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Perfect Brioche Bread Recipe - French Bakery Style at Home

This step-by-step guide teaches you how to bake classic French brioche bread with a rich, buttery crumb and golden crust. Learn the techniques that ensure bakery-quality results every time, whether for breakfast, desserts, or gourmet sandwiches.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 1 loaf (8 servings)
Course: Breads
Cuisine: French
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 4 cups all-purpose flour or bread flour for structure
  • 1/4 cup granulated sugar
  • 1 packet 2 1/4 tsp active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk warmed to 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 coconut sugar or oat milk for variation. Replace half the butter with Greek yogurt for a lighter version. For dairy-free use plant-based milk and butter alternatives.

Method
 

  1. Activate the yeast: Combine warm milk (110°F), yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a stand mixer, combine flour, sugar, and salt. Add eggs and yeast mixture. Mix on low until combined.
  3. Add butter: Gradually add softened butter, one piece at a time, mixing well between additions.
  4. Knead: Increase mixer speed to medium and knead for 10 minutes until smooth and elastic. Dough should be slightly sticky.
  5. First rise: Place dough in a greased bowl, cover, and let rise in a warm area for 1.5–2 hours until doubled.
  6. Shape the loaf: Punch down dough, divide into 6 portions, roll into balls, and place in a greased 9x5” loaf pan.
  7. Second rise: Cover and let rise 1 hour until nearly doubled. Preheat oven to 350°F.
  8. Egg wash: Brush loaf gently with egg and milk mixture.
  9. Bake: Bake for 30 minutes or until deep golden brown and internal temperature reaches 190°F.
  10. Cool: Cool in pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.

Notes

Use European-style butter for authentic flavor. For overnight dough, refrigerate after the first rise and continue shaping the next day. Slightly stale brioche is perfect for French toast or bread pudding.