This brioche bread is one of the most luxurious loaves I have ever baked. Soft, buttery, and slightly sweet, it feels like a cross between bread and pastry. I love making it for breakfast, sandwiches, or simply enjoying a slice on its own. The recipe takes time, but the reward is a bakery-quality brioche right from my kitchen.

Why You’ll Love This Recipe

I like that this brioche dough is rich with eggs and butter yet still light and pillowy when baked. I also love how versatile it is—whether I shape it into a simple loaf, braid it for an elegant look, or use the dough for cinnamon rolls and burger buns, it always turns out delicious. I find the overnight proofing in the fridge makes the dough easier to handle and enhances the flavor. This bread is a little project, but once I taste that first buttery slice, I know it’s worth every minute.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• warm milk

• active dry yeast

• honey

• large eggs

• extra egg yolk

• vanilla

• granulated white sugar

• all-purpose flour

• fine sea salt

• unsalted butter, very soft, divided into four portions

Directions

1. I start by activating the yeast in warm milk with honey until it becomes frothy.

2. I add the eggs, yolk, vanilla, sugar, flour, and salt, then knead into a scraggly dough with my stand mixer.

3. I add the butter in four stages, kneading until the dough becomes smooth, elastic, and satiny.

4. I shape the dough into a ball, let it rise until doubled, then deflate and chill it overnight in the fridge.

5. The next day, I divide the dough into two portions and shape them into either a braided loaf, a Nantaise loaf (with dough balls in a zig-zag), or a classic loaf shape.

6. After proofing until doubled, I brush the tops with egg wash and bake at 325°F until golden and cooked through.

7. Once baked, I let the loaves cool completely on a wire rack before slicing.

Servings and timing

This recipe makes 2 loaves, about 30 slices total.

• Prep time: 1 hour

• Proofing/chilling: 24 hours

• Baking time: 45 minutes

• Total time: 1 day 1 hour 45 minutes

Variations

I sometimes braid the loaf for a more festive presentation, or I shape it into small rolls for sandwiches. I also like to use this dough for brioche burger buns, cinnamon rolls, or even a brioche-based bread pudding. For a sweeter version, I sprinkle pearl sugar on top before baking.

Storage/Reheating

I store brioche in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the loaf (whole or sliced) tightly wrapped in plastic and foil. To reheat, I like to warm slices in the oven at 300°F for a few minutes or toast them lightly.

FAQs

Can I make this brioche without a stand mixer?

I can knead it by hand, but I find it very sticky and challenging to work with. A stand mixer makes the process much easier and more reliable.

Why is my brioche dough so sticky?

This dough is rich in butter and eggs, so it will feel very soft and tacky. I know it’s ready when it becomes smooth and elastic, and I can lift it with the dough hook without it tearing apart.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast (about half the weight of fresh yeast). I don’t need to activate it in milk first—I can mix it directly with the dry ingredients.

How do I know when the dough is proofed enough?

I gently press the dough with a floured finger—if the indentation stays or springs back halfway, it’s ready. If it bounces back fully, it needs more time; if it collapses, it’s over-proofed.

What can I do with leftover brioche?

I love using leftover brioche for French toast, bread pudding, croutons, or even homemade bread crumbs. It also makes amazing bostock pastries.

Conclusion

Making brioche bread at home feels like a little baking adventure, but the results are always incredible. I like how tender, buttery, and versatile this bread is, and I find myself using the dough for so many different recipes. Once I learned to trust the process and give the dough enough time to develop, brioche became one of my favorite breads to bake. If I want a loaf that impresses every time, this is the recipe I return to.