Name: Brioche
Cuisine: French
Ingredients: 4 large eggs, lightly beaten; 1 teaspoon salt; 1½ sticks (12 tablespoons) unsalted butter, cut into ½-inch cubes and warmed to room temperature, plus 1 tablespoon unsalted butter, for greasing the bowl; 1½ cups unbleached all-purpose flour, or more as needed; ⅓ cup warm milk (it should feel barely warm when you touch it with the back of a finger); 1 large egg; ⅓ cup sugar; 2 cups unbleached all-purpose flour; 1 packet (2¼ teaspoons) active dried yeast

Preparation info

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Ingredients

For the Sponge Starter

⅓ cup warm milk (it should feel barely warm when you touch it with the back of a finger)
1 packet (2¼

Method

To make the sponge

Place the milk, yeast, egg, and 1 cup of the flour in a mixing bowl or in the bowl of a heavy-duty electric mixer. Use a wooden spoon or the paddle blade to lightly combine these ingredients—there’s no need for actual kneading at this point—and t