Brioche Bread Recipe: Soft, Rich & Buttery

Brioche is a French bread enriched with butter and eggs, giving it a tender, airy crumb and a golden, glossy crust. It is slightly sweet and works beautifully for both sweet and savory dishes, from French toast to burgers. This recipe produces a soft, pillowy loaf that is surprisingly simple to make at home with a stand mixer.

Ingredients

4 cups (500 g) all-purpose flour, plus more for dusting
1/3 cup (65 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 (300 g), at room temperature
1/2 cup (120 ml) whole milk, lukewarm
1 cup (226 g) unsalted butter, softened, plus more for greasing
1 egg yolk beaten with 1 tablespoon milk, for egg wash

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed briefly to combine.
Add the eggs and lukewarm milk. Mix on low speed until the dough starts to come together, about 2 minutes. It will be stiff and shaggy.
Increase speed to medium and knead for 5 minutes. The dough will become smooth and elastic. Stop and scrape down the bowl as needed.
With the mixer running on medium, add the softened butter in three additions, waiting until each is fully incorporated before adding the next. Continue kneading for another 5-7 minutes until the dough is glossy, pulls away from the sides, and passes the windowpane test (a small piece stretches thin without tearing).
Cover the bowl with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down the dough, turn it out onto a lightly floured surface, and shape it into a ball. Place it in a buttered 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise again until it rises about 1 inch above the rim of the pan, about 1 hour.
Preheat the oven to 350°F (175°C). Brush the top of the loaf gently 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 loosely with foil.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

Butter temperature matters: Use very soft butter, but not melted. If it’s too cold, it won’t incorporate smoothly; if too warm, the dough will be greasy.
Room-temperature eggs: Cold eggs can seize the dough and slow the rise. Set them out 30 minutes before starting.
Windowpane test: The dough is ready when you can stretch a small piece thin enough to see light through without it tearing. If it tears, knead another minute and test again.
Substitution: You can substitute bread flour for all-purpose for a slightly chewier crumb, or use a 1:1 gluten-free flour blend for a less tender but still tasty brioche.

Serving Suggestions

Slice and serve toasted with jam, honey, or butter. It makes incredible French toast, bread pudding, or a base for savory sandwiches like grilled ham and cheese. Brioche also shines as burger buns or slider rolls.

Variations

Chocolate Chip Brioche: Fold 1 cup (180 g) of chocolate chips into the dough after the butter is fully incorporated.
Cinnamon Swirl: After the first rise, roll the dough into a rectangle, sprinkle with cinnamon sugar, and roll up before placing in the pan.
Savory Brioche: Reduce the sugar to 2 tablespoons and add 1 teaspoon of dried herbs (like thyme or rosemary) and 1/2 cup (60 g) of grated cheese with the flour.
Brioche Buns: Instead of a loaf, divide the dough into 8-12 pieces, shape into balls, and bake on a lined sheet at 375°F (190°C) for 15-18 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 reheat, warm slices in a toaster or in a 300°F (150°C) oven for 5-10 minutes until soft and warm.

Frequently Asked Questions

Why is my brioche dough so sticky? Brioche is a high-hydration dough, so it is naturally sticky. Resist adding too much flour; the dough will become less sticky as you knead. If it’s unmanageable, chill it for 20 minutes before shaping.

Can I make brioche without a stand mixer? Yes, but it takes effort. You can knead by hand on a lightly floured surface for 15-20 minutes, adding the butter gradually. Use a bench scraper to help manage the sticky dough.

Why didn’t my brioche rise? Check that your yeast is fresh and that your milk is lukewarm, not hot (over 110°F/43°C kills yeast). Also, a cold kitchen can slow the rise; place the dough in a warm, draft-free spot.

Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons) and mix it directly with the flour. You can skip the step of dissolving it in liquid.

How do I know when brioche is done? The top should be deeply golden, and the loaf should sound hollow when tapped. An instant-read thermometer inserted into the center should read 190°F (88°C).

Can I make this ahead? Yes, you can refrigerate the dough after the first rise, covered, for up to 24 hours. Then shape and let it rise in the pan (it will take longer, about 2 hours) before baking.

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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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