Brioche is a rich, buttery, and slightly sweet bread with a soft, fluffy texture and a golden crust. This homemade brioche recipe requires two rises, allowing the dough to develop its signature light and airy crumb. Whether you enjoy it freshly baked, toasted with butter, or as French toast, this brioche is versatile and absolutely delicious.
Preparation Time
- Prep Time: 15 minutes
- First Rise: 8-12 hours (overnight)
- Second Rise: 2 hours
- Cook Time: 35-40 minutes
- Total Time: 10+ hours (includes resting time)
Ingredients
For the Sponge (Starter):
- ½ cup warm water (110°F / 43°C)
- 1 tablespoon instant yeast
- ½ cup (63g) unbleached all-purpose flour
For the Dough:
- 3 large eggs
- 1 large egg yolk
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2¾ cups (340g) unbleached all-purpose flour, divided
- 8 tablespoons (1 stick) unsalted butter, room temperature
For Baking:
- Cooking spray (for loaf pan)
- 1 large egg beaten with 1 tablespoon water (for egg wash)
Special Equipment:
- Stand mixer with dough hook attachment
- 9×5-inch loaf pan
Directions
- Make the Sponge (Starter):
- In the bowl of a stand mixer, combine warm water, yeast, and flour.
- Mix on low speed until combined. Cover and let sit for 45 minutes, or until puffy with small bubbles.
- Mix the Dough:
- Add eggs and egg yolk one at a time, mixing well.
- Stir in sugar, salt, and 1½ cups of flour.
- Switch to a dough hook attachment and gradually add the remaining flour, kneading on medium speed for 10 minutes.
- Incorporate the Butter:
- With the mixer running, add butter one tablespoon at a time.
- Continue kneading until the butter is fully absorbed and the dough is smooth (about 4 minutes).
- First Rise (Overnight Proofing):
- Shape the dough into a ball, cover, and refrigerate for 8 to 12 hours.
- Shape the Loaf:
- Spray a 9×5-inch loaf pan with cooking spray.
- Roll out the chilled dough into a rectangle, then fold and place seam-side down in the loaf pan.
- Second Rise:
- Cover and let rise in a warm place for about 2 hours, or until puffy and doubled in size.
- Bake the Loaf:
- Preheat the oven to 400°F (200°C).
- Brush the risen dough with egg wash.
- Reduce oven temperature to 375°F (190°C) and bake for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F-200°F (88°C-93°C).
- Cool:
- Let the bread cool on a wire rack before slicing.
- Store wrapped for up to 24 hours, or toast slices for later use.
Serving Suggestions
- Toasted with butter and jam for breakfast.
- Use for French toast, bread pudding, or sandwiches.
- Slice and serve with honey, Nutella, or cream cheese.
- Make a savory version with cheese and herbs.
Cooking Tips
- Let the butter soften completely for easy incorporation.
- Chilling the dough overnight enhances the flavor and texture.
- Brush with extra egg wash for a shinier, golden crust.
- For extra soft brioche, use cake flour instead of all-purpose flour.
Nutritional Benefits
- Rich in protein from eggs.
- Contains healthy fats from butter.
- A good source of carbohydrates for energy.
- Low in added sugar compared to store-bought brioche.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (can be made with gluten-free flour, but results may vary)
- Dairy-Free: No (use dairy-free butter alternative)
Nutritional Facts (Per Slice, Approx. 12 Slices)
- Calories: 180 kcal
- Carbohydrates: 22g
- Protein: 5g
- Fat: 8g
- Fiber: 1g
- Sugar: 3g
Storage
- Room Temperature: Store wrapped for up to 24 hours.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheating Tip: Toast or warm in the oven at 325°F (160°C) for 5-7 minutes.
Why You’ll Love This Recipe
- Buttery, soft, and fluffy with a light texture.
- Great for meal prep – can be used in sweet or savory dishes.
- Elevates breakfast and brunch with homemade goodness.
- Impressive and delicious for special occasions.
Conclusion
This Classic Brioche Bread is soft, rich, and indulgent, making it perfect for both sweet and savory dishes. Whether you enjoy it plain, toasted, or as part of a recipe, this homemade brioche is a must-try for any bread lover. Give it a go and experience the delicious aroma of freshly baked brioche in your kitchen!
Frequently Asked Questions
- Can I make brioche without a stand mixer?
Yes! Knead the dough by hand for about 15 minutes until smooth and elastic. - Can I use active dry yeast instead of instant yeast?
Yes! Use 1 tablespoon of active dry yeast and proof it in warm water for 5 minutes before using. - Why does brioche dough need to be refrigerated overnight?
Refrigeration enhances flavor and makes the dough easier to handle. - Can I make mini brioche rolls instead of a loaf?
Yes! Shape into small rolls and bake for 18-20 minutes at 375°F (190°C). - What happens if I skip the second rise?
Your bread may be dense and not as fluffy, so it’s best to let it rise properly. - Can I use whole wheat flour instead of all-purpose?
Yes, but brioche will be denser and less fluffy. A 50/50 mix of whole wheat and all-purpose works best. - How do I know when my brioche is done baking?
Use a thermometer – the center should read 190°F-200°F (88°C-93°C). - Can I make brioche without eggs?
No, eggs are essential for the texture and richness of brioche. - What’s the best way to store brioche?
Wrap in plastic wrap and store at room temperature for up to 24 hours. - How can I use leftover brioche?
Make French toast, bread pudding, or sandwiches with any leftover slices.