Brioche Recipe: Brioche is like the buttery lovechild of bread and pastry—soft, slightly sweet, and irresistibly rich. Originating from France, brioche sits in a unique spot between a loaf of bread and a dessert. Think of it as your go-to comfort carb: tender on the inside, golden and flaky on the outside. It’s not just bread; it’s bread with personality. The secret? A high butter and egg content that gives it that distinctive texture and flavor.
This bread has been around for centuries and is used in everything from gourmet burgers to luxurious French toast. Its signature flavor and melt-in-your-mouth softness make it an indulgent treat, whether eaten plain or filled with chocolate, fruit, or cheese. But don’t let its gourmet reputation scare you—making brioche at home is totally doable, especially with this step-by-step guide.
Why You’ll Love This Recipe
Here’s the deal: homemade brioche beats store-bought every single time. You control the ingredients, skip the preservatives, and trust me, once your kitchen smells like buttery heaven, you’ll never go back. This recipe is foolproof and beginner-friendly, designed with easy-to-follow steps and minimal stress. Even if you’ve never baked bread before, you’ve got this.
And the best part? Brioche is versatile. You can enjoy it as breakfast with jam, use it for the world’s best grilled cheese, or go full dessert mode with a Nutella-stuffed version. Whether you’re baking to impress or just craving something cozy and delicious, this recipe will become a staple in your kitchen.
Ingredients for Classic Brioche
Must-Have Ingredients
To make this pillowy-soft brioche, here’s what you’ll need:
- All-purpose flour (or bread flour for more chew)
- Granulated sugar – adds the subtle sweetness
- Salt – balances the flavors
- Active dry yeast – for that beautiful rise
- Warm milk – helps activate the yeast
- Eggs – lots of them, for richness and structure
- Unsalted butter – the hero of this recipe
- Optional: Vanilla extract or citrus zest – for a little aromatic flair
These ingredients work together to create a dough that’s enriched, soft, and flavorful. No fancy ingredients here—just pantry staples doing their magic.
Ingredient Tips & Substitutions
- Flour: If you want more structure, go with bread flour. It has a higher protein content that can give your brioche a more chewy bite.
- Butter: Use room-temperature unsalted butter for better control over salt levels. European-style butter works even better thanks to its higher fat content.
- Milk: Whole milk adds richness, but you can use 2% if needed. Avoid non-dairy options unless specifically tested.
- Eggs: Large eggs are standard. If yours are extra big, you may want to scale back slightly or adjust the flour.
- Yeast: Make sure it’s fresh! Expired yeast is the number one culprit behind dough that won’t rise.
If you want to flavor your dough, vanilla extract or a touch of orange zest goes a long way. Feeling bold? Add a pinch of cinnamon or nutmeg to the mix.
Tools You’ll Need
Basic Baking Equipment
You don’t need a commercial kitchen to pull this off. Here’s what you should have on hand:
- Mixing bowls – at least two (one for dough mixing, one for rising)
- Stand mixer with dough hook – highly recommended for easier kneading
- Plastic wrap or kitchen towel – to cover the dough
- Loaf pan or brioche mold – depending on how you want to shape it
- Pastry brush – for that shiny egg wash finish
- Bench scraper or knife – for dividing and shaping
While it’s possible to knead the dough by hand, a stand mixer will save you a lot of time and elbow grease. This dough is sticky and needs a long knead to build structure.
Recommended Add-ons for Ease
- Kitchen scale – for more accurate measuring, especially flour and butter
- Thermometer – to check the milk temperature (should be 100–110°F)
- Proofing box or warm oven – helps the dough rise consistently
- Cooling rack – lets your brioche cool evenly after baking
Once you’ve got your tools and ingredients ready, you’re all set for the fun part: baking!
Step-by-Step Brioche Recipe
Step 1 – Preparing the Dough
Start by activating your yeast. Warm your milk (not hot—aim for about 105°F), and mix it with a teaspoon of sugar and the yeast. Let it sit for 5–10 minutes until it’s foamy on top. That foam? It means your yeast is alive and ready to party.
