Let’s talk about brioche. It’s the crown jewel of enriched breads—rich, tender, and impossibly buttery, with a golden crust that shatters slightly and a soft, fluffy interior that melts in your mouth. It’s the bread of French bakeries, of leisurely weekend breakfasts, of the most incredible French toast you’ve ever tasted. And yes, you can make it at home.
Brioche takes time and a little patience, but the result is so worth it. The smell alone as it bakes will transport you to a Parisian pâtisserie. Slather it with jam, turn it into the ultimate bread pudding, or just eat it warm from the oven with a generous pat of butter. This is bread worth waiting for.
Ingredients
For the Homemade Brioche (Makes 1 large loaf or 12 brioche buns):
- 4 cups (500g) all-purpose or bread flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 ½ teaspoons salt
- 4 large eggs, at room temperature
- ½ cup (120ml) whole milk, warmed to about 110°F
- 1 cup (226g) unsalted butter, cold, cut into small cubes
For Egg Wash:
- 1 large egg, beaten with 1 tablespoon water or milk
Instructions
1. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
2. Add Eggs and Milk: Add the eggs and warm milk to the dry ingredients. Mix with the dough hook on low speed until a shaggy dough forms.
3. Knead: Knead on medium-low speed for 5-7 minutes until the dough becomes smoother and starts to come together. It will still be quite stiff.
4. Add Butter Gradually: With the mixer running on medium-low, add the cold butter cubes a few at a time, waiting until each addition is mostly incorporated before adding more. This process takes time—be patient.
The dough will look messy and may seem to fall apart, but keep mixing. After all the butter is added, continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be silky and shiny.
5. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1-2 hours until doubled in size.
6. Chill Overnight: Punch down the dough, cover tightly, and refrigerate for at least 4 hours, preferably overnight. This step develops flavor and makes the dough easier to shape.
7. Shape the Dough: Turn the chilled dough out onto a lightly floured surface. For a loaf, shape it into a rectangle and place in a greased 9×5-inch loaf pan. For buns, divide into 12 equal pieces, shape into balls, and place in a greased baking dish or on a baking sheet.
8. Second Rise: Cover loosely and let rise at room temperature for 1-2 hours until puffy and almost doubled.
9. Preheat and Egg Wash: Preheat your oven to 375°F (190°C). Brush the top of the brioche gently with egg wash.
10. Bake: Bake for 25-35 minutes (depending on shape) until deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.
11. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Serve and Store: Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Pro-Tips for Brioche Greatness
- Use Cold Butter: Cold butter cubes incorporate better and prevent the dough from becoming greasy.
- Be Patient with Butter Addition: Adding the butter gradually is crucial. Don’t rush this step.
- Chill the Dough: The overnight rest in the fridge develops flavor and makes shaping much easier.
- Don’t Rush the Rises: Brioche needs time to develop its signature texture. Let it rise fully.
- Egg Wash Gently: A gentle hand with the egg wash prevents deflating the dough.
