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Brioche Bread Recipe: How to Make Authentic French Brioche Bread at Home

Discover the rich history and expert techniques behind classic French brioche bread. Learn how to make this golden, buttery loaf from scratch with professional guidance, ingredient tips, and troubleshooting advice for bakery-quality results every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 1 loaf (8–10 servings)
Course: Breads
Cuisine: French
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 4 cups all-purpose flour or bread flour
  • 1/4 cup granulated sugar
  • 1 packet 2 1/4 tsp active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk 110°F
  • 4 large eggs room temperature
  • 1/2 cup unsalted butter softened and cubed
For the Egg Wash:
  • 1 large egg
  • 1 tablespoon milk
  • Substitutions: Use honey instead of sugar reduce by 15%, oat or almond milk for dairy-free, and European butter for richer flavor.

Method
 

  1. Activate Yeast: Combine warm milk (110°F), yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
  2. Mix Dough: In a mixer bowl, add flour, sugar, and salt. Pour in yeast mixture and eggs. Mix on low until combined.
  3. Add Butter: Gradually add softened butter one piece at a time, ensuring each is fully absorbed before adding the next.
  4. Knead: Mix on medium speed for 10 minutes (or knead by hand for 15–20 minutes) until smooth and elastic.
  5. First Rise: Place dough in a greased bowl, cover, and let rise 1.5–2 hours in a warm area until doubled in size.
  6. Shape: Punch down dough gently, divide into 6 equal portions, and roll into smooth balls. Arrange in a greased 9x5” loaf pan.
  7. Second Rise: Cover and let rise for 1 hour until dough puffs above the pan edges.
  8. Egg Wash: Mix egg and milk, then brush gently over the surface for a glossy finish.
  9. Bake: Bake at 350°F for 30 minutes until golden brown and internal temp reaches 190°F.
  10. Cool: Let cool 10 minutes in the pan, then transfer to a rack. Cool completely before slicing.

Notes

For overnight flavor development, refrigerate the dough after kneading and continue with shaping the next day. Slightly stale brioche makes excellent French toast or bread pudding. Tent with foil during baking if the crust browns too quickly.