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Brown Butter Brioche

5 from 1 vote
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Prep: 10 minutes
Bake: 35 minutes
Proofing Time: 1 day
Total: 1 day 45 minutes

Ingredients

  • 220 g Bread flour
  • ¾ tsp Salt
  • 1 tsp Instant yeast
  • 35 g Dark brown sugar
  • 4 large Eggs
  • ¼ cup Lukewarm water
  • ½ cup Unsalted butter

Instructions

  • Cut the butter into tablespoon slices and place in a saucepan on medium heat. Once melted, stir or whisk or stir until butter is browned. Butter is ready when it smells nutty and the milk fats are a golden to rich brown. Remove from heat immediately, as butter can burn quickly. Pour into a bowl to let cool slightly.
  • Mix flour and salt together in large bowl and add yeast to bowl. In a separate bowl whisk together 3 eggs, sugar and water until sugar has incorporated into mixture. Add in browned butter to the egg mixture and mix until combined. Add liquid ingredients to dry, and mix until fully combined. Cover bowl and let rest for 15 minutes. Dough will be very sticky.
  • Using a flexible bowl scraper or damp fingers, lift edge of dough, folding it over into the center of the dough. Turn bowl a quarter turn and repeat 7 times, until you have folded over dough twice on each side. Cover bowl again, and let rest for 30minutes.
  • Repeat the folding process, let dough rest for an hour, and then repeat once more. (Three rounds of stretch and folds). Cover the dough and chill in the refrigerator for 18-24 hours.
  • When dough is ready, remove dough from bowl onto a floured work surface and divide into four pieces. Using a scale will help insure the pieces are uniform but it will also work if they are roughly equal.
    Gently press down on each piece of dough and then fold the sides in to create a ball shape. Cover and wait 5-10 minutes.
  • Flip the dough balls over and using your hands or a rolling pin, flatten the dough and shape into a small rectangle shape that is no wider than the short side of your loaf pan (about 4 inches). Roll the dough on the short side into a log.
  • Grease or line an 8 ½” x 4 ½” loaf pan with parchment, and place the four pieces of dough next to each other filling the pan. Cover the pan and let rise in a warm spot for 90-120 minutes. The dough will be just reaching the top edge of the load pan (doubling in size) when ready.
  • After about 80 minutes, preheat your oven to 350°F. Beat the remaining egg with a pinch of salt.
  • Once dough is ready, lightly brush the top with egg wash, and bake for about 35 minutes. Top of loaf will be deep golden brown and interior temp will read 190°F. Leave loaf in pan for 5 minutes, then transfer out of pan to cooling rack and let cool completely (2-3 hours).
  • Store in an airtight container for 2-4 days, but bread is best enjoyed fresh.