THOMAS KELLER’S BRIOCHE

Thomas Keller's Brioche

This is the ultimate French brioche recipe, originally written by Jean-Louis Palladin and shared with love by Thomas Keller.

Prep Time

45 mins

Cook Time

40 mins

Resting Time

14 hrs

Total Time

15 hrs 25 mins

Course: Bread, Breakfast, BrunchCuisine: FrenchKeyword: bread recipes Servings: 2 loaves Calories: 216kcal Author: Victoria

Ingredients

• 1/3 cup very warm water 110 degrees to 115 degrees F
• 1 (1/4-ounce) package active dry yeast not quick-rising
• 2 1/3 cups (10 1/2 ounces) cake flour
• 2 cups (10 ounces) all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons fine sea salt
• 6 large eggs at room temperature
• 20 tablespoons (10 ounces) unsalted butter at room temperature, cut into 1-inch cubes, plus butter for the pans

Instructions

• Combine the water and yeast in a small bowl. Let set for 10 minutes, then stir until the yeast is completely dissolved. Set aside.
• Sift together the flours, sugar, and salt into the bowl of a mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating at low speed for 5 minutes. Stop the machine, scrape any dough off the dough hook, and beat for another 5 minutes. Add the butter cubes, about one quarter of them at a time, beating for about 1 minute after each addition. Once all the butter has been added, beat for 10 minutes more, until the dough is smooth and silky.
• Transfer the dough (it will be very wet and soft) in a large floured mixing bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 3 hours.
• Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough several times while lightly pressing down on it. Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
• Generously butter two 8 1/2-by-4 1/2-by-3-inch loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape it into two rectangles to fit the loaf pans. Place the dough in the pans and let the dough rise uncovered in a warm place until it is about 1/2 inch above the top of the pans, about 3 hours.
• Preheat the oven to 350 degrees F. Bake the brioche until it is well browned on top and sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove from the oven and immediately turn the brioche out onto a wire rack.
• If using immediately, let the breads cool for 10 minutes, then slice. If serving within a few hours or up to 2 days, promptly wrap the hot bread in aluminum foil and set aside at room temperature until ready to use. To freeze, wrap the hot bread in foil and promptly freeze; when ready to use, reheat (without thawing, and still wrapped in foil) in a 250 degree F oven until heated through, 20 to 25 minutes. The bread can be kept frozen for up to 2 months.
• If using the brioche for croutons or bread pudding, let the loaf sit at room temperature, uncovered, to dry for a day.