Homemade Brioche Bread Recipe
User Reviews
5
Homemade Brioche Bread Recipe
Description
Homemade Brioche Bread is an enriched yeast bread characterized by its high butter and egg content, providing a tender, soft crumb and mildly sweet flavor. The recipe begins with a sponge—a mixture of warm milk, yeast, sugar, and some flour—which is proofed until doubled, establishing a lively yeast culture to boost the dough’s rise and texture. Adding eggs, flour, more sugar, sea salt, and softened butter transforms the sponge into a rich dough that is kneaded until smooth and elastic.
Chilling the dough allows the butter to harden, which makes it easier to shape and helps develop the bread's delicate layers during baking. The dense butter and egg content create a crumb that is both soft and rich, perfect for breakfast toast or sandwiches. The gentle sweetness balances the buttery notes, yielding a versatile bread.
This brioche keeps well at room temperature for several days, can be refrigerated for up to a week, and freezes well for longer storage. Adjusting the butter and sugar levels allows customization of richness and sweetness based on preference.
Overall, the process of using a sponge and resting the dough provides a stable rise and structure, leading to a fragrant, buttery loaf with a tender crumb.
Ingredients
For the Sponge:
- 8 ounces milk 112° to 116°, warm
- 1 tablespoon sugar
- 1 tablespoon active yeast + 1 teaspoon
- 8 ounces all-purpose flour
For the Dough:
- 2 pounds all-purpose flour
- 1/3 cup sugar
- 12 egg
- 2 teaspoons salt sea salt
- 16 ounces unsalted butter softened
- 1 egg whisked with 2 tablespoons whole milk
Instructions
- Add the milk, 1 tablespoon of sugar, and yeast to the bowl of a stand mixer and whisk just until combined.
- Let it sit for 5-7 minutes or until it forms a raft.
- Pour in 8 ounces of the flour and mix on low speed with the hook attachment until combined to create a sponge.
- Wrap the bowl in plastic wrap and proof in the oven with only the oven light on and the door cracked and proof for 60 minutes or until more than doubled in size.
- Remove the bowl and plastic wrap and place back onto the stand mixer with the hook attachment and add in 1 egg at a time over low speed until slightly mixed in and the eggs are completely whisked.
- Next, stop the mixer and add in the remaining 2 pounds of flour, 1/3 cup of sugar and salt and mix on low to medium speed until completely combined and smooth.
- Slowly add in the softened unsalted butter until it is completely mixed in, about 5-7 minutes.
- Place in the refrigerator and chill for 30 minutes to harden up the butter.
- Remove and place the dough onto a clean floured surface and divide the dough into thirds.
- To make loaves of bread, take one of the pieces of dough spread it out to form a rectangle, about 14 x 8 inches, and roll the dough over to form a taught loaf.
- Next, place it in a buttered loaf pan and place a towel over top back in the oven with the light on and the door cracked and proof for a further 45 minutes.
- Remove it from the oven and brush the dough with an egg wash of milk and egg and bake at 375° for 30-35 minutes or until it reaches 190°F internally.
- To make individual Sicilian style buns: take about a ½ cup-sized amount and roll it up until it’s about the size of a tennis ball and then place it onto a sheet tray lined with parchment paper.
- Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snowman without the middle ball, to put it as simply as possible.
- Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar and bake at 375° for 18-20 minutes or until they are golden brown.
Notes
- You can prepare the unbaked dough in the loaf pan and refrigerate it for up to 2 days before baking.
- Store the baked bread covered at room temperature for up to 4 days or refrigerate for up to 7 days to maintain freshness.
- This bread freezes well for up to 3 months; thaw at room temperature before serving to restore softness.
- Adding up to 1 additional pound of softened unsalted butter increases richness but will make the dough stickier and more difficult to handle.
- If you prefer a sweeter brioche, you can increase the sugar by up to 1/4 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 438mg | 18% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 728IU | 15% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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