Fluffy Brioche Bread

Ruth M. Moran

Soft, buttery, and delightfully fluffy, this homemade brioche bread is easy to make in two days with simple ingredients.

Perfect for breakfast, brunch, or snacks, it’s high in protein, rich in good fats, and fiber-packed, offering a satisfying and versatile option for your everyday baking.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 45

Chilling Time 1

Total Time 1 1 45

Course Breakfast, Brunch, Lunch

Cuisine European, French

Servings 30 slices

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 Baking
Preparing 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.