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Homemade Brioche Recipe

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3.8 from 14 reviews

This homemade brioche recipe yields a rich, soft, and buttery bread perfect for breakfast or special occasions. With a slow refrigerated fermentation and careful incorporation of cold butter, this brioche develops a tender crumb and golden crust. The dough is mixed and kneaded using a stand mixer, shaped into a classic loaf, and baked to perfection to deliver an irresistible, fluffy bread.

Ingredients

For the Brioche Dough

  • 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (120ml) whole milk, cold
  • 3 large eggs, cold
  • 1/2 cup (113g; 8 Tbsp) unsalted butter, cold

For the Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, yeast, sugar, and salt. Add cold milk and eggs, mixing on medium-low speed for 3 minutes until the dough forms a rough mass.
  2. Knead the dough: Increase mixer speed to medium and knead for 8–10 minutes until the dough wraps around the hook and slaps the bowl sides. Add flour 1 Tbsp at a time if too sticky.
  3. Plasticize the butter: Cut cold butter into 8 pieces, pound between parchment paper to about 1/16th inch thickness, and keep cold until ready.
  4. Incorporate butter: With mixer on medium-low, add butter pieces 2 at a time, scraping as needed. Wait until fully incorporated before adding next pieces. After all butter is added, knead at medium speed for 2 more minutes until dough is smooth, shiny, elastic, and soft.
  5. Refrigerate dough: Grease a large bowl, shape dough into a ball, coat in butter/oil, cover tightly, and refrigerate for 12–16 hours or up to 48 hours for slow fermentation.
  6. Prepare loaf pan: Grease a 9×5-inch loaf pan to prevent sticking.
  7. Shape the brioche: Remove dough from fridge, turn onto floured surface, divide into 6 equal pieces, shape each into a smooth ball, and arrange staggered in the loaf pan.
  8. Proof dough: Cover lightly and let dough rise at room temperature for 1.5 to 2 hours until puffy and reaching the pan rim.
  9. Preheat oven: Adjust oven rack to a lower position and preheat to 350°F (177°C).
  10. Apply egg wash and bake: Brush the risen brioche with egg wash, bake for 35–40 minutes until golden brown and internal temperature reaches 195°F (91°C). Tent with foil if browning too fast.
  11. Cool bread: Cool brioche in pan on a rack for 10 minutes, then invert onto rack to cool completely for at least 1 hour before slicing.
  12. Store leftovers: Cover leftover brioche tightly; store at room temperature for up to 5 days or refrigerate up to 1 week.

Notes

  • Use a stand mixer with a dough hook for best kneading results.
  • Keep butter cold to properly plasticize and incorporate into the dough.
  • Slow refrigeration (12-48 hours) enhances flavor and texture.
  • If dough is sticky, add flour gradually during kneading to avoid toughness.
  • Use an instant-read thermometer to ensure bread is fully baked.
  • Allow bread to cool fully before slicing to get clean, fluffy slices.
  • Egg wash adds a shiny golden crust but can be omitted for a softer crust.

Find it online: https://cookedbygrace.com/homemade-brioche-recipe/