Coissant Bread (Brioche)

This bread will make a simple, but amazing gift & you still have time to whip some up before Christmas. This recipe takes 24 hours to fully develop the buttery flavor & flaky texture, but with only about 20 minutes total of working time, the wait it so worth it!

2 c flour
2 1/2 t rapid rise or bread machine yeast
1/4 c nonfat dry milk
1 T sugar
1 c hot water (not boiling)
2 sticks butter, room temperature
3 c flour
5 eggs, room temperature

  1. Turn on your oven light.
  2. Mix 2 c flour, yeast, dry milk, sugar, & water in your mixer.
  3. Beat on medium speed about 2 minutes.
  4. Add the butter & beat on medium speed for another minute.
  5. Alternately add the remaining flour & the eggs, the dough will be very sticky.
  6. Beat on medium speed using the flat beater for about 10 minutes, dough will be shiny & elastic.
  7. Cover bowl & set in oven with light on for 1 - 1 1/2 hours until doubled.
  8. Stir down the dough with a spatula, cover, & refrigerate 24 hours or overnight.

The next day...

  1. Turn on your oven light.
  2. Divide chilled dough into 2 pieces & then divide each piece into 6-10 2 ounce pieces.
  3. Roll pieces into balls or short logs (the width of your pan) and place into greased bread pans.
  4. Spray dough top lightly with oil & place in oven.
  5. Let rise 1 - 1 1/2 hours until doubled in size.
  6. Set oven to 375 degrees (with bread still inside)
  7. Brush bread tops with a mixture of 1 beaten egg & 1 tablespoon milk.
  8. Bake 15 minute, rotate pans & bake another 15 minutes.
  9. Remove bread from pans & place on wire racks to cool.