Indulge in the buttery, melt-in-your-mouth delight of homemade brioche bread!
This recipe combines rich, natural ingredients to create a soft, fluffy loaf that’s perfect for breakfast, brunch, or a cozy snack.
Packed with protein from eggs and wholesome flour, it offers good fats and fiber, making it a satisfying and versatile choice for everyday baking.
Fluffy Brioche Bread
Equipment
- Stand mixer with dough hook attachment (1)
- Mixing bowls (2)
- Loaf pans, 8.5 x 4 inches (2) or 9 x 5 inches (2)
- Pastry brush — 1
- Dough scraper or sharp knife (1)
- Measuring cups and spoons (1 set)
- Cooling rack (1)
Ingredients
- 120 mL warm milk
- 9 g active dry yeast
- 10 mL honey
- 5 large eggs
- 1 large egg yolk or 2 yolks if using 4 eggs
- 10 mL vanilla extract
- 60 g granulated sugar
- 500 g all-purpose flour
- 1 ½ tsp fine sea salt
- 250 g unsalted butter softened and divided into 4 portions
Instructions
- Activating the Yeast: Start by warming 120 mL of milk until it feels pleasantly warm to the touch (around 105–110°F). Pour the milk into a medium-sized mixing bowl and add 9 g of active dry yeast along with 10 mL of honey. Gently whisk the mixture to combine. Let it sit for 10 minutes. You’ll notice bubbles forming on the surface, signaling that the yeast is alive and ready to work its magic.
- Combining Eggs and Flavor: In a separate bowl, crack 5 large eggs and separate 1 large yolk (or 2 yolks if using 4 eggs). Whisk gently until smooth, then pour this egg mixture into the bowl with the activated yeast. Add 10 mL of vanilla extract for natural sweetness and aroma. Mix gently to combine, creating a rich, fragrant base for your dough.
- Mixing Dry Ingredients: Add 60 g of granulated sugar, 500 g of all-purpose flour, and 1 ½ tsp of fine sea salt directly to the wet mixture. Using a spatula or spoon, gently fold the ingredients together until a rough, shaggy dough forms. Don’t worry if it looks uneven or sticky at this stage; it will come together during kneading.
- Initial Kneading: Attach the dough hook to your stand mixer. Transfer the shaggy dough into the mixing bowl and knead on speed 2 or 3 for 3–5 minutes. This step begins to develop the gluten structure that will give your brioche its soft, airy texture. The dough should feel slightly tacky but manageable.
- Incorporating Butter: Cut 250 g of softened unsalted butter into four equal portions. Begin adding the first portion slowly into the dough while kneading. Allow each portion to be fully incorporated before adding the next. Knead for 2–3 minutes after each addition, scraping down the sides and bottom of the bowl as needed. This process will take around 9–12 minutes for all the butter.
- Advanced Kneading: Once all butter is incorporated, knead the dough on a higher speed (5 or 6) for an additional 5–15 minutes. The dough should become smooth, elastic, and slightly sticky but not adhere to your fingers. You can test it by lifting it gently with the dough hook; it should stretch without tearing immediately.
- Shaping the First Ball: Lightly flour your work surface and hands. Turn the dough out onto the surface and gently fold the edges towards the center, pressing lightly to create tension. Flip the dough over and, using the heel of your palms, shape it into a smooth, tight ball. Return the dough to the mixing bowl or another lightly greased bowl for the first rise.
- First Proof: Cover the bowl with a damp cloth or plastic wrap and place it in a warm area (around 72°F). Allow the dough to rise until it doubles in size, about 1 hour. During this period, the dough will develop flavor and begin to achieve its soft, airy texture.
- Deflating and Folding: Once risen, turn the dough out onto a lightly floured surface. Press down gently to deflate it. Fold the edges toward the middle again, flip the dough seam-side down, and shape it into a smooth ball. Return it to the bowl, cover, and refrigerate for at least 8 hours, or up to 24 hours. This slow cold fermentation deepens flavor and makes the dough easier to handle on shaping day.
- Day Two: Shaping and BakingPreparing the Loaf Pans: Butter two standard loaf pans (8.5 x 4 inches or 9 x 5 inches) and dust them lightly with flour to prevent sticking. Have a bowl of flour, a pastry brush, and a dough scraper handy for shaping.
- Dividing the Dough: Remove the dough from the fridge. On a lightly floured surface, gently flatten it to deflate slightly. Using a kitchen scale or estimating evenly, divide the dough into two equal portions. These will form two separate brioche loaves.
- Shaping the Nantaise Loaf : Take one portion and divide it into 8 equal pieces. Flatten each piece gently, fold edges to the center, then roll with your cupped palms into smooth balls. Arrange these balls in a zig-zag pattern in one prepared loaf pan, ensuring they fit snugly together. Flatten slightly, cover with plastic wrap, and let rest while you shape the next loaf.
