//Brioche

Brioche

This soft and fluffy Brioche Bread is an amazing side dish for so many meals. It’s an easy, yeast bread that also makes amazing French Toast, or is delicious on a sandwich.

Fresh Slices of Light, Moist and Flaky BriocheFresh Slices of Light, Moist and Flaky Brioche

A Fluffy, Buttery Homemade Brioche Recipe

When it comes to homemade bread, this brioche recipe is hands down one of my favorites. It’s the type of bread you can serve with Thanksgiving dinner or make into bread pudding. The dough chills overnight, so this bread is perfect for making ahead of time.

You only need 8 basic ingredients to make this soft and buttery brioche. The bread has a bit of sweetness to it, which makes it a great side for your favorite savory meals. You have to add this versatile brioche bread to your menu!

The Fluffy Interior of a Slice of Brioche BreadThe Fluffy Interior of a Slice of Brioche Bread

What is Brioche?

Brioche is a light and sweet yeasted bread recipe that’s often made as rolls. My version takes the form of a loaf to give you the softest and dreamiest sliced bread ever! But you can make yours into rolls if you’d prefer. This classic French bread gets its fluffy, flaky texture from the use of eggs and butter.

Brioche Bread Side by Side Comparison, Before & After BakingBrioche Bread Side by Side Comparison, Before & After Baking

Recipe Ingredients

  • All-Purpose Flour
  • Active Dry Yeast
  • Granulated Sugar
  • Kosher Salt
  • Warm Water: Your water should be between 120°F and 130°F.
  • Eggs
  • Butter: Cut your butter into cubes and bring it to room temperature.
  • Egg Wash: All you need to make your egg wash is an egg and a little water!
  • Coarse Sugar (Optional)
Cubed Butter and Rising Dough for Brioche BreadCubed Butter and Rising Dough for Brioche Bread

How to Make Brioche

Day 1

  1. Combine Dry Ingredients: In the bowl of your stand mixer fitted with the paddle attachment, add 1 cup of flour, yeast, sugar and salt. Mix on low just to combine.
  2. Add Water: Add in the water and mix on medium for 2 minutes until combined, scraping the sides and bottom of the bowl as necessary.
  3. Add Eggs: Add in the eggs, one at a time, mixing after each until well incorporated. The mixture might look slightly curdled – this is fine.
  4. Add More Flour: Turn the mixer to low and slowly add in 2 cups of flour, little by little, until incorporated.
  5. Add Butter: Turn the mixer up to medium and add in the butter in small amounts, mixing after each addition to ensure it’s well incorporated.
  6. Finish Adding Flour: Turn the mixer to low and add in the remaining flour, mixing for 2 minutes on medium speed until well combined. The dough will be sticky.
  7. Let Dough Rise: Using a rubber spatula or clean hands, scrape the dough from the sides of the bowl. Cover tightly with plastic wrap and place in a warm, draft-free place to rise for 3 hours, until it doubles in size.
  8. Chill Dough: Once the dough is risen, remove the plastic wrap and use a rubber spatula or clean hands to punch down (deflate) the dough. It will still be very sticky. Re-cover tightly with plastic wrap and place in the refrigerator overnight.
Dough Shaping and Braiding ProcessDough Shaping and Braiding Process

Day 2

  1. Prepare Loaf Pans: Line 2 9×5-inch loaf pans with parchment paper and set aside.
  2. Shape Dough: Remove the dough from the refrigerator and place it on a floured surface. Divide it equally into 2 pieces and roll it into a log the same size as the loaf pan. Alternately, you can cut each log into 3 strips and do a simple braid. Or form the dough into equal shaped balls to make rolls.
  3. Let Rise: Place the loaves into the prepared loaf pans, cover tightly with plastic wrap and place in a warm, draft-free place to rise again for 3 hours, until doubled in size.
  4. Heat Oven: Preheat the oven to 350°F.
  5. Make Egg Wash: Whisk together the egg wash (1 egg and 2 tablespoons water) and brush it onto the tops of the risen dough. Sprinkle with coarse sugar if desired.
  6. Bake: Bake for 35-40 minutes, or until the bread is golden brown.
  7. Let Cool: Allow the loaves to cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.
Slices of Brioche Bread on a Cutting BoardSlices of Brioche Bread on a Cutting Board

