Brioche Bread Recipe
I absolutely adore this brioche recipe because it transforms basic ingredients into a luxurious, buttery bread that feels like a warm hug fresh out of the oven. Plus, taking the time to knead and shape the dough is like a mini workout that results in the most delicious reward!
The irresistible buttery flavor of brioche bread is not the product of a gourmet kitchen. I make it using 2 1/4 teaspoons of active dry yeast and 1/4 cup of warm water to get a perfect rise.
My milk and egg mixture (1/2 cup + 5 eggs) and my butter (1 cup, softened) ensure that texture.
Ingredients
Active Dry Yeast:
Critical for lightening and texture.
Granulated Sugar:
Dough is sweetened, and yeast fermentation is aided.
Whole Milk:
Enriches, enhances flavor and tenderness.
Eggs:
Add to the organization, luminescence, or stature.
All-Purpose Flour:
Contains gluten, a vital component for making dough elastic.
Unsalted Butter:
Enhances richness, flavor, and tenderness—with a texture that’s crumbly, never dry.
Ingredient Quantities
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F or 45°C)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 5 large eggs, room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- Egg wash (1 egg mixed with 1 tablespoon water)
Instructions
1. In a small bowl, combine 2 1/4 teaspoons of active dry yeast with 1/4 cup of warm water. Allow it to sit for approximately 5 minutes until it becomes foamy and looks like beer.
2. In a big mixing bowl, combine the yeast mixture with 1/2 cup of warmed whole milk, 1/4 cup of granulated sugar, and 4 large eggs. Mix till well-combined.
3. Step four: Gradually mix in 4 cups of all-purpose flour and 1 teaspoon of salt to the wet ingredients. Combine thoroughly until a dough forms.
4. Dough should be kneaded on a lightly floured surface or in a stand mixer fitted with a dough hook for about 10 minutes until it is smooth and elastic.
5. In the dough, incorporate 1 cup of softened unsalted butter, a few tablespoons at a time, making sure to fully mix each addition before adding more. The butter and dough should be smooth and shiny.
6. Put the dough in a bowl that has been greased, and cover it with a clean cloth. Then let it rise in a warm area until it doubles in size. Let the dough rise for about 1 to
1.5 hours.
7. Deflate the dough to remove the air, then move it to a floured countertop. Cut the dough into two equal pieces and shape them however you want—loaves, braids, or some other style.
8. Greased loaf pans or baking sheets lined with parchment paper are where the molded dough goes. It then gets covered and left alone for 30 to 45 minutes—a time that seems to exist outside of reality—to transform an unruly lump of dough into something that resembles a risen loaf of bread.
9. Set your oven to 375°F (190°C). For a golden finish, brush the tops of the dough with egg wash before putting it in the oven.
10. In a preheated oven, bake the brioche for 25 to 30 minutes or until the tops are a rich, golden brown and sound hollow when tapped. Wire rack cool before serving. Enjoy!
Equipment Needed
1. Small bowl
2. Big mixing bowl
3. Measuring spoons
4. Measuring cups
5. Stand mixer with dough hook (optional)
6. Wooden spoon or spatula
7. Clean cloth or plastic wrap
8. Greased bowl
9. Knife or bench scraper
10. Loaf pans or baking sheets
11. Parchment paper (optional)
12. Pastry brush
13. Oven
14. Wire rack
FAQ
- Can I use instant yeast instead of active dry yeast?Indeed, you can use instant yeast in place of active dry yeast in the same amounts. You do not need to dissolve it in warm water first; just mix it straight into the dry ingredients.
- What is the importance of using room temperature eggs?Eggs at room temperature blend much more easily into the dough and help it rise better and create a smoother and more consistent texture.
- How can I tell if my yeast is active?In warm water, with a pinch of sugar, dissolve it. If it is active, then within 5-10 minutes, it should start to bubble and foam.
- Can I make brioche bread without a stand mixer?Certainly, but it requires a lot more energy. Hand kneading can take anywhere from 20-30 minutes to reach the desired consistency for the dough.
- Why is the butter added at room temperature?Incorporating softened butter into the dough is much easier, and the even distribution of this fat is crucial to achieving brioche’s characteristic crumb.
