Homemade Brioche

Homemade Brioche is a rich, buttery, and soft bread with a tender crumb that melts in your mouth. Perfect for breakfast, sandwiches, or even French toast, this classic French bread is slightly sweet and incredibly indulgent. While it takes time to rise and develop its signature texture, the results are well worth the effort.

Why You’ll Love This Recipe

• Soft and fluffy – The perfect balance of lightness and richness.
• Versatile – Enjoy it plain, toasted, or used in desserts.
• Perfectly buttery – Made with real butter for an authentic taste.
• Homemade goodness – Nothing beats the taste of fresh, homemade bread!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Refrigerated:

• 6 large eggs

Baking & Spices:

• 10 g (2 teaspoons) sugar
• 620 g (4 ¾ cups) all-purpose flour
• 1 tbsp active dry yeast
• ¼ cup granulated sugar
• 1 ½ tsp salt

Dairy:

• 1 cup unsalted butter (softened)

Liquids:

• ½ cup (120 ml) warm water (about 110°F or 43°C)

Directions

1. Activate the Yeast

1. In a small bowl, mix the warm water, active dry yeast, and 2 teaspoons of sugar.
2. Let sit for 5-10 minutes until it becomes frothy.

2. Make the Dough

1. In a large mixing bowl, combine flour, granulated sugar, and salt.
2. Add the yeast mixture and eggs, then mix until a shaggy dough forms.
3. Gradually add the softened butter, kneading or mixing in small amounts at a time until fully incorporated.

3. Knead the Dough

1. Knead the dough for 10-15 minutes (or use a stand mixer with a dough hook for 8-10 minutes) until smooth and elastic.
2. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

4. Shape and Second Rise

1. Punch down the dough and divide it into two loaves or shape into rolls.
2. Place into greased loaf pans or on a lined baking sheet.
3. Cover and let rise again for 1 hour.

5. Bake the Brioche

1. Preheat your oven to 375°F (190°C).
2. Brush the tops with an egg wash (1 egg beaten with 1 tbsp water) for a golden crust.
3. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.

6. Cool and Serve

1. Let cool on a wire rack before slicing.
2. Enjoy warm with butter, jam, or use it for French toast or sandwiches!

Servings and Timing

• Servings: 12 slices (or 2 small loaves)
• Prep Time: 20 minutes
• Rise Time: 2 ½ – 3 hours
• Bake Time: 30 minutes
• Total Time: About 3 hours 50 minutes

Variations

• Chocolate Chip Brioche: Mix in ½ cup chocolate chips before shaping the dough.
• Savory Brioche: Add grated cheese and herbs to the dough for a savory twist.
• Brioche Rolls: Shape into small rolls instead of loaves and bake for 15-20 minutes.
• Brioche Buns: Perfect for burgers or sandwiches—shape into round buns and bake for 18-20 minutes.

Storage/Reheating

• Storage: Store at room temperature in an airtight container for up to 3 days.
• Freezing: Wrap in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm slices in a toaster or oven at 300°F (150°C) for a few minutes.

FAQs

Can I make brioche without a stand mixer?

Yes! You can knead by hand, but it will take 10-15 minutes of kneading to develop the dough’s elasticity.

How do I know when brioche is done baking?

It should be golden brown and sound hollow when tapped on the bottom. The internal temperature should be 190°F (88°C).

Why is my brioche dough sticky?

Brioche dough is naturally soft and slightly sticky. Use lightly floured hands to handle it, but don’t add too much flour or it may become dense.

Can I use instant yeast instead of active dry yeast?

Yes! Use 2 ¼ teaspoons of instant yeast and skip the proofing step.

What is the best way to serve brioche?

Try it warm with butter, toasted with jam, or use it for French toast, bread pudding, or sandwiches.

Can I make this dough ahead of time?

Yes! After the first rise, refrigerate the dough overnight and bake the next day.

Conclusion

Homemade Brioche is a buttery, rich, and soft bread that’s perfect for breakfast, sandwiches, or sweet treats. With a light, airy texture and a golden crust, this brioche recipe is simple yet elegant. Try it today and enjoy a fresh, homemade loaf straight from your kitchen!

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• Author: asma
• Total Time: 3 hours 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Fluffy Homemade Brioche is an ultra-buttery, soft, and rich bread with a light, airy texture that melts in your mouth! Made with eggs, butter, and a touch of sweetness, this classic French bread is perfect for breakfast, sandwiches, or simply enjoying with jam. Follow this easy homemade brioche recipe for bakery-quality results every time!

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Ingredients

Scale 1x2x3x

For the Dough:

• 620g (4 3/4 cups) all-purpose flour
• 1 tablespoon active dry yeast
• 10g (2 teaspoons) sugar (for yeast activation)
• 1/2 cup warm water (120ml) (about 110°F/43°C)
• 1/4 cup granulated sugar
• 1 1/2 teaspoons salt
• 6 large eggs
• 1 cup unsalted butter, softened and cut into small pieces

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Instructions

1. Activate the Yeast:

1. In a small bowl, mix warm water, active dry yeast, and 2 teaspoons of sugar.
2. Let it sit for 5–10 minutes until foamy.

2. Make the Dough:

3. In a large mixing bowl, combine flour, remaining sugar, and salt.
4. Add the activated yeast mixture and eggs, then mix until combined.
5. Knead the dough (by hand or using a stand mixer with a dough hook) for 8–10 minutes until smooth and elastic.

3. Incorporate the Butter:

6. Gradually add softened butter, one piece at a time, kneading until fully incorporated. The dough will become rich and slightly sticky.

4. First Rise:

7. Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 ½ to 2 hours, or until doubled in size.

5. Shape & Second Rise:

8. Punch down the dough and shape it into a loaf or individual rolls.
9. Place in a greased loaf pan or on a baking sheet. Cover and let rise for another 1 hour, until puffy.

6. Bake the Brioche:

10. Preheat oven to 375°F (190°C).
11. Lightly brush the top with an egg wash (1 egg beaten with 1 tablespoon water) for a golden crust.
12. Bake for 25–30 minutes (loaf) or 18–20 minutes (rolls), until golden brown and fully cooked.

7. Cool & Serve:

13. Let cool slightly before slicing. Enjoy warm with butter, jam, or honey!

Notes

• For extra richness, let the dough chill overnight before shaping and baking.
• Make it sweeter by increasing the sugar to ½ cup.
• Perfect for French toast or bread pudding the next day!

• Prep Time: 30 minutes
• Rest Time: 3 hours
• Cook Time: 20–30 minutes
• Category: Bread, Breakfast
• Method: Baking
• Cuisine: French