Brioche Bread Recipe

This Is How to Make the Perfect Brioche Bread Recipe

Have you ever taken a bite of bread so rich, soft, and buttery that it felt like a warm hug? That’s brioche Bread . Whether enjoyed fresh from the oven, toasted with jam, or as the perfect bun for a burger, brioche is one of those breads that makes life feel just a little bit more special.

I remember the first time I baked brioche it was a disaster. The dough was too sticky, I over-kneaded it, and my kitchen looked like a flour explosion. But the aroma that filled my home was unforgettable. So, I tried again. And again. Until I finally nailed the perfect brioche bread recipe fluffy, golden, and melt-in-your-mouth delicious.

Today, I’m sharing everything I’ve learned so you can bake your own brioche at home without the stress. Whether you’re a beginner or a seasoned baker, this guide will walk you through each step, troubleshoot common problems, and even inspire you to get creative with variations.

Let’s get baking our brioche Bread!

What is Brioche Bread?

Brioche is a French bread that’s rich, slightly sweet, and has an incredibly soft, pillowy texture. Unlike regular bread, brioche contains a high amount of butter, eggs, and milk, making it almost like a cross between bread and pastry.

Origins and History of Brioche Bread

Brioche dates back to 17th-century France, where it was considered a luxury due to its high butter content. It was a favorite among the aristocracy and even mentioned in literature (remember the famous “Let them eat cake” quote?). Today, brioche is beloved worldwide and used in everything from French toast to hamburger buns.

What Makes Brioche Different from Other Breads?

Brioche Bread is unique because of its enriched dough, which contains:
More butter and eggs than standard bread.
A soft, tender crumb with a slightly sweet taste.
A golden-brown crust that’s slightly shiny.

This is what makes it so irresistible compared to plain sandwich bread!

Ingredients Needed for Brioche Bread

To make perfect brioche Bread, you’ll need the right ingredients. Let’s break them down.

Essential Ingredients and Their Roles

Best Flour for Brioche Bread : All-Purpose vs. Bread Flour

• Bread flour is ideal because it has more protein, which helps the dough hold its shape.
• All-purpose flour can work, but your brioche may be a little less structured.

Choosing the Right Butter for a Rich Flavor

Always use high-quality unsalted butter European-style butter (with at least 82% fat) works best for an extra luxurious taste.

Step-by-Step Brioche Bread Recipe

Now, let’s get into the fun part making the dough!

1. Preparing the Dough: Mixing and Kneading

Activate the yeast – In a bowl, warm the milk to about 100°F (38°C) (not too hot!) and mix in sugar and yeast. Let it sit for 5–10 minutes until foamy.

Mix dry ingredients – In a large bowl, combine flour and salt.

Combine wet and dry – Add the yeast mixture, eggs, and sugar into the flour. Stir until a sticky dough forms.

Knead the dough – If using a stand mixer, knead on medium speed for 8–10 minutes. If kneading by hand, work the dough for about 15 minutes.

Incorporate butter – Add softened butter, one piece at a time, kneading well after each addition. The dough will become very soft and sticky this is normal!

2. First Rise: Letting the Dough Develop Flavor

Transfer the dough to a lightly greased bowl and cover with plastic wrap.
Let it rise at room temperature for 2–3 hours, or until doubled in size.
For extra flavor, refrigerate overnight (optional but recommended).

3. Shaping Brioche: Loaf, Rolls, or Braided?

Brioche can be shaped in many ways:

• Loaf – Simply place the dough in a greased loaf pan.
• Braided – Divide the dough into three ropes and braid them together.
• Rolls – Shape into small balls for dinner rolls.

4. Second Rise: Achieving the Perfect Texture

Cover the shaped dough and let it proof for 45–60 minutes until puffy.
Brush the top with a beaten egg wash for that golden crust.

Common Problems and How to Fix Them

Even experienced bakers face challenges with brioche! Here’s how to solve them.