Next, in your stand mixer bowl, add the flour, sugar, and salt. Give it a quick mix. Add in your foamy yeast mixture and start mixing on low. Add the eggs one at a time until fully incorporated. Now, switch to a medium speed and knead for about 5–7 minutes.
Once the dough starts coming together, slowly add the butter—one cube at a time. Don’t rush this step. The dough will look messy, but keep going. It’ll eventually come together into a smooth, shiny ball. This can take up to 10 minutes, so be patient.
Pro tip: the dough should be slightly sticky but elastic. If it’s too wet, add a tablespoon of flour at a time. Don’t overdo it—you want that soft texture.
Step 2 – First Rise (Fermentation)
After your dough is silky and smooth, it’s time for its first nap—aka the first rise. Lightly oil a large bowl and transfer your dough into it. Cover the top with plastic wrap or a clean kitchen towel. Now comes the waiting game: let it rise at room temperature until it doubles in size. This typically takes about 1 to 2 hours, depending on the warmth of your kitchen.
If your kitchen is on the chilly side, here’s a trick: preheat your oven for just 1-2 minutes, then turn it off and place the bowl inside. You’ve just created a perfect little proofing box. The yeast will be happy, and your dough will puff up beautifully.
Once it’s doubled, punch it down gently to release some of the gas. Don’t worry—you’re not ruining it! This step redistributes the yeast and makes for a more even crumb. At this point, many bakers recommend letting it chill overnight in the fridge. Why? Cold dough is easier to shape, and a longer rise deepens the flavor. You can totally bake it the same day, but if you have the time, that overnight proof will take your brioche from good to insanely delicious.
Step 3 – Shaping the Brioche
Now for the fun part—shaping your brioche! Whether you’re going for a traditional loaf, little buns, or fancy braided shapes, you’ll want to work with chilled dough if possible. It makes everything cleaner and less sticky.
For a classic loaf:
- Divide the dough into three or four equal pieces.
- Roll each into a log.
- Braid them together (like a challah) and tuck the ends under.
- Place it in a greased loaf pan.
For individual buns:
- Portion the dough into golf-ball-sized pieces.
- Roll each one into a smooth ball by tucking the edges underneath.
- Place them into a muffin tin or on a lined baking sheet.
For a brioche à tête (the fancy French one):
- Shape a large dough ball.
- Pinch a smaller ball on top and press it down slightly into the center.
Whatever shape you go with, just make sure the pieces are uniform in size. This helps with even baking and a professional look. And remember, have fun with it! It’s bread, not brain surgery.
Step 4 – Second Rise (Proofing)
With your dough shaped and looking gorgeous, it’s time for round two of rising. Cover your shaped dough again—either with lightly greased plastic wrap or a kitchen towel—and let it proof in a warm place until it’s puffy and has nearly doubled in size again.
This second rise takes about 45 minutes to 1.5 hours, depending on your room temperature. To test if it’s ready to bake, gently press the dough with a finger. If it springs back slowly and leaves a slight indent, you’re good to go.
While the dough is proofing, preheat your oven to 350°F (175°C) so it’s ready when your brioche is.
Before you pop it in the oven, give it a nice egg wash: beat one egg with a tablespoon of milk and brush it generously over the top of your dough. This gives it that shiny, golden crust that’s signature to brioche. Want a little extra sparkle? Sprinkle some pearl sugar or coarse sea salt on top, depending on your flavor vibe.
Step 5 – Baking Your Brioche
Time to bake! Once your oven is hot and your dough is puffed and shiny from the egg wash, slide your pan or tray into the center of the oven. Bake for about 25–30 minutes for buns, and 35–40 minutes for a loaf. Keep an eye on it—brioche goes from golden to burnt quickly if you’re not careful.
You’ll know it’s done when the top is deeply golden brown and the loaf sounds hollow when tapped. If you’re unsure, use a thermometer: the internal temp should be about 190°F (88°C).
