French Brioche Bread Recipe: A Buttery, Pillowy Classic
Few breads are as luxurious and satisfying as French brioche. With its rich buttery flavor, soft crumb, and slightly sweet taste, brioche sits somewhere between bread and pastry. Whether enjoyed plain, toasted with jam, or turned into French toast, this classic loaf is worth every step.
In this detailed guide, you’ll learn exactly how to make authentic brioche from scratch—soft, golden, and irresistibly tender.
🧾 Ingredients
- 500 g (4 cups) all-purpose flour
- 60 g (¼ cup) granulated sugar
- 10 g (2 tsp) salt
- 10 g (2 ¼ tsp) instant yeast
- 6 large eggs (room temperature)
- 250 g (1 cup + 2 tbsp) unsalted butter (softened, not melted)
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
🥣 Step-by-Step Method
1. Prepare the Dough Base
In a large mixing bowl (or stand mixer), combine the flour, sugar, salt, and yeast. Mix gently to distribute everything evenly.
Add the eggs one at a time while mixing on low speed. The dough will start off sticky and heavy—this is normal for brioche.
2. Knead the Dough
Knead the dough for about 8–10 minutes using a stand mixer with a dough hook (or 12–15 minutes by hand). You’re aiming for a smooth, elastic dough that slightly pulls away from the sides.
3. Incorporate the Butter
This is the key step that gives brioche its signature richness.
Add the softened butter gradually, a few pieces at a time, while continuing to knead. Let each addition fully absorb before adding more.
Continue kneading for another 10–15 minutes. The dough should become glossy, soft, and slightly sticky—but strong enough to stretch without tearing.
4. First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl. Cover it with plastic wrap or a clean towel.
Let it rise at room temperature for 1–2 hours, or until it has doubled in size.
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