Ever wanted bakery-style brioche at home without losing your mind? You’re in the right place!
It’s originally French (ooh la la), but don’t worry – this isn’t some intimidating bakery project. Brioche is surprisingly approachable, and yup, your kitchen will smell incredible while it bakes.
Whether you’re making it for Sunday brunch or just want to level-up your sandwich game, this is the kind of bread that makes people go, “Wait…you made that?!” You can smugly say that yes, you did. You’re welcome.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
What Is Brioche Bread?
Brioche is a soft, slightly sweet, buttery bread that’s basically where bread and pastry had a delicious baby. It’s made with eggs, milk, and a generous amount of butter – so it’s richer and fluffier than your average loaf.
Think of it as the cozy, golden pillow of the bread world. It has a tender crumb, a light texture, and that shiny golden top from an egg wash.
You’ve probably had it in French Toast (it soaks up custard like a champ), Burger Buns or fancy schmancy bread pudding.
“Brioche” is usually pronounced “bree-osh,” but some people in the U.S. say “bree-aash.” Either way is totally fine!
You’ll need these simple pantry ingredients (more detail below):
⬜ Flour ⬜ Yeast ⬜ Eggs ⬜ Butter ⬜ Sugar ⬜ Salt ⬜ Milk
In a nutshell:
To make brioche bread at home, start by activating yeast in warm water. Mix it with eggs, sugar, warm milk, and butter, then gradually add flour to form a soft, slightly sticky dough. Let it rise until doubled, shape into loaves, and rise again. Brush with egg wash and bake at 350°F until deep golden brown. The result is a rich, buttery, slightly sweet bread that’s perfect for French toast or sandwiches.
Why Homemade Brioche Bread Is Totally Worth It
- It saves you money. Store-bought brioche isn’t cheap, especially if you’re feeding a crowd or baking often. Making it yourself costs a fraction and gives you a much bigger loaf. Bonus: no weird preservatives or mystery ingredients.
- It smells amazing. The scent of freshly baked brioche might be the best part. It fills your whole kitchen with warm, cozy, buttery goodness. You might even get compliments from the neighbors (true story).
- It’s chaos-proof (mostly). Even if you’ve got a kid scaling the pantry or a dog that won’t stop barking at the mixer (also a true story) , this recipe has forgiving rise times and no fancy equipment required. You can mix it, walk away, come back, shape it… it fits real life.
Brioche Bread Baking Tips (For Soft, Fluffy Results)
Brioche might look fancy, but with a few simple tricks, it’s totally doable in a home kitchen.. Here’s how to make sure your loaf turns out light, fluffy, and bakery-worthy every single time:
Bake until deep golden brown. A lot of folks pull their bread too early when it just looks done. But brioche should have a rich, dark golden crust – think almost caramel-colored. That’s where the flavor lives! If it starts browning too fast, just tent it loosely with foil during the last 10–15 minutes of baking.
Use room temperature butter and eggs. This makes it way easier for everything to mix smoothly into the dough. Cold ingredients can cause the butter to clump and the dough to mix unevenly, which messes with the texture. Let them sit out for 30–60 minutes before you start.
Don’t rush the rise. Brioche dough needs time to develop that soft, pillowy texture – it’s not a recipe to rush. If your kitchen is chilly, pop the dough into the (turned-off!) oven with the light on or near a warm spot like the back of the stove. Give it time, and it’ll reward you with that perfect airy crumb.
What to Do with Brioche Bread (besides French Toast)
So you made brioche (yasssss!), and now you’ve got a few slices or maybe half a loaf hanging around. Don’t let it go to waste! Here are some easy, tasty ways to use up every last bite:
- Savory breakfast sandwiches. Toast slices and stuff them with eggs, cheese, and your favorite breakfast meat. Homemade drive-thru vibes.
- Nutella or PB&J toasties. Family-friendly and dangerously good. Toast them like a grilled cheese, but sweet.
