Brioche Yeast Recipe: Soft, Rich & Buttery

Brioche is a rich, tender French bread made with an enriched dough of flour, eggs, butter, and yeast. Its high butter and egg content gives it a golden, flaky crumb and a soft, slightly sweet flavor that works for both sweet and savory applications. This recipe produces a classic, versatile brioche that is perfect for loaves, rolls, or even French toast.

Ingredients

4 cups (500 g) all-purpose flour, plus more for dusting
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons (7 g) active dry yeast (one packet)
1 1/2 teaspoons (9 g) fine salt
6 large eggs, at room temperature
1/2 cup (120 ml) whole milk, lukewarm (about 110°F / 43°C)
1 cup (226 g) unsalted butter, very soft but not melted, cut into tablespoons
1 egg beaten with 1 tablespoon water, for egg wash

Instructions

Bloom the yeast: In a small bowl, combine the lukewarm milk and yeast with a pinch of sugar from the measured amount. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is dead—start over.
Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining sugar, and salt.
Add eggs and yeast mixture: Add the eggs and the frothy yeast mixture to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes. Scrape down the bowl.
Knead and add butter: With the mixer on medium-low, add the soft butter a few tablespoons at a time, waiting until each addition is mostly incorporated before adding more. This will take about 5–7 minutes. The dough will look shiny and very soft.
Knead until smooth: Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will still be very soft and slightly sticky. To test, stretch a small piece—it should form a thin, translucent “windowpane” without tearing.
First rise: Transfer the dough to a lightly buttered bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot (about 75°F / 24°C) until doubled in volume, about 1 1/2 to 2 hours.
Chill the dough: Punch down the dough, cover the bowl tightly, and refrigerate for at least 1 hour (or up to overnight). Chilling makes the dough much easier to shape.
Shape the brioche: Turn the chilled dough onto a lightly floured surface. Divide into 12 equal pieces (about 75 g each). Shape each into a tight ball by cupping your hand and rolling in a circular motion. Place the balls into a greased 9×5-inch loaf pan (for a loaf) or into two 9-inch round cake pans (for a crown), spacing them slightly apart.
Second rise: Cover loosely with greased plastic wrap and let rise in a warm spot until puffy and nearly doubled, about 1 hour. The dough should spring back slowly when gently pressed.
Preheat and egg wash: Preheat the oven to 375°F (190°C). Gently brush the risen dough with the egg wash, being careful not to deflate it.
Bake: Bake for 25–35 minutes, until the top is deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
Cool: Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

Butter temperature matters: The butter must be soft but not melted. If it’s too cold, it won’t incorporate; if it’s melted, the dough will be greasy and won’t rise properly.
Use a thermometer for liquids: Milk that is too hot (above 120°F / 49°C) will kill the yeast. Aim for 110°F (43°C) to ensure a good rise.
Chill the dough: Don’t skip the refrigeration step—it makes the sticky dough manageable and improves the flavor. If you’re short on time, freeze the shaped dough instead of doing a second rise, then bake from frozen (add 10–15 minutes).
Substitutions: For a dairy-free version, use plant-based milk and vegan butter sticks (like Miyoko’s or Earth Balance). The texture will be slightly less rich but still good.

Serving Suggestions

Brioche is incredibly versatile. Serve it as a breakfast bread with butter and jam, or use it for the ultimate French toast. It also makes excellent hamburger buns or slider rolls—just shape into rounds and bake for 18–20 minutes. For a sweet treat, slice and toast it, then top with chocolate spread or fresh berries.

Variations

Chocolate Chip Brioche: Gently fold 1 cup (175 g) of chocolate chips into the dough after kneading, before the first rise.
Cinnamon Raisin Brioche: Add 1 tablespoon ground cinnamon to the dry ingredients and fold in 1 cup (150 g) of raisins after kneading.
Savory Herb Brioche: Reduce sugar to 2 tablespoons and add 1 tablespoon chopped fresh rosemary or thyme to the flour.
Brioche à Tête: Instead of a loaf, shape one large ball and a smaller ball on top, placed in a fluted brioche mold, for the classic French shape.

Storage and Reheating

Brioche is best enjoyed within 2 days of baking. Store it 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 3 months. To reheat, place slices or the whole loaf in a 300°F (150°C) oven for 5–10 minutes until warm and slightly crisp on the outside. Avoid microwaving, which makes it rubbery.

Frequently Asked Questions

Why is my brioche dough so sticky? Brioche is a very wet, enriched dough—stickiness is normal. The high butter and egg content makes it soft and tacky. Resist adding too much flour; instead, use a bench scraper and lightly floured hands when shaping. The dough should become more manageable after chilling.

Can I use bread flour instead of all-purpose? Yes, you can substitute bread flour for a slightly chewier texture. Use the same amount (500 g). The dough may need a touch more milk if it feels dry.

My brioche didn’t rise well. What went wrong? The most common causes are dead yeast (check the bloom), liquid that was too hot, or a cool kitchen. Make sure your yeast is fresh and your milk is at the right temperature. Also, let the dough rise in a warm, draft-free spot—an oven with the light on works well.

Can I make brioche without a stand mixer? Yes, but it takes elbow grease. You can knead by hand on a well-floured surface for 15–20 minutes, adding the butter gradually. The dough will be sticky, so use a bench scraper. It’s doable but much more labor-intensive.

How do I know when brioche is fully baked? The crust should be deeply golden and the internal temperature should read 190°F (88°C) on an instant-read thermometer. If you don’t have a thermometer, tap the bottom—it should sound hollow.

Can I freeze the dough before baking? Absolutely. After shaping, place the dough in the pan, cover, and freeze until solid. Once frozen, transfer to a zip-top bag. When ready to bake, thaw in the refrigerator overnight, then let rise at room temperature until doubled (1–2 hours), and bake as directed.

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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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