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Homemade Brioche Bread Recipe

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4.2 from 4 reviews

This classic Brioche Bread Recipe produces soft, buttery, and rich loaves perfect for breakfast or sandwiches. Made with active dry yeast, eggs, butter, and a touch of honey and vanilla, the dough is kneaded thoroughly for a tender crumb. You can shape the dough into traditional Nantaise brioche balls, a braided loaf, or a regular loaf. The brioche is proofed, baked until golden, and finished with an optional egg wash and sugar pearls for sweet crunch.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 25 hours 45 minutes
  • Yield: 30 servings (2 large brioche loaves)
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Ingredients

Liquids & Yeast

  • 120 mL warm milk
  • 9 g active dry yeast
  • 10 mL honey
  • 10 mL vanilla extract

Eggs

  • 5 large eggs (or 4 large eggs)
  • 1 large egg yolk (or 2 yolks if using 4 eggs)

Dry Ingredients

  • 60 g granulated white sugar (about 5 tbsp)
  • 500 g all-purpose flour
  • 1 ½ tsp fine sea salt

Fats

  • 250 g unsalted butter

Instructions

  1. Activate Yeast: Combine warm milk, yeast, and honey in a mixing bowl. Whisk gently and set aside for 10 minutes to let the yeast activate and become foamy.
  2. Mix Eggs and Flavoring: Add eggs and egg yolks to the bowl and whisk gently to break the yolks. Stir in vanilla extract.
  3. Add Dry Ingredients and Form Dough: Add sugar, flour, and sea salt to the bowl. Mix to form a rough, scraggly dough.
  4. Initial Kneading: Using a dough hook on speed 2 or 3, knead the dough for about 3-5 minutes.
  5. Incorporate Butter Gradually: Divide butter into 4 portions. Add the first portion gradually after initial kneading, letting it mix fully into the dough over about 2 minutes. Repeat with the remaining butter portions, kneading 2-3 minutes after each addition. Stop mixer occasionally to scrape bowl sides and bottom.
  6. Final Kneading: Once all butter is incorporated, scrape down bowl and knead dough at speed 5 or 6 for 5-15 minutes until dough is soft, tacky but not sticky, and lifts cleanly from the bowl.
  7. Shape Dough Ball: Flour work surface and hands lightly. Turn dough onto surface, fold edges toward the middle, then flip and shape into a tight ball using the heel of your palms.
  8. First Rise: Place dough ball back into bowl and let it rise in a warm place (72°F) until doubled in size, about 1 hour.
  9. Deflate and Fold: Turn dough out onto floured surface, gently press down to deflate. Fold edges toward middle again, flip (seam side down), shape into smooth, taut ball. Return to bowl.
  10. Chill Dough: Cover and refrigerate for at least 8 hours or up to 24 hours to develop flavor and make handling easier.
  11. Prepare Loaf Pans: Butter and dust two 8.5 x 4 inch or 9 x 5 inch loaf pans with flour. Have flour, pastry brush, and dough scraper ready.
  12. Divide Dough for Shaping: Turn chilled dough onto floured surface, lightly flatten and weigh. Divide dough equally into two portions.
  13. Shape Nantaise Loaf (Option 1): Take one portion, divide into 8 equal pieces. Fold edges of each piece inward and roll into smooth balls. Place balls in loaf pan in zig-zag, flatten slightly, cover with plastic wrap.
  14. Shape Braided Loaf (Option 2): Divide one portion into 3 equal pieces. Flatten each into rectangles and roll tightly into 14 inch ropes. Pinch ends together and braid ropes. Pinch ends and flatten to tuck in loaf shape. Place in loaf pan and cover.
  15. Shape Regular Loaf (Option 3): Shape dough into classic loaf shape following white bread loaf shaping method from referenced recipe.
  16. Proof Loaves: Cover pans with plastic wrap and proof the dough at room temperature for about 2 hours until doubled in size and nearly reaching the top of the pan.
  17. Preheat Oven: Preheat oven to 325°F (163°C).
  18. Egg Wash and Optional Topping: Brush the tops of proofed loaves with egg wash (beaten egg). Optionally sprinkle Swedish sugar pearls for added sweetness and crunch.
  19. Bake: Bake loaves in the preheated oven for 35-45 minutes until golden brown on top and internal temperature reaches 190°F (88°C).
  20. Cool Slightly: Remove bread from oven and let cool in pans for about 5 minutes.
  21. Remove and Cool Completely: Carefully remove loaves from pans onto cooling racks. Let bread cool completely before slicing or storing.
  22. Storage: Store brioche bread in airtight container to maintain freshness.

Notes

  • The dough will be very soft and tacky; avoid adding too much extra flour as it can make the bread dense.
  • Chilling the dough overnight enhances flavor and makes shaping easier.
  • Butter and dust loaf pans properly to prevent sticking.
  • Proofing times may vary based on ambient temperature; look for dough doubled in size.
  • Use a thermometer to confirm bread is fully baked with an internal temperature of 190°F (88°C).
  • Optional sugar pearl topping adds sweetness and crunch typical in traditional brioche.
  • You can use 4 eggs and 2 yolks instead of 5 whole eggs as a variation.

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