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Buttery French Brioche Bread

Embark on a journey of decadence with my special Buttery French Brioche Bread. Prepare to be mesmerized by the heavenly aroma and unmatched softness of this buttery delight. Indulge your senses in the allure of freshly baked brioche, where each bite is a celebration of homemade perfection.

Total Time
4 hours
Simple & Professional Tasty Recipes
    1. Activate the Yeast:
      In a small bowl, dissolve the fresh yeast in warm water (around 25°C) with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
    2. Mix Dry Ingredients:
      In a large mixing bowl, combine the flour, white sugar, brown sugar, and salt.
    3. Combine Wet Ingredients:
      Make a well in the center of the dry ingredients. Add one beaten egg and the activated yeast mixture. Mix slowly until the dough starts to come together.
    4. Knead the Dough:
      Transfer the dough onto a floured surface and knead for about 10 minutes or until it becomes smooth and elastic.
    5. Incorporate Butter:
      Gradually incorporate the softened butter into the dough, kneading continuously. It might seem a bit messy at first, but keep kneading until the dough absorbs all the butter and becomes glossy and smooth.
    6. First Rise:
      Place the dough back into the bowl, cover it with a clean cloth, and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it doubles in size.
    7. Shape the Dough:
      After the first rise, gently deflate the dough and shape it into a loaf or divide it into smaller portions for brioche buns. Place the shaped dough onto a baking tray lined with parchment paper.
    8. Second Rise:
      Cover the shaped dough with a cloth and let it rise for another 1 to 1.5 hours, or until it puffs up noticeably.
    9. Preheat the Oven:
      Preheat your oven to 180°C.
    10. Egg Wash:
      Beat the remaining egg and brush it gently over the surface of the dough. This will give the brioche a beautiful golden color when baked.
    11. Bake: Bake the brioche in the preheated oven at 180°C for 20 minutes. Then, reduce the temperature to 160°C and bake for an additional 5-10 minutes or until the top is deep golden brown, and the bread sounds hollow when tapped on the bottom.
    12. Cool and Enjoy:
      Allow the brioche to cool on a wire rack before slicing. Enjoy your freshly baked, soft, and buttery brioche bread!
    Pro Tips
    • Ensure the butter is softened to room temperature for easy incorporation into the dough.
    • Use a warm, draft-free area for optimal rising, allowing the dough to double in size.
    • Brush the loaf with the egg wash gently to achieve a glossy, golden finish.
    • For added creativity, shape the dough into individual buns for delightful brioche rolls.
    • Serve slightly warm, perhaps with a dollop of jam, to experience the brioche at its best.


Calories per Serving:
Caloric content may vary based on serving size; a typical serving contains approximately 250 calories.

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