brioche bread

• Preparation Time (active): 35 minutes

• First Rise: 1.5 to 2 hours

• Second Rise: 1 to 1.5 hours

• Chill Time (optional for flavor): 6 to 12 hours

• Bake Time: 30 to 35 minutes

• Total Time: 5 to 8 hours (or overnight)

• Difficulty Level: Intermediate

• Yield: 1 large loaf or 2 small loaves (or 8–10 buns)

• Cuisine: French

 Ingredients

For the Dough:

• ½ cup (120 ml) whole milk, lukewarm

• 2¼ teaspoons (1 packet) active dry yeast or instant yeast

• 3½ cups (440 g) all-purpose flour (or bread flour for more structure)

• ¼ cup (50 g) granulated sugar

• 1½ teaspoons salt

• 4 large eggs, room temperature

• ¾ cup (170 g) unsalted butter, softened and cut into cubes

For Egg Wash:

• 1 egg

• 1 tablespoon milk or cream

 Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the lukewarm milk and yeast. Let sit for 5–10 minutes until foamy.

If using instant yeast, you can skip this step and add it directly to the flour.

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Step 2: Make the Dough

1. In a stand mixer bowl fitted with the dough hook, combine the flour, sugar, and salt.

2. Add the foamy yeast mixture, eggs, and mix on low speed until a rough dough forms.

3. Increase to medium speed and knead for 5–7 minutes until smooth.

4. With the mixer running, gradually add the butter a few cubes at a time. Let each addition fully incorporate before adding more.

5. Continue kneading for another 8–10 minutes until the dough is shiny, elastic, and pulls away from the sides.

Brioche dough will be soft and slightly sticky — this is normal. Avoid adding too much flour.

Step 3: First Rise

1. Transfer the dough to a lightly greased bowl.

2. Cover with plastic wrap or a damp towel.

3. Let rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 4 (Optional but Recommended): Chill Overnight

For better flavor and easier shaping:

• Punch down the dough after the first rise.

• Cover and refrigerate for 6–12 hours or overnight.

Cold dough is much easier to shape and has deeper flavor due to slow fermentation.

Step 5: Shape the Dough

Remove the dough from the fridge and let sit at room temp for 20–30 minutes.

For a loaf:

• Butter or line a 9×5 inch loaf pan.

• Divide dough into 3 or 4 equal pieces, roll into balls or logs, and nestle them side-by-side in the pan.

For buns:

• Divide into 8–10 equal portions and shape into smooth balls.

• Place on a baking sheet lined with parchment paper.

Step 6: Second Rise

• Cover the shaped dough lightly with a clean towel.

• Let rise again for 1 to 1½ hours, or until puffy and almost doubled in size.

Step 7: Apply Egg Wash

Whisk together 1 egg and 1 tablespoon of milk. Brush the tops of the dough gently.

This gives the brioche its iconic shiny, golden-brown crust.

Step 8: Bake

• For loaves: Bake at 350°F (175°C) for 30–35 minutes.

• For buns: Bake at 375°F (190°C) for 15–18 minutes.

The bread should be deeply golden and sound hollow when tapped.

Internal temperature should be around 190°F (88°C).

Step 9: Cool

Let the bread cool in the pan for 10 minutes, then remove and cool fully on a wire rack before slicing.

 Nutritional Information (Per Slice – Based on 12 slices)

Nutrition will vary based on portion size and ingredients.