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Homemade Brioche Recipe

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This Homemade Brioche recipe yields a rich, buttery, and tender bread that is perfect for breakfast, sandwiches, or simply enjoyed on its own. With a soft and fluffy crumb and a golden crust, this classic French brioche is made from scratch using simple ingredients like bread flour, eggs, butter, and milk, fermented slowly in the refrigerator to develop deep flavor and delicate texture.

Ingredients

Dough

  • 3 and 1/4 cups (423g) bread flour, spooned & leveled, plus more as needed
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons salt
  • 1/2 cup (120ml) whole milk, cold
  • 3 large eggs, cold
  • 1/2 cup (113g; 8 Tbsp) unsalted butter, cold

Egg Wash

  • 1 large egg beaten with 1 Tablespoon (15ml) milk

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, whisk together the flour, yeast, sugar, and salt. Add the cold milk and eggs, then mix on medium-low speed for 3 full minutes until the dough comes together into a rough, shaggy mass. Stop to scrape down the bowl sides as needed.
  2. Knead the dough: Increase the mixer speed to medium and knead for 8 to 10 minutes. The dough should become elastic and wrap around the hook, slapping the sides of the bowl. If still too sticky after 8 minutes, add more flour 1 tablespoon at a time.
  3. Prepare the butter: Place a sheet of parchment paper on a sturdy cutting board. Cut cold butter into 8 equal pieces and lay them out on the parchment. Cover with a second parchment sheet and use a rolling pin to flatten the butter to about 1/16 inch (2mm) thickness. Keep cold until ready to use.
  4. Incorporate butter: With the mixer on medium-low, add the flattened butter pieces two at a time, scraping them off the parchment into the bowl. Wait until all butter is fully incorporated and dough is smooth, shiny, and elastic (another 2 minutes after all butter is added). Scrape down the sides as needed.
  5. Refrigerate dough: Lightly grease a large bowl with butter, oil, or nonstick spray. Shape dough into a ball, place in bowl, and turn to coat. Cover tightly and refrigerate for 12 to 16 hours, up to 48 hours for flavor development.
  6. Prepare loaf pan: Grease a 9×5-inch loaf pan and set aside.
  7. Shape brioche: Turn chilled dough onto a lightly floured surface. Divide into 6 equal pieces using a bench scraper or scale for accuracy. Shape each piece into a smooth ball and arrange in the loaf pan in a zigzag pattern.
  8. Proof brioche: Cover the loaf lightly and let rise at room temperature for 1.5 to 2 hours until dough is puffy and nearly reaches the rim of the pan.
  9. Preheat oven: Position a rack in the lower third of the oven and preheat to 350°F (177°C).
  10. Apply egg wash and bake: Brush the top of the risen dough with the egg wash. Bake for 35 to 40 minutes until golden brown and an instant-read thermometer inserted reaches 195°F (91°C). Tent with foil after 20 minutes if browning too quickly.
  11. Cool: Let brioche cool in the pan on a rack for 10 minutes, then carefully invert onto the rack to cool completely, at least 1 hour before slicing to allow the crumb to set.
  12. Store: Store leftover brioche covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Notes

  • Be sure to keep the butter cold and flattened for easy incorporation into the dough.
  • Do not rush the kneading or refrigeration time; both are key for the dough’s texture and flavor.
  • Use a kitchen scale to divide dough evenly for uniform brioche balls that bake consistently.
  • The internal baking temperature of 195°F ensures the brioche is fully baked inside without being doughy.
  • Allow brioche to cool completely before slicing to get neat, fluffy slices. Warm brioche will be very soft and delicate.
  • If you don’t have a stand mixer, kneading by hand is possible but will require significant effort and time.

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