Buttery Brioche Bread Made Easy
Bake a soft, buttery homemade brioche bread made easy with this easy recipe. Perfectly golden, rich in flavor, and ideal for breakfast or brunch.
Buttery Brioche Bread Made Easy
Bake this Buttery Brioche Bread Made Easy. A rich, golden loaf that’s soft, tender, and full of classic bakery flavor. This easy brioche recipe uses simple ingredients and step-by-step instructions to create a light, buttery bread perfect for breakfast, brunch, or French toast. Whether you’re a beginner or seasoned baker, you’ll love how effortlessly this homemade brioche turns out every time. Get more recipe ideas 👉 Homemade Rolls Buns and Savory Breads
FAQ’s and Tips
What is the secret to a perfect brioche?
- your yeast should be fresh.
- do not add the salt and yeast together, or let them touch.
- butter added at the right time.
- give the brioche time to rise it needs.
- eat this delicious bread when its fresh, although it will make great French toast, when not fresh.
What is the secret to a shiny brioche?
- The secret or not a secret to a shiny, golden crust of your brioche loaf, brush it with egg wash. beaten egg on the top of the bread before baking. Browns and gives it a golden shiny crust.
What is the difference between brioche bread and butter bread?
The difference between a normal bread and a brioche bread is that it has more butter in the recipe than other breads. As well as other ingredients such as milk, honey and sugar. This is what makes it lighter and fluffy and soft and golden.
Ingredients for a Buttery Brioche Bread Made Easy
- bread flour
- instant yeast
- salt
- sugar
- whole milk (warm or room temperature)
- unsalted butter (room temperature, cut into small cubes)
- eggs (room temperature)
- egg (beaten)
- whole milk
How To make a Buttery Brioche Bread Made Easy
Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
With a dough hook on the mixer mix the dough as per recipe until all the dough is pulling away from the side of the bowl.
Mixing the dough
After adding the butter mix with a faster speed for about 3-4 minutes.
Kneading the dough by hand
Transferring the dough to a floured surface ready to knead with your hand and fingers.
Use your fingertips and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until the it forms a smooth round ball, approximately 1 to 2 minutes
Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl. Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
Braiding the dough
Divide the dough into 3 equal pieces and quickly fold them into small round balls using the above shaping method.
Lightly press down each round dough. Stretch and roll the dough into a log. Start rolling from the middle toward the edge of the log to turn it into a long rope.
Arrange 3 ropes perpendicular and pinch 1 ends together. Braid the ropes by pick up the left string and put under the middle string.
Then pick up the right string and put it under the one in the middle again.
Repeat the process until you reach the end of the rope then pinch the remaining together.
Carefully transfer the braided dough onto a baking pan lined with parchment paper. Cover the pan loosely and let the dough proof until the size creases at least by half, approximately 1 to 1.5 hours.
Preheat oven to 375F. Brush the bread lightly with egg wash.
Bake the bread for 35 to 40 minutes, remember to rotate the baking pan half way through the process. The bread should have a deep golden brown color when finish baking. If the top of the bread turns dark too quickly, you can loosely cover the top with foil to prevent it from burning.
A cooled Brioche loaf for serving that is nice and brown.
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PrintButtery Brioche Bread Made Easy
Bake a soft, buttery homemade brioche bread made easy with this easy recipe. Perfectly golden, rich in flavor, and ideal for breakfast or brunch.
- Prep Time: 20 min. plus rest time. 3-4 hrs
- Cook Time: 35-40 min
- Total Time: 60 min, rest time 3-4 hrs
- Yield: 1 loaf 1x
- Category: Breads and baked goods
- Method: oven cook and bake
Ingredients
- 5 cups bread flour
- 1 tbsp instant yeast
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup whole milk (warm or room temperature)
- 4 oz unsalted butter (room temperature, cut into small cubes)
- 2 large eggs (room temperature)
- 1 large egg (beaten)
- 1 tbsp whole milk
Instructions
- Mix the Dough: In a stand mixer with a dough hook, combine flour, yeast, salt, and sugar. Gradually add eggs and milk, mixing on low speed for 2 minutes.
- Incorporate Butter: Increase speed to medium-low and add butter, one cube at a time, letting each piece fully incorporate.
- Knead and First Proof: Mix until the dough is smooth but slightly sticky (about 3-4 minutes). Transfer to a lightly greased bowl, cover, and let proof for 1.5 to 2 hours until doubled.
- Shape the Dough: Turn dough onto a floured surface, press down, and divide into 3 equal pieces. Shape each into a ball, then roll into long ropes.
- Braid and Second Proof: Pinch ropes at one end, braid them together, then place on a parchment-lined baking sheet. Cover loosely and let rise for 1 to 1.5 hours until puffy.
- Bake the Brioche: Preheat oven to 375°F (190°C). Brush dough with egg wash and bake for 35-40 minutes, rotating halfway. If browning too quickly, tent with foil.
- Cool and Enjoy: Let the brioche cool completely before slicing.
Notes
Pro Tips and Variations
- For a richer flavor: Chill the dough overnight before baking.
- For a sweeter brioche: Increase sugar to ¾ cup.
- For a fun twist: Add chocolate chips, dried fruit, or cinnamon.
Storage and Reheating
- At Room Temp: Wrap in plastic wrap or foil for up to 2 days.
- Freezing: Store slices in an airtight bag for up to 3 months.
- Reheating: Warm slices in a toaster or oven at 300°F (150°C) for a few minutes.
