Brioche is a French enriched bread made with butter, eggs, and milk, giving it a tender, golden crumb and a subtly sweet flavor. This loaf version is perfect for toast, French toast, or simply sliced and enjoyed with jam. The high fat content creates a soft, pillowy texture that stays fresh for days, making it a rewarding weekend baking project.
Ingredients
- 4 cups (500 g) all-purpose flour (or bread flour for a chewier crumb)
- 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 100°F/38°C)
- 4 large eggs (about 200 g), at room temperature
- 1 cup (226 g) unsalted butter, very soft but not melted
- 1 egg yolk mixed 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. Add the lukewarm milk and the 4 eggs. Mix on low speed until a shaggy dough forms, about 2 minutes. Scrape down the sides.
- Increase speed to medium and knead for 5–7 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. It will be soft and slightly sticky.
- With the mixer on medium-low, add the softened butter in three additions, waiting until each addition is fully incorporated before adding the next. After all the butter is in, increase speed to medium and knead for another 5–8 minutes, until the dough is glossy, smooth, and passes the windowpane test (a small piece stretches thin without tearing). The dough will be very soft and almost batter-like.
- Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place (around 75–80°F/24–27°C) for 1 to 1 1/2 hours, until doubled in size.
- Gently punch down the dough to release air. Turn it out onto a lightly floured surface. Shape it into a smooth ball by folding the edges into the center and pinching the seams.
- Place the dough seam-side down in a greased 9×5-inch (23×13 cm) loaf pan. Cover loosely with plastic wrap and let rise again for 45–60 minutes, until the dough has risen about 1 inch above the rim of the pan.
- 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) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil after 20 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Butter temperature: The butter must be soft but not melted. If it’s too warm, the dough will become greasy and won’t rise properly. Take it out of the fridge 1 hour before starting.
- Sticky dough: Brioche dough is very sticky by design. Resist adding extra flour; instead, use a bench scraper and lightly oiled hands when handling.
- Substitution: No instant yeast? Use 2 1/4 teaspoons active dry yeast dissolved in the lukewarm milk with a pinch of sugar, and let it foam for 5 minutes before adding to the dry ingredients. Increase the first rise by about 30 minutes.
- Common mistake: Underbaking leads to a doughy center. Always check the internal temperature—190°F (88°C) ensures the crumb is set.
Serving Suggestions
Slice thickly and serve toasted with salted butter and honey, or use it for French toast (it soaks up custard beautifully). Brioche also makes excellent bread pudding, or simply enjoy it fresh with a cup of coffee. For a savory twist, use it for grilled cheese or a decadent BLT.
Variations
- Chocolate chip brioche: Fold 1 cup (170 g) semisweet chocolate chips into the dough after the butter is incorporated.
- Orange zest brioche: Add the zest of 1 orange to the flour mixture for a citrusy aroma.
- Cinnamon swirl brioche: After the first rise, roll the dough into a rectangle, sprinkle with a mixture of 1/4 cup sugar and 1 tablespoon cinnamon, then roll up and place in the loaf pan.
- Savory brioche: Reduce the sugar to 1 tablespoon and add 1 teaspoon of dried herbs (like thyme or rosemary) and 1/2 cup grated Gruyère cheese.
Storage and Reheating
Store the brioche loaf in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and then foil, and freeze for up to 2 months. Thaw at room temperature for 2–3 hours. To reheat, place slices in a toaster or warm the whole loaf in a 300°F (150°C) oven for 5–10 minutes until just warm.
Frequently Asked Questions
Can I make brioche without a stand mixer? Yes, but it requires more effort. Mix the dough by hand with a wooden spoon, then beat in the butter with a spatula. Knead by stretching and folding the dough on a lightly floured surface for 10–15 minutes. It will be sticky, but the windowpane test will tell you when it’s ready.
Why is my brioche dense and heavy? This usually happens if the dough wasn’t kneaded enough to develop gluten, or if the butter was added too quickly and the dough didn’t emulsify. Make sure you knead until the dough is smooth and elastic before adding the butter, and add the butter slowly.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier crumb and a bit more structure. You may need to add 1–2 tablespoons more milk if the dough feels too dry.
How do I know when the brioche is fully baked? The top should be deep golden brown, and an instant-read thermometer inserted into the center should read 190°F (88°C). If you don’t have a thermometer, tap the bottom—it should sound hollow.
Can I make the dough ahead of time? Yes. After the first rise, punch the dough down, cover the bowl tightly, and refrigerate for up to 24 hours. The cold dough will be easier to shape. Let it come to room temperature for 30 minutes before shaping, then proceed with the second rise.
Why did my brioche collapse after baking? This can happen if the dough was over-proofed (risen too long). The gluten structure weakens and can’t hold the loaf. Stick to the rise times, and make sure the dough doesn’t more than double in size.
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