Brioche

Name: Brioche
Cook time: 145 min
Total time: 145 min
Yield: 10 servings
Cuisine: French
Ingredients: 500g Bread Flour; 5 large Eggs; 250g Unsalted Butter, room temperature; 60ml Whole Milk, lukewarm; 60g Granulated Sugar; 7g Instant Yeast, about 2¼ tsp; 10g Fine Salt, about 1¾ tsp; 1 Egg; 1 tbsp Milk

This classic brioche is tender, buttery, and slightly sweet — a rich, golden bread perfect for breakfast or special sandwiches. The dough is enriched with eggs and butter, giving it a soft, pillowy crumb and a shiny, deep-brown crust after baking. Make it as a loaf or pull-apart rolls for an impressive, comforting bake.

This classic brioche is tender, buttery, and slightly sweet — a rich, golden bread perfect for breakfast or special sandwiches. Th... Show more

Traditional French Recipe

Health Grade

D · Occasional

Rating

4.3

Time

2 hrs

Price

0,46 €

Calories

450 kcal

vegetarian

comfort food

french

gourmet

Method

Soften and beat

Cut the unsalted butter into small pieces so it softens quickly. Crack the egg into a small bowl and beat it until completely smooth, with no clear streaks left. Measure out about 25 g for the dough and reserve about 5 g for the egg wash.

Mix the dough

In a mixing bowl, whisk together the bread flour, granulated sugar, instant yeast, and fine salt. Warm the whole milk until just lukewarm, about 100° F; it should feel pleasantly warm, not hot. Add the milk and the measured egg to the dry ingredients, then stir until a shaggy dough forms and there are no dry pockets left.

Knead in butter

Turn the dough out onto a clean work surface, or keep working in the bowl, and knead until it starts to look smoother. Add the softened butter a little at a time, kneading well after each addition, until the dough is glossy, stretchy, and very soft. Keep kneading for about 8 to 10 minutes, until it pulls together into a supple ball.

Let it rise

Shape the dough into a ball and place it back in the bowl. Cover it and let it rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Shape the brioche

Gently press down the risen dough to release the air, then shape it into a tight smooth ball. Place it on a parchment-lined baking sheet and cover loosely. Let it proof until puffy and noticeably expanded, about 30 to 45 minutes.

Heat the oven

While the shaped dough finishes proofing, preheat the oven to 375° F so it is fully hot by the time the brioche is ready to bake.

Brush and bake

Whisk the reserved egg with the milk to make a smooth egg wash. Gently brush it over the surface of the proofed dough without pressing hard enough to deflate it. Bake for 18 to 22 minutes, until the brioche is a deep golden brown and feels light but set.

Cool and serve

Transfer the brioche to a rack and let it cool for 10 minutes before tearing or slicing. This short rest helps the crumb finish setting so the inside stays soft instead of gummy.

Ingredients

Method

For 10 servings

Adjust servings

For the dough

500g Bread Flour
5 large Eggs
250g Unsalted Butter, room temperature
60ml Whole Milk, lukewarm
60g Granulated Sugar
7g Instant Yeast, about 2¼ tsp
10g Fine Salt, about 1¾ tsp

For the egg wash

1 Egg
1 tbsp Milk

🧈 Plus ~15g of fat

Nutrition

Per Serving.

Calories

450 kcal

23% of Daily kcal

Protein

10 g

21% RDI

Fat

25 g

13g sat fat

Carbs

45 g

16% RDI

Sugar

6.7 g

13% RDI

Fiber

1.6 g

5% RDI

Salt

1.2 g

24% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.9 / 10

What others say

Click to rate

anna_g

14 days ago

tried this over the weekend and the crumb was spot on. definitely going in the regular rotation for lazy sunday mornings.

spice_and_dice

10 days ago

Pretty good base, but it really benefits from an overnight cold ferment in the fridge after the first rise to develop the flavor. Gives it that subtle sourdough-adjacent complexity that makes brioche really shine.

Ingredients

For 10 servings

Adjust servings

For the dough

500g Bread Flour
5 large Eggs
250g Unsalted Butter, room temperature
60ml Whole Milk, lukewarm
60g Granulated Sugar
7g Instant Yeast, about 2¼ tsp
10g Fine Salt, about 1¾ tsp

For the egg wash

1 Egg
1 tbsp Milk

🧈 Plus ~15g of fat

Brioche

Method

Soften and beat

Mix the dough

Knead in butter

Let it rise

Shape the brioche

Heat the oven

Brush and bake

Cool and serve

Ingredients

Method

For the dough

For the egg wash

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

For the dough

For the egg wash

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