Rich and Buttery Brioche Bread
An ultra-soft French brioche bread perfect for making sandwiches or enjoying on its own. This step-by-step guide will lead you through creating a rich and buttery brioche at home.
Recipe Details
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 day 1 hour 45 minutes
- Servings: 2 loaves
Full Ingredient List
- 120 mL warm milk
- 9 g active dry yeast
- 10 mL honey
- 5 large eggs
- 1 large yolk
- 10 mL vanilla
- 60 g granulated white sugar
- 500 g all-purpose flour
- 250 g unsalted butter
- 1 ½ tsp sea salt fine grind
Brioche Dough
Tools and Equipment
- stand mixer with dough hook
- large mixing bowl
- dough scraper
- measuring cups and spoons
- kitchen scale
- oven
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 120 mL | warm milk | warm water | |
| 9 g | active dry yeast | Activate in milk and honey mixture. | fresh yeast, instant yeast |
| 10 mL | honey | ||
| 5 | large eggs | May use 4 eggs plus an additional yolk instead. | |
| 1 | large yolk | Use 2 yolks if using 4 eggs. | |
| 10 mL | vanilla | ||
| 60 g | granulated white sugar | 5 tbsp | |
| 500 g | all-purpose flour | 4 cups + 2 tbsp (spooned and leveled). | bread flour |
| 250 g | unsalted butter | Very soft, divided into four portions. | salted butter |
| 1 ½ tsp | sea salt fine grind | Add last over flour. | kosher salt |
Instructions
- Step 1: Combine warm milk, yeast, and honey in the mixing bowl, and let stand for 10-15 minutes until frothy. Add eggs, yolk, vanilla, sugar, and salt to the mixture. (Tips: Ensure the milk is just warm and not hot to avoid killing the yeast.)
- Step 2: Add flour to the wet ingredients. Mix with a dough hook on low speed until the dough is shaggy. (Tips: Avoid adding salt directly to the yeast mixture.)
- Step 3: Gradually incorporate the softened butter into the dough in four parts, mixing each time until fully combined. (Tips: Scrape the bowl down to mix the butter thoroughly.)
- Step 4: Increase the mixer speed and knead the dough for 5-15 minutes until smooth and elastic. It should be tacky but not sticky. (Tips: Watch for the dough to cleanly come off the sides of the bowl.)
- Step 5: Let the dough rise in a warm place until doubled in size. (Tips: Proofing times may vary based on the room temperature.)
- Step 6: Punch down the dough, shape into a smooth ball, and chill it in the refrigerator overnight for flavor development. (Tips: Overnight chilling also makes the dough easier to handle.)
- Step 7: The next day, shape the dough into your desired shapes and let it proof again until increased in size. (Tips: Consider braiding for a classic appearance.)
- Step 8: Brush with an egg wash for a shiny crust, then bake at 325°F (163°C) until golden brown and the internal temperature reaches 190°F (88°C). (Tips: Check for doneness using a thermometer.)
Additional Information
Notes: The recipe yields two loaves, which can be customized into different shapes like the classic Nantaise or a braided loaf.