Brioche is the epitome of indulgent French baking, with its soft, pillowy texture and rich buttery flavor. This golden loaf, slightly sweet and irresistibly tender, is the perfect treat for breakfast spreads, brunch gatherings, or even as the base for heavenly French toast. In this recipe, you’ll discover how to recreate this iconic bread at home, bringing a slice of French tradition to your kitchen.
With a few simple ingredients and patience, you can craft a brioche loaf that rivals any bakery’s offering. Whether paired with jam, butter, or enjoyed on its own, this versatile bread will become a household favorite.
Preparation Time
- Prep Time: 20 minutes
- Rising Time: 2 hours 30 minutes
- Bake Time: 30 minutes
- Total Time: 3 hours 20 minutes
Ingredients
- Flour: 3 1/2 cups (all-purpose or bread flour)
- Warm milk: 1 cup (110°F or 43°C)
- Active dry yeast: 2 1/4 teaspoons
- Sugar: 1/4 cup
- Salt: 1 teaspoon
- Eggs: 4 large, at room temperature
- Unsalted butter: 1 cup, softened (cut into cubes)
- Egg wash: 1 egg yolk mixed with 1 tablespoon milk
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for 5–10 minutes until it becomes frothy. This indicates that the yeast is active.
Step 2: Prepare the Dough
- In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt.
- Add the yeast mixture and eggs. Mix until the ingredients are well combined and a sticky dough forms.
Step 3: Incorporate the Butter
Gradually add the softened butter, one cube at a time, while kneading the dough. This process may take 8–10 minutes in a stand mixer or 15 minutes by hand. The dough should be smooth, elastic, and slightly sticky.
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Step 5: Shape the Loaf
Punch down the dough to release air bubbles. Turn it onto a floured surface, divide it into three equal portions, and roll each portion into a log. Braid the logs together and place the braid into a greased loaf pan.
Step 6: Second Rise
Cover the shaped dough and let it rise for another 45 minutes to 1 hour, or until it doubles in size.
Step 7: Glaze and Bake
- Preheat the oven to 375°F (190°C).
- Brush the loaf with the egg wash, ensuring an even golden finish.
- Bake the brioche for 25–30 minutes, or until it is golden brown and sounds hollow when tapped.
Step 8: Cool and Serve
Remove the loaf from the pan and let it cool on a wire rack. Slice and serve warm or at room temperature.
Tips for Success
- Temperature Matters: Ensure the milk is warm but not hot to avoid killing the yeast.
- Softened Butter: Room temperature butter blends more easily into the dough, creating the soft, fluffy texture brioche is known for.
- Patience is Key: Allow the dough to rise fully during both rises for the best texture and flavor.
- Versatility: This brioche loaf can also be divided into smaller rolls or shaped into buns for individual servings.
Making a Golden Brioche Loaf at home is a rewarding experience that combines the art of baking with the joy of sharing a classic French treat. Its buttery aroma and tender crumb make it a crowd-pleaser, whether served fresh from the oven or toasted with your favorite toppings. With a little time and effort, you’ll master this timeless recipe, delighting yourself and your loved ones with every golden bite.