There’s nothing quite like the aroma of freshly baked brioche filling your kitchen. This soft, buttery brioche bread is rich yet light, delicately sweet, and beautifully golden on the outside. Perfect for breakfast, brunch, or dessert, this homemade brioche delivers bakery-quality results with simple ingredients and an easy, approachable method.
Whether enjoyed plain, toasted with butter, or served alongside jam or coffee, this brioche is a timeless classic that never disappoints.
Why You’ll Love This Brioche Recipe
- Soft, fluffy interior with a tender crumb
- Rich buttery flavor without being heavy
- Perfect balance of sweetness
- Great for breakfast, brunch, or dessert
- Freezer-friendly and make-ahead friendly
Prep Time: 15 minutes
Rest Time: 4 hours
Bake Time: 30–35 minutes
Servings: 4–6 portions
Ingredients
For the Dough
- 200 ml (¾ cup + 4 tsp) warm milk
- 1 packet (7 g) instant yeast
- 120 g (½ cup) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 500 g (about 4 cups) all-purpose flour (unbleached preferred)
- 1 tsp salt
- 130 g (½ cup + 2 tbsp) unsalted butter, softened
For the Egg Wash
- 1 egg yolk
- 1 tbsp milk
- 1 tsp vanilla extract
How to Make Brioche Bread
1. Mix the Wet Ingredients
In a large mixing bowl, combine the warm milk, instant yeast, sugar, eggs, and vanilla. Stir gently until smooth and well blended.
2. Add Dry Ingredients
Add the flour and salt to the bowl. Mix until a soft dough forms and no dry flour remains.
3. Knead with Butter
Transfer the dough to a lightly floured surface. Gradually knead in the softened butter, working the dough for about 5 minutes until smooth, elastic, and glossy.
4. First Rise
Lightly grease a clean bowl and place the dough inside. Cover with plastic wrap or a clean towel. Let rise at room temperature for 2 hours, or until doubled in size.
5. Shape the Dough
Punch down the dough gently to release air. Divide into 8 equal portions and roll each into a smooth ball.
Grease or line a 9-inch (23 cm) round pan, then arrange the dough balls side-by-side in the pan. Cover and let rise again for about 2 hours, until puffy.
6. Preheat the Oven
Preheat your oven to 400°F (205°C).
7. Brush with Egg Wash
Whisk together the egg yolk, milk, and vanilla. Lightly brush the tops of the dough balls.
8. Bake
Lower oven temperature to 325°F (163°C) and bake for 30–35 minutes, until the brioche is deeply golden and fully baked.
Cool slightly before serving.
Pro Tips for Perfect Brioche
- Use room-temperature butter for easier kneading
- Don’t rush the rise — time equals flavor
- If browning too fast, tent loosely with foil
- Weigh dough portions for even baking
Serving Ideas
- Serve warm with butter and fruit jam
- Toast and drizzle with honey
- Use for French toast or bread pudding
- Pair with coffee, tea, or hot chocolate
Storage & Make-Ahead Tips
- Store at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Freeze sliced brioche for up to 2 months
- Reheat gently in the oven or toaster
Frequently Asked Questions
Can I make brioche without a mixer?
Yes! This recipe is designed to be kneaded by hand.
Can I reduce the sugar?
You can slightly reduce it, but sugar helps with softness and browning.
Why is my brioche dense?
Under-kneading or under-proofing can cause dense bread. Give it time.
Enjoy 🤍
This homemade brioche bread is proof that simple ingredients can create something truly special. Soft, buttery, and comforting — it’s a recipe you’ll come back to again and again.
