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Homemade Brioche Bread
5 from 24 votes

Homemade Brioche Bread

Homemade Brioche Bread combines a rich, buttery dough that requires a starter and a slow rise for its distinctive light, airy texture. The dough includes eggs, butter, sugar, and flour, with a careful mixing and kneading process that develops gluten gradually. The incorporation of butter at the end creates a tender crumb and a flavorful loaf. Preparing the dough with an overnight cold rise improves handling and enhances the flavor. This bread's richness and soft crumb make it suitable for breakfast or as a base for sweet and savory dishes.

Prep Time
3 hrs
Cook Time
30 mins
Total Time
3 hrs 30 mins
Servings: 2 loaves
Calories: 1594 kcal
Course: Breakfast
Cuisine: French, American

Ingredients

Starter:
  • 1/3 cup milk warm, whole
  • 2 1/4 teaspoons active dry yeast or a 17 grams packet
  • 1 egg room temperature, large
  • 2 cups all-purpose flour unbleached
Brioche Dough:
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 egg lightly beaten and at room temperature, large
  • 1 1/2 cups all-purpose flour unbleached
  • 4 ounces butter room temperature, unsalted
Egg Wash:
  • 1 egg
  • 2 tablespoons milk

Instructions

Starter:
    Cup of Yum
  1. Add milk, one egg, one cup of flour, and yeast to a large mixing bowl or the bowl of a stand mixer. Stir to combine with a wooden spoon, then sprinkle the remaining cup of flour on top.
  2. Cover and let the mixture sit in a warm place for about 30 minutes. The dough should rise and create cracks in the flour coating.
Brioche Dough:
  1. Attach the bowl to a stand mixer equipped with the hook attachment. Add the sugar, salt, eggs, and 1 cup of flour. Mix on low speed for about 5 minutes, then add the remaining 1/2 cup of flour. Since this dough takes longer than most to develop, increase the mixer speed to medium and knead the dough for an additional 15 to 20 minutes.
  2. Work the butter with your hands until it is smooth and soft, but not melted. With the mixer on medium speed, add the butter gradually and mix until well combined.
  3. Next, place the dough in an oiled bowl and cover it with a towel or plastic wrap. Allow it to rest and rise for about 1 to 2 hours. After this, gently poke the dough to deflate it. Then, refrigerate the dough for four hours or better overnight. This will slow down the fermentation and chill the butter, making the dough easier to work with.
  4. Divide the chilled dough into three equal pieces resembling buns. These buns will be braided together to form the brioche. Alternatively, when ready to bake, slice the dough into two equal parts like I did (see the next step).
  5. Divide each ball into six smaller pieces. Place the pieces side by side in a greased 9x5 loaf pan, arranging them into three short rows, each containing two pieces of dough.
  6. Cover the dough with a towel and let it rise for 2.5 to 3 hours until it becomes very puffy.
  7. Place the pan in a preheated oven at 400°F. After 10 minutes, reduce the heat to 350°F. Brush the bread with an egg wash or melted butter and bake for an additional 30 to 35 minutes.
  8. When done baking, the brioche bread should be deep brown with an internal temperature of 190°F, as measured by an instant-read thermometer.
  9. Once done, remove it from the oven, and let it rest for about 10 minutes.
  10. For cinnamon lovers, I recommend topping the brioche bread with some cinnamon sugar before baking.

Notes

  • Letting the dough rise overnight in the fridge develops a light, airy texture and richer flavor while making it easier to handle.
  • Work the butter with your hands until soft and smooth, not melted, before adding to the dough.
  • Adding butter after initial mixing helps maintain yeast activity and proper gluten formation.
  • Chill the dough before shaping to reduce stickiness and avoid adding extra flour.
  • Measure flour using the spoon and level method to prevent a dry, hard loaf.
  • Bake the bread to an internal temperature of 190°F and avoid overbaking to keep it moist.

Nutrition Information

Calories 1594kcal (80%) Carbohydrates 211g (70%) Protein 42g (84%) Fat 69g (106%) Saturated Fat 35g (175%) Cholesterol 618mg (206%) Sodium 1796mg (75%) Potassium 909mg (19%) Fiber 16g (64%) Sugar 53g (106%) Vitamin A 2625IU (53%) Calcium 422mg (42%) Iron 17.6mg (98%)

Nutrition Facts

Serving: 2 loaves

Amount Per Serving

Calories 1594

% Daily Value*

Calories 1594kcal 80%
Carbohydrates 211g 70%
Protein 42g 84%
Fat 69g 106%
Saturated Fat 35g 175%
Cholesterol 618mg 206%
Sodium 1796mg 75%
Potassium 909mg 19%
Fiber 16g 64%
Sugar 53g 106%
Vitamin A 2625IU 53%
Calcium 422mg 42%
Iron 17.6mg 98%

* Percent Daily Values are based on a 2,000 calorie diet.