Name: Brioche
Yield: Makes 2 loaves
Cuisine: French
Ingredients: 2½ teaspoons fine sea salt; 6 large eggs, at room temperature; One ¼-ounce package active dry yeast (not quick-rising); 2⅓ cups (10½ ounces) cake flour; 20 tablespoons (10 ounces) unsalted butter, at room temperature, cut into 1-inch cubes, plus butter for the pans; 2 cups (10 ounces) all-purpose flour; ⅓ cup sugar; ⅓ cup very warm water (110° to 115°F)

Preparation info

Makes
2
loaves

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Chef Jean-Louis Palladin makes some of the best brioche I’ve ever had; this is his recipe, and it’s the one we use at the restaurant. Start this a day before you want to make it, as it has to rest overnight. Combine the water and yeast in a small bowl. Let set for 10 minutes, then stir until the yeast is completely dissolved. Set aside.