This buttery brioche bread is light, airy, and practically melts in your mouth. With its soft texture and sweet, buttery flavor, it’s perfect for breakfast, a snack, or served alongside your favorite meal. Serve it warm or toasted with a bit of salted butter on top, and enjoy every delicious bite.

Why You’ll Love This Recipe

Brioche bread is renowned for its buttery richness and soft, pillowy texture. This recipe makes it easy to create this indulgent treat at home, with the perfect balance of sweetness and fluffiness. Whether you enjoy it fresh out of the oven or toasted with butter, it’s a simple yet luxurious bread that’s sure to impress. The steps might seem a little lengthy, but the result is absolutely worth the time and effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cup warm milk (110°F)

• 1 cup granulated sugar, divided

• 2 tsp dry active yeast

• 7 1/4 cups bread flour, spooned and leveled off with knife

• 1/2 tsp salt

• 6 eggs (+1 egg for egg wash)

• 1 tsp vanilla extract

• 1 cup unsalted butter, softened

Directions

1. Make the yeast mixture:
   In a glass bowl or large measuring cup, combine warm milk, 1/4 cup sugar, and yeast. Let this mixture sit in a warm place for about 20 minutes, or until it becomes frothy. Stir gently once it’s ready.

2. Mix all ingredients (but butter) in a stand mixer:
   In the bowl of a stand mixer, combine 7 1/4 cups bread flour, 1/2 teaspoon salt, and 3/4 cup sugar. Add the frothy yeast mixture, along with the eggs (whisked just to loosen them) and vanilla extract.

3. Knead the dough:
   Using the hook attachment, beat the dough on medium speed until it begins to come together. Once combined, add the softened butter, cut into slices. Continue kneading at high speed for about 10 minutes or until smooth and elastic. If the dough remains too sticky, add 1/4 cup flour at a time.

4. Let the dough rise:
   Transfer the dough to a greased bowl and shape it into a ball. Cover it with cheesecloth or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles or triples in size.

5. Braid the dough and rise again:
   After the dough has risen, divide it into two equal portions. Take one portion and divide it into three equal balls, rolling them into long strands. Braid the strands together, sealing the end by pinching the dough. Repeat with the second portion. (Alternatively, you can just place the three dough balls in a loaf pan without braiding.)

6. Proof the dough and bake:
   Butter two loaf pans and place the braided dough inside. Cover with cheesecloth or plastic wrap and let it proof for another hour or until it doubles in size. Brush with an egg wash made from 1 beaten egg and 1 tsp water, then bake at 350°F for 35-40 minutes, or until golden brown.

Servings and Timing

• Servings: 32 slices (2 loaves)

• Prep Time: 4 hours

• Cook Time: 40 minutes

• Total Time: 4 hours 40 minutes

Variations

• Cinnamon Brioche: Add cinnamon sugar to the dough for a sweet, spiced variation. You can also sprinkle it on top before baking for an extra touch of sweetness.

• Fruit and Nut Brioche: Add dried fruits such as raisins, currants, or cranberries, or nuts like almonds or walnuts to the dough before braiding for a delicious twist.

• Chocolate Brioche: Swirl in some chocolate chips or chunks to make a decadent, chocolate-filled brioche.

Storage/Reheating

• Storage: Keep the brioche bread in a plastic bag at room temperature for up to 4-5 days. The more airtight the bag, the fresher it will stay.

• Reheating: To enjoy the bread warm, toast it lightly or heat it in the oven at 300°F for about 10 minutes.

FAQs

How do I make sure my brioche bread turns out soft and fluffy?

The key is to use enough butter and eggs in the dough. Also, let the dough rise properly, ensuring it doubles or triples in size for that airy, soft texture.

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand, though it will take more time and effort to achieve the smooth, elastic texture. Using a stand mixer makes the process easier.

Why is the dough sticky?

The dough is sticky due to the high butter and egg content, which is what gives the brioche its soft and rich texture. If it’s too runny, add flour in small amounts until the dough is smooth and slightly tacky.

Can I use all-purpose flour instead of bread flour?

Bread flour is preferred for its higher protein content, which helps achieve that chewy texture in the brioche. However, you can use all-purpose flour if needed, though the texture might be slightly different.

Can I make this recipe into one loaf instead of two?

Yes, you can braid the dough into a single loaf instead of two. Just be sure to adjust the baking time accordingly, as it may need a few extra minutes to bake through.

How do I know when the bread is done baking?

The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach around 190°F.

Can I freeze brioche bread?

Yes, you can freeze brioche bread after baking. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

Can I use margarine instead of butter?

While butter is recommended for the best flavor and texture, you can substitute margarine if needed, though the taste and texture may differ slightly.

Is this recipe suitable for beginners?

Yes, this brioche recipe is beginner-friendly. The steps are simple, though they do require some time for the dough to rise and proof. But don’t worry—patience pays off in the end with incredibly soft and fluffy bread.

Can I make this recipe without eggs?

Eggs are key to the texture and flavor of brioche, but if you’re vegan or have an egg allergy, you can try substituting flax eggs or another egg replacement. The results may vary, but it’s worth experimenting.

Conclusion

This buttery brioche bread recipe brings you the perfect balance of soft, rich, and slightly sweet bread. Whether you’re enjoying it fresh from the oven or toasted with butter, it’s a crowd-pleasing treat that’s ideal for any occasion. With just a little time and care, you can bake up this French classic in your own kitchen. Happy baking!