If you're looking for a taste of European luxury in the comfort of your own kitchen, you simply must learn How to Make Brioche! This quintessential enriched bread is soft, fluffy, and buttery-sweet, perfect for griddling into cinnamon sugar toast or fashioning your favorite sandwiches.
With a golden crust and buttery crumb, brioche loaf bread speaks the universal language of comfort and indulgence, all with a hint of sweetness. But the beauty of this easy brioche recipe doesn't stop at its impeccable taste and texture. The dough, silken and pliable, is an artist's canvas waiting to be transformed.
Once perfected, this master recipe for homemade brioche opens up a Pandora's box of bakery delights. Whether you twist it into the intricate swirls of a sweet or savory babka, into a delicious brioche casserole, fry it up for a filled donut, fashion it into fluffy dinner rolls, or mold it into soft burger buns, my versatile brioche dough is here to infuse its golden touch into your baking repertoire.
❓What Is Brioche Bread?
Baked brioche (pronounced “BREE-oh-shh”) is a French classic, known and loved for its rich, slightly sweet flavor. Think of it as the charming cousin of regular bread, with an extra dash of luxury. Since it's made with a good amount of butter, eggs, and sometimes a hint of sugar, brioche boasts a golden crust and a soft, tender crumb that's a dream to bite into.
Whether you're enjoying it toasted with a smudge of jam or homemade nutella, or as the star in a savory sandwich, this brioche loaf recipe brings a touch of gourmet to your plate. It’s like a little Parisian vacation, no passport required!
⭐ Why You’ll Love This Brioche Bread Recipe
Baking bread at home is a joyous affair, and my simple brioche recipe is here to sprinkle a little extra magic into your kitchen adventures! Here's why this recipe will become your new favorite go-to:
- Made With 7 Staple Ingredients: This homemade bread recipe sticks to the basics, calling for just seven staple ingredients you likely already have in your kitchen. Simple, yet oh-so-delicious!
- Perfect Loaf For Sandwiches: Ever dreamt of a sandwich that's as much about the bread as it is about the filling? With its soft crumb and slightly sweet touch, this brioche loaf elevates any sandwich to better-than-Panera status.
- Versatile Dough: This isn't just a one-trick pony! Beyond the classic loaf, this recipe is a one-dough-fits-all marvel that welcomes creativity and caters to every occasion.
As promised, you only need a handful of basic pantry staples to make the best loaf of brioche you’ve ever tasted. Here’s what to grab:
- Warm Water - “Warm” is the key word here. You’re basically making a cozy bath for the yeast, which is living. Don’t scorch it! Also, make sure to use filtered water if possible; the chlorine present in most tap water can decrease the efficacy of the yeast.
- Granulated Sugar - You don’t need a ton, just enough to feed the little yeasty beasties and add a hint of sweetness. Feel free to swap in cane sugar if needed.
- Active Dry Yeast - This is where all the leavening power comes from, so make sure your yeast is alive! Also, please note that active dry yeast is not the same as instant yeast.
- All-Purpose Flour - No need for the high protein of bread flour here. AP flour has just the right amount of gluten power for this tender-loafed miracle bread.
- Eggs - Let them come to room temperature first to make them easier to mix into the dough.
- Salt - Don’t add the salt to the dough until you add your butter. This might seem like a strange order of operations, but in direct contact, salt kills yeast which will lead to a dense, tough loaf.
- Unsalted Butter - For richness. Make sure to let it soften to room temperature so it’ll blend into the dough more easily.
- Milk or Cream - For the egg wash. You only need a splash! You can also swap in plant-based milk or a touch of water if you need.
See the recipe card below for a full list of ingredients and measurements.
❓What to make with brioche bread
Part of what makes this the best brioche recipe around is how versatile it is. Want to give your brioche a personal touch? Try any of these fun variations below using this homemade brioche recipe:
- Brioche Cinnamon Rolls: In the warm embrace of the bowl of a stand mixer, the enriched dough finds its true calling when swirled with cinnamon. Once they've puffed up beautifully in a warm place and turned golden brown, these rolls will redefine your understanding of sweet bread.
- Brioche French Toast: The best way to give a second life to your homemade brioche bread is by dipping it in a mixture of large eggs and warm milk. Fried to perfection, this French toast is the epitome of golden brown mornings.
- Chocolate Chip Brioche Bread: The mixer bowl buzzes with excitement as chocolate chips join the party. On a lightly floured work surface, you'll shape this enriched dough, sprinkled with chocolate, to create a sweet bread that's decadently punctuated with melty pockets of chocolate.
- Brioche Rolls: These aren't just any rolls; they're the star of the show at any dinner table. After being divided into equal pieces, these rolls take their time rising, achieving that airy, buttery texture that sets them apart from other bread recipes.
- Brioche French Toast Casserole: Pieces of brioche are bathed in a custardy mixture, and as it bakes, the top becomes delightfully golden brown, while the inside remains soft and luscious.
- Fried Brioche Donuts: A twist on the classic, these donuts start their journey in the mixer bowl and end up in the fryer. Their high butter content ensures a soft, pillowy interior, while the outside crisps up to a beautiful golden hue.
- Brioche Hamburger Buns: Forget store-bought when you can craft the perfect brioche buns at home. Using the dough hook attachment, the dough comes together seamlessly. After a restful rise in a warm spot, these buns bake to become the golden crown for any burger.
📖 How To Make Brioche Bread: Step-by-Step Instructions
Step 1: Activate the yeast. Mix the warm water, sugar, and yeast in a bowl and let it sit until bubbles form on the surface.
