{"id":594,"date":"2014-02-10T13:00:00","date_gmt":"2014-02-10T18:00:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2014\/02\/10\/brioche\/"},"modified":"2023-03-22T12:30:25","modified_gmt":"2023-03-22T16:30:25","slug":"brioche","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/brioche\/","title":{"rendered":"Easy Brioche Recipe Kneaded With a Stand Mixer"},"content":{"rendered":"\n

Brioche is a fluffy, buttery bread usually served at breakfast, made from a yeasted dough enriched with eggs and lots of butter. Here's a recipe for how to make this easy brioche bread at home using a stand mixer, with info about how much to knead brioche dough and the pans you can use to bake brioche.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

Both brioche and homemade croissants<\/a> are made with a lot of butter, but the technique to make them is quite different, leading to completely different textures. When you bite into a really good croissant, the flaky layers will inevitably make a mess. The flaky layers come from laminating the yeasted dough, where a slab of butter is worked into the croissant dough to form very fine layers. These layers of butter yield a flaky, airy texture, and the steam, along with the yeast, both act as leavening agents<\/a> in croissants.<\/p>\n\n\n\n

Brioche is also a buttery bread, but instead of creating fine layers of butter for a flaky texture, the butter is completely incorporated into the yeasted dough, yielding a pillowy soft, fluffy yet buttery dough. Brioche is very light, not heavy, which is surprising considering how much butter it actually contains.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What You Need to Make Buttery Bread Buns<\/h2>\n\n\n\n

Classic brioche is made from very simple ingredients that you probably already have! Here's what you will need:<\/p>\n\n\n\n