- Shaping the Braided Loaf: Divide the second dough portion into 3 equal pieces. Flatten each piece into a small rectangle, then roll tightly into tubes. Using your palms, gently roll each tube into a 14-inch rope, keeping an even thickness. Braid the three ropes, pinching ends to seal, then place the braid into the buttered loaf pan, flattening slightly to fit. Cover with plastic wrap.
- Proofing Before Baking: Let both shaped loaves proof at room temperature for about 2 hours, or until the dough has doubled in size and is near the top of the pan. Preheat your oven to 325°F (163°C) during this time.
- Egg Wash and Optional Topping: Brush the tops of the loaves lightly with a beaten egg for a glossy, golden finish. Optionally, sprinkle Swedish sugar pearls or coarse sugar for added texture and sweetness.
- Baking the Brioche: Place the loaf pans in the preheated oven. Bake until the top is golden brown and the internal temperature reaches 190°F (88°C), about 35–45 minutes. Rotate the pans halfway through baking if your oven has hot spots.
- Cooling: Remove the loaves from the oven and allow them to cool in the pan for about 5 minutes. Carefully invert each loaf onto a cooling rack. Allow the brioche to cool completely before slicing to retain its delicate, airy texture.
- Storing – Keeping Fresh: Once cooled, store the brioche in an airtight container at room temperature. It will stay soft and fresh for several days, making it a perfect choice for breakfast, sandwiches, or sweet snacks throughout the week.
Notes
- Use room temperature eggs and butter for easier incorporation and a smoother dough.
- Weigh ingredients for the most accurate results, especially flour and butter.
- The dough will be very soft and slightly sticky; avoid adding too much extra flour.
- Cold fermentation in the fridge enhances flavor and makes shaping easier.
- Be patient during kneading; proper gluten development is key for light, airy brioche.
- Use a stand mixer for best results, though it can be hand-kneaded with extra effort.
- For a glossy crust, always apply an egg wash before baking.
- Optional toppings like sugar pearls or coarse sugar add visual appeal and a crunchy texture.
- Allow bread to cool completely before slicing to maintain structure.
- Brioche freezes well; slice before freezing for easy portioning.
Chef’s Secrets For Perfect Brioche
The key to an exceptional brioche lies in technique and timing.
Start by ensuring your yeast is active—bubbly and fragrant—before mixing it with eggs and flour.
Incorporating butter gradually while kneading allows the dough to absorb it fully without breaking the gluten structure.
Patience is crucial: knead long enough to achieve a soft, elastic dough but avoid overworking it.
Cold fermentation in the fridge not only improves flavor but also makes the dough easier to shape.
Finally, always proof the shaped loaves fully before baking; under-proofed brioche will be dense and heavy.
Small touches like brushing with egg wash or adding sugar pearls elevate both appearance and taste.
Serving Suggestions For Any Occasion
Brioche bread is wonderfully versatile. Serve slices toasted with butter, jam, or honey for a classic breakfast.
It also works beautifully as sandwich bread for savory fillings like smoked salmon, avocado, or roasted vegetables.
For dessert, layer brioche with custard or fresh berries for a decadent treat, or use it in French toast for a brunch favorite.
Mini brioche buns can accompany soups, stews, or salads, making them an elegant addition to any meal.
Warm or room temperature, brioche is satisfying and can be paired with both sweet and savory flavors.
Storage Tips To Keep Fresh
To maintain brioche’s soft, airy texture, store it in an airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in freezer-safe bags for up to 1 month.
When ready to use, thaw slices at room temperature or toast directly from frozen.
Avoid refrigeration, as it can dry out the bread and affect its delicate texture.
If the crust softens during storage, a brief reheating in a warm oven will restore a light, golden finish.
Frequently Asked Questions
1. Can I make brioche without a stand mixer?
Yes! You can knead by hand, but it requires patience and strength. Gradually incorporate butter and knead for 20–30 minutes until smooth and elastic.
The dough should be slightly tacky but manageable. Using a dough scraper helps keep it from sticking to the work surface.
2. What if my dough is too sticky?
Slight stickiness is normal. Avoid adding extra flour excessively, as it can make brioche dense.
Lightly flour your hands and work surface during shaping instead of mixing in more flour. The cold fermentation step also makes handling easier.
3. Can I use whole wheat flour?
Yes, but it will change the texture slightly. Substitute up to half of the all-purpose flour with whole wheat flour.
The bread will be slightly denser but more fiber-rich. For best results, ensure proper kneading to develop gluten.
4. How do I know when brioche is fully baked?
The loaf should be golden brown on top and sound hollow when tapped. An internal temperature of 190°F (88°C) ensures it’s fully cooked.
Avoid overbaking, which can dry the bread, or underbaking, which can leave a gummy texture.
5. Can I prepare the dough ahead of time?
Absolutely. Brioche benefits from cold fermentation. After initial kneading, cover the dough and refrigerate for 8–24 hours.
This not only enhances flavor but also makes shaping easier. Just remember to allow the shaped loaves to proof fully before baking.
