Homemade Brioche Bread – delightfully buttery, sweet, and soft bread that is not just delicious but also easy to make. This recipe comes in two shapes. Makes a fantastic French toast the next day, as sandwiches or on its own!
Ahhh. BREAD! What could life be without bread? Have you asked that yourself lately? It is such a humble food that can be made in sooo many ways. And if you’re stuck at home, like most of us now, there’s just no way you’d pass up this chance to explore all kinds of bread recipes.
After the success of my Jamaican Coco Bread and this Homemade White Bread, I decided to share another lovely bread recipe to add to your repertoire. If you’ve never had brioche, then you’re definitely in for a treat!
What is Brioche Bread?
This light and rich brioche bread is of French origin. It’s a highly enriched pastry due to its high butter and egg content but made in a bread way. No wonder it looks yellow, just like this Challah Bread, instead of the usual white that are common to bread. It has an exceptional tender, rich crumb with a golden thin crust. You can either turn it into sweet or savory brioche, depending on your preference.
Brioche Bread vs White Bread
Whether you’re a bread nerd or not, the thing that sets apart this brioche bread with bread is that it has a higher egg and butter content. And most of the time, a brioche recipe would always call for added sugar, although it’s not that sweet as you think it is. It leans somehow more on the buttery flavor instead of sweet.
Brioche Ingredients
Brioche bread is dang expensive! With the quantity of butter and eggs its using, you sure are gonna pay a price for that which explains why I prefer making brioche at home. You don’t have to worry though, ’cause it just has a short list of easy-to-find ingredients.
Milk –Â Use warm milk to dissolve the yeast. It should be at 110F. If your liquid goes above 120F, the yeast will begin to die off.
Active Dry Yeast – The one that I’m using here needs to be dissolved in liquid. But if you have the instant yeast, feel free to use it. Using instant or rapid-rise yeast also means that you need to reduce the required rise time.
Granulated Sugar – I haven’t tried swapping the sugar out with honey, but I’ve seen some online that uses honey.Â
Salt – To balance out the richness of this bread recipe
Eggs – Since eggs play a big role in this recipe, you can’t just swap or leave them out, especially the egg yolks.
Unbleached All-Purpose Flour – Unbleached flour aged naturally after being milled. It has a denser texture than bleached flour which means that it provides more structure in baked goods like bread, pastries, and more. But if you don’t have one, feel free to use the regular ones, but take note that there’ll be a slight difference with the end result.
Butter – Use unsalted butter that is slightly softened. The consistency of the butter is important so you would be able to incorporate it into the dough quickly. It should NOT BE MELTED.
You can skip the egg wash ingredients, but I prefer that beautiful shiny look on my homemade brioche bread.
Can You Make Brioche Bread Ahead of Time?
Yes, you can! In fact, I already have some dough stashed away in my freezer as of writing. You may freeze the baked bread for later use. Or you can wrap the dough in a plastic wrap after on its first rise and store in the fridge for 2-3 days. When ready to use, remove, and bring the dough to room temperature to make it workable about 30 to 60 minutes.
What Can You Do with Brioche?
Since this is one tasty bread, it stays quite lovely even on the next day. With this homemade French brioche bread, you can make…
More Tasty Bread Recipes
How To Make Brioche Bread
In the bowl of a stand mixer, dissolve yeast in warm milk. Stir to combine. Let it sit until dissolve about 1 -2 minutes. Add sugar, salt, eggs and continue mixing. Mix on medium speed. Then slowly add flour a little at a time, mix with the paddle attachment, then remove the paddle attachment and attach the dough hook. Continue mixing for about 4 -6 minutes or until all the dough is firm and elastic and doesn’t stick to the bottom of the pan. Dump in half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter. Add remaining of the butter a little at a time, until finish. It is ok if the dough looks lose.Â
Continue kneading for about 4-5 minutes until it is smooth, soft and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl. Take out the dough and place on lightly floured board knead a couple of times then place brioche dough in a greased large bowl. Covers loosely with a clean kitchen cloth and let rise in a warm place for about 2 -3 hours or until doubled. Once dough has doubled, punch down. At this point, the dough maybe refrigerated overnight or until ready to use. When ready to use remove and bring to room temperature to make it workable about 30 to 60 minutes. Divide dough according to desired shapes.Â
Divide dough into 16 balls. To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round. Then place rolls into two rolls of 4 into 2-greased loaf pans.
Brioche Rolls
Lightly brush the rolls with egg wash. Sprinkle with coconut sugar or crystallized sugar. Leave to rise in a warm place for about one and a half hour, until it has at least doubled in volume. Pre-heat the oven to 350 F. Bake until the crust is deep golden brown about 18-20 minutes. Remove from the brioche pan and let it cool. Serve warm preferably.
