Classic Brioche Bread
This rich, golden, and impossibly soft brioche bread is made with a generous amount of butter and eggs, resulting in a tender, almost cake-like crumb with a glossy, burnished crust. This recipe is simple enough for a first-time baker to follow and works beautifully as a loaf, rolls, or a braided top knot.
Equipment
- Stand mixer with dough hook - Essential for kneading the sticky dough
- Large mixing bowl
- Kitchen scale - For accurate measurements
- 9x5-inch loaf pan
- Plastic wrap - Or a reusable cover for proofing
- Pastry brush - For the egg wash
- Instant-read thermometer - To check internal temperature
Ingredients
- 4 cups all purpose flour - 500g, plus extra for dusting
- 1/4 cup granulated sugar - 50g
- 2 1/4 teaspoons active dry yeast - 7g
- 1 teaspoon fine sea salt - 6g
- 4 large eggs - at room temperature
- 1/2 cup whole milk - 120ml, lukewarm
- 1 cup unsalted European style butter - 225g, softened and cut into small cubes
- 1 large egg - for the egg wash
- 1 tablespoon water - for the egg wash
Instructions
- In a stand mixer bowl, sprinkle yeast over warm milk (95-105°F) and let sit until foamy, about 5 minutes. Add 2 eggs and whisk to combine.
- Whisk together the flour, sugar, and salt. Add to the yeast mixture and mix on low speed with dough hook until a rough dough forms, about 2 minutes. Add remaining 2 eggs one at a time, mixing after each addition.
- Knead on medium speed for 8-10 minutes until smooth and elastic. With mixer on low, gradually add butter cubes, waiting until each is absorbed. Increase to medium and knead for another 5-7 minutes until shiny and elastic.
- Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise at room temperature for 1-1.5 hours until doubled. Deflate, cover, and refrigerate for at least 4 hours or overnight.
- On a lightly floured surface, divide chilled dough into 3 equal pieces. Roll each into a smooth ball and place side by side in a greased 9x5 inch loaf pan.
- Cover loosely and let rise in a warm spot for 1.5-2 hours until puffed and just above the rim. Preheat oven to 375°F (190°C).
- Whisk remaining egg with 1 tablespoon water to make an egg wash. Gently brush over the risen dough. Bake for 30-35 minutes until deep golden brown and internal temperature reaches 190°F (88°C).
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool for at least 30 minutes before slicing.
Notes
- Make sure your butter is softened but still cool to the touch, not melted or greasy, for proper incorporation into the dough.
- Do not rush the kneading time, since this is what develops the dough's structure and creates the signature brioche texture.
- Chilling the dough overnight makes it much easier to shape and improves the flavor significantly.
- Watch the dough during the second rise so it does not overproof and collapse; it should rise just above the rim of the pan.
- Tent the loaf loosely with foil if the top is browning too quickly before it is fully baked.
- This dough also works beautifully for brioche rolls or a braided top knot loaf; adjust baking times accordingly.
- Store cooled brioche in an airtight container at room temperature for up to 3 days, or freeze sliced for up to 2 months.
- For the best flavor and texture, use European-style butter with a higher fat content, which incorporates more evenly into the dough.