Best Brioche Recipe
This brioche bread recipe delivers a soft, buttery loaf with a tender crumb, perfect for breakfast or sandwiches. Made with simple ingredients like bread flour, eggs, unsalted butter, and instant yeast, this enriched dough rises beautifully, resulting in a golden-brown finish. With a vegan option available, this versatile recipe can be used for brioche buns, dinner rolls, or even French toast. Serve fresh or store for later—it's easy to freeze! With a rich flavor and delicate texture, this homemade brioche is sure to become a favorite in your kitchen. Prep Time: 15 mins | Cook Time: 30 mins.
Equipment
- Stand mixer with a dough hook attachment
- Mixing Bowl
- Loaf pan or baking sheet
- Plastic wrap
- Instant read thermometer
- Aluminum foil
Ingredients
- 4 cups bread flour or all-purpose flour
- 3 tbsp sugar
- 1 tbsp instant yeast or active dry yeast activated in warm water
- 1 cup warm milk
- 6 tbsp softened butter
- 3 large eggs
- 1 tsp salt
- 1 egg wash 1 egg + 1 tbsp water
- Optional: 2 tbsp honey for added sweetness
Instructions
- Activate the Yeast: In a small bowl, mix warm water with instant yeast (or active dry yeast) and a pinch of sugar. Let it sit for about 5-10 minutes until it foams—this is called the yeast mixture.
- Mix the Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, salt, and sugar. Set aside.
- Combine the Wet Ingredients: Add the warm milk, large eggs, and softened butter to the dry ingredients, and mix on low speed using the dough hook attachment.
- Knead the Dough: Increase to medium speed, adding the yeast mixture. Continue kneading until the dough forms a smooth ball. It will be a sticky dough, but don’t worry—that’s normal.
- First Rise: Transfer the dough to a lightly oiled mixing bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until the dough doubles in size. This is the first dough rise.
- Shape the Dough: After the dough has risen, transfer it to a lightly floured surface. Gently press it down and shape it into a round ball for a loaf or divide it into equal pieces for brioche buns or dinner rolls.
- Second Rise: Place the dough or dough balls into a loaf pan or on a baking sheet. Cover with plastic wrap and let it rise for another 45 minutes—the second rise.
- Egg Wash and Bake: Preheat your oven to 375°F (190°C). Brush the dough with an egg wash to give it that beautiful golden brown color. Bake for 25-30 minutes, or until the internal temperature of the bread reaches 190°F, and the bottom edges sound hollow when tapped.
- Cool and Enjoy: Let your brioche bread cool on a rack before slicing. It’s tough, I know, but trust me, this is one of the secrets to achieving that perfect soft crumb!
Notes
Vegan Brioche Bread Option
Want a vegan option? Simply replace the large eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use vegan butter and plant-based milk. The process is the same, and you’ll end up with a delicious, fluffy vegan brioche that’s just as good as the classic version.
Pro Tips for Making Brioche Bread
- Windowpane Test: To check if your dough is kneaded enough, perform the windowpane test. Stretch a small piece of dough between your fingers—if it forms a thin, translucent membrane, you’re good to go!
- Butter Content: Don’t skimp on the butter content—it’s what gives Brioche its signature flavor.
- Second Time Rise: Be patient with the second rise. The longer it rises, the better the texture.
- Freeze for Later: Brioche freezes like a dream! Just wrap it in foil and store it in an airtight container.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8g
Tried this recipe?Let us know how it was!