Brioche bread is a beautifully rich and tender loaf with a subtle sweetness that strikes the perfect balance between pastry and cake. This versatile bread can be enjoyed on its own, transformed into decadent French toast, used for sandwiches or burgers, and much more. If you love baking at home, be sure to try my Simple White Bread recipe as well!
Ingredients & Substitutions
- Milk: Whole milk adds moisture and richness to the dough. Using lower-fat milk or water will change the texture and flavor.
- Sugar: Granulated sugar sweetens the bread and feeds the yeast.
- Yeast: Use one packet (about 2 ¼ teaspoons) of active dry yeast to help the bread rise.
- Eggs: Three large eggs are needed — two for the dough and one for the egg wash. Make sure eggs are at room temperature.
- Flour: All-purpose flour works best for a soft, fluffy brioche loaf.
- Butter: Unsalted butter is preferred to control the salt content. Cut into 1-inch pieces and add at room temperature, one piece at a time.
- Salt: Adds flavor balance.
When Is the Dough Ready?
Getting the dough rise right is essential. Both the first and second rises should roughly double the dough in size, which can take 1 to 2 hours each. Over-proofed dough can collapse or bake unevenly. Here’s how to tell when it’s ready:
- The dough has visibly doubled in size.
- Perform the “poke test”: press the dough gently — if the indentation springs back slowly and remains slightly visible, it’s ready.
- The surface looks smooth, rounded, and puffy.
- You’ll notice a pleasant, yeasty aroma.
Why Refrigerate the Dough?
After the initial rise, refrigerate the dough for at least 8 hours or overnight. This slow fermentation deepens flavor and helps keep the butter cool, ensuring a tender crumb and better texture.
How to Use Brioche Bread
Brioche is incredibly versatile — try it for:
- Classic French toast (like my Blueberry French Toast)
- Gourmet sandwiches and burgers
- Bread pudding
- Toast with butter and jam
- Desserts such as strawberry shortcake or fried s’mores sandwiches
- Dipping into coffee or hot cocoa
Storage Tips
Brioche is best enjoyed fresh but will keep at room temperature for 2-3 days if stored in an airtight container or wrapped tightly in plastic wrap or foil. For longer storage, freeze for up to 3 months.
Brioche Bread Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Rise Time: 11 hours 30 minutes (including refrigeration)
Total Time: 12 hours 25 minutes
Ingredients:
- 1 cup (245 g) whole milk, room temperature
- ½ cup (100 g) granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 2 large eggs, room temperature
- 4 cups (500 g) all-purpose flour, plus up to ½ cup extra as needed
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- 1 tsp kosher salt
Egg Wash:
- 1 large egg, room temperature
- 1 tbsp whole milk
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine milk, sugar, and yeast on low speed until mixed.
- Add the eggs and mix until combined.
- Turn off the mixer and add flour. Mix on low until the flour is mostly incorporated.
- With the mixer still on low, add butter pieces one at a time, blending well between each addition.
- Add salt and knead on medium speed for 5-6 minutes until the dough forms a smooth, soft ball. If sticky, add flour 1 tablespoon at a time until the dough pulls away from the bowl sides but remains soft.
- Spray a medium bowl with nonstick spray. Place dough in the bowl and turn it over to coat the top with spray. Cover and let rise in a warm spot until doubled, about 1 hour.
- Keep the bowl covered and refrigerate for 8 hours to overnight.
- Remove dough from fridge and let rest 30 minutes at room temperature.
- On a floured surface, divide dough into 8 equal pieces. Shape each into a ball.
- Spray a 9×5-inch loaf pan with cooking spray. Arrange dough balls evenly in two rows of four. Cover and let rise in a warm place for 2–2½ hours, until doubled.
- Preheat oven to 350°F.
- Whisk together egg and milk for egg wash. Brush the loaf top evenly.
- Bake 35-40 minutes or until the internal temperature reaches 190°F. Cover with foil if the top browns too fast.
- Let brioche rest in the pan 5-10 minutes, then transfer to a wire rack to cool completely.