Name: Homemade Brioche Bread Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 25 h 45 min
Cuisine: French
Ingredients: 120 mL warm milk; 9 g active dry yeast; 10 mL honey; 10 mL vanilla extract; 5 large eggs (or 4 large eggs); 1 large egg yolk (or 2 yolks if using 4 eggs); 60 g granulated white sugar (about 5 tbsp); 500 g all-purpose flour; 1 ½ tsp fine sea salt; 250 g unsalted butter

Jump to Recipe· 4.2 from 4 reviews

If you’ve ever dreamed of filling your kitchen with the aroma of freshly baked bread that’s rich, buttery, and irresistibly soft, then this Homemade Brioche Bread Recipe is your new best friend. This classic French bread is the perfect combination of a tender crumb and a golden crust, achieved by the magic of slowly developing dough enriched with eggs and butter. Whether you’re baking for a cozy breakfast, an elegant brunch, or just to treat yourself, this Homemade Brioche Bread Recipe brings a little touch of bakery-level indulgence right to your home. Get ready to dive into a doughy adventure that’s as rewarding as it is delicious!

Ingredients You’ll Need

Two silver metal loaf pans are filled with raw bread dough on a white marbled texture surface. The left pan holds eight small dough balls, arranged in two vertical rows of four, each dough ball smooth and light yellow. The right pan contains a braided dough made of six smoothly braided sections, each one plump and light yellow, with a slightly shiny surface. The pans are placed close side by side on the surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps it straightforward with pantry staples that every baker loves. Each item plays a crucial role, from activating the yeast to giving the bread its signature buttery tenderness and delicate crumb structure.

120 mL warm milk: Softens the dough and activates the yeast for a gentle rise.
9 g active dry yeast: The essential agent that makes the dough rise and become airy.
10 mL honey: Adds just the right hint of sweetness and helps nourish the yeast.
5 large eggs: Provide richness and structure; using 4 eggs plus 2 yolks works as a substitute.
1 large egg yolk: Intensifies the bread’s richness and contributes to the golden color.
10 mL vanilla extract: Infuses a subtle warmth that complements the buttery dough.
60 g granulated white sugar: Balances flavors and aids in browning during baking.
500 g all-purpose flour: The backbone of the bread’s structure.
1 ½ tsp fine sea salt: Enhances flavor without overpowering sweetness.
250 g unsalted butter: The star ingredient that makes brioche so wonderfully tender and rich.

How to Make Homemade Brioche Bread Recipe

Step 1: Activating the Yeast

Start by whisking together your warm milk, active dry yeast, and honey in a bowl. Then, set this mixture aside for about 10 minutes. This step is so important because it wakes up the yeast, allowing it to bubble and foam, ensuring your brioche dough will rise beautifully.

Step 2: Combining the Wet Ingredients

Next, gently whisk in your eggs and egg yolk into the activated yeast mixture, making sure to lightly break the yolks. This helps create a cohesive mixture while adding the richness that is signature to brioche bread dough.

Step 3: Adding the Dry Ingredients

Now it’s time to add vanilla extract, sugar, flour, and sea salt into the mix. Stir everything together until you’ve got a scraggly dough forming. This may look rough now but don’t worry – that’s just the beginning.

Step 4: Kneading and Incorporating Butter

Switch to your dough hook if you’re using a stand mixer, and knead the dough on speed 2 or 3 for 3 to 5 minutes. Then divide your butter into four portions and begin adding it to the dough gradually. Incorporate each portion with a couple of minutes of kneading, scraping down the bowl as needed. The butter will slowly emulsify into the dough, making it incredibly soft and silky. The kneading time here is key – you want to keep going until the dough feels soft, slightly tacky, but not sticky, and it lifts cleanly from the bowl.

Step 5: Shaping the Dough Ball and First Rise

Flour your work surface and hands lightly, then turn out the dough. Fold the edges toward the center and flip the dough to form a tight smooth ball. Place it back into the bowl and cover it loosely. Let it rise in a warm spot for about an hour, until the dough has doubled in size. Here, patience makes all the difference in getting that airy texture we all love.

