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.
[cooked-sharing]
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
1 tbsp milk
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
1 tbsp milk
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!
Visited 4 times, 1 visit(s) today