Tips for the Best Brioche Bread

  • Add Flour Slowly: Any time you’re adding flour to this dough, you want to do it nice and slowly. Add a little bit at a time while the dough is mixing so the flour incorporates properly.
  • Let Rest When Needed: It’s important that you honor the rising times and the chill time for this recipe. It may seem excessive, but it’ll make your bread come out extremely fluffy and delicious!
  • Control Browning: If your brioche is browning too quickly, tent the loaves loosely with foil to slow the browning.
Stacked Slices of Brioche with Butter Spread on TopStacked Slices of Brioche with Butter Spread on Top

Yummy Topping Ideas

  • Jam: Top your brioche slices with jam or jelly for a quick and easy breakfast or snack.
  • Sausage: If you make your brioche in the form of rolls, you have to try using them for my Maple Sausage Breakfast Sliders!
  • Butter: I love spreading a little butter over my brioche when I’m enjoying it as a side dish.
  • Nutella: Turn your brioche into a chocolate hazelnut dessert by toasting it and topping it with Nutella!

How to Store Homemade Bread

Brioche bread is best stored at room temperature. Wrap it with plastic wrap or keep it in a sealed bag with all the air squeezed out. It will stay fresh for 3 days. You can also store tightly wrapped brioche in the freezer for up to 3 months!

Print

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Fresh Slices of Light, Moist and Flaky BriocheFresh Slices of Light, Moist and Flaky Brioche


Description:

This soft and fluffy Brioche Bread is an amazing side dish for so many meals. It’s an easy make-ahead recipe that your family will love!


Ingredients:

  • 5 cups all purpose flour
  • 1 tablespoon active dry yeast
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup warm water (120°F – 130°F)
  • 6 eggs, room temperature
  • 1 cup butter cubed, room temperature
  • Egg Wash: 1 egg + 2 tablespoons water
  • Optional – 2 tablespoons coarse sugar

Instructions

Day 1

  1. In the bowl of your stand mixer fitted with the paddle attachment, add 1 cup of flour, yeast, sugar and salt. Mix on low just to combine.
  2. Add in the water and mix on medium for 2 minutes until combined, scraping the sides and bottom of the bowl as necessary.
  3. Add in eggs, one at a time, mixing after each until well incorporated. Mixture might look slightly curdled, this is fine.
  4. Turn the mixer to low and slowly add in 2 cups flour, little by little, until incorporated.
  5. Turn the mixer up to medium and add in the butter in small amounts, mixing after each addition to ensure it’s well incorporated.
  6. Turn the mixer to low and add in the remaining flour, mixing for 2 minutes on medium speed until well combined. The dough will be sticky.
  7. Using a rubber spatula or clean hands, scrape the dough from the sides of the bowl. Cover tightly with plastic wrap and place in a warm, draft-free place to rise for 3 hours, until it doubles in size.
  8. Once the dough is risen, remove the plastic wrap and use a rubber spatula or clean hands to punch down (deflate) the dough. It will still be very sticky. Re-cover tightly with plastic wrap and place in the refrigerator overnight.

Day 2

  1. Line 2 9×5-inch loaf pans with parchment paper and set aside.
  2. Remove the dough from the refrigerator and place it on a floured surface. Divide it equally into 2 pieces and roll it into a log the same size as the loaf pan. Alternately, you can cut each log into 3 strips and do a simple braid. Or form the dough into equal shaped balls to make rolls.
  3. Place the loaves into the prepared loaf pans, cover tightly with plastic wrap and place in a warm, draft-free place to rise again for 3 hours, until doubled in size.
  4. Preheat the oven to 350°F.
  5. Whisk together the egg wash (1 egg and 2 tablespoons water) and brush onto the tops of the risen dough. Sprinkle with sugar now, if desired.
  6. Bake for 35 – 40 minutes, or until the bread is golden brown. If it’s browning too quickly, tent the loaves loosely with foil to slow the browning.
  7. Allow the loaves to cool in the pan for 10 minutes, then transfer to a wire rack to cool.

Notes:

Store airtight at room temperature for up to 3 days.

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