Brioche is a rich, tender French bread enriched with butter and eggs, prized for its golden, flaky crumb and slightly sweet flavor. This recipe produces a soft, pliable dough that works beautifully for loaves, rolls, and even cinnamon buns. The key is a slow, cool rise that develops flavor and structure, giving you bakery-quality results at home.
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) instant yeast (one packet)
- 1 1/2 teaspoons (9 g) fine salt
- 1/2 cup (120 ml) whole milk, lukewarm (about 110°F / 43°C)
- 4 large eggs, at room temperature
- 1/2 cup (113 g) unsalted butter, softened, cut into 8 pieces
- 1 egg beaten with 1 tablespoon 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 lukewarm milk and the 4 eggs. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Increase speed to medium and knead for 5 minutes. The dough should pull away from the sides but still stick to the bottom. With the mixer running on medium-low, add the softened butter one piece at a time, waiting until each piece is almost fully incorporated before adding the next. This will take about 5 minutes.
- Once all the butter is in, increase speed to medium-high and knead for another 5–7 minutes, until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl. It will be very soft and slightly sticky. To test: stretch a small piece—it should form a thin, translucent “windowpane� without tearing.
- Turn the dough out onto a lightly floured surface. Shape it into a ball and place in a lightly buttered bowl. Cover with plastic wrap or a damp towel. Let rise at room temperature (about 70°F / 21°C) for 1 to 1 1/2 hours, until doubled in size.
- Gently deflate the dough, cover again, and refrigerate for at least 2 hours, or up to overnight. This chilling step makes the dough firmer and easier to shape, and it deepens the flavor.
- Butter a 9×5-inch (23×13 cm) loaf pan. On a lightly floured surface, shape the chilled dough into a loaf by flattening it into a rectangle (about 8×10 inches / 20×25 cm), then rolling it up tightly from the short end. Pinch the seam to seal, and place seam-side down in the pan.
- Cover loosely with plastic wrap and let rise in a warm spot (about 75°F / 24°C) for 1 to 1 1/2 hours, until the dough has risen about 1 inch above the rim of the pan. It should feel puffy and spring back slowly when pressed.
- Preheat the oven to 350°F (175°C). Gently brush the top with the egg wash.
- 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 after 20 minutes.
- Let cool in the pan on a wire rack for 10 minutes, then turn out and cool completely before slicing.
Tips
- Use room-temperature ingredients: Cold eggs or milk can seize the butter and make the dough stiff. Set them out 30 minutes before starting.
- Don’t skip the chill: The cold rise firms the butter, making the dough manageable. If you skip it, the dough will be too sticky to shape easily.
- Check your yeast: If using active dry yeast instead of instant, dissolve it in the warm milk with a pinch of sugar first, and let it foam for 5 minutes before adding.
- Butter substitution: For a dairy-free version, use vegan butter or coconut oil (solid, not melted). The texture will be slightly less rich but still good.
Serving Suggestions
Slice the brioche and serve it toasted with jam, honey, or butter for breakfast. It also makes incredible French toast, bread pudding, or a base for croque-monsieur. For a savory twist, use it for sliders or dinner rolls alongside soups and salads.
Variations
- Brioche à tête: After shaping the loaf, place a small ball of dough on top before the final rise—this creates the classic French “head� shape.
- Sweet swirl: Before rolling the dough, spread with cinnamon sugar, chocolate chips, or dried fruit for a cinnamon-roll-style loaf.
- Brioche buns: Divide the dough into 8–10 pieces, shape into balls, and bake on a parchment-lined sheet for 18–20 minutes. Perfect for burgers or pulled pork.
Storage and Reheating
Store brioche in an airtight container or wrapped in plastic at room temperature for up to 3 days. For longer storage, freeze the whole loaf or slices for up to 2 months. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes, or toast slices directly. Refrigerating is not recommended—it dries out the bread.
Frequently Asked Questions
Why is my brioche dough sticky? Brioche is a very wet dough by design. If it’s too sticky to handle, chill it for 30 minutes, then flour your hands and work surface lightly. Avoid adding too much extra flour, or the crumb will be dense.
Can I make brioche without a stand mixer? Yes, but it requires more effort. Mix the dough with a wooden spoon, then knead by hand on a lightly floured surface for 15–20 minutes, adding the butter gradually. It’s doable, but the mixer saves time and ensures a smooth result.
Why didn’t my dough rise? The most common cause is inactive yeast. Check the expiration date, and make sure your milk is warm but not hot—above 120°F (49°C) kills the yeast. Also, a cold kitchen can slow the rise; place the dough in a slightly warm oven (turned off) with a pan of hot water.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier, slightly higher loaf. Reduce the milk to 1/3 cup (80 ml) if the dough seems too dry, as bread flour absorbs more liquid.
How do I know when the brioche is done? The internal temperature should read 190°F (88°C) on an instant-read thermometer. The top should be deep golden brown, and the loaf should sound hollow when tapped on the bottom.
Can I freeze the dough? Absolutely. After the first rise and chill, shape the dough, then wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight, then proceed with the final rise and 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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