Dough is Too Sticky: How to Adjust

Add a little more flour, one tablespoon at a time.
Chill the dough it firms up when cold.

Brioche Bread is Too Dense: What Went Wrong?

🚨 Possible reasons:

• Not enough kneading – Brioche needs strong gluten development.
• Underproofing – Let the dough rise fully before baking.

Why Did My Brioche Bread Not Rise Properly?

😱 This could be because:

• Your yeast was expired.
• The dough was too cold (brioche likes warmth!).

How to Prevent a Dry or Crumbly Brioche Bread

Don’t overbake brioche should be soft, not dry.
Store it properly (more on that later!).

Baking Brioche Bread : Tips for a Golden, Buttery Crust

So, you’ve prepared your brioche dough, let it rise beautifully, and shaped it just the way you like. Now, it’s time to bake!

1. Preheating the Oven for Perfect Brioche Bread

Set your oven to 375°F (190°C). A hot oven ensures a good rise and golden color.
If using a convection oven, lower the temperature by 25°F (about 10°C).

2. Egg Wash: The Secret to a Beautiful Shine

Before baking, brush the top of your brioche with an egg wash. This gives it that signature shiny, golden crust.

How to make egg wash:

• 1 egg
• 1 tablespoon milk
• Whisk together and brush lightly over the dough.

3. Baking Time: How Long Should Brioche Bread Bake?

⏳ Pro Tip: If the top is browning too quickly, cover it loosely with aluminum foil in the last 10 minutes.

4. How to Tell if Brioche Bread Done

Golden brown crust – The top should look deep golden and shiny.
Hollow sound – Tap the bottom of the loaf; it should sound hollow.
Internal temperature – Use a food thermometer. The inside should be 190°F (88°C).

5. Cooling and Storing Brioche for Freshness

🚫 Don’t slice right away! Let it cool for at least 30 minutes to set properly.

Variations and Creative Twists on Brioche

Brioche is delicious on its own, but why not get creative? Here are some fun variations!

1. Chocolate Chip Brioche

How to make it:

• Before the second rise, gently fold in ½ cup of chocolate chips into the dough.
• Shape as desired, then proceed as usual!

2. Savory Brioche with Herbs and Cheese

How to make it:

• Add ¼ cup of grated Parmesan and 1 teaspoon of dried rosemary or thyme into the dough.
• This makes an amazing bread for sandwiches!

3. Brioche Buns for Burgers and Sandwiches

How to make it:

• Instead of shaping into a loaf, divide the dough into small balls (about 80g each).
• Flatten slightly and let rise before baking for soft, buttery brioche burger buns.

4. Brioche French Toast: A Breakfast Favorite

How to make it:

• Slice brioche thick and soak in an egg-milk mixture (like classic French toast).
• Cook in a pan with butter for a rich, custardy breakfast.

Tips for Making the Best Brioche Bread

Brioche can be tricky, but these tips will help you master it!

Using a Stand Mixer vs. Hand Kneading

A stand mixer makes kneading easier (8–10 minutes on medium speed).
If kneading by hand, expect it to be sticky—just keep going for 15 minutes.

How Long to Knead Brioche Dough

Brioche needs strong gluten development for a fluffy texture.
Knead until the dough is smooth, elastic, and pulls away from the bowl.

Best Temperature for Proofing Brioche

Brioche loves warmth! 75–80°F (24–27°C) is ideal.
If your kitchen is cold, proof the dough in a slightly warm oven (turned off!).

How to Store and Freeze Brioche for Later

Brioche stays fresh for a few days but can be frozen for longer storage.

Storing Fresh Brioche

Keep at room temperature, wrapped in plastic wrap or a bread bag.
Stays fresh for 2–3 days.

Freezing Brioche

Slice the bread and wrap tightly in plastic wrap, then in foil.
Store in the freezer for up to 2 months.

Reheating Brioche

Warm in a 350°F (175°C) oven for 10 minutes.
Or toast slices for a quick breakfast!

