Why You’ll Love This Recipe
I love this recipe because the dough bakes into an exceptionally light and tender brioche while still having the rich flavor I expect from plenty of butter and eggs. The pearl sugar on top adds just enough sweetness and a satisfying little crunch.
I also like that individual brioches are easy to serve. I can prepare them for a weekend breakfast, brunch, holiday morning, or afternoon snack without needing anything elaborate alongside them.
The dough does require time to rise, but most of that time is hands-off. I can even prepare the dough in advance and refrigerate it overnight, which develops the flavor while making the brioche convenient to shape and bake the following morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brioche Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1/4 cup whole milk, lukewarm
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter, softened and cut into small cubes
For the Topping
- 1 large egg
- 1 tablespoon milk
- 1/3 cup pearl sugar
Directions
1. Combine the Dry Ingredients
I add the flour, granulated sugar, instant yeast, and salt to the bowl of my stand mixer. I mix briefly with the dough hook to distribute the ingredients evenly.
I make sure the salt and yeast aren’t sitting directly on top of each other before mixing everything together.
2. Add the Wet Ingredients
I add the eggs, lukewarm milk, and vanilla. I mix on low speed until the ingredients come together and form a sticky, shaggy dough.
I continue kneading for about 5 minutes, scraping down the sides of the bowl when necessary.
3. Incorporate the Butter
With the mixer running on medium-low speed, I add the softened butter a few cubes at a time. I wait until each addition is mostly incorporated before adding more.
Once all the butter is incorporated, I continue kneading for about 8–12 minutes. I look for a smooth, glossy, elastic dough that begins pulling away from the sides of the bowl.
4. Let the Dough Rise
I transfer the dough to a lightly greased bowl and cover it. I leave it in a warm place for about 1 1/2–2 hours, or until noticeably puffy and approximately doubled in size.
For an overnight version, I can refrigerate the covered dough after the initial rise and continue shaping the following morning.
5. Divide and Shape
I gently deflate the risen dough and divide it into 10–12 equal portions. I shape each portion into a smooth ball by bringing the edges underneath and gently rolling it against my work surface.
I arrange the shaped brioches on parchment-lined baking sheets, leaving enough room between them for expansion.
6. Proof the Brioches
I loosely cover the shaped dough and let it rise for approximately 45–60 minutes. I look for brioches that appear noticeably larger, light, and puffy.
Meanwhile, I preheat my oven to 375°F (190°C).
7. Add the Pearl Sugar
I whisk the egg with 1 tablespoon of milk to make an egg wash. I gently brush it over each brioche without pressing down on the delicate risen dough.
I generously sprinkle pearl sugar over the tops.
8. Bake
I bake the Brioche au Sucre for approximately 15–18 minutes, or until the tops are deeply golden and the brioches are cooked through.
I transfer them to a wire rack and let them cool slightly before serving. I particularly love eating them while they’re still a little warm.
Servings and Timing
This recipe makes approximately 10–12 individual brioches. I allow enough time for both rises because proper fermentation is essential for achieving the light, airy texture I want.
- Servings: 10–12 brioches
- Prep time: about 30 minutes
- First rise: 1 1/2–2 hours
- Second rise: 45–60 minutes
- Bake time: 15–18 minutes
- Total time: approximately 3–4 hours
- Oven temperature: 375°F (190°C)
Variations
Brioche au Sucre with Orange
I add finely grated orange zest to the dough for a fresh citrus aroma. Orange works particularly well with the rich butter and vanilla flavors.
Lemon Brioche au Sucre
For a brighter variation, I add fresh lemon zest. I like this version during spring and summer because the citrus makes the buttery brioche taste lighter and fresher.
Chocolate Brioche
I fold mini chocolate chips or finely chopped dark chocolate into the finished dough before shaping. I still add pearl sugar on top for the traditional crunchy finish.
Vanilla Brioche
When I want the vanilla flavor to stand out, I use vanilla bean paste instead of vanilla extract. It gives my brioche a richer vanilla aroma and beautiful vanilla specks.
Brioche with Cinnamon Sugar
If I don’t have pearl sugar, I can sprinkle the egg-washed dough lightly with coarse sugar and a little cinnamon. It isn’t the traditional finish, but I like the warm flavor it gives the brioche.
Storage/Reheating
I think Brioche au Sucre tastes best on the day I bake it, when the crumb is exceptionally soft and the pearl sugar still has plenty of crunch.
I store leftover brioche in an airtight container or tightly sealed bag at room temperature for up to 2–3 days. I avoid refrigerating baked brioche because refrigeration can make bread become stale more quickly.
For longer storage, I freeze the completely cooled brioches individually wrapped and place them in a freezer-safe container. I can keep them frozen for approximately 2 months.
To reheat a brioche, I place it in a 300°F (150°C) oven for about 5–8 minutes. I can also microwave an individual brioche very briefly, although I prefer the oven because it restores more of the freshly baked texture.
FAQs
What is Brioche au Sucre?
Brioche au Sucre is a sweet variation of French brioche. I make it from a rich yeast dough containing eggs, milk, butter, and sugar, then finish it with pearl sugar before baking. The result is a soft, buttery bread with a lightly sweet, crunchy topping.
Why is my brioche dough so sticky?
I expect brioche dough to be softer and stickier than ordinary bread dough because it contains plenty of eggs and butter. Instead of immediately adding extra flour, I continue kneading. As the gluten develops and the butter becomes fully incorporated, my dough becomes smoother and more elastic.
Can I make Brioche au Sucre without a stand mixer?
Yes, although I find it requires more patience. I can knead the dough by hand and gradually work in the softened butter. Because brioche is such a rich and sticky dough, hand kneading generally takes longer than using a stand mixer.
Can I prepare the brioche dough overnight?
Yes. I actually like an overnight rest because it makes planning easier and can improve the flavor. I cover the dough tightly and refrigerate it overnight, then shape, proof, top, and bake my brioches the next day.
What can I use instead of pearl sugar?
If I can’t find pearl sugar, I use another coarse baking sugar that can retain some texture in the oven. I avoid regular powdered sugar because it doesn’t provide the distinctive crunchy topping I want on Brioche au Sucre.
Conclusion
Brioche au Sucre is one of my favorite ways to enjoy classic French brioche. I get a beautifully golden exterior, an incredibly soft and buttery center, and little bursts of crunchy sweetness from the pearl sugar scattered across the top.
PrintBrioche au Sucre
Brioche au Sucre is a classic French sweet bread with an exceptionally soft, buttery crumb and a crisp pearl sugar topping. These individual golden brioches are perfect for breakfast, brunch, or an afternoon treat.
- Prep Time: 30 minutes
- Cook Time: 15–18 minutes
- Total Time: 3–4 hours
- Yield: 10–12 brioches
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 1/4 cup whole milk, lukewarm
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter, softened and cut into small cubes
- 1 large egg, for topping
- 1 tablespoon milk, for topping
- 1/3 cup pearl sugar
Instructions
- Add the flour, granulated sugar, instant yeast, and salt to the bowl of a stand mixer. Mix briefly with the dough hook to distribute the ingredients evenly.
- Add the eggs, lukewarm milk, and vanilla extract. Mix on low speed until a sticky, shaggy dough forms, then knead for about 5 minutes, scraping down the bowl as needed.
- With the mixer running on medium-low speed, add the softened butter a few cubes at a time, allowing each addition to become mostly incorporated before adding more.
- Once all the butter has been incorporated, knead for another 8–12 minutes, until the dough is smooth, glossy, elastic, and begins pulling away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place for 1 1/2–2 hours, or until noticeably puffy and approximately doubled in size.
- Gently deflate the risen dough and divide it into 10–12 equal portions. Shape each portion into a smooth ball and arrange on parchment-lined baking sheets, leaving space between them.
- Loosely cover the shaped brioches and proof for 45–60 minutes, until noticeably larger, light, and puffy. Meanwhile, preheat the oven to 375°F (190°C).
- Whisk 1 egg with 1 tablespoon milk. Gently brush the egg wash over each brioche, taking care not to deflate the dough, then generously sprinkle the tops with pearl sugar.
- Bake for 15–18 minutes, or until the brioches are deeply golden and cooked through.
- Transfer the baked brioches to a wire rack and allow them to cool slightly before serving.
Notes
- Brioche dough is naturally soft and sticky, so avoid adding extra flour too quickly. Continued kneading will help the dough become smoother and more elastic.
- For an overnight version, refrigerate the covered dough after the initial rise, then shape, proof, top, and bake the following day.
- Add finely grated orange or lemon zest to the dough for a citrus variation.
- Mini chocolate chips or finely chopped dark chocolate can be folded into the finished dough before shaping.
- Vanilla bean paste can replace vanilla extract for a stronger vanilla flavor.
- If pearl sugar is unavailable, use a coarse baking sugar that retains some texture during baking.
- Store cooled brioche in an airtight container or tightly sealed bag at room temperature for up to 2–3 days.
- Freeze individually wrapped brioches in a freezer-safe container for up to 2 months.
- Reheat in a 300°F (150°C) oven for 5–8 minutes for a freshly baked texture.
Nutrition
- Serving Size: 1 brioche
- Calories: 330 kcal
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
