Brioche Bread

Why You’ll Love This Recipe

• Buttery, tender, and melt-in-your-mouth texture
• Slightly sweet flavor perfect for both sweet and savory dishes
• Beautiful golden crust with a soft, light interior
• Versatile—great for toast, burgers, sandwiches, or desserts
• Impressive yet approachable for home bakers
• Ideal for French toast, bread pudding, and holiday baking
• Stores and freezes well
• Can be made in loaf or roll form
• Traditional French flavor from simple ingredients
• Homemade version tastes far better than store-bought

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour
• Granulated sugar
• Salt
• Active dry yeast
• Warm milk
• Large eggs
• Unsalted butter (softened, at room temperature)

Directions

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In the bowl of a stand mixer (or large mixing bowl), combine flour and salt.
3. Add the foamy yeast mixture and eggs to the flour. Mix until a rough dough forms.
4. Knead the dough for 10 minutes (stand mixer preferred) until it becomes smooth and elastic.
5. Gradually add the softened butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
6. Continue kneading until the dough is shiny, elastic, and slightly sticky.
7. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
8. Punch down the dough, cover, and refrigerate for at least 4 hours or overnight (this step improves flavor and handling).
9. Remove from the fridge, shape the dough into a loaf or rolls, and place into a greased pan.
10. Cover and let rise for another 1–1.5 hours, until puffy.
11. Preheat oven to 375°F (190°C).
12. Brush the top with an egg wash (1 beaten egg + 1 tbsp water) for a glossy crust.
13. Bake for 30–35 minutes (for a loaf) or 15–20 minutes (for rolls), until golden brown and cooked through.
14. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf or 12 rolls.
Prep time (active): 30 minutes
Rise time: 6–8 hours (including chilling time)
Bake time: 30–35 minutes
Total time: About 8–9 hours (mostly hands-off)

Variations

• Brioche Rolls: Divide dough into balls and bake in a muffin tin or on a baking sheet.
• Sweet Brioche: Add chocolate chips, raisins, or swirl in jam before shaping.
• Savory Brioche: Add herbs, cheese, or garlic butter for a dinner bread.
• Mini Brioche Buns: Make small buns for sliders or party sandwiches.
• Stuffed Brioche: Fill with Nutella, almond paste, or custard for a sweet surprise.
• Brioche Braid: Divide the dough into strands and braid for a stunning presentation.
• Brioche French Toast: Slice thick and use for rich, custardy French toast.
• Brioche Burger Buns: Shape into large buns for the ultimate burger experience.
• Whole Wheat Brioche: Replace up to half of the flour with whole wheat flour.
• Brioche Cinnamon Loaf: Roll dough with cinnamon sugar and slice like a swirl bread.

Storage/Reheating

Store brioche bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, though the texture is best at room temperature.
Freeze whole or sliced, tightly wrapped, for up to 3 months.
Reheat slices in a toaster, or refresh a loaf in a 300°F oven for 5–10 minutes.

FAQs

Why is brioche bread so soft and rich?

Brioche contains a high amount of butter and eggs, which give it a tender, rich crumb unlike regular bread.

Can I make brioche without a stand mixer?

Yes, but it requires a lot of kneading by hand. The dough is soft and sticky, so patience is key.

Why chill the dough overnight?

Chilling firms the butter, makes the dough easier to shape, and enhances the flavor.

Can I use instant yeast instead of active dry?

Yes. Use the same amount and skip the proofing step—just mix it in with the dry ingredients.

Can I reduce the butter?

Reducing the butter changes the texture significantly. For classic brioche, it’s best to follow the full-fat version.

What flour is best for brioche?

Bread flour gives more structure, but all-purpose flour also works well for a softer loaf.

How do I know when brioche is done baking?

It should be deeply golden on top and sound hollow when tapped. An internal temperature of 190–200°F confirms doneness.

Can I make brioche in advance?

Yes. The dough can be made a day ahead and stored in the fridge for up to 24 hours before baking.

How do I prevent the top from overbrowning?

If it browns too quickly, cover the loaf loosely with foil during the last 10–15 minutes of baking.

Is brioche sweet or savory?

Brioche is slightly sweet but works well in both sweet and savory recipes depending on how it’s served.

Conclusion

Brioche bread is the gold standard of enriched breads—soft, buttery, and beautifully golden. Whether you’re making a loaf for breakfast toast, rolls for dinner, or buns for burgers, this classic French bread adds a rich, tender texture to every meal. Once you’ve tried homemade brioche, it’s hard to go back to anything else.

Brioche Bread

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Brioche bread is a rich, buttery, and slightly sweet French loaf known for its tender crumb and golden crust. Perfect for toast, French toast, sandwiches, or simply enjoyed warm from the oven.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours
• Yield: 1 loaf or 12 rolls
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 4 cups all-purpose flour or bread flour
• ¼ cup granulated sugar
• 1 tsp salt
• 2¼ tsp active dry yeast
• ¾ cup warm milk
• 4 large eggs
• ½ cup unsalted butter, softened (plus more for greasing)
• 1 egg + 1 tbsp water (for egg wash)

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Instructions

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In the bowl of a stand mixer, combine flour and salt. Add yeast mixture and eggs. Mix until a shaggy dough forms.
3. Knead the dough with a dough hook for 10 minutes, until smooth and elastic.
4. Add softened butter one tablespoon at a time, mixing fully between additions.
5. Knead until the dough is shiny and slightly sticky, about 5 more minutes.
6. Transfer to a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours, until doubled in size.
7. Punch down the dough, cover, and refrigerate for at least 4 hours or overnight.
8. Shape the chilled dough into a loaf or rolls and place in a greased pan.
9. Cover and let rise for 1 to 1.5 hours until puffy.
10. Preheat oven to 375°F (190°C). Brush the top with egg wash.
11. Bake for 30–35 minutes for a loaf or 15–20 minutes for rolls, until golden brown and cooked through.
12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Chilling the dough improves flavor and makes it easier to handle.
• Use bread flour for more structure; all-purpose for a softer crumb.
• Cover with foil during baking if the top browns too quickly.
• Perfect for French toast or gourmet sandwiches.
• Freeze well—wrap tightly and store up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 260
• Sugar: 6g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 75mg