Brioche Cross
 
Makes 1 loaf
Ingredients
  • ⅓ cup warm whole milk (80° to 100°)
  • 3 tablespoons sugar
  • 1 tablespoon instant yeast
  • 3¼ cups all-purpose flour, divided
  • 6 large eggs, room temperature and divided
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter, softened
  • 1 tablespoon water
Instructions
  1. In the bowl of a stand mixer, whisk together warm milk, sugar, and yeast by hand. Let stand for 10 minutes.
  2. Add 1½ cups flour and 5 eggs to yeast mixture; using the paddle attachment, beat at medium-low speed until smooth, 2 to 3 minutes. Cover and let stand until small bubbles form around edges of mixture, 30 to 45 minutes.
  3. Add salt and remaining 1¾ cups flour to dough; using the dough hook attachment, beat at medium speed until dough pulls away from sides of bowl and is smooth and elastic, 8 to 10 minutes. With mixer on medium speed, add butter, 1 tablespoon at a time, beating until combined after each addition.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate for at least 8 hours or up to 16 hours.
  5. Line a baking sheet with parchment paper.
  6. Turn out dough onto a lightly floured surface. Roll two-thirds of dough into a 14-inch-long rope, ensuring even thickness all over. (Keep remaining covered to prevent it from drying out.) Place rope vertically in front of you, and press on dough slightly with the palm of your hands to flatten top. Using a bench scraper or sharp knife, cut dough lengthwise into 3 strands, leaving 1 inch intact at top. Carefully roll each strand to round them out. Braid strands, pressing ends together.
  7. On a lightly floured surface, roll remaining dough into a 10-inch log, and repeat cutting and braiding procedure. Place large and small braids on prepared pan in shape of a cross, and press overlapping parts slightly together. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 1 to 1½ hours.
  8. Preheat oven to 350°.
  9. In a small bowl, whisk together 1 tablespoon water and remaining 1 egg until well combined. Using a pastry brush, brush egg wash onto dough.
  10. Bake until golden brown and an instant-read thermometer inserted in center registers 190°, 30 to 40 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/brioche-cross/