- Croutons with a twist. Cube the bread, toss with oil and seasoning, and bake. Great for soups and salads.
- Mini bread puddings. Use muffin tins for single-serve desserts or snacks. Add chocolate, berries, or cinnamon.
- Fancy grilled cheese. Add caramelized onions or thin apple slices for a sweet-savory upgrade.
- Freeze it for later. Slice and freeze brioche slices individually, then toast straight from the freezer when needed. Add some freshly made strawberry jam, and heaven is yours.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredient Notes
The full list of ingredients and amounts is found in the printable recipe card below.
- Water. Use warm water, not hot, to gently wake up the yeast. We’re talking 90°F here, not too hot so we don’t kill the yeast. A gentle nudge is what we’re going for.
- Milk. Whole or 2% milk is best for richness and flavor.
- Dry active yeast. Instant yeast can easily be used instead at a 1:1 ratio.
- Sugar. Adds a touch of sweetness and helps the yeast grow.
- Eggs. Gives the bread structure and a soft, rich texture.
- Flour. The recipe uses all purpose flour. Bread flour works too, giving your brioche a chewier feel.
- Salt. Regular table salt or sea salt both do the job nicely.
- Butter. Makes the bread extra buttery, soft, and delicious. I use salted or unsalted butter. Just adjust the additional salt as you go.
How to make Brioche Bread
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1: Activate the Yeast
Aka “proof the yeast”. In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir and set aside for 5 minutes until bubbles form.
Step 2: Make the Dough
- In a saucepan, heat the milk, remaining sugar, butter, and salt to 90°F, stirring often. The butter will just start melting.
- Tip: dough will be sticky, that’s normal!
In the bowl of a stand mixer fitted with the whisk or paddle attachment, combine 2 cups of flour, the yeast mixture, and the warm milk. Stir to combine. Add eggs one at a time, mixing well after each.
Switch to the dough hook attachment, and add the remaining flour, 1/3 cup at a time. Knead the dough on medium speed for 5 minutes, until the dough is soft, slightly sticky, and pulls away from the sides of the bowl.
Step 3: First Rise
Turn the dough out to a clean, lightly floured surface. Wash and dry the mixing bowl, then spray with baking spray. Place dough ball back into the bowl, cover with plastic wrap or a tea towel, and let it rise for 90 minutes to 2 hours until doubled in size.
Troubleshooting Tips:
- Cold kitchen? No problem. Try placing the bowl in a (turned-off!) oven with the light on or near a sunny window. You can also heat your oven to the lowest setting for 2 minutes, then turn it off and place the dough inside to rise.
- In a hurry? Don’t crank the heat – rushing the rise can mess with the dough’s texture. Be patient; it’s worth it.
- Not rising? Double-check that your yeast was active. If nothing’s happening after 30–40 minutes, your yeast may have been expired or your liquid too hot.
Step 4: Shape the Loaves
Transfer dough to a clean lightly floured work surface and divide the dough into 6 equal portions. Flatten each portion into a rectangle. Fold the bottom corners up, then roll from bottom to top. Tuck in edges and place 3 pieces in each loaf pan. Cover and allow to rise for 30 minutes until the dough fills the pan.
Step 5: Second Rise + Bake
- Preheat oven to 350°F. Mix 1 egg with 1 tablespoon of water for an egg wash. Brush over the top of the loaf.
- Bake for 30-35 minutes until golden brown.
- Cool for at least 10 minutes on a wire cooling rack before slicing.
How to Store Brioche
Store at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months. Wrap tightly to prevent drying out.
Counter/refrigerator
Wrap cooled loaves in plastic wrap and store in an airtight container. They’ll keep for 2-3 days at room temperature, 5-7 days in the fridge.
Freezing instructions:
Wrap cooled loaves in plastic wrap or foil, then place in a labeled freezer-safe bag. Freeze for 3-4 months. Thaw in the fridge or at room temperature before using.
