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Overnight Brioche Bread Recipe
Overnight Brioche Bread Recipe
Overnight Brioche Bread Recipe
Overnight Brioche Bread Recipe cover
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From the Cook
From the Cook
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Overnight Brioche Bread Recipe

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
2
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Mix the eggs and vanilla into the milk yeast mixture.
3
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In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.
4
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Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
5
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Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
6
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Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
7
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Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
8
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Once proofed, divide the dough into eight 65g pieces (you'll have a little extra). On a non-floured surface, flatten each piece, then bring the edges over and press into the middle. Turn the dough over and roll into a smooth ball. You can bake the extra dough in a small loaf pan, if desired.
9
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Arrange the dough balls into four rows of two in a non-greased pullman or loaf pan. Brush with an egg wash, then cover and proof at room temperature for about 1 hour, or until doubled in size and the dough springs back slowly when pressed with a finger.
10
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Towards the end of the proof time, preheat the oven to 400 degrees F.
11
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Brush the dough with the egg wash again, then bake for 15 minutes or until evenly golden, then turn the oven down to 350 degrees F, and bake for another 30 minutes until deeply golden.
12
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Allow the brioche loaf to cool completely in the pan.

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Tips & Tricks (5)

  • Cold Butter Integration 🧈
    Cut cold unsalted butter into small cubes and add gradually during mixing to ensure even distribution and prevent the dough from becoming greasy, resulting in a lighter, airier crumb structure.
  • Overnight Fermentation Sweet Spot ⏰
    Refrigerate the dough for 12-16 hours at 38-40°F to develop complex flavors and make it easier to shape; this slow fermentation also allows gluten to fully develop without over-working the dough.
  • Egg Wash Application Technique 🥚
    Apply egg wash with a soft pastry brush in thin, even layers just before baking and again halfway through for a beautiful golden-brown exterior with professional shine and improved browning.
  • Salt Placement Strategy 🧂
    Add fine sea salt after the initial mixing but keep it away from direct contact with yeast to prevent inhibiting fermentation; this timing enhances flavor without compromising rise.
  • Internal Temperature Mastery 🌡️
    Bake until the internal temperature reaches 190-195°F to ensure the crumb is fully set and cooked through while maintaining its signature pillowy texture and moisture.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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