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–+ servings

Brioche

Desserts, Snack
This classic French bread sits somewhere between a bread and a pastry, with an airy crumb that melts in your mouth and a slight crispness on the crust that’s pure comfort. Whether you’re spreading it with jam, dunking it in coffee, or using it to make the dreamiest French toast, homemade brioche is about taking a moment to indulge in simple, beautiful baking.
Brioche recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients 

Equipment

Instructions

  1. 1. Activate the yeast
    Warm the milk until just lukewarm (around 37°C). Stir the yeast into the milk until dissolved. Let it sit for 5-10 minutes until foamy.
  2. 2. Mix the dough
    In the stand mixer bowl, combine the flour, sugar, and salt. Attach the dough hook. Add the foamy yeast-milk mixture along with the eggs. Mix on low speed to bring the dough together.
  3. 3. Incorporate the butter
    Gradually add the softened butter cubes into the dough while mixing. Continue mixing for at least 15 minutes on medium speed. The dough should be smooth, elastic, and slightly sticky but should come away from the bowl.
  4. 4. First rise
    Cover the bowl with a clean towel or plastic wrap. Leave the dough to rise in a warm place (24-28°C) for about 1-2 hours until doubled in size.
  5. 5. Chill and shape
    Gently punch down the dough to release gases. Refrigerate for 1 hour to firm up the butter and make shaping easier. After chilling, divide the dough into equal portions (typically 8-10). Shape each portion into a smooth ball.
  6. 6. Second rise in tin
    Place the dough balls into a greased loaf pan. Cover and let rise again for 1-1.5 hours until doubled.
  7. 7. Prepare for baking
    Preheat the oven to 180°C (160°C fan). Brush the risen brioche gently with the beaten egg yolk for a shiny, golden crust.
  8. 8. Bake
    Bake in the centre of the oven for 25-30 minutes or until the brioche is golden brown on top and sounds hollow when tapped underneath.
  9. 9. Cool
    Remove from the oven and let cool completely on a wire rack before slicing.

Notes

  • For best results, ensure all ingredients are at room temperature to help the yeast activate smoothly.
  • The chilling step after the first rise is key to achieving the brioche's delicate, buttery flakiness and ease of handling.
  • Brioche dough is sticky but resist adding too much flour!
  • Patience during rising is essential for light texture.