Brioche
Buttery, soft and irresistibly rich
Classic French enriched bread made with eggs and butter, baked as a golden loaf or buns, ready in about 4 hours 30 minutes including the specified rests, cooling or chilling.
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Brioche
Brioche is a classic French enriched bread, loved for its tender, airy texture and rich, buttery flavour. Eggs, butter and a gentle sweetness make it both elegant and comforting, perfect for breakfast, brunch or an indulgent treat with jam or honey.
The key is to knead well before adding the soft butter a little at a time, so the dough becomes silky and elastic and absorbs all the fat. Two slow rises build flavour and a light crumb, and an egg wash gives the deep golden, glossy crust.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as French brioche, Brioche loaf, Brioche bread.
Original quantities serve 16. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Bring ingredients to room temperature
Take the eggs and butter out of the fridge in advance. The butter should be soft enough to press with a finger, and the milk only lukewarm so it does not kill the yeast.
PreparationGrease the tin
Lightly grease two 23 x 13 cm loaf tins, and lightly oil a bowl for the first rise.
PreparationSet up the equipment
For Brioche, have these tools clean and ready: Large mixing bowl; stand mixer with a dough hook (recommended); measuring scales and spoons; 2 loaf tins (23 x 13 cm) or a baking tray for buns; baking tray; dough scraper; cling film or clean kitchen towel; pastry brush; wire rack. Choose the cooking method before starting and use the tools for that method.
Before cookingCheck ingredients and labels
Allergen notes for this version: Wheat (gluten), egg and milk. Contains nuts if topped with almonds. Check packaged ingredients and substitutions against these notes. Measure the ingredient list for your selected servings and keep optional additions separate.
Before measuring
Step-by-step cooking method
1 Activate the yeast; bring together
In a small bowl, mix the lukewarm milk with the yeast and a pinch of the sugar. Leave until foamy. In a large bowl, combine the flour, remaining sugar and salt. Add the eggs, the yeast mixture and the vanilla and orange zest, if using, to the dry ingredients. Mix until a rough dough forms.
2 Knead the dough; knead until smooth
Knead until smooth and elastic, by hand or in a stand mixer with a dough hook. Add the soft butter a little at a time, kneading until each addition is fully incorporated and the dough is glossy. Continue kneading until the dough is silky, elastic and slightly sticky.
3 First proof
Place the dough in a lightly greased bowl, cover and leave to rise until doubled in size.
4 Deflate the dough; place in the tin
Gently press down the dough to release the air. Divide the dough as needed, for example into 6 pieces, 3 for each of two loaves, or smaller pieces for brioche buns. Shape into two small loaves or about 12 individual buns. Place the shaped dough in the two greased loaf tins, or space buns on a lined baking tray.
5 Second proof; preheat the oven
Cover and leave to rise until puffy and almost doubled. Towards the end of the second rise, preheat the oven to 180°C (160°C fan, 350°F).
6 Egg wash; add the topping
Mix the egg yolk and milk and brush gently over the top of the dough. Sprinkle with pearl sugar or sliced almonds, if using.
7 Bake the brioche; check doneness
Bake the two small loaves for about 25-35 minutes; start checking buns at 18-20 minutes. Bake until deep golden and the centre is set, about 90-93°C on a probe thermometer. Cover loosely with foil if the top darkens before the centre is cooked.
8 Cool the brioche; slice and enjoy
Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy on its own, or with butter, jam or honey.
Chef’s tips
- Use room temperature ingredients for the best texture.
- Knead well to develop a silky, elastic dough.
- Add the butter gradually so it is fully incorporated.
- Let the dough rise slowly for maximum flavour.
- For an extra glossy finish, apply a second egg wash after 10 minutes of baking.
Common mistakes & quick fixes
- Dough too sticky
- Add a little flour, but knead longer first; brioche dough is meant to be slightly sticky.
- Dense texture
- Knead longer to develop the gluten.
- Butter not absorbed
- Add the butter gradually.
- Poor rise
- Make sure the dough rises in a warm place.
- Pale crust
- Brush with egg wash.
- Dry brioche
- Do not overbake.
- Uneven shape
- Shape the dough tightly.
Variations & serving ideas
Brioche buns: Shape the dough into brioche buns or rolls.
Chocolate brioche: Add chocolate chips to the dough.
Braided brioche: Try a braided brioche (tresse).
Citrus brioche: Use orange or lemon zest.
Filled brioche: Make a filled brioche with pastry cream or fruit.
Perfect result check
| Crust | Light, golden and glossy. |
|---|---|
| Crumb | Soft, airy and tender. |
| Flavour | Rich and buttery, slightly sweet and delicate. |
| Rise | Well risen and not dense. |
| Doneness | Cooked through and sounds hollow when tapped; pulls apart easily. |
Storage & reheating
| Room temperature | Up to 3 days | Store in an airtight container. |
|---|---|---|
| Freezer | Up to 2 months | Freeze sliced so you can take out what you need. |
| Reheating | A few minutes | Refresh in a warm oven. Delicious with butter, jam, honey or simply on its own. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Rising | Warm room | Dough doubled after the first rise, almost doubled after the second. |
| Baking | 180°C (160°C fan, 350°F) oven | Deep golden brown and hollow-sounding underneath. |
Helpful answers before you cook
Why is brioche dough so sticky?
The high amount of eggs and butter makes it soft and slightly sticky. Knead it longer rather than adding lots of flour; it becomes silky and elastic.
Can I make brioche without a stand mixer?
Yes, but kneading by hand takes longer and some effort. Knead until smooth before adding the butter, then work it in gradually.
How do I know when brioche is baked?
Bake until deep golden and the centre is set, about 90-93°C on a probe thermometer. The two small loaves take about 25-35 minutes; buns may be ready in 18-25 minutes.
Can I freeze brioche?
Yes. Slice it and freeze for up to 2 months, then refresh in a warm oven for a few minutes.
Can I make brioche buns from this dough?
Yes. After the first rise, divide the dough into smaller pieces, shape into buns, let them rise and bake until golden.
