Brioche de Paris is a classic French enriched bread known for its tender, pillowy crumb and rich, buttery flavor. Unlike the denser brioche from Normandy, the Parisian version uses more butter and eggs, resulting in a lighter, softer loaf that is perfect for breakfast or afternoon tea. This recipe delivers a beautifully golden, slightly sweet bread that is surprisingly simple to make at home with a stand mixer.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 1/2 tsp (9 g) fine sea salt
- 6 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, lukewarm
- 1 cup (226 g) unsalted butter, softened, cut into 16 pieces
- 1 egg, beaten with 1 tbsp water, for egg wash
Instructions
- Bloom the yeast: In a small bowl, combine the lukewarm milk and active dry yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead – start over.
- Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, and salt.
- Add eggs and yeast: Add the 6 eggs and the yeast mixture to the dry ingredients. Mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 5 minutes. The dough should be smooth and elastic, pulling away from the sides of the bowl.
- Incorporate the butter: With the mixer on medium-low, add the softened butter pieces one at a time, waiting until each piece is fully incorporated before adding the next. This should take about 5 minutes. Scrape down the bowl as needed.
- Knead until glossy: Increase speed to medium and knead for another 5–8 minutes. The dough will be very soft, shiny, and slightly sticky. It should pass the windowpane test: a small piece stretched thin should become translucent without tearing.
- First rise: Transfer the dough to a lightly buttered bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (about 75°F/24°C) for 1 1/2 to 2 hours, until doubled in size.
- Chill the dough: Punch down the dough, cover tightly, and refrigerate for at least 1 hour (or up to overnight). Chilling makes the dough much easier to shape.
- Shape the loaf: Turn the chilled dough onto a lightly floured surface. Divide into 8 equal pieces (about 110 g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching the seams. Place the balls seam-side down in a buttered 9×5-inch (23×13 cm) loaf pan, arranging them in two rows of four.
- Second rise: Cover the pan loosely with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, until the dough is puffy and fills the pan, and the balls have merged together.
- Preheat and egg wash: About 20 minutes before baking, preheat the oven to 350°F (175°C). Gently brush the top of the risen loaf with the egg wash, being careful not to deflate the dough.
- Bake: Bake in the center of the oven for 40–45 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with aluminum foil after 25 minutes.
- Cool: Let the brioche cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing. Serve warm or at room temperature.
Tips
- Butter temperature is crucial: The butter must be soft but not melted – it should be the consistency of mayonnaise. If it’s too cold, it won’t incorporate; too warm, and the dough will become greasy.
- Use a stand mixer: Brioche dough is very sticky and requires long kneading. A stand mixer with a dough hook is essential; trying to knead by hand is frustrating and can result in a dense loaf.
- Don’t skip the chill: The cold rest in the refrigerator is not optional – it firms the butter and gluten, making the dough manageable to shape. It also develops flavor.
- Check for doneness: An instant-read thermometer is the most reliable way to know when the brioche is done. The center should read 190°F (88°C). If you don’t have a thermometer, a skewer inserted into the center should come out clean.
Serving Suggestions
Brioche de Paris is delicious on its own, but it shines when paired with fruit preserves, honey, or chocolate spread. It also makes incredible French toast – the rich crumb soaks up custard beautifully. For a savory twist, serve it alongside a cheese board or use it for gourmet sandwiches.
Variations
- Chocolate chip brioche: Fold 1 cup (175 g) of dark chocolate chips into the dough after the butter is incorporated.
- Orange zest brioche: Add the zest of 2 oranges to the dry ingredients for a citrusy aroma.
- Brioche à tête: Instead of a loaf pan, shape the dough into a large ball and place a smaller ball on top, then bake on a baking sheet – this is the classic French shape.
- Brioche buns: Shape the dough into 12 individual rolls and bake for 18–20 minutes; perfect for burgers or sliders.
Storage and Reheating
Brioche is best eaten within 2 days. Store it wrapped tightly in plastic wrap or in an airtight container at room temperature. To reheat, slice and toast, or warm the whole loaf in a 300°F (150°C) oven for 5–10 minutes. Brioche also freezes beautifully – wrap the cooled loaf in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I make brioche without a stand mixer? Yes, but it’s labor-intensive. You would need to knead the dough by hand for 20–25 minutes, slapping it on the counter to develop the gluten. The butter must be worked in gradually with a spatula. It’s possible, but a mixer makes it much easier.
Why is my brioche dough so sticky? Brioche dough is naturally sticky because of the high butter and egg content. Don’t add extra flour unless absolutely necessary – the dough will become less sticky as it kneads and chills. If it’s still too sticky after 10 minutes of kneading, add flour one tablespoon at a time.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture, which some people prefer. The loaf may also rise a bit higher. If using bread flour, you may need to add an extra tablespoon of milk to keep the dough soft.
How do I know if my yeast is active? The yeast should foam in the warm milk within 5–10 minutes. If it doesn’t, the yeast is dead, and your brioche won’t rise. Always check the expiration date and store yeast in the refrigerator after opening.
Can I make the dough ahead of time? Absolutely. After the first rise, you can refrigerate the dough for up to 24 hours before shaping. The cold dough is easier to handle, and the longer fermentation improves flavor. Just bring it to room temperature for about 30 minutes before shaping.
Why did my brioche collapse after baking? This usually happens if the loaf was underbaked or over-proofed. If the second rise goes too long, the gluten weakens and the loaf can’t support its own weight. Bake the brioche until it reaches 190°F (88°C) internally, and keep an eye on the rise time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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