Brioche bread 
With recipe 
Baking brioche bread yourself is really easy with our recipe. The airy, buttery bread goes well with both sweet and savory toppings. It tastes best when freshly baked.
INGREDIENTS
FOR THE DOUGH
125 ml milk
550 g wheat flour (type 405)
60 g sugar
2½ tsp salt
1½ tsp dry yeast
6 cold eggs (size M, approx. 300 g)
250 g soft butter
ALSO
1 egg (size M)
1 tsp water
Some flour for working
Some soft butter for the molds
PREPARATION
Step 1
For the dough, put 125 ml milk and 25 g flour in a small saucepan and stir with a whisk until smooth. Heat the mixture on medium heat, stirring constantly, for about 3-5 minutes until it thickens and has a consistency similar to mashed potatoes.
Step 2
Immediately transfer the flour dough to a small bowl and cover with plastic wrap, placing the wrap directly on the dough to prevent a skin from forming. Place in the fridge until cold.
Step 3
Mix 525 g flour, sugar, salt and yeast in a mixing bowl. Add the cold flour dough and cold eggs and knead all ingredients on a low speed with the dough hook of a food processor until no more flour is visible.
Step 4
Increase the speed to medium and continue kneading for about 10-12 minutes until a smooth, elastic dough is formed. The dough will stick to the edge of the bowl while kneading. That’s right – don’t add more flour.
