Savory LifeRECIPES

Brioche de Paris Walnut Creek Recipe

Updated November 6, 2026

Total time
3 hr 45 min
prep 30 min · cook 35 min
Serves
8
portions as written

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Brioche de Paris Walnut Creek Recipe

Brioche de Paris is a classic French brioche loaf, enriched with butter and eggs, known for its tender crumb and golden, shiny crust. This version, inspired by the Walnut Creek style, adds a subtle hint of orange zest and a touch of sugar, making it perfect for breakfast or an afternoon treat. The high butter content and careful kneading create a soft, airy texture that slices beautifully and toasts wonderfully.

Ingredients

  • 3 ½ cups (440 g) all-purpose flour, plus more for dusting
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (9 g) instant yeast (or 2 ¼ teaspoons active dry yeast)
  • 1 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • ½ cup (120 ml) whole milk, warm (about 110°F/43°C)
  • 1 cup (226 g) unsalted butter, softened, cut into 8 pieces
  • 1 teaspoon orange zest (optional)
  • 1 egg yolk mixed with 1 tablespoon water, for egg wash

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. Mix on low speed to blend.
  2. Add the eggs, warm milk, and orange zest (if using). Mix on low speed until the dough comes together, about 2 minutes. Scrape down the sides.
  3. Increase speed to medium and knead for 5 minutes. The dough will be stiff and slightly sticky.
  4. With the mixer running on medium-low, add the softened butter one piece at a time, waiting until each piece is incorporated before adding the next. This takes about 5 minutes. Once all butter is added, increase speed to medium-high and knead for 5–7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft and shiny.
  5. Cover the bowl with plastic wrap and let rise in a warm place (about 75°F/24°C) for 1 to 1 ½ hours, until doubled in size.
  6. Turn the dough out onto a lightly floured surface. Gently deflate it. Shape into a smooth ball.
  7. Place the dough into a buttered 9×5-inch (23×13 cm) loaf pan. Cover loosely with plastic wrap and let rise again for 45–60 minutes, until it has risen about 1 inch above the rim.
  8. Preheat the oven to 375°F (190°C).
  9. Brush the top of the loaf gently with the egg wash.
  10. Bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
  11. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

  • Butter temperature: Use very soft butter, but not melted. If the butter is too cold, it will take longer to incorporate and may leave lumps. If too warm, the dough can become greasy.
  • Yeast substitution: If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let it foam for 5 minutes before adding to the flour.
  • Sticky dough: Brioche dough is very soft and sticky. Avoid adding too much extra flour; use a bench scraper to handle it. A light dusting of flour on your hands and the work surface is enough.
  • Storage: Brioche is best eaten within 2 days. Store in an airtight container at room temperature, or freeze for longer storage.

Serving Suggestions

Serve slices of brioche de Paris toasted with butter and jam, or use it for French toast. It also makes excellent bread pudding or a base for croque-monsieur. For a simple dessert, spread with chocolate hazelnut spread or top with fresh berries and whipped cream.

Variations

  • Chocolate chip brioche: Fold 1 cup (175 g) of semi-sweet chocolate chips into the dough after kneading.
  • Savory brioche: Omit the orange zest and reduce sugar to 2 tablespoons. Add 1 teaspoon of dried herbs (like thyme or rosemary) and ½ cup (60 g) of grated Gruyère cheese.
  • Brioche à tête: Instead of a loaf pan, shape the dough into a large ball and place a smaller ball on top. Bake on a baking sheet.

Storage and Reheating

Store brioche in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, slice and toast, or warm whole slices in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving, as it can make the bread rubbery.

Frequently Asked Questions

Can I make brioche without a stand mixer? Yes, but it requires more effort. You can knead by hand, but the dough is very sticky. Use a dough scraper and keep your hands lightly floured. Knead for 15–20 minutes, slapping the dough on the counter to develop gluten.

Why is my brioche dense? A dense brioche usually results from under-kneading, too much flour, or not enough rising time. Ensure the dough is very elastic and has doubled in size during the first rise.

Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture. Use the same amount, but you may need to add a tablespoon or two of extra milk if the dough seems too dry.

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

Can I make the dough ahead? Yes, after the first rise, punch down the dough, shape it, and place it in the loaf pan. Cover and refrigerate overnight. The next day, let it sit at room temperature for 30–60 minutes before baking.

Is brioche the same as challah? No, though both are enriched breads. Brioche uses butter, while challah uses oil, and challah is typically braided. Brioche has a higher butter content, making it richer and softer.

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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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