Description
A rich, buttery French brioche bread recipe that delivers bakery-quality results at home — soft, golden, and irresistibly tender with authentic Parisian flavor.
Ingredients
Scale
- 120 mL warm milk
- 9 g active dry yeast (1 packet)
- 10 mL honey
- 5 large eggs (or 4 eggs + 2 yolks)
- 1 large egg yolk
- 10 mL vanilla extract
- 60 g granulated sugar (5 tbsp)
- 500 g all-purpose flour (4 cups + 2 tbsp)
- 1½ tsp fine sea salt
- 250 g unsalted butter (1 cup + 2 tbsp), softened
Instructions
- Combine warm milk, yeast, and honey; whisk and rest 10 minutes until foamy.
- Add eggs, yolks, vanilla, sugar, flour, and salt. Mix until a rough dough forms.
- Knead on medium speed 3–5 minutes to develop gluten.
- Add softened butter in four portions, kneading 2–3 minutes between each addition.
- Increase speed and knead 5–15 minutes until dough pulls cleanly from the bowl.
- Transfer dough to a floured surface, shape into a ball, and let rise 1 hour at room temperature until doubled.
- Deflate, reshape, cover, and refrigerate 8–24 hours.
- Divide chilled dough into 2 portions and shape as desired. Place in greased loaf pans.
- Cover and proof 2 hours at room temperature until doubled. Preheat oven to 325°F (163°C).
- Brush with egg wash and bake 35–45 minutes until golden and 190°F internally. Cool fully before slicing.
Notes
Use room-temperature eggs and softened butter for best results. Chill the dough overnight for enhanced flavor. Weigh ingredients for accuracy to achieve perfect texture.
- Prep Time: 45 minutes (plus resting time)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 151
- Sugar: 3g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg
Keywords: brioche bread, French baking, buttery bread, homemade brioche, artisan bread