This yeast-free brioche delivers the rich, tender crumb and buttery flavor of traditional brioche without any waiting for dough to rise. Using baking powder and baking soda as leaveners, it comes together in about 15 minutes of hands-on time, making it perfect for last-minute breakfasts, French toast, or burger buns. The high butter and egg content give it that signature soft, slightly sweet texture.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (13 g) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons (40 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1/2 cup (120 ml) buttermilk, room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla (if using) until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 30 minutes.
- Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Tips
- Room temperature ingredients: Cold eggs and buttermilk can make the melted butter seize, creating a dense texture. Let them sit out for 30 minutes before starting.
- Don’t overmix: Stir until the flour is just moistened. Overmixing develops gluten, which can make the brioche tough instead of tender.
- Substitutions: No buttermilk? Use 1/2 cup (120 ml) milk mixed with 1 tablespoon (15 ml) lemon juice or white vinegar, and let it sit for 5 minutes. For a dairy-free version, use plant-based butter and plain unsweetened yogurt thinned with a little milk.
- Check early: Ovens vary, so start checking at 35 minutes. The brioche is done when the internal temperature reaches about 200°F (93°C) or a toothpick comes out clean.
Serving Suggestions
Slice this brioche and serve it toasted with butter and jam for breakfast, or use it for French toast—it soaks up custard beautifully. It also makes excellent burger buns or slider rolls if you shape the batter into rounds instead of a loaf. For a savory twist, serve it alongside soups or stews.
Variations
- Chocolate Chip Brioche: Fold 1/2 cup (90 g) mini chocolate chips into the batter before baking.
- Citrus Brioche: Add the zest of one orange or lemon to the dry ingredients.
- Savory Herb Brioche: Reduce sugar to 1 tablespoon (13 g) and add 1 teaspoon dried rosemary or thyme, plus 1/2 teaspoon garlic powder.
- Brioche Rolls: Divide the batter into a greased 12-cup muffin tin and bake for 18–22 minutes.
Storage and Reheating
Store leftover brioche in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 5–10 minutes until heated through.
Frequently Asked Questions
Can I use whole wheat flour? Yes, but the texture will be denser and less tender. Substitute up to half the all-purpose flour with whole wheat for best results.
Why is my brioche dense? This can happen if you overmix the batter or if your baking powder is old. Check that your baking powder is fresh—it should bubble when mixed with water.
Can I make this without buttermilk? Absolutely. Use the milk and lemon juice substitution mentioned in the tips, or use plain yogurt thinned with a little milk.
Can I double the recipe? Yes, you can double all ingredients and bake in two loaf pans. The baking time may increase by a few minutes, so check for doneness with a toothpick.
Is this really brioche? Traditional brioche is yeast-leavened and requires proofing, but this quick version mimics the rich flavor and soft crumb using chemical leaveners. It’s a time-saving alternative that works well for everyday baking.
Can I add a glaze? For a sweeter finish, brush the warm loaf with melted butter and sprinkle with sugar, or drizzle with a simple powdered sugar glaze (1 cup powdered sugar mixed with 2 tablespoons milk).
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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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