Brioche

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the top and let stand for 5-10 minutes until foamy. This indicates that your yeast is active and ready to use.
2. Make the dough base
   In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, eggs, and vanilla extract. Mix on low speed until the ingredients are incorporated, about 2 minutes, then increase to medium speed and knead for 5 minutes until smooth.
3. Incorporate the butter
   With the mixer running on medium speed, add the softened butter one cube at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 10-15 minutes. The dough will be very soft and elastic but should pull away from the sides of the bowl.
4. First rise
   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size. After rising, punch down the dough gently to release air bubbles, then cover and refrigerate for at least 2 hours or overnight. This chilling makes the butter-rich dough easier to handle.
5. Shape the brioche
   Remove the chilled dough from the refrigerator. For a traditional brioche à tête, divide the dough into 8 equal portions. Take a small piece from each portion to form the 'head' (tête). Shape the larger pieces into balls and place in greased brioche molds. Make an indentation in the center of each ball and place the smaller 'head' piece on top. For a loaf, divide the dough and place in two greased loaf pans.
6. Second rise
   Cover the shaped dough loosely with plastic wrap and let rise in a warm place for about 45-60 minutes, until puffy and almost doubled in size. Preheat your oven to 375°F (190°C) while the dough is rising.
7. Bake the brioche
   Gently brush the tops of the brioche with egg wash. If desired, sprinkle with pearl sugar. Bake in the preheated oven for 25-30 minutes, or until golden brown and an instant-read thermometer inserted into the center registers 190°F (88°C). If the tops brown too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Remove the brioche from the oven and let cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely. Serve warm or at room temperature. Brioche is delicious on its own, with butter and jam, or used for French toast or bread pudding.