For the Brioche Dough:
- 3 teaspoons active dry yeast
- 1 cup (8 ounces) whole milk, warmed to 105F
- 4 1/ 4 cups all purpose flour
- 4 tablespoons sugar
- 4 eggs, divided, room tempurature
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 tablespoon sea salt
For the Filling:
- 14 ounces brie, thinly sliced, rind removed
- 1/ 4 cup fresh rosemary, chopped
- 2 tablespoons fresh thyme
- 1/ 4 cup fresh oregano
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 2 teaspoons black pepper, ground
In a bowl, combine the yeast and warmed milk (105F) and let stand until foamy, about 5-10 minutes. Read the instructions on your packet, activating suggestions might vary.
In the bowl of stand mixer fitted with the dough hook, add the milk/yeast mixture, flour, 3 eggs, butter, salt and sugar, and mix on low to combine.
Increase the speed to medium-high and knead for 10 to 15 min, until the dough no longer sticks to the sides of the bowl. Do not skip this step!
Lightly grease a separate glass bowl. Form the brioche dough into a ball and transfer to bowl. Cover with 2 kitchen towels and allow to proof for 1-1.5 hours. Dough should double in size.
Once the dough has doubled, weigh and divide the dough into 2 balls. Lightly flour your working surface and rolling pin, roll our each dough ball to 11x15.
Add the thinly sliced brioche leaving about 1/2 inch from the edges. Top with fresh and dried oregano, chopped rosemary and thyme. Sprinkle some salt and pepper.
Starting at the long edge nearest you, tightly roll up the dough rectangle into a tight log. Repeat with the other dough half.
For a traditional babka loaf, use a sharp knife to cut through the middle length-wise. Place one piece of the though over the other, and braid together. Place the babka in a 9×5 inch pan, greased and lined with If You Care Parchment Paper, cover and allow to rest for 30 minutes. Repeat with the second half of the dough.
For a brioche loaf, cut the log in half crosswise. Place one half over the other, forming a cross. Twist to form a spiral and transfer to a grease and lined loaf pan. Cover and allow to rest for 30 minutes.
Preheat the oven to 350F, and brush edges of dough with egg wash.
Bake for 30-35 minutes, until puffed and golden brown. Allow to cool slightly before removing from pan.
Serve warm with whipped butter and honey, optional but delicious.