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Homemade Brioche Bread Recipe

Updated on 8 min read

Quick Description:

Brioche bread is a rich, buttery, and soft French bread that makes perfect slices for everything from sandwiches to French toast. The bread’s light, fluffy texture, combined with a golden-brown crust, makes it a true treat. While this recipe requires patience, the results are worth every minute, delivering a decadent loaf with a slightly sweet flavor and tender crumb. Let’s dive into making this homemade brioche bread that’s perfect for all occasions!

Servings & Timing

  • Servings: 1 large loaf (approximately 12-16 slices)
  • Prep Time: 30 minutes
  • Resting Time (Proofing): 3-4 hours
  • Cook Time: 30-35 minutes
  • Total Time: 4–5 hours (including proofing time)

Ingredients List

For the Brioche Dough:

  • 4 cups all-purpose flour (500g)
  • 1/2 cup sugar (100g)
  • 1 packet active dry yeast (2 1/4 tsp or 7g)
  • 1 tsp salt
  • 1 cup whole milk (240 ml), lukewarm
  • 4 large eggs
  • 1 1/2 sticks unsalted butter (170g), softened and cut into cubes
  • 1 tsp vanilla extract (optional)
  • 1 tablespoon honey (optional, for extra flavor)
  • 1 egg (for egg wash, optional for finishing)

Optional Garnish:

  • Extra butter for greasing the pan
  • Additional sugar for sprinkling (for sweet crust, optional)

Instructions

Step 1: Activate the Yeast

  1. Prepare the Yeast Mixture: In a small bowl, combine the lukewarm milk (about 100°F/37°C) with the sugar. Sprinkle the active dry yeast over the milk and stir gently until dissolved. Let it sit for 5–10 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Mix the Dough

  1. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center of the flour mixture.
  2. Add the Wet Ingredients: Pour the activated yeast mixture into the well of the flour, and add the eggs one at a time. If you’re using vanilla extract and honey, add them now.
  3. Mix the Dough: Stir gently with a wooden spoon until the dough begins to come together. You can also use the dough hook attachment on a stand mixer at low speed to combine the ingredients. Once the mixture starts forming a dough, increase the speed and continue kneading for 5 minutes.

Step 3: Incorporate the Butter

  1. Add the Butter: Gradually add the softened butter in small chunks, a tablespoon at a time, mixing thoroughly after each addition. Once all the butter is added, increase the kneading time to 10-15 minutes (either by hand or with a stand mixer) until the dough is smooth, elastic, and slightly sticky. It should pull away from the sides of the bowl but still stick to the bottom.
  2. Check the Dough Consistency: You should be able to stretch a small piece of dough without it tearing (this is called the “windowpane test”). If it tears, knead a little longer until you achieve that smooth texture.

Step 4: First Proofing (Rising)

  1. Let the Dough Rise: Lightly grease the inside of a clean bowl with butter or oil. Place the dough inside the bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm place to rise for 2–3 hours, or until the dough has doubled in size. You can also let it rise in the fridge for an overnight proof if you prefer a slower fermentation (this enhances flavor).

Step 5: Shape the Brioche

  1. Prepare the Pan: Butter a loaf pan (9×5 inches) generously or line it with parchment paper. If you prefer individual brioche buns, divide the dough into equal portions and roll them into balls before placing them in the pan.
  2. Shape the Dough: After the dough has risen, gently punch it down to release the air. Transfer the dough to a floured surface, and gently roll it out into a rectangle. Fold the dough into thirds, like a letter, then fold it in half. Roll it into a cylinder and place it in the prepared loaf pan. If making individual buns, simply roll the dough into small balls and arrange them in the pan.

Step 6: Second Proofing

  1. Let It Rise Again: Cover the dough with a towel and let it rise again for 1 hour, or until it’s puffed up and nearly doubled in size. Brioche dough should be soft and pillowy at this point.

Step 7: Bake the Brioche

  1. Preheat the Oven: Preheat the oven to 350°F (175°C) about 15 minutes before the dough has finished its second rise.
  2. Prepare the Egg Wash (Optional): For a glossy, golden-brown crust, whisk together 1 egg with 1 tablespoon of water or milk to make an egg wash. Brush the egg wash lightly over the top of the dough just before baking.
  3. Bake the Brioche: Place the loaf in the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden and the loaf sounds hollow when tapped on the bottom. For smaller individual rolls, check after 20–25 minutes.

Step 8: Cool and Serve

  1. Cool the Loaf: Remove the brioche from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  2. Slice and Serve: Once cooled, slice the bread with a serrated knife. Brioche can be served warm with butter or used for French toast, sandwiches, or as a delicious side to soups.

Additional Notes

Make-Ahead Tips:

  • Brioche dough can be refrigerated after the first proofing for up to 24 hours. Simply punch it down and let it rise in the fridge overnight, then shape and bake the next day. This is especially useful for preparing the dough in advance.
  • If you’re making individual buns, you can freeze the dough after shaping it and bake it from frozen. This makes for an easy breakfast option!

Troubleshooting Brioche:

  • Dough Too Sticky: Brioche dough is naturally sticky. If it’s too sticky to handle, try adding a bit more flour, but be careful not to add too much as it may affect the final texture.
  • Dry Dough: If your dough is too dry, add more milk, one tablespoon at a time. This will help soften the dough.

Storage:

  • Room Temperature: Store your brioche in an airtight container or wrapped in plastic at room temperature for up to 3 days.
  • Freezing: You can freeze your brioche once it’s baked. Slice it first for easier use later. Store it in a freezer bag for up to 3 months. To reheat, simply toast or warm it in the oven.

Dietary Information

  • Calories per Slice: 150-180 calories per slice (without butter or toppings)
  • Carbohydrates: 25g per slice
  • Fat: 7g per slice
  • Protein: 4g per slice
  • Gluten-Free Option: Unfortunately, brioche relies on gluten to get its signature texture, so it’s not suitable for a gluten-free diet.

Recipe Variations & Serving Suggestions

  1. Sweet Brioche:
    • Add 1/4 cup of sugar to the dough for a sweeter flavor. You can also add a tablespoon of cinnamon for a warm spiced twist. This makes great cinnamon rolls!
  2. Chocolate Brioche:
    • Incorporate chocolate chips or chunks into the dough after the first proofing for a decadent treat. Chocolate brioche is perfect for dessert or breakfast.
  3. Savory Brioche:
    • Omit the sugar and vanilla extract, and add 1/2 cup of finely grated parmesan cheese and herbs like rosemary or thyme to the dough. This savory version makes a fantastic side for soups and salads.
  4. Brioche Buns:
    • Use this same dough to make soft, buttery buns for burgers. Simply shape the dough into individual rolls, let them rise, and bake at 350°F (175°C) for about 15-20 minutes.

FAQs

Q: Can I use bread flour instead of all-purpose flour?

  • Yes, you can! Bread flour will give the dough slightly more structure, and the finished brioche will have a slightly chewier texture. It’s still going to be rich and soft, though.

Q: What’s the best way to store leftover brioche?

  • Brioche is best stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic and freeze it.

Q: Can I make brioche without a stand mixer?

  • Yes, you can make brioche by hand, but it will take longer to knead. Brioche dough requires thorough kneading to develop gluten and achieve the correct texture. Expect about 15-20 minutes of kneading by hand.

Call to Action:

Love homemade bread? If this Brioche recipe has you craving more, let me know in the comments below! Tag me in your photos when you make this and share your thoughts. Brioche is always better when it’s shared with friends and family. Happy baking!

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