Kylee’s Tips
- Use warm water (not hot). If the yeast doesn’t bubble after 5 minutes, it may be expired.
- Keep ingredients at room temperature. Helps with even mixing.
- Crack eggs into a separate bowl first. This makes it easier to remove any shell fragments.
- Measure flour with a scale. Too much flour can make the bread dry.
- Use an egg wash. Gives the bread a shiny, golden top.
More Beginner Bread Recipes
- Homemade Bagels (just 4 ingredients) – Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
- Naan Bread – a great beginner recipe! This Naan bread recipe is so easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Soft Buttermilk Sandwich Bread – beautifully soft homemade sandwich bread, with a touch of extra flavor from the buttermilk. This bread is fantastic for sandwiches, toasting, or right out of the oven. With an added ingredient to make it stay fresh longer!
- 30 Minute Dinner Rolls – Make these dinner rolls from scratch in just about 30 minutes!! These are great for holidays, weeknights, basically – any time you need them. Using a stand mixer and simple ingredients, you can have these homemade rolls on the table FAST!!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Brioche Bread
Recommended Equipment
- Stand Mixer (with whisk and dough hook attachments)
- Plastic Wrap (or tea towel)
- Baking spray (or butter for greasing)
Ingredients
- 1/4 cup water (warmed to 90°F)
- 1 tablespoon dry active yeast
- 1/4 cup white sugar
- 2/3 cup milk
- 1/4 cup butter (room temperature)
- 2 teaspoons salt
- 6 cups flour (spooned and leveled)
- 4 large eggs
Optional
- 1 large egg
- 1 tablespoon water
Directions
Get prepped
- In a small bowl, combine the warm 1/4 cup water, 1 tablespoon dry active yeast, and 1 tablespoon of the 1/4 cup white sugar. Stir and set aside for 5 minutes until bubbles form.
- In a saucepan, heat the 2/3 cup milk, remaining 1/4 cup white sugar, 1/4 cup butter, and 2 teaspoons salt to 90°F, stirring often. The butter will just start melting.
- Prepare 2, 9×5 loaf pans by spraying with baking spray and placing a piece of parchment inside.
Make the dough
- In the bowl of a stand mixer fitted with the whisk attachment, add 2 cups of6 cups flour.
- Add the yeast mixture and warmed milk mixture. Stir to combine.
- Add 4 large eggs one at a time, fully incorporating each before adding the next.
- Switch to the dough hook and slowly add the remaining 4 cups 6 cups flour, 1/3 cup at a time.
- Once all flour is added, knead at a medium speed for 5 minutes until the dough is soft, slightly sticky, and pulls away from the bowl.
First rise
- Transfer the dough to a clean surface.
- Wash and dry the mixing bowl, then spray with baking spray.
- Place dough back into the bowl, cover with plastic wrap or a tea towel, and let it rise for 90 minutes to 2 hours until doubled in size.
Shape the loaves
- Transfer dough to a clean surface and divide into 6 equal portions.
- Flatten each portion into a rectangle. Fold the bottom corners up, then roll from bottom to top.
- Tuck in edges and place 3 pieces in each loaf pan.
- Cover and let rise for 30 minutes until the dough fills the pan.
Optional:
- Mix 1 large egg with 1 tablespoon water for an egg wash. Brush over dough.
Bake
- Preheat oven to 350°F.
- Bake for 30-35 minutes until golden brown.
- Cool for at least 10 minutes before slicing.
Would you like to save this recipe?
Notes
- Use warm water (not hot). If the yeast doesn’t bubble after 5 minutes, it may be expired.
- Keep ingredients at room temperature. Helps with even mixing.
- Crack eggs into a separate bowl first. This makes it easier to remove any shell fragments.
- Mark the dough rise. Use a rubber band or dry erase marker to track rising progress.
- Measure flour with a scale. Too much flour can make the bread dry.
- Use an egg wash. Gives the bread a shiny, golden top.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply