- 115 ml (1/2 cup) milk, room temperature
- 9 grams (3 tsp) yeast, instant
- 55 grams (1/4 cup) sugar
- 11 grams (2 tsp) lemon zest
- 1 whole egg + 3 egg yolks
- 375 grams (2-1/4 cups) bread flour, unbleached
- 5 grams (1-1/4 tsp) salt
- 200 grams (7/8 cup or 1-3/4 sticks) butter, room temperature
- 1 whole egg for egg wash
Pour the milk into the bowl of a mixer and whisk the yeast in by hand. Let stand for 5 minutes. Add egg and yolks; mix. Add flour, lemon zest, sugar and salt.
Using a hook attachment, mix for 4 minutes on first speed. Mix for a further 6 to 7 minutes on second speed until dough no longer sticks to side of mixing bowl. Occasionally scrape dough off of hook to allow even mixing.
Add butter 1/4 cup at a time. The first addition of butter will take the longest to incorporate. Continue until all butter is incorporated into the dough. This will take about 15 minutes. When mixing is complete, the dough should be glossy, supple and smooth.
Round the dough into a smooth ball, cover and let rest in fridge for 30 minutes, or overnight to enhance flavour.
Remove dough from fridge and divide into 16 small, rounded buns or larger loaves. Place in muffin tins, molds or loaf tins. Cover with plastic and let rise, 3-5 hours for dough that has been refrigerated overnight, or 2-4 hours if not.
Brush brioche tops with beaten egg and bake at 350 F (180 C) for 12-15 minutes for small brioche, 22-25 minutes for loaves. Let stand 2-3 minutes before removing from pans to cool on a rack.