Frequently Asked Questions About Brioche Bread

1. Can I Make Brioche Without a Stand Mixer?

Yes! It takes more effort by hand but is totally possible. Knead at least 15 minutes until the dough is smooth.

2. How Do I Make Brioche Dairy-Free?

Substitute butter with vegan butter and milk with almond or oat milk.

3. Can I Use Instant Yeast Instead of Active Dry Yeast?

Yes! Use the same amount, but skip the proofing step—just mix it directly into the flour.

4. Why is My Brioche So Dry?

This can happen if:
You added too much flour.
The dough was overbaked.

To fix: Brush with butter after baking for extra moisture.

More Recipes Like Brioche Bread

For breakfast lovers, pair this soft loaf with other homemade breakfast staples like oatmeal for a cozy start to your day.

If you’re in the mood for sweet baked treats, try this sweet breakfast bread packed with fruit and cream cheese.

Craving savory? This bread makes an incredible base for savory baked comfort food like sliders or sandwiches.

Final Thoughts: Enjoying Your Homemade Brioche

Baking brioche is an art and a science, but once you master it, you’ll never go back to store-bought bread! From the moment you mix the dough to the first buttery bite, the process is rewarding.

Now, it’s your turn! Try this brioche bread recipe, experiment with flavors, and share your creations. Let me know how it turns out I’d love to hear about your baking adventures!

Happy Cooking With Mouny Chef ❤️!

Brioche Bread Recipe: A Buttery, Fluffy Delight

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• Author: Mouny
• Total Time: 3 hours 30 minutes
• Yield: 1 large brioche loaf (or 10–12 rolls) 1x

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Description

This Brioche Bread Recipe creates a rich, buttery, and fluffy loaf with a golden crust. Perfect for breakfast, sandwiches, or French toast, this homemade brioche is soft, slightly sweet, and irresistibly delicious. Follow this step-by-step guide to bake the perfect brioche at home!

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Ingredients

Scale 1x2x3x

For the Dough:

4 cups (500g) bread flour

¼ cup (50g) granulated sugar

1 teaspoon salt

2¼ teaspoons (7g) active dry yeast

½ cup (120ml) whole milk, warmed to 100°F (38°C)

4 large eggs

¾ cup (170g) unsalted butter, softened

For the Egg Wash:

1 large egg

1 tablespoon milk

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Instructions

Activate the Yeast:

In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

Mix the Dough:
In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture and eggs. Mix on low speed until just combined.

Knead the Dough:
Knead for 8–10 minutes (stand mixer) or 15 minutes (by hand) until the dough becomes smooth and elastic.

Incorporate the Butter:
Gradually add the softened butter, kneading until fully absorbed. The dough will be soft and slightly sticky—this is normal!

First Rise:
Place the dough in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2–3 hours until doubled in size. For extra flavor, refrigerate overnight.

Shape the Brioche:
Punch down the dough, then shape it into a loaf, rolls, or a braided bread.

Second Rise:
Let the shaped dough proof for 45–60 minutes until puffy.

Apply Egg Wash & Bake:
Preheat the oven to 375°F (190°C). Brush the dough with egg wash. Bake for 30–35 minutes for a loaf or 15–20 minutes for rolls, until golden brown.

Cool & Serve:
Let the brioche cool for at least 30 minutes before slicing. Enjoy with butter, jam, or as a base for French toast.

Notes

If your dough is too sticky, chill it in the fridge for 30 minutes before shaping.

Overnight refrigeration enhances the flavor and texture.

If the brioche is browning too quickly, cover it loosely with aluminum foil in the last 10 minutes of baking.

• Prep Time: 3 hours
• Cook Time: 30minutes
• Category: Bread
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice (approx. 50g)
• Calories: 250 kcal
• Sugar: 4g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg

Keywords: Brioche Bread Recipe, homemade brioche, French brioche, fluffy brioche