Classic Brioche
Brioche is a rich, buttery French bread that’s slightly sweet and incredibly soft. Its tender crumb and golden crust make it ideal for breakfast, toast, French toast, or even sweet and savory sandwiches. While it requires some patience due to rising time, the results are worth every step.
Why You’ll Love Brioche
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Buttery, tender, and slightly sweet
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Soft, airy texture with a golden crust
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Versatile for breakfast, desserts, or sandwiches
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Made with simple, wholesome ingredients
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Can be shaped into loaves, buns, or braided shapes
Ingredients
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4 cups (500 g) all-purpose flour
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1/4 cup (50 g) sugar
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2 teaspoons salt
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2 1/4 teaspoons (1 packet) active dry yeast
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4 large eggs, room temperature
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1/2 cup (120 ml) warm milk
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1 cup (225 g) unsalted butter, softened
Optional for brushing:
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1 egg, beaten with 1 tablespoon water
Instructions
1. Activate the Yeast
In a small bowl, combine warm milk (around 110°F / 43°C) with 1 teaspoon sugar and yeast. Let sit 5–10 minutes until foamy.
2. Make the Dough
In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add eggs and yeast mixture. Mix on low speed until dough begins to form, about 2–3 minutes.
Gradually add softened butter, a few tablespoons at a time, mixing until fully incorporated. Continue kneading for 8–10 minutes until dough is smooth and elastic.
3. First Rise
Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise 1–2 hours until doubled in size.
4. Shape the Dough
Punch down the dough gently. Shape into a loaf, buns, or braid, and place in a greased loaf pan or baking sheet.
5. Second Rise
Cover shaped dough and let rise for 45–60 minutes, until puffy.
6. Preheat Oven and Brush
Preheat oven to 375°F (190°C). Brush the top of the dough with the egg wash for a shiny golden crust.
7. Bake
Bake for 25–30 minutes for buns or 35–40 minutes for a loaf, until golden brown and hollow-sounding when tapped.
Cool on a wire rack before slicing.
Tips for Perfect Brioche
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Use room temperature eggs and butter for easier mixing
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Be patient with rising—this gives airy, soft bread
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Avoid over-kneading by hand; a stand mixer helps
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Egg wash ensures a beautiful golden crust
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Store tightly wrapped to maintain softness
Variations
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Chocolate Brioche: Add chocolate chips to the dough before shaping
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Brioche à Tête: Classic French round with a small top knot
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Savory Brioche: Add herbs, cheese, or garlic
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Brioche Buns: Perfect for burgers or sandwiches
Storage
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Store at room temperature in an airtight container for 2–3 days
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Freeze sliced brioche for up to 2 months, thaw at room temperature
Serving Suggestions
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Toast with butter and jam
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Make French toast or bread pudding
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Use for sandwiches or sliders
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Serve with honey or Nutella for dessert
Final Thoughts
Brioche is a luxurious, versatile bread that elevates any meal with its buttery flavor and tender crumb. Though it requires patience for rising, the process is rewarding, and the result is a soft, golden bread perfect for breakfast, brunch, or indulgent treats.