French Brioche

Instructions

1. Activate the yeast
   In a small bowl, combine the lukewarm water with a pinch of sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy and activated.
2. Prepare the dough base
   In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Mix briefly to combine. Add the activated yeast mixture, vanilla extract, and 4 eggs plus 1 egg yolk (reserve the white for another use). Mix on low speed until the dough comes together, about 5 minutes.
3. Incorporate the butter
   With the mixer running on medium-low speed, add the softened butter a few cubes at a time, waiting until each addition is fully incorporated before adding more. This process should take about 10-15 minutes. The dough will be very soft and sticky.
4. First rise
   Increase the mixer speed to medium and continue kneading until the dough becomes smooth, elastic, and pulls away from the sides of the bowl, about 10 minutes. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours.
5. Deflate and chill
   Gently punch down the dough to deflate it, then cover again with plastic wrap and refrigerate for at least 1 hour or overnight. This chilling step is crucial as it firms up the butter, making the dough easier to shape.
6. Shape the brioche
   For a classic brioche à tête, divide the dough into 8 equal portions. Shape each portion into a ball, then make a deep indentation in the center with your thumb. Take a small piece of dough and form it into a small ball, then place it in the indentation to form the 'head'. Alternatively, for brioche Nanterre, arrange 8 equal balls of dough in a greased loaf pan.
7. Final proof
   Place the shaped brioche in greased brioche molds or a loaf pan. Cover loosely with plastic wrap and let rise in a warm place until nearly doubled in size, about 45-60 minutes.
8. Bake to golden perfection
   Preheat the oven to 375°F (190°C). Gently brush the tops of the brioche with egg wash and sprinkle with pearl sugar if using. Bake for 25-30 minutes, until deeply golden brown. If the tops are browning too quickly, cover loosely with aluminum foil. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.