Baking & Pastry > Bread Baking > Yeast Breads > Enriched Doughs (Brioche, Challah)

Classic Brioche Recipe

A rich and buttery brioche bread, perfect for breakfast, desserts, or sandwiches. This recipe creates a beautiful golden crust and a tender, melt-in-your-mouth crumb.

Prep Time
30 minutes (plus 2-3 hours proofing)
Cook Time
30-35 minutes
Servings
1 loaf
Ingredients
  • 2 1/4 tsp Active Dry Yeast
  • 1/2 cup Warm Milk
  • 1/4 cup Granulated Sugar
  • 3 1/2 cups All-Purpose Flour
  • 1 tsp Salt
  • 4 Large Eggs
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 Egg Wash (1 egg beaten with 1 tbsp milk)

Activating the Yeast

In a small bowl, dissolve the yeast in warm milk along with 1 tablespoon of sugar. Let it stand for 5-10 minutes, or until foamy. This indicates the yeast is active.

Mixing the Dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a shaggy dough forms.

Adding the Butter

Gradually add the softened butter, a few tablespoons at a time, mixing on medium speed until each addition is fully incorporated. The dough will be very soft and sticky. Continue mixing for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

First Proofing

Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.

Second Proofing (Refrigeration)

Gently punch down the dough to release the air. Wrap tightly with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This will make the dough easier to handle and enhance the flavor.

Shaping the Brioche

On a lightly floured surface, divide the dough into desired portions depending on the shape you want. For a loaf, shape the dough into a log. For individual brioche, roll out portions of the dough and use a small ring mold. Place shaped dough into greased baking tin/tins.

Final Proofing

Cover the shaped brioche with plastic wrap and let rise in a warm place for 45-60 minutes, or until nearly doubled in size.

Baking the Brioche

Preheat oven to 375°F (190°C). Brush the brioche with egg wash. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top is browning too quickly, tent with foil.

Cooling

Let the brioche cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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FAQ

  • Can I use instant yeast instead of active dry yeast?

    Yes, you can use instant yeast. Use the same amount as active dry yeast (2 1/4 tsp). You can skip the proofing step and add the instant yeast directly to the dry ingredients.
  • Why is my brioche dough so sticky?

    Brioche dough is naturally very sticky due to the high butter content. Don't be tempted to add too much flour. Keep mixing until the dough develops a smooth, elastic texture. Refrigerating the dough will also make it easier to handle.
  • How do I store brioche?

    Store brioche in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for longer storage.