Brioche is a rich, tender French bread made with butter and eggs, giving it a golden, flaky crumb and a slightly sweet flavor. This recipe produces a classic brioche that is perfect for breakfast, French toast, or as a base for savory sandwiches. The high fat content creates a soft, airy texture that is truly luxurious, and while it takes time, the process is straightforward and rewarding.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon salt
- 6 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, lukewarm
- 1 cup (2 sticks / 226 g) unsalted butter, softened, plus more for greasing
- 1 egg yolk beaten with 1 tablespoon milk, for egg wash
Instructions
- In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Add the yeast mixture and the 6 eggs. Mix on low speed until a shaggy dough forms.
- Increase speed to medium and knead for about 5 minutes. The dough will be sticky. With the mixer running, add the softened butter a few tablespoons at a time, waiting until each addition is incorporated before adding more. Continue kneading for another 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf. Place it into a greased 9×5-inch (23×13 cm) loaf pan.
- Cover loosely with plastic wrap and let rise again for 1–1.5 hours, until the dough is puffy and nearly doubled.
- Preheat the oven to 350°F (175°C). Brush the top of the loaf with the egg wash.
- Bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) (if you have a thermometer). If the top browns too quickly, tent with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Butter temperature: Butter must be softened but not melted. Cold butter will not incorporate properly, and melted butter will make the dough greasy.
- Sticky dough: Brioche dough is very sticky; resist adding too much flour. Use a bench scraper to handle it, and keep your hands lightly oiled.
- Rising: If your kitchen is cool, place the dough in an oven with the light on or near a warm stove. The ideal rising temperature is around 75–80°F (24–27°C).
- Substitutions: You can replace up to half of the all-purpose flour with bread flour for a slightly chewier texture. For a dairy-free version, use plant-based butter and milk, but note that the texture will be less rich.
Serving Suggestions
Brioche is wonderful toasted with butter and jam, or used for French toast, bread pudding, or as a base for decadent sandwiches like a Croque Madame. It also makes excellent burger buns if shaped into rounds.
Variations
- Chocolate Chip Brioche: Fold 1 cup (175 g) of chocolate chips into the dough after kneading.
- Cinnamon Swirl Brioche: After the first rise, roll the dough into a rectangle, sprinkle with cinnamon sugar, and roll it up before placing in the pan.
- Savory Brioche: Reduce the sugar to 2 tablespoons (25 g) and add 1 teaspoon of dried herbs and 1/2 cup (60 g) of grated cheese to the dough.
Storage and Reheating
Store brioche in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf (well-wrapped) for up to 2 months. To reheat, slice and toast, or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.
Frequently Asked Questions
Why is my brioche dough so sticky? Brioche is a high-hydration dough, so stickiness is normal. The long kneading time develops the gluten, which helps the dough become smooth and elastic. Avoid adding extra flour unless the dough is unmanageably wet.
Can I use instant yeast instead of active dry? Yes, you can use instant yeast. Use the same amount, but you can skip the proofing step and mix it directly into the flour. You may need to increase the liquid slightly, as instant yeast is more absorbent.
Why didn’t my brioche rise? The most common reasons are old yeast, water that is too hot (kills the yeast) or too cold (doesn’t activate it), or a cold room. Check the expiration date on your yeast and ensure the milk is lukewarm, not hot.
Can I make this without a stand mixer? Yes, you can knead by hand, but it will take longer (about 15–20 minutes). The dough is very sticky, so use a bench scraper and be patient. The result will be equally good.
Can I shape brioche into rolls instead of a loaf? Absolutely. After the first rise, divide the dough into 12 equal pieces, shape into balls, and place in a greased 9×13-inch pan. Reduce the baking time to 20–25 minutes.
Why is my brioche dense and heavy? This usually happens if the dough was over-floured, under-kneaded, or not given enough time to rise. Follow the recipe closely and make sure the butter is fully incorporated before the first rise.
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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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