If you’re looking for the perfect brioche recipe, you’ve come to the right place! This classic French bread is soft, buttery, and slightly sweet, making it ideal for breakfast, sandwiches, or even dessert. Follow this step-by-step guide to create bakery-quality brioche at home.
Why You’ll Love This Brioche Recipe
- Rich and Flavorful: Packed with butter and eggs for a tender crumb.
- Versatile: Perfect for rolls, loaves, or even French toast.
- Make-Ahead Friendly: Dough can be refrigerated overnight for easy baking the next day.
Tips for Success
- Butter Temperature: Use softened butter for easy incorporation into the dough.
- Chill the Dough: Refrigerating the dough makes it easier to shape and enhances the flavor.
- Egg Wash: Don’t skip the egg wash—it gives the brioche its signature golden shine.
How to Serve Brioche
- Breakfast: Enjoy warm with jam, honey, or Nutella.
- French Toast: Use day-old brioche for the best French toast.
- Sandwiches: Slice and use for gourmet sandwiches.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm milk with a pinch of sugar before adding it to the flour.
How do I store brioche?
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Why is my brioche dense?
This can happen if the dough doesn’t rise properly. Ensure your yeast is fresh and the dough is proofed in a warm, draft-free environment.
This brioche recipe is a game-changer for anyone who loves baking. With its rich, buttery flavor and soft texture, it’s sure to become a family favorite. Don’t forget to share your creations on social media and tag us!
Ultimate Brioche Recipe
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet 2 1/4 tsp rapid-rise (instant) yeast
- 1 tsp salt
- 1/2 cup warm milk 110°F
- 1 cup unsalted butter softened
- 5 large eggs plus 1 extra for egg wash
Instructions
- Step 1: Prepare the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed for 1 minute to combine.
- Add the warm milk and 5 eggs. Mix on low speed for 2-3 minutes until the dough starts to come together.
- Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
- Step 2: Add the Butter
- With the mixer running on medium speed, add the softened butter a few pieces at a time, mixing well after each addition.
- Continue kneading for 5-10 minutes until the dough is soft, slightly sticky, and pulls away from the sides of the bowl.
- Step 3: First Rise
- Transfer the dough to a greased bowl. Cover with plastic wrap and let it rise at room temperature for 1-2 hours, or until doubled in size.
- Punch down the dough to release air bubbles. Cover again and refrigerate for at least 2 hours or overnight. Chilling the dough makes it easier to handle and shape.
- Step 4: Shape the Dough
- Turn the dough onto a lightly floured surface. Shape it into rolls, a loaf, or your desired shape.
- Place the shaped dough on a greased baking sheet or in a loaf pan.
- Step 5: Second Rise
- Cover the dough with a clean tea towel and let it rise at room temperature for 30-45 minutes, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Step 6: Bake
- Beat the remaining egg and brush it over the dough for a shiny, golden crust.
- Bake for 20-25 minutes for rolls or 30-35 minutes for a loaf, until golden brown and cooked through.
- Let cool slightly before serving.
Notes
Tips for Success
- Butter Temperature: Use softened butter for easy incorporation into the dough.
- Chill the Dough: Refrigerating the dough makes it easier to shape and enhances the flavor.
- Egg Wash: Don’t skip the egg wash—it gives the brioche its signature golden shine.
