Step 1

Prep: Grease a large bowl with oil or nonstick spray, set aside. Measure and prep all of the ingredients. Weigh the ingredients for best results.Check your yeast to make sure it's active, if you need to*

Step 2

Combine and knead: Add 4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine. Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together. Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading. - The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides.

Step 3

Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a "window" - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed.

Step 4

Add butter and salt: Next, add butter in halves, in small cubes and continue kneading until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier.

Step 5

Add optional add-ins (**read recipe notes)Add the dried and re-hydrated fruits, citrus zest,  chips or any other add -ins halfway through the butter being incorporated into the dough.

Step 6

Rise and chill: Allow the dough to rise at room temperature*** for 1 hour (or until almost doubled in size), then cover and chill for at least 4 hours or up to 2 days.

Step 7

After that, remove from the fridge and shape.

Step 8

Make either one big loaf or two smaller ones. For two smaller loaves, split the dough into 16, then roll each piece into a tight ball and arrange 8 pieces in each of 9"x5" parchment lined bread pans.For a larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9"x5" parchment lined pan. Allow to rise until at least doubled in size, about 1 - 2 hours.Lightly brush the tops with egg yolk and sprinkle with poppy seeds if you wish.

Step 9

Place in a preheated to 350F oven and bake for about 20 minutes for 2 loaves and 35-40 min for a 1 loaf, or until the inside registers 185F degrees and the tops are golden in color. If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to. cool completely.

Step 10

Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.