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Vanilla Brioche

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A buttery, fluffy brioche with a hint of vanilla, perfect for breakfast or as a delightful snack.

Ingredients

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  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3 large eggs
  • 1 cup unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 1/2 cup milk

Instructions

  1. Combine dry ingredients: In a mixing bowl, combine flour, sugar, salt, and yeast. Mix well to ensure the yeast is evenly distributed.
  2. Whisk wet ingredients: In a separate bowl, whisk together eggs, softened butter, vanilla extract, and milk until smooth.
  3. Create the dough: Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  4. Knead the dough: Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  5. Let it rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
  6. Shape the loaf: Punch down the risen dough to release any air bubbles and shape it into a loaf.
  7. Prepare for the oven: Place the loaf in a greased bread pan and cover. Let it rise again for about 30-45 minutes.
  8. Preheat the oven: Preheat the oven to 350°F (175°C).
  9. Bake until golden brown: Bake the brioche for 25-30 minutes or until it turns a glorious golden brown.
  10. Cool and slice: Allow the brioche to cool before slicing and serving.

Notes

Store leftover brioche in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

Nutrition

Find it online: https://thestationrecipes.com/vanilla-brioche-2/

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