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Brioche au Sucre

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. Bake for 15–18 minutes, or until the brioches are deeply golden and cooked through.
  10. 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

Find it online: https://thefamilycooking.com/brioche-au-sucre/