Step 2: Make the dough. Mix the eggs and flour into the yeast mixture until combined. Knead the dough until it looks smooth and glossy and passes the window pane test.
Step 3: Let the dough proof overnight. Transfer the dough to an oiled bowl, cover it in plastic, and let it proof until the dough has doubled in size. Afterward, punch down the dough with your fist and place it back in the fridge overnight.
Step 4: Shape into 3 even boules. (see the video in the recipe card below for the entire process!)
Step 5: Divide, 2nd rise. Place 3 boules in the prepared loaf pan. Cover with a clean cloth and set in a warm, draft-free environment until doubled in size (about 1.5-2 hours).
Step 6: Brush & bake. Gently brush the proofed loaf with egg wash and bake at @330F for 45 minutes
👩🏻🍳 Expert Tips/Expert baking tips
Making brioche isn’t hard, per se, but it does require a bit of kitchen finesse. Here are some tricks I’ve learned that’ll help you bake up the perfect loaf every time:
- Proof Your Yeast: Think of this as giving your yeast a little pep talk before the big game! By dissolving it in warm water with a pinch of sugar, you'll ensure it's active and ready to help your dough rise to the occasion. If it bubbles and froths, your yeast is good to go. If not, it might be time to bid it adieu and grab a fresh batch.
- Store Yeast in the Freezer: Want to extend the lifespan of your yeast and keep it peppy? The freezer is its best buddy! Storing yeast in the freezer maintains its potency, ensuring that it’s always in tip-top shape for your baking escapades.
- Invest in a Scale: When it comes to baking, precision is key. And nothing spells accuracy like a kitchen scale. Measuring your ingredients by weight rather than volume ensures consistent results every time. After all, a cup of flour can vary in weight depending on how it’s scooped!
- Room Temperature Ingredients: For a smooth and even mix, always use room temperature ingredients, especially butter and eggs. It might sound like a small detail, but it can make a world of difference in achieving that soft, dreamy brioche texture.
Alright, with these tricks up your sleeve, you're all set to create some brioche magic. Remember, every great baker was once a beginner, so enjoy the process and happy baking!
What makes brioche different from bread?
Unlike your standard loaf, brioche is loaded with butter, eggs, and often a touch of sugar. This gives it that signature soft, pillowy texture and a delicate sweetness, making it feel more like a delightful crossover between bread and pastry.
Why is brioche so expensive?
Brioche can indeed sport a slightly higher price tag compared to other breads, and here's why: it's all about the ingredients. Brioche is made with a generous helping of butter, eggs, and sometimes milk, all of which contribute to its luxurious texture and taste. These high-quality ingredients cost more than typical unenriched bread ingredients like flour or yeast.
But, the benefit of being a home bread baker is you can easily make your own brioche and save a pretty penny in the process. Yes, it'll be more expensive than baking a regular loaf of white bread (again, butter and eggs are always going to make it a little luxurious), but it'll be MUCH cheaper than what you'd spend in the bakery. 💰✨
How should I store brioche? Does brioche freeze well?
To keep that golden loaf as fresh as the day it was baked, you have a few options. For short-term love, store your brioche in a bread box or airtight container at room temperature; this will help maintain its softness for a few days.
Brioche also freezes beautifully! 🧊✨ Simply wrap it tightly in plastic wrap or aluminum foil, pop it in a freezer bag (removing as much air as possible), and store in the deep freeze for up to a month. When you're ready to enjoy, let it thaw at room temperature or give it a gentle warm-up in the oven. Voilà – freshly baked brioche bliss anytime you fancy!
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- 9 x 4 Pullman Loaf Pan (without the cover)
- ¾ Cup (175 g) Warm Water
- ¼ Cup (50 g) Granulated Sugar
- 1 teaspoon Active dry yeast
- 3 ¾ Cup (500 g) All-Purpose flour
- 3 Large Eggs
- 1 ¼ teaspoon Salt
- ⅓ Cup + 1 Tbsp (100 g) Unsalted Butter, room temperature
- (100 g) Egg Wash, 1 Egg whisked with 1 teaspoon of milk or cream
- Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.¾ Cup Warm Water, ¼ Cup Granulated Sugar, 1 teaspoon Active dry yeast
- Add your flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing. If your dough is looking wet after adding the butter, never fear! It needs to strengthen, and mixing on medium high speed will help the gluten strands to develop as you hear the dough slapping the sides of the mixing bowl.3 ¾ Cup All-Purpose flour, 3 Large Eggs, ⅓ Cup + 1 tablespoon Unsalted Butter, 1 ¼ teaspoon Salt
- Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and placing it in the fridge overnight. This overnight rest of about 8 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.
- After the dough has rested overnight – it’s time to start shaping! Divide your dough using a sharp knife or a bench scraper into 3 even pieces (about 320g each). Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place 3 boules into your sprayed/greased 9x4 loaf pan. I used a pullman pan for this recipe to create those crisp, 90 degree edges. Cover with a clean cloth and set in a warm, draft-free environment until doubled in size, about 1.5 to 2 hours.
- Gently brush both proofed loaf with egg wash and bake at 330°F for about 45 minutes or until the internal temperature of your loaves reach 190°F. Cover the top of the bread with aluminum foil if you notice it browning too quickly as it bakes - I usually check around 30 minutes to see the coloring. Once baked, immediately remove the loaf from it’s pan to prevent a soggy bread bottom and allow the loaf to cool on a cooling rack.Egg Wash