Resist the urge to cut into it right away! Let your brioche cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely. Cutting too soon can mess with the texture and make it gummy inside.
When it’s finally cool (or still just barely warm), slice in and enjoy the buttery goodness. Whether you slather it with jam, toast it, or just eat it plain, this is comfort food at its finest.
Tips for Perfect Brioche Every Time
Common Mistakes to Avoid
Let’s be real: brioche is luxurious, but it can also be a bit fussy. Here are some things to watch out for if you want bakery-level results at home:
- Using cold butter or eggs: This makes the dough harder to knead and can slow down fermentation.
- Not kneading enough: Brioche needs time for the gluten to develop—10 to 15 minutes in a stand mixer is normal.
- Adding too much flour: The dough is supposed to be sticky! If you add too much flour, you’ll lose the soft texture.
- Under-proofing or over-proofing: Too little rise makes it dense, too much and it might collapse in the oven.
- Baking too soon: Wait for that second rise to puff up properly. That’s how you get the tender crumb and airy texture.
And most importantly—don’t rush it. Brioche rewards patience. The longer you let the flavors develop, the better the outcome.
How to Get That Golden Crust
Ah, that iconic, glossy, golden-brown top—it’s what makes brioche look so irresistible. But how do you nail it every time? It’s not just about baking time—it’s about technique and a few pro tips that make all the difference.
1. Egg Wash is Essential: Before your brioche goes into the oven, give it a generous brush of egg wash. Mix one egg with a tablespoon of milk or cream, and brush it evenly across the surface of the dough. This helps it brown evenly and gives that signature shine.
2. Don’t Overdo the Wash: Too much egg wash can pool around the edges or drip onto the baking tray, which can lead to burnt spots. Use a pastry brush and apply with a light, even hand. A second coat after the first dries a bit can enhance the shine even more.
3. High-Sugar Dough Needs Monitoring: Because brioche has sugar, it browns faster than most breads. Keep an eye on it, especially in the last 10–15 minutes of baking. If the top is getting too dark but the bread needs more time, tent it with aluminum foil to protect the crust while the inside finishes baking.
4. Oven Rack Placement Matters: Place your brioche in the center of the oven, not too close to the top or bottom. This ensures even heat circulation and consistent color all over.
That rich golden crust doesn’t just look good—it adds texture and flavor that contrasts beautifully with the soft, airy crumb inside.
Variations to Try
Chocolate Chip Brioche
Ready to level up your brioche game? Try adding chocolate chips! This twist turns an already indulgent bread into a dreamy dessert (or the ultimate breakfast treat).
Here’s how:
- Use the same base dough, but after the first rise, gently knead in 1 to 1½ cups of chocolate chips.
- Use mini chips if you want a more even distribution.
- Shape into a loaf, buns, or even braid it for a stunning finish.
Pro tip: If you want to avoid melting during the second rise, freeze your chocolate chips before kneading them into the dough. They’ll hold their shape better.
Serve it warm and gooey or toast slices for an extra-rich snack. You can even sprinkle the top with a little turbinado sugar for added crunch.
Savory Brioche Twists
Who says brioche has to be sweet? This dough also shines in savory applications. Think of it like a buttery canvas just waiting for your favorite flavors.
Here are a few savory ideas:
- Cheese & herb: Mix in shredded cheddar or gruyère and fresh thyme or rosemary.
- Garlic & parmesan: Perfect as a side to pasta or soup.
- Pesto swirl: Roll the dough out, spread pesto over it, roll it back up, and bake as a loaf.
For savory brioche, reduce the sugar in the dough by half to balance the flavors. Serve warm, and watch it disappear within minutes.
Storing and Freezing Brioche
How to Keep It Fresh
Fresh brioche is at its best the same day it’s baked—but it holds up well for a few days if stored right.
- Room Temp Storage: Wrap your cooled brioche in plastic wrap or foil and store in an airtight container. It’ll stay soft for up to 3 days.
