The Best Homemade Brioche
Soft, fluffy and rich brioche is just a few hours away with this homemade brioche bread recipe! This bread is our favorite for french toast or sandwiches.
Servings: 16 slices
Calories: 143kcal
Ingredients
- 2 ¼ teaspoon active dry yeast
- ¼ cup milk lukewarm
- 2 tablespoon sugar
- 3 eggs
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter chilled and cut into small cubes
Instructions
- Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming.
- In the bowl of a stand mixer add flour, salt, and eggs. Once the yeast mixture is foamy add to the flour mixture as well. Mix to combine using the dough hook on the stand mixer.
- Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
- Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours. This is what makes your brioche soft & airy.
- Take the dough out of the fridge, place on a lightly floured surface, divide into six pieces. Gently form each piece into a small roll and place to fill a 9x5 loaf pan. Let rise at room temperature for another 1.5-2 hours
- Preheat the oven to 400 F. Bake for 30-35 minutes until brown. Allow the brioche to cool down on a cooling rack before slicing.
Notes
- Don't skip the cold rise. The overnight refrigeration is what gives brioche its soft, rich texture and helps develop flavor. While the dough can be baked sooner, the final loaf won't be quite as light and airy.
- The dough should be sticky. Brioche dough is much softer than traditional bread dough because of the high butter and egg content. Avoid adding extra flour unless absolutely necessary, or your loaf may turn out dense.
- A stand mixer is highly recommended. The long kneading time helps develop gluten while incorporating the butter. Mixing by hand is possible but much more difficult due to the sticky dough.
- Rise times are only a guide. Your kitchen temperature will affect how quickly the dough rises. The dough should roughly double in size before moving on to the next step.
- You can refrigerate the dough longer. The dough can stay in the refrigerator for up to 24 hours if needed, making it easy to fit baking into your schedule.
- Check for doneness. The loaf should be deep golden brown on top and sound hollow when tapped. If it begins browning too quickly, loosely tent with foil during the last 10–15 minutes of baking.
- Storage: Store at room temperature in an airtight container for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Nutrition
Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 205mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 1mg
