Flaky Honey Brioche Bread
This flaky honey brioche bread is simply amazing! It tastes like a croissant, in bread form. Fluffy, flaky and buttery!
This flaky honey brioche bread is amazing. And delicious. Simple as that. I had no words when I tried it for the first time. The buttery flavor, and texture of the bread was just AMAZING!
I also want to mention that this recipe is from one of my favorite food bloggers, Half Baked Harvest! https://www.halfbakedharvest.com. Make sure to check her page out, and all of her amazing recipes!!
If you like croissants, and brioche bread, then you will absolutely love this recipe.
Like I said, it tastes like a croissant in bread form. And the crust! oh my god, that crust was flaky and just perfection.
I’m not gonna lie, this recipe intimidated me when I read the instructions. There were a lot of steps!…and measuring. Measuring is not my strong point. But I decided to give the recipe a whirl, because it looked SO GOOD!
I started off by taking out my stand mixer, and mixing together the warm milk, yeast, honey, 4 eggs, flour and salt. Using the dough hook attachment, I mixed everything together until a smooth, tacky dough formed. This took about 5 minutes.
Then, I added 4 tablespoons of soft butter, mixed the butter into the dough for another 5 minutes, making sure it was well combined into the dough.
Next step is to cover the dough with plastic wrap, and let it sit for an hour to rise.
The dough doubled in size, and it looked beautiful! I never thought bread dough could look so perfect!
This next step was fun. You get to punch the bread down, to get the air out. I took my hand and floured my knuckles a bit so the dough wouldn’t stick.
After I punched the dough down a bit, I floured a work surface lightly with flour, and placed the dough on the floured surface.
Okay, now it’s time for the measuring part! If you have a ruler, this will help you. If you don’t have a ruler, I hope your good at guesstimating!
You want to roll the dough out to be a 12×18 rectangle. It doesn’t have to be perfect. Trust me. My bread was living proof. It wasn’t perfect by any means. It tasted amazing though. That’s all that matters in the end!
When your dough is all rolled out into a rectangle, add your thinly sliced cubes of cold butter to one side of the dough. I think this is where I messed up a bit. My cubes weren’t as thin as they should have been. The next few steps would have been a lot easier if the slices were thinner. Keep that in mind!
Fold the other half of the dough completely over the butter, and roll out with a rolling pin. Roll it back into a 12×18 rectangle.
When its rolled out, fold 1/3 of the dough into center, and the other 1/3 over that folded piece, so there are 3 dough layers.
It should look like the above photo. Or somewhat like it!
Cover with plastic wrap and place in freezer for about 25 minutes.
Take dough out of freezer and place on floured surface, roll out again, into a 12×18 rectangle.
Look at all of that butter! Roll your dough into a log once it’s all rolled out.
Cut the log in half. Grease two loaf or bread pans with butter or non stick cooking spray.
Place the two logs of bread in greased pans, cover and let rise for 45 minutes to 1 hour. Now, this part didn’t work very well for me. My logs of dough did not rise, like at all. I’m not sure why. So if the same thing happens to you, don’t worry!
Time to bake! Brush your loaves with some egg and bake your loaves of bread in a preheated oven for about 20-25 minutes! You want the tops to be a nice dark golden brown!
As you can see, there is no perfect loaf of bread here, and I’m okay with that!
Look at those beautiful layers of flaky, buttery goodness!!!
This bread tasted great while it was still warm. Just a suggestion, but I bet it would taste amazing toasted!
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Flaky Honey Brioche Bread
Equipment
- Stand Mixer (with dough hook attachment)
Ingredients
- ¾ Cups Warm Whole Milk
- 2¼ tsp Instant Yeast
- ¼ Cup Honey
- 5 Eggs one of these eggs is used for the egg wash
- 3½ Cups All Purpose Flour plus more for rolling
- 1 tsp Salt
- 4 tbsp Salted Butter, room temperature
- 1½ Sticks Salted Butter, cold and cut into thin slices
Instructions
- In a stand mixer using dough hook attachment, mix together warm milk, honey, yeast, 4 eggs, flour and salt. Mix for about 5 minutes, until a nice smooth and tacky dough forms.
- Add 4 tablespoons of soft butter to dough and mix for another 5 minutes, until butter is well combined into the dough.
- Cover the bowl with dough in it with plastic wrap, and let rise for 1 hour.
- Flour your hands and knuckles. Punch dough down and roll it out onto a well floured surface. You want a 12×18 rectangle.
- When your dough is rolled out, place your thin slices of cold butter on one side of the dough, pressing each piece of butter gently down to adhere.
- Fold the other side of dough on top of the butter. Roll out again, into a large 12×18 rectangle.
- Fold 1/3 of your dough into center, and the other 1/3 on top of the first layer, creating 3 layers of dough. Wrap in plastic wrap and freeze for 15-20 minutes.
- Grease two loaf pans with non stick spray or butter.
- Take dough out of freezer and roll out one more time, into a 12×18 rectangle.
- Roll dough into a tight log, and cut log in half creating two pieces.
- Place each piece in greased loaf pans, seam side down. Cover with plastic wrap and let rise for 45 min to an hour.
- Preheat oven to 350°. Scramble 1 egg and brush the tops of each loaf with egg wash. Bake loaves for 30-35 minutes in preheated oven. You want your loaves to have a nice dark browning on top.
- Let cool for 5 minutes. Take out of pan and serve warm or cold. Enjoy!
Notes