Brioche Loaf
An alternative method would be to divide the dough into 10 equal portions if making two loaves. Then roll each dough into a 5-inch. Roll dough into a log and place seam side down in prepared loaf pan. Repeat with remaining portions of dough. Let it rise until double. Brush with egg wash.
Preheat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped – about 30 to 35 minutes. The bread loaf should be golden brown on top and the internal temperature should be at least 200 degrees F on an instant-read kitchen thermometer. Remove from the baking pan and let it cool for at least 10 minutes. Once the bread has cooled down, use bread or serrated knife to slice. Store cooled bread in an airtight container at room temperature for up to 4 days. You may freeze for later use.
Homemade Brioche Bread
Ingredients
- 5 teaspoons (14.15g) active dry yeastÂ
- ½ cup (120ml) milk Â
- ½- ¾ cup (100g-150g) granulated sugar Â
- 2 teaspoons (10g) saltÂ
- 5 large eggs , at room temperatureÂ
- 4 ¼ cups (531.25g) unbleached all-purpose flour , plus more for dusting Â
- 8 ounce (226.8g) unsalted butter , cut into 16 pieces, slightly softenedÂ
Egg WashÂ
- 1 large egg
- 1 teaspoon (4.93ml) water Â
- crystalized sugar (to top) , optionalÂ
Instructions
-  In the bowl of a stand mixer, dissolve yeast in warm milk. Stir to combine. Let it sit until dissolve about 1 -2 minutes.Â
- Add sugar, salt, eggs and continue mixing. Mix on medium speed.Â
- Then slowly add flour a little at a time, mix with paddle attachment, then remove paddle attachment and attach the dough hook. Continue mixing for about 4 -6 minutes or until all the dough is firm and elastic and doesn’t stick to the bottom of the pan.Â
- Dump in half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter.Â
- Add remaining of the butter a little at a time, until finish. It is ok if the dough looks lose.Â
- Continue kneading for about 4-5 minutes until it is smooth, soft and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl.Â
- Take out the dough and placed on lightly floured board knead a couple of times then place brioche dough in a greased large bowl.Â
- Covers loosely with a clean kitchen cloth and let rise in a warm place for about 2 -3 hours or until doubled. Once dough has doubled, punch down. Â
- At this point the dough maybe be refrigerated overnight or until ready to use. When ready to use remove and bring to room temperature to make it workable about 30 to 60 minutes.Â
- Divide dough according to desired shapes.Â
Brioche Rolls
- Divide dough into 16 balls. To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round. Then place rolls into two rolls of 4 into 2-greased loaf pans.
- Lightly brush the rolls with egg wash. Sprinkle with coconut sugar or crystalized sugar. Leave to rise in a warm place for about one and a half hour, until it has at least doubled in volume.Â
- Preheat the oven to 350 F. Bake until the crust is deep golden brown about 18-20 minutes.Â
- Remove from the brioche pan and let it cool. Serve warm preferably.
Brioche Loaf Pan
- An alternative method would be to divide the dough into 10 equal portions if making two loaves. Then roll each dough into a 5-inch. Roll dough into a log and place seam side down in prepared loaf pan. Repeat with remaining portions of dough.Â
- Let it rise until double. Brush with egg wash.
- Preheat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped - about 30 to 35 minutes. The bread loaf should be golden brown on top and the internal temperature should be at least 200 degrees F on an instant read kitchen thermometer.
- Remove from the baking pan and let it cool for at least 10 minutes.Â
- Once the bread has cooled down, use bread or serrated knife to slice. Store cooled bread in an airtight container at room temperature for up to 4 days. Â
- You may freeze for later use. Â
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Deb says
Is there a reason why the bread is put in the loaf pan in logs or rolls instead of just one loaf like the white bread?
Immaculate Bites says
No special reason, Deb. I just like to be able pull out the rolls since it’s soft and yummy. You can make it however you prefer, no worries 🙂
Deb says
Is it necessary to refrigerate after the first rise?
Immaculate Bites says
No need to refrigerate if baking right away, Deb. That instruction is for when you will make the brioche bread ahead of time. Enjoy!
Dorothy JONES says
HOW DO I MAKE HOMEMADE CROUTONS
Immaculate Bites says
Hi Dorothy! Here is my recipe for Homemade Croutons. Enjoy!
Audrey says
Hi Imma. What size loaf pans did you use for this recipe?
Kim Rice says
Can you make this pin-able? Please??
Immaculate Bites says
Noted on this, Kim! Thank you!
Jordan says
My bread turned out wonderfully!! I mixed everything by hand and followed the recipe exactly and couldn’t be happier with how it turned out!!
