Homemade Brioche

Once you’ve had this Homemade Brioche, you’ll never want another store-bought slice of bread! Buttery and rich, this recipe can be formed into a loaf or rolls and makes killer French toast.

Homemade Brioche

Forget everything you thought you knew about bread-making! Homemade Brioche is so much easier to make at home than you would believe! Not to mention the satisfaction you’ll feel after taking your first bite of a fresh-from-the-oven brioche roll slathered in butter – knowing YOU made it!

Brioche is a time-consuming baked good, but it’s overall a very simple, straightforward recipe that requires a little bit of patience. The end result is a paper-thin crust, a dense yet fluffy crumb, and buttery flavor that is out of this world!

An extra brush of melted butter at the end of the baking time makes it an even more indulgent bite!

Lately, I’ve been enchanted by binge-watching baking shows (in the very little spare time I have!), and this recipe is a straight adaptation of one from the infamous Brit, Paul Hollywood.

I may have worked in a bakery for many years, but baking is a science that’s made up of recipes that are much harder to tweak than a stovetop dish. I don’t feel comfortable enough with my knowledge of that science to go messing with perfection!

The only thing I tweaked in this recipe is how much butter goes into the dough while it mixes. Paul’s recipe calls for 250 grams, which translated to American measurements is an entire cup!

That’s a LOT of butter! In my research into this rich and delicious bread, I learned that the amount of butter used changes the texture of the brioche considerably, and Paul’s version is pretty dense.

I opted for only 1/2 cup of butter, which produced a perfectly fluffy and tender brioche!

When you’re ready to make this brioche, make sure you plan ahead since the dough needs to be chilled overnight! Don’t be surprised when you take the dough out of the bowl and it’s super wet and sticky!

The amount of milk, butter, and eggs that go into this recipe make it so, which is why a long chill time is necessary to re-solidify the beaten butter.

I promise you, it’s worth the wait AND the sticky fingers!

Aside from your usual bread uses, the brioche makes INCREDIBLE French toast! We’re talking home-spun Michelin-star restaurant worthy.

Soaking already buttery and eggy bread in even more eggs, butter, and cream and frying it up is a deliciously indulgent treat. Plan ahead for Easter or Mother’s Day brunch, guys!

This recipe makes two 8×4-inch loaves or a big batch of rolls, so if you end up with leftovers, you could also use it for:

• A sweet or savory bread pudding
• Rich umami Panzanella (bread) salad
• Turkey stuffing
• Homemade croutons
• The ultimate grilled cheese sandwich
• Breakfast strata or eggs-in-the-hole

More Delicious Bread Recipes:

• Yeast Rolls
• Hot Cross Buns
• Blueberry Ice Cream Bread
• Bannock

Helpful Kitchen Tools:

• Kitchen Aid
• 8.5×4.5 loaf pan
• Muffin tin
• Brioche Mold
• Rubber spatula

What Makes Brioche Different?

While this delicious concoction is often referred to as a bread, it actually a Viennoiserie which walks the line between bread and pastry due to the additional ingredients such as eggs, butter, milk, cream and sugar which give the bread a richer and sweeter flavor profile. This recipe can be served in both a sweet and savory setting.

How Do You Make Brioche?

1. Begin by placing the flour in the bowl of a stand mixer fitted with a dough hook. Add the salt, sugar, yeast, milk, and eggs and mix on low speed for 2 minutes. Increase to medium speed and mix for 6 to 8 minutes until the dough is glossy and elastic.
2. Add the softened butter and mix for about 4 minutes, scraping down the bowl a few times to fully incorporate the butter. The dough will be very soft.
3. Transfer the dough to a large plastic bowl and cover with plastic wrap. Chill for 7 to 8 hours or overnight, until firm.
4. Butter 2 8.5×4.5-inch loaf pans (or a 12-count standard muffin tin). Set aside. Lightly flour a large work surface.
5. Remove the dough from the fridge. Place it on the work surface and gently knead it a few times to remove the air. Divide it in half with a bench knife or serrated knife, then divide one half into 8 equal pieces (or 6 equal pieces for rolls). Shape each piece into a smooth ball by placing it into a cage formed by the palm your hand and the table and moving your hand around in a circular motion, using a bit of flour if needed. Place the balls of dough 2×4 in each loaf pan (or one ball in each muffin tin cavity.)
6. Cover with plastic wrap or a tea towel and proof in a warm place for about 2 hours, or until the dough has risen to just above the rim of the pans.
7. Preheat your oven to 375 degrees F. Bake the bread in the heated oven for 25 to 35 minutes, or until a wooden skewer inserted into the center comes out clean (don’t skip this test – the sugar and butter in the dough will brown the bread quickly regardless of whether or not it is fully baked.) You can cover the bread with foil after 15 minutes to keep it from browning too much if you prefer a lighter loaf.
8. Finally, remove the bread from the oven and brush with melted butter if desired. Cool for 10 minutes in the pans, then carefully remove the bread to a wire rack to cool. Serve warm or at room temperature.

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Homemade Brioche

Once you've had this Homemade Brioche, you'll never want another store-bought slice of bread! Buttery and rich, this recipe can be formed into a loaf or rolls and makes killer French toast.

5 from 2 votes

Print Pin Rate

Course: Side

Cuisine: French

Prep Time: 3 hours

Cook Time: 30 minutes

Chilling Time: 7 hours

Total Time: 3 hours 30 minutes

Servings: 12 people

Calories: 269kcal

Author: Erica Acevedo

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 cup whole milk warmed
• 5 medium eggs
• 1/2 cup unsalted butter softened, + more for brushing

Instructions

• Place the flour into the bowl of a stand mixer fitted with a dough hook. Add the salt, sugar, yeast, milk, and eggs and mix on low speed for 2 minutes. Increase to medium speed and mix for 6-8 minutes until the dough is glossy and elastic. 
• Add the softened butter and mix for about 4 minutes, scraping down the bowl a few times to fully incorporate the butter. The dough will be very soft.
• Transfer the dough to a large plastic bowl and cover with plastic wrap. Chill for 7-8 hours or overnight, until firm.
• Butter 2 8.5x4.5 loaf pans (or a 12-count standard muffin tin). Set aside. Lightly flour a large work surface.
• Remove the dough from the fridge. Place it on the work surface and gently knead it a few times to remove the air. Divide it in half with a bench knife or serrated knife, then divide one half into 8 equal pieces (or 6 equal pieces for rolls). Shape each piece into a smooth ball by placing it into a cage formed by the palm your hand and the table and moving your hand around in a circular motion, using a bit of flour if needed. Place the balls of dough 2x4 in each loaf pan (or one ball in each muffin tin cavity.)
• Cover with plastic wrap or a tea towel and proof in a warm place for about 2 hours, or until the dough has risen to just above the rim of the pans.
• Preheat your oven to 375 degrees F. Bake the bread in the heated oven for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean (don't skip this test - the sugar and butter in the dough will brown the bread quickly regardless of whether or not it is fully baked.) You can cover the bread with foil after 15 minutes to keep it from browning too much if you prefer a lighter loaf.
• Remove the bread from the oven and brush with melted butter if desired. Cool for 10 minutes in the pans, then carefully remove the brioche to a wire rack to cool. Serve warm or at room temperature.

Notes

Adapted from Paul Hollywood.

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 323mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7% | Calcium: 3% | Iron: 12.5%

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