Brioche is a French bread recipe which is very intense in its flavor due to the high use of butter and eggs in the dough. This basic brioche recipe needs time, and it has to rise overnight in your fridge, but the work is worth it. You can keep it fresh, stored in a plastic bag, for up to 3 days and use it as a base for French Toasts or Cheese Sandwiches.
Brioche Recipe – Do you see how fluffy it is inside?
Brioche in the making – It will double its size before baking and looks like this
There are several ways how you can form your brioche. I prefer to make one big brioche which looks like the one in the picture (which one I actually made in order to provide you with an excellent brioche recipe 😍). Very simple, just form 6 balls of identical size, place them in a loaf tin, let them rise for an hour, and you will have the result like in the picture above. First, there will be a lot of space between the balls, and the loaf tin will not be filled out, but after rising for an hour, it will be in perfect shape.
Basic Brioche Recipe
Brioche is a traditional French bread which is rich in its taste due to the use of eggs and butter.
- 20 g fresh yeast
- 60 ml milk warm
- 30 g sugar
- 450 g all-purpose flour
- 4 eggs beaten
- 1 tsp salt
- 250 g butter cold
- 1 egg
- 1 tbsp milk
Warm your milk in a microwave or a pot over your cooking stove. Do NOT cook the milk, just let it warm up -> put a finger into the milk to check the temperature.
Put the yeast with the warm milk and 5g of the sugar in a bowl and let it sit for a few minutes until foaming.
When the yeast mixture is foaming, add the flour, beaten eggs, and one tablespoon of salt. Knead at the lowest possible speed for 5 minutes.
Turn the speed level up to 2 and knead for another 10 minutes until you have a smooth dough.
Take your dough out of the bowl and set aside. Add the rest of the sugar and butter in the bowl and mix for 2 minutes until creamy. It's better to exchange your dough hook with a K Hook (Kenwood) or Flat Beater (Kitchenaid).
Add the dough back into the bowl and beat together (still with the K Hook attached) at speed level 2 for 10 minutes until you have a well combined and shiny dough.
Cover with a damp kitchen towel and let it rise at room temperature for two hours.
Knead your dough again for 5 minutes at low-speed level using the dough hook.
Cover the bowl with a damp kitchen towel and leave it to rest in your fridge overnight.
The next morning, place your dough on a well-floured working surface and form 6 equal balls out of it. Use a scale to make sure all are the same size.
Grease a loaf tin and place your 6 balls in it. They should sit very tight, check out the image.
Mix one egg with one tablespoon of milk and brush your brioche dough with it. Let it rise for 1.5 hours at room temperature.
Preheat your oven to 200°C/395°F conventional.
Brush it once again before baking.
Now, bake your brioche for 15 minutes in your preheated oven at 200°C/395°F. Turn the heat down to 160°C/320°F and bake for a further 60 minutes.
Let your brioche cool down on a cooling rack before removing it from the loaf tin.
You can store your brioche for a few days in a plastic bag or freeze it for up to 2 months.