Brioche – KitchenAid Colour of the Year 2025 “Butter”

• Main Ingredient: Flour
• Prep Time: 45 mins + 12 hrs proofing
• Cook Time: 30-35 mins
• Serves: 12
• Recipe by: KitchenAid

Indulge in the perfect homemade bread with this deliciously soft and buttery braided loaf!

Special Equipment Required

• KitchenAid® Stand Mixer
• KitchenAid® dough hook attachment
• Sifter/Scale Attachment
• Parchment paper
• Baking sheet

Method

1. Place the bowl in the Stand Mixer. Attach the Sifter and scale Attachment to the Stand Mixer hub and power on the scale. Release the ingredient chute into the bowl.
2. Measure 400 g of bread flour in the hopper of the Sifter + Scale and turn the mixer on speed 1 to sift flour into the bowl.
3. Zero the scale, then add the 12 g instant yeast, 50 g granulated sugar, and 2 g of salt to the Sifter + Scale and allow to sift into the bowl.
4. Detach attachment and attach Dough Hook Accessory.
5. Turn the mixer to speed 1 and add milk and three eggs. Mix for 1 minute and stop to scrape sides if necessary to incorporate all dry ingredients.
6. Turn mixer to speed 2 and knead for 9 minutes. Dough will be soft and sticky.
7. At 9 minutes, continue kneading, adding softened butter 1 tablespoon at a time, allowing each tablespoon to incorporate before adding the next tablespoon.
8. When all butter is added, continue kneading dough on speed 2 for an additional 8 minutes. Dough will be stretchy and sticky.
9. Scrape dough into a greased bowl and cover with plastic wrap, allow to rise at room temperature for 1 hour.
10. Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.
11. After chilling, remove from the refrigerator and punch down.
12. On a clean, lightly greased surface, divide dough into three equal portions. Lightly grease hands and roll and squeeze each portion into a 10-12-inch log. Pinch 3 ends together and braid, pinching other ends together and tucking under to form a neat loaf.
13. Let proof at room temperature until doubled in size, 2-3 hours. Towards the end of proofing, preheat the oven to 400°F/200°C. Beat remaining egg and brush loaf with egg wash. Bake for 30-35 minutes or until the internal temperature is at least 190°F/88°C.
14. Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.