Mælkebrioche (ultra-luftige, adskilte boller)

Instructions

1. Bloom the yeast. In a small bowl, whisk the warm ½ cup milk with the yeast and a pinch of the sugar. Let stand 5–10 minutes until foamy. (If using instant yeast, you may add it directly to the flour, though blooming is a good freshness check.)
2. Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, and salt. Add the foamy yeast mixture, the remaining ¼ cup milk, and eggs. Mix on low until a shaggy dough forms, 2–3 minutes.
3. Knead and add butter gradually. Increase to medium speed and knead 4–5 minutes until smooth. With the mixer running, add the softened butter a tablespoon at a time, allowing each addition to incorporate fully before adding the next. Continue kneading 6–8 minutes more, until the dough is glossy, elastic, and clears the bowl. The dough will be soft and slightly tacky but not sticky.
4. First rise. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.
5. Shape. Turn the dough onto a lightly floured surface and deflate gently. For pull-apart rolls, divide into 12 equal pieces (about 70–75 g each). Cup your hand over each piece and roll into a tight ball. Arrange in a parchment-lined 9×13-inch pan or a buttered 10-inch round pan, spaced evenly.
6. Second rise. Cover loosely and let rise until puffy and nearly doubled, 45–60 minutes. The rolls should just touch.
7. Preheat and glaze. Heat oven to 375°F (190°C). Brush the tops gently with egg wash and sprinkle with sesame or pearl sugar if using.
8. Bake. Bake 20–22 minutes, rotating once, until deeply golden and the center registers 195°F (90°C). If browning too quickly, tent with foil for the last 5 minutes.
9. Finish. Brush hot rolls with melted butter or a thin veil of warm honey for a soft, glossy finish. Cool 10 minutes before serving warm and fluffy.

Troubleshooting & Consistency Tips

• Dough too sticky? Brioche should be soft and slightly tacky. If it smears on the bowl and won’t clear the sides after the butter is incorporated, sprinkle in 1–2 tablespoons flour near the end of kneading. Avoid over-flouring or the crumb will be dry.
• Dough not rising? Check yeast freshness (bloom test), ensure milk is warm not hot, and choose a warm spot (75–80°F / 24–27°C). Cold kitchens extend rise time; be patient rather than adding flour.
• Dense texture? Under-kneading is the usual culprit. Knead until the dough is satiny and stretches thin (windowpane test). Also make sure eggs and butter are room temperature so they emulsify properly.
• Pale tops? Apply egg wash evenly and bake on the center rack. For extra color, increase oven to 385°F (196°C) for the final 3 minutes.
• Dry crumb after cooling? Slightly under-bake (195°F in the center) and brush with butter/honey while hot to lock in moisture. Store airtight once fully cool.

Storage & Make-Ahead

• Room temperature: Keep cooled brioche airtight up to 2 days. Rewarm briefly in a 300°F (150°C) oven for 5 minutes to restore softness.
• Refrigerate: For longer keeping, store up to 5 days; rewarm before serving. (Refrigeration can dry bread slightly.)
• Freeze baked rolls: Wrap tightly and freeze up to 2 months. Thaw at room temperature in the bag, then refresh in a 325°F (165°C) oven for 8–10 minutes.
• Overnight option (best flavor): After the first rise, cover the bowl and refrigerate the dough 8–24 hours. Shape cold dough, proof until puffy, and bake as directed. The chill firms the dough for easier shaping and deepens flavor.
• Freeze raw dough balls: After shaping, freeze on a tray until firm, then bag for up to 1 month. Thaw overnight in the pan in the refrigerator, proof at room temp until doubled, and bake.

Why This Recipe Works

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