Recipe Details

• Prep Time: 30 minutes
• Rise Time: 3–4 hours
• Cook Time: 30–35 minutes
• Total Time: 4 hours 30 minutes
• Servings: 12 slices
• Calories: Approximately 290 per slice

Ingredients

For the Brioche Dough

• 4 cups (500g) bread flour
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ½ cup (120ml) warm whole milk (110°F/43°C)
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract (optional)
• 1 cup (225g) unsalted butter, softened and cut into cubes

For the Egg Wash

• 1 large egg
• 1 tablespoon whole milk

Optional Toppings

• Pearl sugar
• Sesame seeds
• Poppy seeds
• Sliced almonds

Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the yeast. Stir gently and let it sit for 5–10 minutes, until foamy.

Step 2: Mix the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, remaining sugar, and salt.

Add the yeast mixture, eggs, and vanilla extract. Mix on low speed for about 5 minutes, until a soft dough forms.

Step 3: Add the Butter

With the mixer running on low speed, add the softened butter one cube at a time, allowing each piece to fully incorporate before adding the next.

Once all the butter has been added, increase the speed to medium and knead for 10–15 minutes, until the dough is smooth, glossy, and elastic. The dough will be soft and slightly sticky.

Step 4: First Rise

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel.

Let it rise in a warm place for 1½–2 hours, or until doubled in size.

Step 5: Chill the Dough

Punch down the dough gently and cover the bowl again.

Refrigerate for 1–2 hours or overnight. Chilling makes the rich dough much easier to shape.

Step 6: Shape the Loaf

Grease a 9×5-inch loaf pan.

Turn the chilled dough onto a lightly floured surface and divide it into 8 equal pieces.

Shape each piece into a smooth ball and arrange them side by side in the prepared loaf pan.

Cover loosely and let the dough rise for 1–1½ hours, until puffy and nearly doubled.

Step 7: Prepare the Egg Wash

Preheat the oven to 350°F (175°C).

Whisk together the egg and milk, then gently brush the tops of the risen dough with the egg wash.

Sprinkle with pearl sugar or seeds if desired.

Step 8: Bake

Bake for 30–35 minutes, or until the loaf is deep golden brown and the internal temperature reaches 190°F (88°C).

If the top browns too quickly, loosely cover it with aluminum foil during the last 10 minutes of baking.

Step 9: Cool

Remove the brioche from the pan and transfer it to a wire rack.

Allow it to cool for at least 30 minutes before slicing.

Step 10: Serve

Slice and enjoy warm or toasted with butter, fruit preserves, honey, or your favorite spread.

Brioche is also perfect for French toast, bread pudding, gourmet sandwiches, or simply served with coffee or tea.

Tips for the Best Homemade Brioche

• Use room-temperature eggs and softened butter for a smooth dough.
• Add the butter gradually to ensure it incorporates fully.
• Chilling the dough makes shaping much easier.
• Bread flour creates a stronger structure and a lighter texture.
• Avoid adding too much extra flour, as the dough should remain soft.
• Brush generously with egg wash for a glossy, golden crust.
• Let the bread cool before slicing to preserve its fluffy texture.

Delicious Variations

Chocolate Chip Brioche

Fold 1 cup of mini chocolate chips into the dough before the first rise.

Cinnamon Swirl Brioche

Spread cinnamon sugar over the rolled-out dough before shaping.

Orange Brioche

Add 1 tablespoon of fresh orange zest to the dough for a bright citrus flavor.

Raisin Brioche

Mix in 1 cup of raisins or dried cranberries for a sweet twist.

Almond Brioche

Add 1 teaspoon of almond extract and top with sliced almonds.

Brioche Rolls

Divide the dough into 12 equal portions and bake as dinner rolls for 18–22 minutes.

Storage

Store Homemade Brioche in an airtight container or bread bag at room temperature for up to 3 days.

Refrigerate for up to 1 week, or freeze the whole loaf or individual slices for up to 3 months. Thaw at room temperature and toast before serving for the best flavor and texture.

Serving Suggestions

Homemade Brioche pairs perfectly with:

• Butter
• Strawberry jam
• Honey
• Cream cheese
• Nutella
• Fresh berries
• Scrambled eggs
• Smoked salmon
• French toast
• Coffee or hot tea

Nutrition Information (Per Slice)

• Calories: 290
• Protein: 7g
• Carbohydrates: 29g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 5g
• Calcium: 4% DV
• Iron: 10% DV