French Brioche

Fluffy, soft, and rich in flavor - that's how an authentic French Brioche Bread must be! Let me show you how to make the best brioche bread recipe at home!

Author : Aline Cueni

4.74 from 104 votes

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Prep Time :1

Cook Time :30

Dough Rising Time :7

Total Time :8 30

Servings : 8

Calories : 294kcal

Ingredients

French Brioche Dough

▢ 1 tbsp (15 g) fresh yeast or 2 tsp active dry yeast
▢ ¼ cup (60 ml) milk lukewarm, use soy or oat milk as a non-diary option
▢ 2 tbsp (30 g) sugar
▢ 3 eggs
▢ 2.5 cups (320 g) all-purpose flour
▢ 1 tsp salt
▢ ½ cup (113 g) unsalted butter chilled, use plant-based butter as a non-diary option

Egg Wash

▢ 1 egg beaten

Instructions

Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the eggs until well combined.
Place it with the flour and salt in the bowl of a stand mixer, and knead at speed level 1 for 5 minutes (your dough is very sticky). Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
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 4-16 hours ➝ makes your brioche soft & airy.
Take the dough out of the fridge, place on a lightly floured surface, divide into five pieces and fold each one into a log (punch down the dough gently with the ball of your hand, stretch into a rectangle, and roll up into a log). Place them in a greased (or with parchment paper lined) 10x5-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 30-35 minutes until brown.
Allow the brioche to cool down on a cooling rack before slicing.

Notes

Use a plastic wrap instead of a damp tea towel to cover your dough.
The temperature in the recipe is 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 three months in the freezer. Defrost in the oven or toaster.