Pull-Apart Brioche Bread

Master the art of making brioche bread with our tips and tricks for the pull-apart brioche bread recipe.

5 from 1 vote

Course: Breads, Breakfast, brunch

Cuisine: French

Keyword: Brioche, Easy brioche bread recipe for beginners, How to make brioche bread, Pull-apart breads, Tips for perfect brioche bread

Prep Time: 25

Cook Time: 35

Proofing Time: 3 15

Total Time: 4 15

Servings: Servings

Calories: 431kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 Kitchen Aid Mixer with dough attachment
1 large glass bowl
1 bench scraper
1 loaf pan
1 pastry brush

Ingredients

500 grams all purpose flour
60 grams granulated sugar
8 grams instant yeast
10 grams kosher salt
110 grams eggs
50 grams whole milk
110 grams water room temperature
160 grams butter room temperature
cooking oil spray for greasing the pan
extra flour for the work surface

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Instructions

In a kitchen aid mixer, attached with a dough hook, combine the flour, sugar, yeast, salt, eggs, milk and water. Mix on low speed until the dry and wet ingredients are combined.
500 grams all purpose flour, 60 grams granulated sugar, 8 grams instant yeast, 10 grams kosher salt, 110 grams eggs, 50 grams whole milk, 110 grams water
Increase speed to medium, medium high, and mix for 10 to 12 minutes until the dough has developed gluten.
Note: To complete the windowpane test, take a small piece of the dough and gently stretch until it's translucent without the dough breaking.
Add in the butter, continue kneading until the butter is fully incorporated and the dough is smooth. About 8 to 10 minutes.
160 grams butter
Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let the dough rest for 1 1/2 to 2 hours until doubled. Fold the dough half way through the proof time.
Transfer the dough to a lightly floured work surface. Use a bench scraper to divide the dough into 8 equal portions. Shape into rounds. Cover and rest for 10 - 15 minutes.
extra flour for the work surface
Degas (pat the air bubbles out) each dough portion and shape into rounds. Add the rounds to a prepared loaf pan that has been sprayed lightly with oil. Cover the pan with a clean kitchen towel. Let the dough proof again until doubled - 1 1/2 to 2 hours.
cooking oil spray
Preheat the oven 350F degrees.
Bake the bread in the preheated oven 30 to 35 minutes.
Transfer the bread to a wire rack and cool completely. Enjoy

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