Egg Wash:
1 Egg
1 teaspoon Milk

Instructions
1. Combine the flour, yeast and cold milk and set aside for one hour to ferment
2. Put the remaining flour, sugar, salt and eggs and add the poolish
3. Knead in the mixer and medium speed for 56 mins. Until it comes together in a slightly smooth dough
4. Add 75 Grams Soft Butter and knead for another 5 minutes until combined
5. Add the remaining 75 Grams Butter and knead for another 57 mins until smooth and shiny
6. Roll it into a tight ball and ferment for 23 Hours
7. Deflate and roll into a ball and ferment overnight in the fridge
8. The next day divide into 4 pieces and shape into a log about 50 cm in length.
9. Braid into a wreath and ferment for 34 hours
10. Egg Wash and put sesame seeds on top and bake for 30 mins at 180C/350F
11. Finish with Butter and unmould and let it cool for 3040 mins

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Acoustic/Folk Instrumental by Hyde Free Instrumentals   / davidhydemusic  
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream: https://bit.ly/acousticfolkinstrume...
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