This authentic fluffy French brioche recipe is for all French bread lovers. A golden bread which is rich in flavor, sweet, and super fluffy – Delicious with sweet and savory food.
Brioche is a French bread recipe which is very intense in its flavor due to the high use of butter and eggs. This basic French brioche recipe needs a lot of time to make, and it needs to rise in your fridge overnight. But the fluffy texture and rich flavor of this bread are worth your time.
Stored in a plastic bag, you can keep it fresh for up to 3 days and use it to make delicious homemade Brioche French Toasts or Cheese Sandwiches. You can also freeze single portions for up to 2 months. It’s best to freeze them right after the bread is baked and has cooled down.
How To Make This French Brioche Recipe
The recipe for this authentic French brioche recipe is not the easiest one and needs a lot of time. But if you follow the steps in the recipe card, you will end up with a fantastic fluffy homemade brioche bread.
- Knead all ingredients together to a smooth dough. I highly recommend using a kitchen machine for this step.
- Let your dough rise for 1 hour at room temperature and then 4-12 hours (overnight works well) in the fridge.
- The next morning, form your dough into a brioche loaf which is explained in more details below.
- Brush your brioche loaf with the egg wash and let it rise for another 1.5-2 hours.
- Bake it for 30 minutes in your oven before you can enjoy a fluffy homemade French brioche bread.
How To Form French Brioche
There are several ways how you can form your French brioche. I prefer to make one big bread which I am going to explain to you a bit further. You need to form 5 balls or logs of identical size, place them in a loaf tin, let them rise for an hour, and you will have a fabulous looking French Brioche loaf like in the picture above.
Don’t be irritated if there is a lot of empty space when you place the balls in the loaf tin. They will rise a lot in one hour and fill up this empty space.
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- 15 g fresh yeast, or 2 tsp active dry yeast
- 1/4 cup (60ml) milk, lukewarm
- 2 tbsp (30g) sugar
- 3 eggs
- 2.5 cups (320g) all-purpose flour
- 1 tsp salt
- 1/2 cup (113g) butter, cold
- 1 egg, beaten
- Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the eggs until well combined.
- Place the flour and salt in the bowl of a stand mixer. Add the egg mixture and knead at the lowest speed for 5 minutes. Add the butter in pieces and knead for another 15 minutes at speed level 2.
- Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-12 hours ➝ makes your brioche soft & airy.
- Take the dough out of the fridge, divide into five pieces, and fold each one into a log. Place them in a greased (or with parchment paper lined) 10×5-inch loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature.
- Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30 minutes until brown.
- Allow the brioche to cool down on a wire rack before slicing.
- The temperatures in the recipe are for the use of a regular oven. If you use a convection oven (fan-based), set the temperature to 355°F/180°C.
- Brioche is the best if fresh, but can be stored in an airtight container for a few days or up to two months in the freezer.