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French Brioche Bread-1
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4.74 from 53 votes

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!
Course Breakfast
Cuisine French
Keyword authentic french recipes, brioche recipe, french brioche bread
Prep Time 1 hour
Cook Time 30 minutes
Dough Rising Time 7 hours
Total Time 8 hours 30 minutes
Servings 8
Calories 294kcal
Author Aline Cueni

Ingredients

French Brioche Dough

  • 1 tbsp fresh yeast or 2 tsp active dry yeast
  • 1/4 cup milk lukewarm, use soy or oat milk as a non-diary option
  • 2 tbsp sugar
  • 3 eggs
  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup unsalted butter chilled, use plant-based butter as a non-diary option

Egg Wash

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.

Video

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.

Nutrition

Serving: 8Servings | Calories: 294kcal | Carbohydrates: 34g | Protein: 7g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 428mg | Fiber: 1g | Sugar: 4g