Description
Brioche is a rich, buttery, and slightly sweet bread that feels like a cross between bread and pastry. With its soft, pillowy crumb and golden crust, it’s perfect for breakfast, sandwiches, or enjoying on its own.
Ingredients
- 1 cup warm milk (100–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons honey
- 4 large eggs
- 1 extra egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 5 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 cup (2 sticks) unsalted butter, very soft, divided into 4 portions
- 1 egg (for egg wash)
Instructions
- Whisk warm milk, yeast, and honey together. Let sit 5–10 minutes until frothy.
- Add eggs, yolk, vanilla, sugar, flour, and salt. Mix with a stand mixer until a rough dough forms.
- Add butter in 4 additions, kneading well after each, until dough is smooth, elastic, and satiny (about 10 minutes).
- Shape into a ball, cover, and let rise until doubled (1–2 hours). Punch down and refrigerate overnight (at least 8 hours).
- Next day, divide dough into 2 portions. Shape into loaves (braided, Nantaise, or classic loaf style).
- Place in greased loaf pans, cover, and proof until doubled (1–2 hours).
- Preheat oven to 325°F (165°C). Brush tops with egg wash.
- Bake 40–45 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Cool completely on a wire rack before slicing.
Notes
- Braid for a festive loaf, or shape into rolls for sandwiches.
- Use dough for brioche burger buns, cinnamon rolls, or bread pudding.
- Sprinkle pearl sugar on top for a sweet variation.
- Best proofed overnight in the fridge for flavor and easier handling.
- Stand mixer strongly recommended as dough is sticky and rich.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
