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Homemade Brioche Bread Recipe

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4.2 from 60 reviews

  • Author: Sara
  • Total Time: 25 hours 45 minutes
  • Yield: 30 servings (two loaf breads)

Description

This authentic Brioche Bread Recipe produces soft, buttery, and tender loaves perfect for breakfast or special treats. Combining a rich dough made with eggs and butter, this recipe guides you through the slow kneading, proofing, and shaping processes to achieve a beautifully fluffy and golden bread with delicate crumb and subtle sweetness.

Ingredients

Wet Ingredients

  • 120 mL warm milk
  • 9 g active dry yeast (about 9 g)
  • 10 mL honey
  • 5 large eggs (or 4 large eggs as alternative)
  • 1 large egg yolk (use 2 egg yolks if using 4 large eggs)
  • 10 mL vanilla extract
  • 250 g unsalted butter

Dry Ingredients

  • 60 g granulated white sugar (5 tbsp)
  • 500 g all-purpose flour
  • 1 ½ tsp fine sea salt

Instructions

  1. Prepare the yeast mixture: In a mixing bowl, combine warm milk, active dry yeast, and honey. Whisk gently to combine and set aside for 10 minutes to activate the yeast until frothy.
  2. Add eggs and flavoring: Add eggs and egg yolks to the yeast mixture, whisking gently to break the yolks. Stir in vanilla extract.
  3. Form dough: Add sugar, all-purpose flour, and sea salt to the bowl. Mix until a rough dough forms.
  4. Knead initial dough: Using a dough hook on a mixer, knead at speed 2-3 for 3-5 minutes to start gluten development.
  5. Incorporate butter gradually: Divide butter into 4 portions. Add the first portion in increments after 5 minutes of kneading, allowing it to mix in for around 2 minutes. Repeat with remaining portions, kneading 2-3 minutes after each addition, scraping bowl sides as needed. Total butter incorporation should take about 9-12 minutes.
  6. Final kneading: Scrape down sides and knead at higher speed (5-6) for additional 5-15 minutes until dough is soft, tacky but not sticky, and lifts cleanly from the bowl.
  7. Shape dough ball: Flour a work surface lightly. Turn dough out, flour your hands and the dough surface. Fold edges towards center, press gently, flip dough, and shape into a tight ball using the heels of your palms. Place back into a bowl.
  8. First rise: Cover and let the dough rise in a warm place (72°F) for about 1 hour or until doubled in size.
  9. Degas and shape dough: Turn dough onto floured surface, press gently to deflate, fold edges in and flip seam side down. Tighten into a smooth ball and return to bowl.
  10. Chill dough: Cover and refrigerate for at least 8 hours up to 24 hours to develop flavor and improve handling.
  11. Prepare loaf pans and tools: Butter and flour two 8.5 x 4 inch loaf pans (9 x 5 inch pans can also be used). Have extra flour, a pastry brush, and dough cutter ready.
  12. Divide dough: Turn chilled dough onto floured surface and gently flatten. Divide into two equal portions by weight for two loaves.
  13. Shape Nantaise brioche loaf: Weigh one dough portion and divide into 8 equal pieces. Fold edges of each piece in, flip smooth side up, and roll each into tight smooth balls. Arrange balls zig-zag in the loaf pan snugly, flatten slightly, cover with plastic wrap.
  14. Shape braided brioche loaf: Divide one portion into 3 equal parts. Flatten each into a rectangle, roll into tight tubes, then roll into 14-inch ropes. Pinch ends together and braid ropes tightly, tucking ends under. Place braid into prepared pan, flatten slightly, cover with plastic wrap.
  15. Shape regular loaf: Shape the second dough portion into a traditional loaf shape following standard white bread shaping methods.
  16. Proof loaves: Cover pans and proof at room temperature for about 2 hours until doubled and nearly touching pan tops. Meanwhile, preheat oven to 325°F (163°C).
  17. Apply egg wash and optional topping: Once proofed, brush tops with egg wash. Optionally, sprinkle with Swedish sugar pearls for added crunch and sweetness.
  18. Bake: Bake loaves in preheated oven for 35-45 minutes until golden brown and internal temperature reaches 190°F (88°C).
  19. Cool: Remove from oven, let rest 5 minutes. Carefully remove loaves from pans onto cooling racks and cool completely before storing in airtight containers.

Notes

  • If using 4 large eggs, increase yolks to 2 for richer dough.
  • The long kneading time develops gluten and fully incorporates butter for the characteristic brioche texture.
  • Chilling dough overnight improves flavor and makes shaping easier.
  • The recipe allows for three shaping styles: Nantaise (dough balls), braided, or regular loaf.
  • Use a kitchen thermometer to ensure internal bread temperature of 190°F for perfect doneness.
  • Store brioche in an airtight container to maintain softness.
  • Swedish sugar pearls add a traditional sweet crunch but can be omitted if desired.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/homemade-brioche-bread-recipe/