Here’s a classic Brioche recipe — a little time-consuming but worth every step.
🍞 Classic Brioche Bread
Ingredients (for 1 large loaf or 12 small rolls):
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3½ cups (440 g) all-purpose or bread flour
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¼ cup (50 g) sugar
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1 packet (2¼ tsp) active dry yeast
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1 tsp salt
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4 large eggs, room temp
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½ cup (120 ml) warm milk (about 110°F / 43°C)
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¾ cup (170 g) unsalted butter, softened and cut into pieces
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1 egg (for egg wash)
Instructions:
1. Activate the yeast:
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Mix warm milk with 1 tsp sugar and sprinkle the yeast over. Let sit for 5–10 minutes until foamy.
2. Mix the dough:
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In a stand mixer with dough hook, combine flour, remaining sugar, and salt.
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Add yeast mixture and eggs. Mix until a rough dough forms (3–5 minutes).
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Add butter, a few pieces at a time, mixing well between each addition. Knead for 8–10 minutes until smooth, elastic, and slightly sticky.
3. First rise:
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Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (1½ to 2 hours).
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Punch down and refrigerate overnight (or at least 4 hours). This chills the butter and makes the dough easier to handle.
4. Shape and second rise:
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Shape into a loaf or divide into rolls. Place in a greased loaf pan or muffin tin.
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Cover and let rise again until puffy and nearly doubled (1–2 hours, depending on room temp).
5. Bake:
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Preheat oven to 375°F (190°C).
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Brush the dough with beaten egg for a shiny golden crust.
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Bake:
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Loaf: 30–35 minutes
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Rolls: 20–25 minutes
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The top should be deeply golden and the internal temp around 190°F (88°C).
6. Cool:
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Let cool before slicing (though it’s amazing slightly warm!).
🔄 Variations:
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Sweet brioche: Add orange zest, dried fruits, or a touch of vanilla.
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Savoury version: Skip the sugar and fold in herbs, cheese, or garlic.
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Brioche buns: Shape into burger buns and bake individually.
Would you like a brioche French toast recipe, a stuffed brioche idea, or a no-knead version?