- Yield: 12 doughnuts or buns
- ⅓ cup (79 ml) warm whole milk
- 1¾ teaspoons active dry yeast
- 2¾ cups (349 g) bread flour
- 3 tablespoons sugar
- 1 large whole egg plus 3 large egg yolks
- ¾ teaspoon kosher salt
- ½ teaspoon vanilla bean paste or extract
- 2 tablespoons unsalted butter, at room temperature, plus more for greasing the bowl
How to Make It
- In a small bowl, combine the milk and yeast with ⅓ cup (79 ml) warm water, stirring until the yeast dissolves. Let the mixture sit in a warm place until it begins to foam, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, and the foamy yeast mixture. Start the motor on low speed and add the egg, egg yolks, salt, and vanilla.
- Continue mixing on low speed just until the dough starts to come together. Turn the motor off and allow the dough to sit inside the mixer for 15 minutes. Return the mixer to low speed and slowly add the butter 1 tablespoon at a time. After both additions of butter, mix until the butter has been totally incorporated into the dough, about 5 minutes. This slow-mixing technique is how you get the silky, strong brioche dough structure. Increase the speed to medium and mix until the dough is smooth and elastic, 15 to 20 minutes. It will be slightly sticky but shouldn’t tear easily.
- Lightly grease a large bowl. Put the dough inside and cover with plastic wrap. Let the dough rise in the fridge overnight, or up to 24 hours, before proceeding with the desired recipe.
- You can also make the dough up to 2 weeks in advance and freeze it. Then, before you would like to use it in a recipe, thaw the dough in the fridge overnight.