Get ready to transform your baking game with the most irresistible, fool-proof brioche bread that requires zero kneading and delivers maximum flavor! Imagine pulling apart golden, buttery layers of soft bread that melt in your mouth, creating a bakery-worthy experience right from your home oven. This No Knead Pull Apart Brioche is not just a recipe; it's a culinary adventure that will make you look like a professional pastry chef with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 1/2 cup butter, melted
- 4 large eggs
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Whisk together until evenly mixed.
- In a separate bowl, whisk together 4 large eggs and 1/2 cup of warmed milk until well combined.
- Slowly pour the egg and milk mixture into the dry ingredients while stirring with a spatula or wooden spoon. Make sure to incorporate the flour from the sides of the bowl as you mix.
- Next, add 1/2 cup of melted butter to the mixture. Stir until everything is fully combined and a sticky dough forms. The dough will be quite wet and shaggy, which is normal for a no-knead bread.
- Cover the bowl with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.
- After the dough has risen, lightly grease a 9x5 inch loaf pan. Using a spatula, gently deflate the dough and turn it out onto a floured surface.
- Divide the dough into small pieces, about the size of a golf ball. You can use your hands to shape them into rounds if desired, but it’s not necessary.
- Place the small pieces of dough into the prepared loaf pan, stacking them on top of each other. Fill the pan until the dough pieces are slightly above the rim, as they will rise again during baking.
- Cover the loaf pan with a kitchen towel and let it rise for another 30 minutes while you preheat your oven to 350°F (175°C).
- Once the dough has risen again, place the loaf pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the brioche to a wire rack to cool completely.
- Once cooled, pull apart the brioche pieces and enjoy! You can serve it plain, with butter, or your favorite jam.
Tips
- Temperature Matters: Ensure your milk is warm (not hot) when mixing to activate the yeast correctly without killing it.
- Patience is Key: Allow sufficient rising time for the dough. The longer it rises, the more developed the flavor and texture will be.
- Don't Overwork the Dough: The beauty of this recipe is its no-knead approach. Mix until just combined to keep the bread tender.
- Use Fresh Yeast: Check your instant yeast's expiration date to guarantee proper rising.
- Room Temperature Ingredients: Take eggs and butter out of the refrigerator 30 minutes before starting to help them incorporate more smoothly.
- Check for Doneness: A golden-brown top and clean toothpick are your indicators of perfectly baked brioche.
- Cooling is Crucial: Let the bread cool slightly in the pan before transferring to prevent structural collapse.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 95mg
