Oh, my friends… thank you for stopping by today. This brioche bread recipe is one that’s so close to my heart—it’s a labor of love that rewards you with a loaf so soft, golden, and buttery, you’ll feel like you’re in a Parisian bakery right in your own kitchen. Whether you’re toasting it for breakfast, layering it with ham and cheese for the ultimate croque monsieur, or simply tearing off a piece to enjoy warm, this recipe will make you feel like a master baker.
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Overview of Recipe Content
Brioche is a classic French enriched bread made with eggs, butter, and just enough sugar to give it a delicate sweetness. In my kitchen, brioche is the “weekend bread”—a loaf I make when I want to slow down, enjoy the process, and fill the house with that intoxicating smell of fresh bread.
Why You’ll Love It
- Bakery-quality results right at home.
- Soft, rich texture perfect for sweet or savory dishes.
- Freezes beautifully—make one loaf now, save one for later.
- The perfect bread for French toast (trust me, you’ll never go back).
What It Tastes Like
Think buttery clouds with a light, tender crumb. Slightly sweet, slightly rich, and irresistibly soft.
Seasonal Relevance
Perfect year-round, but especially wonderful for holiday mornings or Easter brunch.
Ingredient List
For the Sponge:
- ½ cup (120 ml) whole milk, warmed
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (120 g) all-purpose flour
For the Dough:
- 4 large eggs, room temperature
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- 3 cups (360 g) all-purpose flour
- 1 cup (227 g) unsalted butter, softened and cut into pieces
Tools Needed
- Stand mixer with dough hook
- Large mixing bowls
- Plastic wrap or a clean towel
- 9×5 inch loaf pans or brioche molds
Suggested Substitutions & Additions
- Swap half the flour for bread flour for a chewier texture.
- Add orange zest or vanilla for a flavor twist.
- Sprinkle with pearl sugar before baking for a bakery-style look.
How to Make Brioche Bread
- Make the Sponge – In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in flour to form a sticky paste. Cover and let rest for 30 minutes.
- Mix the Dough – In the bowl of a stand mixer, whisk eggs, sugar, and salt. Add the sponge and mix until combined. Slowly add flour, then knead with the dough hook for 5 minutes.
- Incorporate the Butter – Add softened butter, one piece at a time, letting each fully incorporate before adding the next. Continue kneading until dough is smooth and elastic.
- First Rise – Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours until doubled.
- Shape the Dough – Punch down, divide into portions, and shape into balls or a log for your pan.
- Second Rise – Place in greased loaf pans, cover, and let rise another 1 hour.
- Bake – Preheat oven to 375°F (190°C). Brush with egg wash and bake for 25–30 minutes until golden brown.
- Cool & Enjoy – Let rest before slicing (if you can resist).
What to Serve with Brioche Bread
- For breakfast: Soft scrambled eggs and smoked salmon.
- For brunch: As a base for Ultimate French Toast.
- For dinner: With Creamy Chicken Soup.
Tips for Making It Perfect
- Don’t rush the butter incorporation—it’s the secret to that silky crumb.
- For extra flavor, refrigerate dough overnight before baking.
- Weigh your ingredients for consistency.
Storage Instructions
- Room Temp: Keep in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic and freeze up to 2 months.
- Reheat: Warm slices in the oven for 5 minutes at 300°F.
General Information
Brioche dates back to at least the 15th century in France, originally considered a luxury bread for special occasions. Today, it’s enjoyed worldwide as a versatile bread for both sweet and savory uses.
Frequently Asked Questions
Can I make brioche without a stand mixer?
Yes! It will take longer to knead by hand, but it’s worth the workout.
Why did my brioche turn out dense?
Underproofing or adding flour too quickly can lead to heaviness.
Can I make brioche dough ahead of time?
Absolutely—let it rise in the fridge overnight.
Conclusion
Brioche bread is a gift you give yourself—and anyone lucky enough to share it. From breakfast to dessert, its buttery sweetness transforms any meal. If you love working with enriched doughs, you’ll also adore my Pull-Apart Cinnamon Rolls and Honey Butter Dinner Rolls.
Interactive Elements
I’d love to see your brioche creations! Share them on Pinterest or tag me on Instagram @poulefrecipe.
Nutritional Information (per slice, approx. 16 slices per loaf)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 6g |
| Carbohydrates | 25g |
| Sugar | 4g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sodium | 150mg |
Heavenly Homemade Brioche Bread Recipe – Fluffy, Buttery & Bakery-Perfect
- Total Time: 3 hours
- Yield: 2 loaves 1x
Description
A soft, buttery, golden brioche bread recipe perfect for breakfast, brunch, or sandwiches.
Ingredients
½ cup whole milk, warmed
1 packet active dry yeast
1 cup all-purpose flour
4 large eggs, room temperature
¼ cup granulated sugar
1 tsp salt
3 cups all-purpose flour
1 cup unsalted butter, softened and cut into pieces
Instructions
1. Combine warm milk and yeast; let sit 5 minutes. Stir in flour, cover, and rest 30 minutes.
2. Mix eggs, sugar, salt, and sponge in stand mixer. Add flour and knead 5 minutes.
3. Add butter gradually, kneading until smooth.
4. Let rise 1½–2 hours until doubled.
5. Shape dough and place in pans; rise 1 hour.
6. Bake at 375°F for 25–30 minutes.
7. Cool before slicing.
Notes
For a richer flavor, refrigerate the dough overnight before baking.
Brioche freezes beautifully—slice before freezing for easy thawing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
