“Japanese” Brioche

Prepare the Tangzhong. In a small saucepan, combine the measured flour, milk, and water. Heat this mixture, stirring continuously, until it thickens into a white, creamy consistency. Once thickened, transfer it to a separate container, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.

It's time to prepare the main dough. Measure out the milk needed for the dough, and gently warm a small portion of it in a cup to dissolve the yeast. In a large mixing bowl, combine all the wet ingredients: start with the beaten egg, then add the cooled Tangzhong, followed by all the milk (this includes both the portion used to dissolve the yeast and the remaining milk). Stir everything together until well combined.

Add the dry ingredients to this wet mixture: the flour, sugar, and salt. Stir until all these components are well combined. Take the butter, ensuring it's at room temperature, cut it into pieces, and add it into the dough. Knead the dough for about 10 minutes until the butter is fully integrated and the dough becomes smooth and slightly sticky.

Shape the dough into a ball and place it in a clean bowl that has been lightly greased with a little oil. Cover the bowl with a clean cloth and let the dough rest until it has doubled in size. For extra warmth and to encourage rising, I often like to wrap the bowl in a blanket after covering it. This first rise typically takes about 30 minutes.

Once the dough is ready, transfer it to a lightly floured surface. Divide it into three equal portions to form individual balls (I usually eyeball this, so mine aren't always perfectly even!). Take each ball and stretch it out to prepare for braiding the brioche. After braiding, carefully place the dough into a long mold that you've greased with a little vegetable oil to prevent sticking. Cover the mold again with the cloth and blanket, and let it rise for another 30 minutes, or until it has expanded to fill the mold.

In a small bowl, whisk together one egg with a splash of milk. Use this mixture to brush over the braided dough; this will give your brioche a beautiful golden and shiny crust once baked. Bake the brioche at 180°C (350°F).

After taking the brioche out of the oven, let it rest in its mold for 10 minutes. Carefully transfer it to a wire rack to cool down completely. The final result is SPECTACULAR! I personally love to slice it for breakfast, toast it lightly, spread some butter and strawberry jam on top, and savor every bite—it's truly amazing!