- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, instant yeast, and salt. Mix briefly to combine.
- 2
In a separate small bowl, whisk together the 3 large eggs and the warm whole milk.
- 3
Add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2-3 minutes. Increase speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic.
- 4
With the mixer still running on medium-low, begin adding the very soft butter, one piece at a time. Wait until each piece is fully incorporated into the dough before adding the next. This process will take 10-15 minutes. Scrape down the sides of the bowl as needed. The dough will become very soft, shiny, and sticky.
- 5
Once all the butter is incorporated, increase the mixer speed to medium-high and continue to knead for another 5-10 minutes. The dough should pull away from the sides of the bowl and pass the 'windowpane test' (you should be able to stretch a small piece thin enough to see light through it without tearing).
- 6
Transfer the dough to a lightly oiled large bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. (For enhanced flavor, you can refrigerate the dough overnight for its first proof; let it come to room temperature for 30 minutes before proceeding).
- 7
Gently punch down the risen dough to deflate it. Turn the dough out onto a lightly floured surface. You can shape it into a single loaf or divide it into 8-10 equal pieces and shape them into small balls for rolls.
- 8
Place the shaped dough in a greased standard loaf pan (for a loaf) or on a parchment-lined baking sheet (for rolls), leaving some space between rolls. Cover loosely with plastic wrap or a clean kitchen towel and let it proof again in a warm place for 45-60 minutes, or until nearly doubled in size.
- 9
While the dough is proofing for the second time, preheat your oven to 375°F (190°C).
- 10
In a small bowl, whisk together the remaining large egg and 1 tablespoon of whole milk for the egg wash. Gently brush the top of the brioche loaf or rolls with the egg wash.
- 11
Bake the brioche for 25-30 minutes for a loaf, or 18-22 minutes for rolls, until deep golden brown and the internal temperature reaches 200°F (93°C).
- 12
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm with your favorite artisanal butter.
