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There’s something magical about baking your own Brioche bread at home. The smell of dough rising, the warmth of the oven, and the first bite of a buttery slice—it all feels like a big, cozy hug.
One moment, you have a sticky dough in a bowl of an electric mixer; the next, you’re pulling a golden brown brioche bread out of the oven.
It might sound fancy (because French words always seem fancy), but don’t worry. You don’t need a long list of complicated steps or a big chef’s hat to make this work.
If you’ve never tried brioche before, imagine a cross between regular bread and a soft, sweet cake.
Some people like to use leftover brioche for french toast the next day. Others turn it into heavenly bread pudding.
And me? Well, sometimes I just eat it plain because it’s that good. But whether you’re a dip-in-coffee type of person or a slather-it-with-jam fan, homemade brioche bread is a treat.
Yes, it takes a little patience—there’s a dough rise or two involved. But trust me, it’s worth every second! The best things are worth the effort!
Once you smell that brioche bread aroma drifting through your kitchen, you’ll be hooked. Let’s do it!
Some of our other favorite BREAD RECIPES we have on our site include: Simple Bread Pudding Recipe Made with Honey Buns, Pumpkin Spice Gooey Monkey Bread Recipe, and Southern Fresh Peach Bread Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BRIOCHE BREAD:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF YEAST IS THE BEST TO USE?
- CAN I FREEZE THE DOUGH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Brioche Bread Recipe
WHY THIS RECIPE WORKS:
- Buttery and Soft Texture: Brioche is known as a buttery bread because it uses a large amount of butter. This makes the bread extra soft and fluffy.
- Easy to Shape: You can divide it into equal pieces and shape it however you like—make a classic loaf, twist it, or even form brioche buns for hamburgers.
- Versatile for Other Recipes: Leftover slices are perfect for french toast, sandwiches, or even cinnamon rolls. It’s one of those bread recipes that keeps giving!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Warm milk
- Active dry yeast
- Granulated sugar
- Salt
- Eggs
- Unsalted butter
- Water and egg (for the egg wash)
HOW TO MAKE BRIOCHE BREAD:
- In the bowl of a stand mixer, combine the yeast, 1 cup of flour, sugar, and warm milk. Mix until a thick paste forms.
- Cover lightly and let sit for about 25 minutes until the yeast is active and bubbly.
- Once the yeast is active, add the remaining flour, eggs, and salt to the bowl.
- Using the dough hook attachment, mix on low speed for 2 minutes until everything is incorporated.
- Continue kneading on low speed for 10-12 minutes until the dough looks silky and elastic.
- Gradually add the softened butter, one tablespoon at a time, while mixing on low speed. Ensure each tablespoon of butter is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl with a spatula.
- Once all the butter is incorporated, increase the mixing speed to medium and continue to knead for another 15 minutes until the dough pulls away from the sides of the bowl, is smooth, and doesn’t stick to your finger when touched.
- Scrape the dough from the sides of the bowl, cover with a cloth, and let rise for about an hour or until doubled in size.
- Once the dough has doubled, punch it down to release the gas.
- Turn the dough out onto a floured surface and divide it into two equal parts.
- For each part, divide it into three equal pieces.
- Roll each piece into a long rope and braid them together.
- Pinch the ends to seal and place each braided loaf into a greased 8×4 inch loaf pan.
- Cover the loaf pans with a cloth and let the dough rise again for about an hour or until doubled in size.
- In a small bowl, beat the egg with 2 tablespoons of water. Brush the egg wash over the risen loaves.
- Preheat the oven to 375°F (190°C). Bake the loaves for 35 minutes or until the tops are deeply golden brown. If they brown too quickly, cover with aluminum foil after 25 minutes.
- Let the loaves cool in the pans for a few minutes, then remove and transfer to a wire cooling rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF YEAST IS THE BEST TO USE?
Active dry yeast works wonderfully here.
However, you can also use instant yeast if that’s what you have on hand.
Just skip the proofing step and add it directly with the purpose flour.
Both types should give you the best results if used correctly.
CAN I FREEZE THE DOUGH?
Absolutely! After the first rise, shape the dough, wrap it tightly in plastic wrap, and pop it into the freezer.
When you’re ready to bake, let it thaw in the fridge overnight, then continue with the second rise and baking.
This is a great way to save time if you want fresh bread for breakfast without waking up at dawn.
ANY ADDITIONS?
Want to get creative? Here are 10 fun ideas to mix into or top your brioche:
- Chopped chocolate chips for a sweet surprise
- A sprinkle of dried fruit like raisins or cranberries
- Shredded cheese (cheddar or gouda) for a savory twist
- Swirl in cinnamon and brown sugar for a homemade cinnamon loaf
- Fresh herbs like rosemary or thyme for a herbed brioche
- Seeds on top (sesame or poppy seeds) before baking
- A drizzle of honey or maple syrup in the dough for extra sweetness
- Rolled oats sprinkled on top for a hearty crust
- Grated lemon or orange zest for a citrusy flavor
- Layer in peanut butter or Nutella if you’re feeling adventurous
ANY SUBSTITUTIONS?
