Classic French Brioche

A golden-brown brioche loaf resting on a wooden board, sliced to reveal its tender and buttery interior

Brioche is a luxurious French bread that blends the richness of a pastry with the versatility of bread. With its buttery crumb, golden crust, and tender texture, it’s a timeless classic that elevates any meal, sweet or savory.

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Course: Breakfast, Dessert, Snack

Cuisine: French

Prep Time: 12

Cook Time: 30

Total Time: 12 30

Servings:

Calories: 450kcal

Cost: 5$

Equipment

Stand Mixer with Dough Hook For kneading the enriched dough
Mixing Bowls For combining ingredients and proofing.
Kitchen Scale For precise ingredient measurements.
Thermometer To monitor dough and oven temperatures.
Loaf Pan or Brioche Mold For shaping and baking.
Pastry Brush For applying egg wash
Rolling Pin For shaping

Ingredients

500 g Bread Flour
5 Eggs (large, room temperature)
250 g Unsalted Butter softened, European-style preferred
50 g Sugar
10 g Salt
7 g Active Dry Yeast or 5 g instant yeast or 5 g instant yeast
120 ml arm Milk (110°F/43°C)

Instructions

Prepare the Yeast Mixture
Dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5–10 minutes until frothy.
Mix the Dough
Combine flour, sugar, and salt in a mixing bowl. Gradually add eggs, one at a time, while mixing on low speed. Add the yeast mixture and continue mixing.
Incorporate the Butter
Gradually add softened butter in small pieces, allowing each to fully incorporate before adding the next.
First Rise
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled (1–2 hours).
Refrigerate
Deflate the dough gently and refrigerate overnight for better flavor and handling.
Shape and Proof
Divide the chilled dough into portions and shape as desired (loaves, rolls, or tête).Place in prepared pans, cover, and proof until doubled (1–2 hours).
Bake
Preheat oven to 375°F (190°C).Brush dough with egg wash and bake for 25–30 minutes until golden brown. Cool on a wire rack before slicing.

Notes

Tips

Always measure ingredients by weight for consistency.
Use high-quality European butter for the best flavor.
Don’t skip the overnight rest for optimal texture and flavor.
Test the dough’s readiness by its silky, elastic texture.

Nutrition