Brioche – The Buttery, Eggy Bread That’s Worth It
I don’t make brioche every week, but when I do, I make it count. This is the kind of bread that turns a slow Saturday into something special. It’s rich, soft, and packed with butter and eggs, giving it that signature golden color and pull-apart texture.
Some recipes call for four eggs, some for six, some even for seven. The difference? More eggs mean a more tender, custard-like texture. But if you’re trying to keep things balanced (or don’t want to use up half a carton in one loaf), you can still get an excellent brioche with four or five eggs.
This recipe hits the sweet spot—rich but not overwhelming, tender but still structured enough for French toast or sandwiches.
Equipment
- Stand Mixer with Dough Hook
- Large Mixing Bowl
- Dough scraper
- Plastic wrap or kitchen towel
- Loaf pan (9x5 inches) or brioche mold
- Pastry brush
- Baking sheet (if making rolls)
- Cooling rack
Ingredients
Dough:
- 500 g 4 cups bread flour
- 10 g 2 tsp salt
- 50 g ¼ cup sugar
- 7 g 2 ¼ tsp instant yeast
- 4 large eggs
- 120 ml ½ cup whole milk
- 170 g ¾ cup unsalted butter, softened
Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
Mix the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast. Add the eggs and milk, then mix on low speed until a rough dough forms.
Knead & Add Butter
- Increase speed to medium and knead for 5–7 minutes. Start adding the butter a piece at a time, allowing each to incorporate before adding more. Knead until the dough is smooth and elastic (about 10–15 minutes). The dough will be soft and slightly sticky—that’s normal.
First Rise
- Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature until doubled in size, about 1.5–2 hours.
Chill Overnight
- Punch down the dough, reshape into a ball, and refrigerate overnight. This helps develop flavor and makes shaping easier.
Shape & Proof
- Divide the dough into three equal pieces, roll them into logs, and braid them together. Place in a greased loaf pan (or shape as rolls). Cover and proof at room temperature for about 1.5–2 hours until puffy.
Bake
- Preheat the oven to 190°C (375°F). Brush the dough with egg wash, then bake for 25–30 minutes until deep golden brown. If the top browns too quickly, tent with foil for the last 10 minutes.
Cool & Enjoy
- Let cool in the pan for 10 minutes before transferring to a rack. Best enjoyed fresh, but if you have leftovers, make the best French toast of your life.
Notes
If you want a richer, softer brioche, increase the eggs to 5 or 6 and slightly reduce the milk.
This dough is soft—resist the urge to add extra flour. The overnight chill makes it easier to handle.
For a classic Parisian-style brioche, bake it in a fluted brioche mold instead of a loaf pan.
This dough is soft—resist the urge to add extra flour. The overnight chill makes it easier to handle.
For a classic Parisian-style brioche, bake it in a fluted brioche mold instead of a loaf pan.