homemade brioche

Homemade Brioche Bread (Soft, Buttery & Irresistible)

Homemade brioche is a classic French bread known for its tender crumb, golden crust, and rich buttery flavor. Made with eggs, butter, milk, and yeast, brioche sits somewhere between bread and pastry, making it incredibly versatile. Enjoy it toasted with jam, turned into French toast, or used for burgers and sandwiches.

While brioche may sound fancy, it’s completely achievable at home with simple ingredients and a little patience. The result is a loaf that’s light, fluffy, and far superior to store-bought versions.

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Why You’ll Love This Brioche Recipe

• Soft, fluffy, and rich texture

• Buttery flavor with a slightly sweet note

• Perfect for sweet or savory uses

• Freezer-friendly and make-ahead friendly

• Impressive yet approachable for home bakers

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Ingredients

• 3¼ cups (410 g) all-purpose flour

• 2¼ tsp (7 g / 1 packet) active dry yeast

• ¼ cup (50 g) granulated sugar

• 1 tsp salt

• 4 large eggs, room temperature

• ½ cup (120 ml) warm milk (110°F / 43°C)

• ¾ cup (170 g) unsalted butter, very soft

• 1 egg + 1 tbsp milk (for egg wash)

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Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk, 1 tbsp sugar, and yeast.

2. Let sit for 5–10 minutes until foamy.

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Step 2: Make the Dough

1. In a large bowl (or stand mixer), mix flour, remaining sugar, and salt.

2. Add eggs and yeast mixture.

3. Mix until a sticky dough forms.

4. Knead for 8–10 minutes, until smooth and elastic.

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Step 3: Add the Butter

1. Add softened butter one tablespoon at a time, kneading well between additions.

2. Continue kneading until the dough is glossy, elastic, and slightly sticky.

Tip: This step is key to brioche’s signature texture—don’t rush it.

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Step 4: First Rise

1. Place dough in a greased bowl.

2. Cover and let rise in a warm place for 1½–2 hours, until doubled in size.

3. Optional but recommended: Refrigerate dough overnight for deeper flavor and easier handling.

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Step 5: Shape the Brioche

1. Punch down the dough and divide as desired.

2. Shape into balls or a loaf and place into a greased loaf pan.

3. Cover loosely and let rise again for 45–60 minutes, until puffy.

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Step 6: Bake

1. Preheat oven to 180°C (350°F).

2. Brush brioche with egg wash.

3. Bake for 30–35 minutes, until deeply golden.

4. If browning too fast, tent loosely with foil.

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Step 7: Cool & Serve

• Let cool for at least 20 minutes before slicing.

• Serve plain, toasted, or with butter and jam.

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Tips for Perfect Brioche

• Use room-temperature eggs and butter for smooth incorporation

• Knead well—brioche needs strong gluten development

• Chill dough overnight for easier shaping

• Measure ingredients accurately

• Don’t add extra flour unless absolutely necessary

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Variations

• Chocolate Chip Brioche: Fold in chocolate chips before shaping

• Brioche Rolls: Divide into small balls for dinner or slider buns

• Orange Brioche: Add orange zest to the dough

• Cinnamon Brioche: Roll with cinnamon sugar before shaping

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Storage & Freezing

• Store at room temperature for 2–3 days, wrapped well

• Refrigerate up to 5 days

• Freeze sliced brioche for up to 2 months

To refresh: warm briefly in oven or toaster.

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How to Use Brioche

• French toast

• Bread pudding

• Burger or sandwich buns

• Toast with honey or jam

• Breakfast bread with coffee

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Final Thoughts

Homemade brioche is a rewarding bake that delivers incredible flavor and texture. Rich yet light, elegant yet comforting, it’s a bread every home baker should try at least once. With this recipe, you’ll achieve a soft, buttery loaf that rivals any French bakery.