Brioche bread: homemade dough recipe

Mix warm milk, honey and yeast. Cover the mass with a towel and leave warm for 10 minutes until foam forms.

Add eggs and yolk to the dough, mix with a whisk until smooth. Pour in vanilla extract, add sugar, flour and salt.

Knead the dough for 5 minutes. Add a quarter of the softened butter, knead for 2-3 minutes.

The dough will be a bit thin and sticky, so it is more convenient to knead it in a planetary mixer with a hook attachment.

Knead the dough for another 15-20 minutes. It should be soft and slightly sticky, but well off the bottom of the bowl and fingers.

Put it on a table sprinkled with flour, slightly stretch the dough. Fold the edges of the dough towards the center to form a ball.

Gently punch down the risen dough, put it back on the table, slightly stretch and fold the edges towards the center, forming a ball.

Roll each part of the dough into a small rectangle, fold it into a tube and stretch it into a bundle about 35 cm long.

You can not form a braid and just put the dough in a mold or make small buns out of it. In the second case, you need to reduce the baking time.

Connect three such bundles and blind their ends on one side, braid the braid and pinch the ends on the other side. Form a second loaf from the remaining strands.

Put the loaves in molds, cover with cling film and leave warm for 2 hours. The brioche should double in size.