Need to switch things up? No problem! Check out these six easy swaps:
- Bread flour instead of all-purpose flour if you prefer a slightly chewier texture
- Warm water instead of warm milk if that’s all you have (though milk gives a richer taste)
- Salted butter instead of unsalted, but reduce the added salt slightly
- Honey or brown sugar in place of regular sugar for a different flavor profile
- Egg white wash instead of a whole egg if you want a lighter crust color
- A half-and-half blend of all-purpose flour and wheat flour if you like a heartier loaf
HOW TO STORE:
Refrigerator:
Place your brioche loaf in an airtight container or wrap it tightly once it cools.
It can stay fresh in the fridge for up to a week, but it’s best enjoyed within a few days for a soft crumb.
Freezer:
For longer storage, wrap your brioche in plastic wrap, then a layer of aluminum foil, and freeze.
It’ll keep for about 3 months.
Thaw it on the counter or in the fridge, then warm it up in a preheated oven for that fresh-baked feel.
DANA’S TIPS AND TRICKS:
- Watch Your Dough’s Texture: Brioche can be a sticky dough, so you might be tempted to add too much flour. Resist! A slightly sticky dough is normal, and it leads to that pillowy texture.
- Warm Place for Rising: Yeast likes warmth. Find a cozy warm spot in your kitchen to let the brioche dough rise. This might be near a window with sunlight or in an oven that’s turned off but has the light on.
- Windowpane Test: After kneading, pull a small piece of dough gently. If it stretches thin without tearing, you’ve got great gluten development. This is also known as the windowpane test.
- Egg Wash for Shine: Don’t skip the egg wash before baking! It’s the easiest way to get that glossy, golden top.
- Check Internal Temperature: Use an instant read thermometer to ensure your loaf is done. It should register around 190°F in the center.
- Don’t Overproof: While you want your dough to rise, letting it sit for too long can cause it to collapse. If it has doubled in size, you’re good to go to the next step.
Brioche Bread is truly a rich flavor treat that anyone can master with a little patience.
So roll up your sleeves, get that dough hook attachment ready, and watch your bread dough transform into a buttery bread masterpiece!
If you like this recipe, you might also like:
Homemade Brioche Bread Recipe
Ingredients
- 0.25 ounces (7g) active dry yeast
- 5 3/4 cups (720g) all-purpose flour
- 1/3 cup (75g) granulated sugar
- 3/4 cup (180ml) warm milk
- 6 large eggs
- 1 teaspoon salt
- 1 1/4 cups (286g) unsalted butter room temperature, softened
For the Egg Wash:
- 2 tablespoons water
- 1 large egg
Instructions
- In the bowl of a stand mixer, combine the yeast, 1 cup of flour, sugar, and warm milk. Mix until a thick paste forms.0.25 ounces (7g) active dry yeast, 5 3/4 cups (720g) all-purpose flour, 1/3 cup (75g) granulated sugar, 3/4 cup (180ml) warm milk
- Cover lightly and let sit for about 25 minutes until the yeast is active and bubbly.
- Once the yeast is active, add the remaining flour, eggs, and salt to the bowl.6 large eggs, 1 teaspoon salt
- Using the dough hook attachment, mix on low speed for 2 minutes until everything is incorporated.
- Continue kneading on low speed for 10-12 minutes until the dough looks silky and elastic.
- Gradually add the softened butter, one tablespoon at a time, while mixing on low speed. Ensure each tablespoon of butter is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl with a spatula.1 1/4 cups (286g) unsalted butter
- Once all the butter is incorporated, increase the mixing speed to medium and continue to knead for another 15 minutes until the dough pulls away from the sides of the bowl, is smooth, and doesn’t stick to your finger when touched.
- Scrape the dough from the sides of the bowl, cover with a cloth, and let rise for about an hour or until doubled in size.
- Once the dough has doubled, punch it down to release the gas.
- Turn the dough out onto a floured surface and divide it into two equal parts.
- For each part, divide it into three equal pieces.
- Roll each piece into a long rope and braid them together.
- Pinch the ends to seal and place each braided loaf into a greased 8×4 inch loaf pan.
- Cover the loaf pans with a cloth and let the dough rise again for about an hour or until doubled in size.
- In a small bowl, beat the egg with 2 tablespoons of water. Brush the egg wash over the risen loaves.2 tablespoons water, 1 large egg
- Preheat the oven to 375°F (190°C). Bake the loaves for 35 minutes or until the tops are deeply golden brown. If they brown too quickly, cover with aluminum foil after 25 minutes.
- Let the loaves cool in the pans for a few minutes, then remove and transfer to a wire cooling rack to cool completely.
Notes
- Watch Your Dough’s Texture: Brioche can be a sticky dough, so you might be tempted to add too much flour. Resist! A slightly sticky dough is normal, and it leads to that pillowy texture.
- Warm Place for Rising: Yeast likes warmth. Find a cozy warm spot in your kitchen to let the brioche dough rise. This might be near a window with sunlight or in an oven that’s turned off but has the light on.
- Windowpane Test: After kneading, pull a small piece of dough gently. If it stretches thin without tearing, you’ve got great gluten development. This is also known as the windowpane test.
- Egg Wash for Shine: Don’t skip the egg wash before baking! It’s the easiest way to get that glossy, golden top.
- Check Internal Temperature: Use an instant read thermometer to ensure your loaf is done. It should register around 190°F in the center.
- Don’t Overproof: While you want your dough to rise, letting it sit for too long can cause it to collapse. If it has doubled in size, you’re good to go to the next step.
Nutrition
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