Immaculate Bites says
Thank you, Jordan! How did you eat your homemade brioche bread? It’s also good for French Toast Recipe or give it a twist and make a Homemade Coconut Brioche Buns.
Harry Kunkel says
Grandchildren and me put this together for turkey day, gonna be so Awsome ! I’ve made this in past and always get rave reviews, I’ve said this is old family secret but can’t keep straight face! To your credit we all love this recipe. I’ve incorporated a tsp of fresh ground cardamom (freshly ground from my coffee bean grinder,) what an Awsome added burst of flavor with nothing overwhelming, mild, wonderfully surprising! Had a Finnish Canadian girlfriend , 1/2 a century ago, made a similar version called bullah. Loved it then and even more now. Thanks
ImmaculateBites says
Lol. I am sure it is a family secret now. Thanks for taking time to share your thoughts with us – so refreshing .
Happy Holidays to you and yours
Holly says
So I ,too, as another commenter said, have never baked bread before. I only have a hand mixer. What suggestions do you have, if any, so I can make your wonderful brioche bread?
ImmaculateBites says
Your best best is your hands. The hand mixer is not strong enough to handle the brioche dough. Please let me know how it turns out . Happy Baking.
Avery says
Hi,
Maybe I missed it, but how to I know how much sugar to put in? It said 1/2-3/4 a cup. Thank you, I look forward to making this!
ImmaculateBites says
Hello
It’s a matter of preference . I used 3/4 cup sugar . Some folks like it less sweet . If you are one of those peeps then use 1/2 cup. It taste delicious with 1/2 or 3/4 cup sugar. Enjoy!
Ethel says
Instead of a stand mixer with dough hook can I use a dough blade?
ImmaculateBites says
Sorry I have not tried it with a dough blade before. So can’t say for sure. Sorry.
Sarah says
I had to add about 1 cup or maybe a little more additional flour to get the dough to come together? Not sure what I did wrong…I weighed everything out per the recipe, but it looked like cake batter till I added the additional flour – nothing like your pictures. I think it will be ok though, it was still incredibly soft when I kneaded it.
Results to follow
ImmaculateBites says
Hi Sarah! I am not quite sure what could have happened. Looking forward to your results though…
Molissa Allen says
I had the same issue, but it can be quite normal in hot humid weather. The more moisture in the air, the more moisture in your flour and therefore you’ll need more flour to soak up the liquid. I try to not bake on very humid days but if I do, I know this is going to happen.
ImmaculateBites says
Thanks for taking time to share this with us .
Marika says
How long can you keep the dough in refrigerator before baking? Can I freeze the dough and bake say in a couple of weeks?
ImmaculateBites says
Yes you can. I do it all the time- thaw in the fridge overnight – and bring to room temperature before baking . Hope this helps.
Lo says
Do you still let it rise again after thawing before baking?
ImmaculateBites says
Hi Lo. Yes, you do.
Clara says
Can I use cake flour or self raising flour if I don’t have all purpose flour?
ImmaculateBites says
You can. However, the texture will vary slightly.
Chinwe says
In a case where I don’t have a mixer, would kneading the bread by hand still work?
ImmaculateBites says
It is very difficult to mix by hand. If you can then by all means do so.
Maggie says
My husband and I both love brioche bread — thank you so much for the recipe! I can’t wait to try it!
Imma Adamu says
it truly is rewarding to the taste buds. Enjoy
Rose says
Hi Imma I concur with Chris, a video would help first timers like me
Earthie48 says
With the onset of the COVID-19 Pandemic, Consumer’s has bought OUT ALL FLOURS, SUGARS, YEAST, etc! What I do have at home is ALL PURPOSE BLEACHED Flour and Unbleached KA BREAD Flour! Would either of these work?
Your pictures and this recipe looks YUMMY and I can’t wait to make this Bread! Please advise, ASAP! Thank you!
PS: How I wish Americans would be more THOUGHTFUL in times like these, and start THINKING about their Neighbors & Community! If they would only purchase what they NEED, and leave some for others, that would be very nice! They are acting as if this is the END of the World and NOTHING is going to be replaced! Just sad!
ImmaculateBites says
I strongly agree. If we all could be considerate, then things would feel like normal, and people would stop hoarding . There is SO much food to go around.. . If you want to get flour try going to the store early in the morning , I have had much luck at Walmart. Use to buy in bulk but not anymore .
Yes all purpose flour would work-Any variety. Make sure your dough doubles before baking .
Happy Baking!!!
Chris says
Can you please do a video for this one? Its my first attempt at making bread
Mary jo says
Can you make cinnamon rolls with this dough. I haven’t try it yet
ImmaculateBites says
You might have to tweak it a little .