This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey. Great on its own, toasted with butter and topped with cinnamon sugar (so good), or use it to make your favorite french toast...the options are endless! Bread, Bread Pudding, Bread Recipes, Bread Machine Recipes, Bread Pudding Recipes, Bread Baking, Bread Recipes Homemade, Bread Recipes Easy
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Yield: 2 Servings
Ingredients: 2/3 cup warm whole milk 2 1/4 teaspoons instant yeast 1/4 cup honey 5 eggs - 4 used in dough, plus 1 egg beaten for brushing 3 1/2 - 4 cups all-purpose flour, plus more for rolling And so on.
Instructions:
Step 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
Next, Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
And now, Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
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