- Avoid Refrigeration: Cold temps can dry out bread quickly. If you don’t plan to eat it within a few days, freezing is the better option.
You can also toast slightly stale brioche slices for amazing results—especially when making French toast or grilled sandwiches.
Freezing Tips for Later Use
Brioche freezes beautifully, whether it’s a whole loaf or individual buns.
Here’s how:
- Wrap completely cooled brioche tightly in plastic wrap, then again in aluminum foil.
- Place in a zip-top freezer bag and label it.
- Freeze for up to 2 months.
To thaw, leave it at room temperature still wrapped to prevent condensation from making it soggy. For that fresh-baked feel, warm it in a 300°F oven for about 10 minutes before serving.
Want to freeze dough instead? After the first rise, shape it, wrap it well, and freeze. When ready to use, thaw it in the fridge overnight and allow it to do the second rise before baking.
Serving Suggestions
Breakfast, Brunch & Beyond
Brioche is basically your culinary wingman. It can be anything you want it to be: elegant breakfast, quick snack, or decadent dessert.
Here’s how to serve it up:
- Toasted with butter and jam: Simple and heavenly.
- French toast: Thick slices of brioche make the best French toast ever. Soft inside, crispy outside.
- Egg sandwich: Pair it with scrambled eggs and cheese for a next-level breakfast sandwich.
- Brioche burger buns: Fancy up your BBQ game with homemade brioche buns—trust me, everyone will ask for the recipe.
- Bread pudding: Use stale brioche for a creamy, custardy dessert.
Don’t limit it to mornings either. Brioche makes an incredible grilled cheese, and a loaf filled with Nutella or fruit preserves turns into a show-stopping dessert bread.
Pairing Ideas
- Drinks: Coffee, cappuccinos, or even a glass of sweet dessert wine.
- Spreads: Butter, lemon curd, cream cheese, or Nutella.
- Sides: Pair savory brioche with soups, stews, or a charcuterie board.
Whether sweet or savory, brioche is a total crowd-pleaser. And once you start baking it, you’ll always find an excuse to make more.
FAQs about Brioche Recipe
What makes brioche different from regular bread?
Brioche stands out because it’s enriched with eggs, butter, and milk, making it richer, softer, and slightly sweet compared to regular bread.
Can I make brioche without a stand mixer?
Yes, but it takes elbow grease! Mixing by hand is possible—just be ready for a workout. Kneading brioche dough manually takes time and patience.
Why is my brioche dough so sticky?
That’s totally normal. Brioche dough is very buttery and soft. Chill the dough before shaping, or lightly flour your hands to manage it better.
How long does brioche take to rise?
It typically needs two rises: one for about 1–2 hours at room temperature, and another overnight in the fridge for best flavor and texture.
Can I freeze brioche?
Absolutely. Once baked and cooled, brioche freezes well for up to 2 months. Just wrap it tightly to preserve its freshness.
Is brioche sweet or savory?
It’s traditionally slightly sweet, but it’s versatile enough to be used in both sweet treats (like French toast) and savory sandwiches.
What flour is best for brioche?
All-purpose flour works fine, but bread flour gives it a bit more structure. Choose based on your texture preference.
Why did my brioche collapse after baking?
Overproofing is usually the culprit. If the dough rises too much before baking, it can deflate in the oven. Keep an eye on those rise times.
How do I know when brioche is done baking?
It should be a deep golden brown and sound hollow when tapped. You can also check for an internal temperature of 190°F (88°C).
Conclusion
Making brioche from scratch might seem a bit intimidating at first—but once you get your hands in that rich, buttery dough, it becomes a joyful (and delicious) experience. With just a bit of patience, the right ingredients, and a step-by-step plan, you’ll be able to pull golden, soft, bakery-worthy brioche straight out of your own oven.
The beauty of brioche is in its versatility and charm—it can be a humble breakfast or a luxurious treat. So grab your ingredients, roll up your sleeves, and bake the kind of bread that makes people stop and say, “Wait, you made that?!”
