How To Make Brioche Bread

How To Make Brioche Bread

How to Make Brioche Bread A Soft and Buttery ClassicBrioche is a rich, buttery French bread that stands somewhere between a bread and a pastry. Known for its tender crumb and slightly sweet flavor, brioche is perfect for breakfast, sandwiches, or even desserts like bread pudding and French toast.

In this guide, you’ll learn how to make brioche bread from scratch, including all the ingredients, techniques, and tips to achieve that soft, golden loaf at home.

Why You’ll Love Making Homemade Brioche

Making brioche at home may take a little time, but the result is incredibly rewarding. Unlike basic bread, brioche includes eggs and butter, giving it a deep flavor and luxurious texture.

Whether you’re a seasoned baker or just starting out, this step-by-step method makes the process easy to follow.

Ingredients You’ll Need

To make classic brioche bread, gather the following

  • 4 cups all-purpose flour (plus extra for kneading)

  • 1/3 cup sugar

  • 1 tsp salt

  • 1 tbsp instant yeast

  • 4 large eggs (room temperature)

  • 1/2 cup warm milk

  • 1 cup unsalted butter (softened)

  • 1 egg (for egg wash)

These ingredients help create the signature light and airy texture that makes brioche unique.

Step-by-Step Instructions for Making Brioche Bread

Step 1 Prepare the Yeast Mixture

In a small bowl, combine the warm milk and instant yeast. Let it sit for about 5 to 10 minutes until it becomes frothy. This shows that the yeast is active and ready to use.

Step 2 Mix the Dough

In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and begin mixing until the dough starts to come together.

You can do this by hand or with a stand mixer using the dough hook attachment. If you’re mixing by hand, be prepared for a bit of a workout it’s a sticky dough.

Step 3 Add the Butter Gradually

Once the dough is smooth, begin adding the softened butter a little at a time. Let each piece incorporate fully before adding more. The dough will be glossy and elastic by the end.

This step is crucial brioche dough must absorb all the butter to get its rich texture.

Step 4 Knead the Dough

Continue kneading the dough for about 10-15 minutes, until it pulls away cleanly from the sides of the bowl and becomes smooth and stretchy. If it’s too sticky, you can add a light dusting of flour but be careful not to add too much.

First Rise Let the Dough Rest

Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a damp cloth. Let it rise at room temperature for 1 to 2 hours, or until it has doubled in size.

Brioche dough rises slowly because of the fat content, so be patient. You can also place it in the refrigerator overnight for a slow, cold fermentation that enhances the flavor.

Shaping the Brioche Loaf

Once the dough has risen, punch it down gently to release the air. Then divide the dough and shape it as you prefer

Option 1 Classic Loaf

Divide the dough into three equal parts. Roll each into a log and braid them together. Place the braid in a greased loaf pan.

Option 2 Brioche à Tête (Mini Brioche)

Divide into small balls and place each one into a buttered muffin tin or brioche mold.

After shaping, cover loosely and let rise again for 45 to 60 minutes.

Egg Wash and Baking

Preheat your oven to 375°F (190°C). Beat the remaining egg and lightly brush it over the top of the dough. This gives the brioche a beautiful golden-brown shine when baked.

Bake for 25-35 minutes for loaves, or 15-20 minutes for small rolls, until golden brown and cooked through.

You can tap the bottom of the loaf if it sounds hollow, it’s ready.

Cooling and Serving

Let the brioche cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Avoid slicing while it’s hot; cooling helps the texture set properly.

Serve slices of brioche plain, toasted, or topped with jam, honey, or Nutella. It also makes the best French toast or bread pudding.

Tips for the Best Brioche

  • Use room temperature eggs and butter This helps the dough come together more easily.

  • Chill the dough overnight It becomes easier to handle and tastes even better.

  • Avoid overbaking Check near the end of baking time to prevent dryness.

  • Use a thermometer The internal temperature should be around 190°F (88°C) when fully baked.

Variations to Try

You can easily customize your brioche dough

  • Chocolate chip brioche Add chocolate chips just before shaping.

  • Cinnamon swirl brioche Spread with cinnamon sugar before braiding.

  • Savory brioche Mix in herbs, cheese, or garlic for a savory twist.

Storing and Freezing Brioche

Brioche keeps well at room temperature for 2-3 days in an airtight container. For longer storage, wrap tightly and freeze for up to one month. Thaw and reheat in the oven or toaster before serving.

Baking brioche bread is a rewarding process that fills your kitchen with the smell of rich, buttery dough and results in a beautiful golden loaf. While it takes time and care, the steps are easy to follow and the results are worth the effort.

Whether enjoyed fresh from the oven or turned into your favorite toast, homemade brioche brings a little bit of luxury to any meal.