Brioche is an enriched bread known for its silky crumb , golden crust , and decadent flavor , thanks to generous amounts of butter and eggs . Traditionally kneaded by hand or stand mixer, the dough develops slowly and bakes into the softest loaf or rolls imaginable.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hr1 large loaf or 12 individual rolls
For the Dough
2 ¼ tsp active dry yeast or instant yeast
¼ cup whole milk, warm (about 110°F/43°C)
3 ½ cups all-purpose flour (or bread flour for more structure)
¼ cup granulated sugar
1 tsp fine sea salt
4 large eggs, room temperature
10 tbsp unsalted butter, room temperature and cubed
For Finishing
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Optional: pearl sugar, sesame seeds, or sliced almonds for topping
Activate the Yeast
1
In a small bowl, stir the yeast into the warm milk with a pinch of sugar.
Let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive.
Make the Dough
2
In the bowl of a stand mixer , combine flour , sugar , and salt .
Add yeast mixture and eggs .
Mix on low until combined, then increase to medium and knead for 4–5 minutes until dough is sticky but smooth.
Add Butter
3
Gradually add cubed butter , one piece at a time, mixing until fully incorporated before adding the next.
Continue mixing for 6–8 minutes . The dough should be soft, shiny, and pull away from the sides (though it will still be sticky).
First Rise
4
Cover the bowl and let the dough rise in a warm place for 1½–2 hours , or until nearly doubled in size.
Punch down the dough, then cover and refrigerate overnight (at least 6 hours). This makes it easier to handle and enhances the flavor.
Shape the Dough
5
Turn chilled dough onto a lightly floured surface.
Shape into a loaf, braid, or divide into 12 pieces for rolls.
Place into a greased loaf pan or muffin tin and cover loosely.
Second Rise
6
Let rise in a warm spot until puffy and doubled , about 1 to 1½ hours .
Preheat your oven to 375°F (190°C) .
Egg Wash & Bake
7
Brush the dough with egg wash .
Bake for 30–35 minutes (or 18–20 minutes for rolls), until deep golden brown and a skewer comes out clean.
If browning too quickly, tent with foil during the last 10 minutes.
Cool
8
Let cool in pan for 10 minutes, then transfer to a wire rack.
Cool fully before slicing (if you can wait!).
Tips
9
Flavor twists: Add orange zest, cinnamon, or chocolate chips.
Want it sweeter? Increase sugar to ⅓ cup for a more dessert-like loaf.
Freezer-friendly: Freeze slices or rolls for up to 2 months. Toast from frozen!
Ingredients 1 large loaf or 12 individual rolls
For the Dough
2 ¼ tsp active dry yeast or instant yeast
¼ cup whole milk, warm (about 110°F/43°C)
3 ½ cups all-purpose flour (or bread flour for more structure)
¼ cup granulated sugar
1 tsp fine sea salt
4 large eggs, room temperature
10 tbsp unsalted butter, room temperature and cubed
For Finishing
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Optional: pearl sugar, sesame seeds, or sliced almonds for topping
Directions Activate the Yeast
1
In a small bowl, stir the yeast into the warm milk with a pinch of sugar.
Let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be inactive.
Make the Dough
2
In the bowl of a stand mixer , combine flour , sugar , and salt .
Add yeast mixture and eggs .
Mix on low until combined, then increase to medium and knead for 4–5 minutes until dough is sticky but smooth.
Add Butter
3
Gradually add cubed butter , one piece at a time, mixing until fully incorporated before adding the next.
Continue mixing for 6–8 minutes . The dough should be soft, shiny, and pull away from the sides (though it will still be sticky).
First Rise
4
Cover the bowl and let the dough rise in a warm place for 1½–2 hours , or until nearly doubled in size.
Punch down the dough, then cover and refrigerate overnight (at least 6 hours). This makes it easier to handle and enhances the flavor.
Shape the Dough
5
Turn chilled dough onto a lightly floured surface.
Shape into a loaf, braid, or divide into 12 pieces for rolls.
Place into a greased loaf pan or muffin tin and cover loosely.
Second Rise
6
Let rise in a warm spot until puffy and doubled , about 1 to 1½ hours .
Preheat your oven to 375°F (190°C) .
Egg Wash & Bake
7
Brush the dough with egg wash .
Bake for 30–35 minutes (or 18–20 minutes for rolls), until deep golden brown and a skewer comes out clean.
If browning too quickly, tent with foil during the last 10 minutes.
Cool
8
Let cool in pan for 10 minutes, then transfer to a wire rack.
Cool fully before slicing (if you can wait!).
Tips
9
Flavor twists: Add orange zest, cinnamon, or chocolate chips.
Want it sweeter? Increase sugar to ⅓ cup for a more dessert-like loaf.
Freezer-friendly: Freeze slices or rolls for up to 2 months. Toast from frozen!
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