Brioche is a French enriched bread known for its tender crumb, golden crust, and high butter content. This recipe uses a generous amount of butter to create a luxuriously soft, slightly sweet loaf that works for breakfast, French toast, or burgers. The key is a slow, cold rise, which develops flavor and makes the dough easier to handle.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 1/2 tsp (9 g) fine salt
- 6 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, lukewarm
- 1 cup (226 g) unsalted butter, very soft but not melted
- 1 egg beaten with 1 tbsp water, for egg wash
Instructions
- In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt.
- Add the eggs and lukewarm milk. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Increase speed to medium and knead for 8 minutes. The dough will be sticky and elastic.
- With the mixer running on medium-low, add the softened butter in three additions, waiting until each is fully incorporated before adding the next. This takes about 5 minutes total.
- Once all butter is in, increase speed to medium-high and knead for another 5–7 minutes, until the dough is smooth, shiny, and pulls away from the sides of the bowl. It will still be soft and tacky.
- Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, or until noticeably puffy.
- Refrigerate the covered dough for at least 2 hours, or up to overnight. This cold rest firms the butter and makes shaping possible.
- Butter a 9×5-inch (23×13 cm) loaf pan.
- Turn the chilled dough out onto a lightly floured surface. Punch it down gently. Divide into 6 equal pieces.
- Shape each piece into a tight ball by pulling the edges to the center and pinching. Place them seam-side down in the prepared pan in two rows of three.
- Cover loosely with oiled plastic wrap and let rise in a warm spot for 1 1/2 to 2 hours, until the dough reaches the top of the pan and is puffy.
- Preheat the oven to 375°F (190°C).
- Brush the top of the risen loaf gently with the egg wash.
- Bake for 30–35 minutes, until the internal temperature reaches 190°F (88°C) and the top is deep golden brown. If it browns too quickly, tent loosely with foil.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Butter temperature: The butter must be soft but not melted. If it’s too firm, it won’t incorporate; if it’s melted, the dough will be greasy and won’t rise properly. Leave it out for 30–45 minutes before starting.
- Sticky dough: Brioche dough is stickier than regular bread dough. Resist adding too much flour; it should be tacky but smooth. A light dusting on your hands and the work surface is enough.
- Cold rise: Don’t skip the refrigeration step. It solidifies the butter, making the dough easy to shape, and it slows fermentation, which develops a deeper flavor.
- Yeast substitution: If using active dry yeast instead of instant, dissolve it in the lukewarm milk with a pinch of sugar and let it foam for 5–10 minutes before adding to the dry ingredients. Reduce the milk by 2 tablespoons to compensate.
Serving Suggestions
Slice and serve brioche toasted with jam or honey for breakfast. It also makes incredible French toast, bread pudding, or a base for croque-monsieur. For a savory twist, use it for slider buns or grilled cheese—the richness pairs well with sharp cheddar and caramelized onions.
Variations
- Chocolate chip brioche: Fold 1 cup (170 g) of chocolate chips into the dough after kneading, before the first rise.
- Orange zest brioche: Add the zest of 1 orange to the flour mixture for a citrusy aroma.
- Brioche à tête: Instead of a loaf, divide the dough into 12 pieces. For each, shape a large ball and a small ball, then place the small one on top of the large one. Bake in a 12-cup muffin tin at 375°F (190°C) for 18–20 minutes.
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, wrap tightly and freeze for up to 2 months. To refresh, wrap in foil and warm in a 300°F (150°C) oven for 10 minutes, or toast slices directly.
Frequently Asked Questions
Can I make brioche without a stand mixer? Yes, but it requires more effort. Mix the dough with a wooden spoon, then beat in the butter by hand. Knead on a lightly floured surface for 15–20 minutes, using a bench scraper to lift and fold the dough. The cold rise is especially helpful here.
Why is my brioche dense and heavy? This usually happens when the dough is under-kneaded or the butter was added too quickly. Ensure the dough is smooth and elastic before adding butter, and add it gradually. Also, don’t skip the cold rise—it helps the gluten relax.
Can I use salted butter? Yes, but reduce the added salt to 1/2 teaspoon. Salted butter contains about 1/4 teaspoon salt per 1/2 cup, so adjust accordingly.
How do I know when the brioche is fully baked? The internal temperature should be 190°F (88°C). If you don’t have a thermometer, tap the bottom—it should sound hollow. The top should be deep golden brown.
Can I double the recipe? Yes, but make sure your mixer can handle it. Divide the dough into two loaf pans. The rising times will be similar, but bake for 35–40 minutes.
What if my dough is too sticky to shape? Chill it longer. If it’s still sticky after 2 hours, add a light dusting of flour to the surface, but avoid incorporating too much—it will make the brioche dry.
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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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