- Can the dough be made ahead of time?Certainly, the yeast dough can be made the day before and put in the refrigerator to rise slowly overnight.
- What is the purpose of the egg wash?The brioche’s beautiful golden-brown shine and impressive crust texture are obtained only through the application of an egg wash before baking.
Substitutions and Variations
Active dry yeast: Use 2 1/4 teaspoons instant yeast instead.
The direct substitution for whole milk is 1/2 cup of any plant-based milk, such as almond, soy, or oat milk.
Sugar in granulated form: Use 1/4 cup of honey or maple syrup in its place, but temper the recipe’s liquid a bit.
Butter, unsalted: Substitute with 1 cup of either plant-based butter or margarine.
Pro Tips
1. Temperature Control: Ensure the warm water and milk are at the right temperature (about 110°F or 45°C) to activate the yeast effectively without killing it. Use a kitchen thermometer for accuracy.
2. Room Temperature Ingredients: Make sure all your ingredients, especially eggs and butter, are at room temperature. This helps the dough mix more evenly and rise more efficiently.
3. Knead Thoroughly: Knead the dough until it’s smooth and elastic. This develops gluten, which gives the brioche its structure. If you’re using a stand mixer, do not rush this step—let it knead for the full 10 minutes.
4. Butter Incorporation: Add the softened butter gradually, a few tablespoons at a time. Fully incorporate each addition into the dough before adding more. This ensures a smooth, shiny dough with the buttery flavor well-distributed.
5. Double Proofing: Allow the dough to rise until it doubles in size during both proofing stages. Be patient. This gives the brioche its characteristic lightness and airy texture. If your kitchen is cool, consider placing the dough in a slightly warmed (but turned off) oven to create a warm proofing environment.
Brioche Bread Recipe
My favorite Brioche Bread Recipe
Equipment Needed:
1. Small bowl
2. Big mixing bowl
3. Measuring spoons
4. Measuring cups
5. Stand mixer with dough hook (optional)
6. Wooden spoon or spatula
7. Clean cloth or plastic wrap
8. Greased bowl
9. Knife or bench scraper
10. Loaf pans or baking sheets
11. Parchment paper (optional)
12. Pastry brush
13. Oven
14. Wire rack
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (about 110°F or 45°C)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 5 large eggs, room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- Egg wash (1 egg mixed with 1 tablespoon water)
Instructions:
1. In a small bowl, combine 2 1/4 teaspoons of active dry yeast with 1/4 cup of warm water. Allow it to sit for approximately 5 minutes until it becomes foamy and looks like beer.
2. In a big mixing bowl, combine the yeast mixture with 1/2 cup of warmed whole milk, 1/4 cup of granulated sugar, and 4 large eggs. Mix till well-combined.
3. Step four: Gradually mix in 4 cups of all-purpose flour and 1 teaspoon of salt to the wet ingredients. Combine thoroughly until a dough forms.
4. Dough should be kneaded on a lightly floured surface or in a stand mixer fitted with a dough hook for about 10 minutes until it is smooth and elastic.
5. In the dough, incorporate 1 cup of softened unsalted butter, a few tablespoons at a time, making sure to fully mix each addition before adding more. The butter and dough should be smooth and shiny.
6. Put the dough in a bowl that has been greased, and cover it with a clean cloth. Then let it rise in a warm area until it doubles in size. Let the dough rise for about 1 to
1.5 hours.
7. Deflate the dough to remove the air, then move it to a floured countertop. Cut the dough into two equal pieces and shape them however you want—loaves, braids, or some other style.
8. Greased loaf pans or baking sheets lined with parchment paper are where the molded dough goes. It then gets covered and left alone for 30 to 45 minutes—a time that seems to exist outside of reality—to transform an unruly lump of dough into something that resembles a risen loaf of bread.
9. Set your oven to 375°F (190°C). For a golden finish, brush the tops of the dough with egg wash before putting it in the oven.
10. In a preheated oven, bake the brioche for 25 to 30 minutes or until the tops are a rich, golden brown and sound hollow when tapped. Wire rack cool before serving. Enjoy!