Step 6: Deflating and Chilling the Dough

After the first rise, gently press the dough to deflate it and repeat the folding process to develop structure. Return the dough to the bowl, cover, and pop it in the fridge for at least 8 hours or overnight. This slow chilling step not only enhances flavor but also makes the dough easier to work with during shaping.

Step 7: Shaping the Brioche Loaves

Remove the chilled dough and butter-plus-flour your loaf pans. Divide the dough into two equal parts for two loaves. You can choose to shape your bread as a traditional Nantaise brioche with multiple small dough balls nestled in the pan, a lovely braided loaf, or a regular loaf shape. Each shape offers a unique presentation and experience, so pick based on your mood or occasion.

Step 8: Proofing and Baking

Let your shaped dough proof in covered pans for about 2 hours until almost doubled and nearly filling the pans. Preheat your oven to 325°F (163°C). If you want to get fancy, brush the tops with egg wash and sprinkle on sugar pearls for that sweet crunch. Bake the loaves for 35 to 45 minutes until golden brown with an internal temperature of around 190°F (88°C). Finally, cool the bread on a rack before slicing your masterpiece.

How to Serve Homemade Brioche Bread Recipe

A close-up of a loaf of soft bread resting on a blue and white cloth over a white marbled surface is shown. The loaf is sliced to reveal a light yellow, fluffy, and airy inside texture with small holes, while the outside crust is golden brown with a slight shine. The bread has a braided top layer with clear twists and texture. In the background, another whole loaf with the same golden brown crust is slightly out of focus, emphasizing the first loaf's detailed texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While brioche is heavenly on its own, a dab of butter or a drizzle of honey over warm slices enhances its buttery sweetness. For a touch of elegance, try a sprinkle of powdered sugar or fresh berries on top for brunch.

Side Dishes

This bread shines alongside rich dishes like creamy egg salad, smoked salmon, or even a smoky chili. It also pairs beautifully with soups, especially velvety butternut squash or tomato bisque, soaking up the flavors like a dream.

Creative Ways to Present

Transform this Homemade Brioche Bread Recipe into French toast or bread pudding for an extraordinary dessert or breakfast twist. Alternatively, slice it thickly for gourmet sandwiches or buns. Its tender crumb holds up well and adds a luxurious touch to any meal.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, brioche keeps best in an airtight container at room temperature for up to 3 days. Keep it wrapped tightly to maintain the soft, fluffy texture.

Freezing

If you want to extend shelf life, slice your brioche first and freeze it in a zip-top bag. This lets you pull out just what you need for toast or sandwiches. Frozen brioche retains its quality for up to 3 months.

Reheating

To refresh frozen or leftover brioche, toast slices gently or warm whole or partial loaves wrapped in foil at 325°F (163°C) for 10 to 15 minutes. This brings back the bread’s buttery softness and bakery-fresh aroma.

FAQs

Can I make this Homemade Brioche Bread Recipe without a stand mixer?

Absolutely! You can knead the dough by hand, though it will take longer—around 20 to 30 minutes—for the dough to reach the perfect soft and elastic consistency. Just be patient, and enjoy the tactile experience of bread making.

Is there a way to make this recipe dairy-free?

You can substitute the butter with a high-quality dairy-free margarine and replace milk with almond, soy, or oat milk. Keep in mind the flavor and texture might be slightly different, but it will still be delicious!

Why does the dough need to chill in the fridge overnight?

Chilling the dough slows fermentation, enhancing the flavor and making the dough easier to handle when shaping. It also develops the crumb’s texture, giving you that tender, rich brioche everyone loves.

How long does brioche bread keep fresh?

Stored properly at room temperature in an airtight container, brioche stays fresh for about 3 days. For longer storage, freezing is best.

Can I add fillings or flavors to this Homemade Brioche Bread Recipe?

Yes! You can add chocolate chips, cinnamon, dried fruit, or even herbs. Just fold these in gently after the initial mixing stage to avoid overworking your dough.

Final Thoughts

Embracing the process of this Homemade Brioche Bread Recipe is truly a joy. It’s a wonderful way to bring a bakery staple into your home kitchen and impress friends and family with your baking skills. The rewarding aroma, the soft, buttery crumb, and the golden crust combine to create a bread that’s both comforting and sophisticated. Give it a try — you won’t regret it!