Description
There’s something truly special about homemade brioche bread. Its rich, buttery flavor and soft, pillowy texture make it perfect for breakfast, sandwiches, or simply enjoying with a little jam. This braided version is not only delicious but also visually stunning—perfect for impressing family and friends!
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Ingredients
Scale
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- ½ cup warm milk (about 110°F/45°C)
- 4 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm milk and 1 tablespoon of sugar.
- Sprinkle the yeast over the milk and let it sit for 5-10 minutes until foamy.
Step 2: Prepare the Dough
- In a large mixing bowl (or stand mixer), combine flour, remaining sugar, and salt.
- Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms.
- Knead the dough for about 8-10 minutes until it’s smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes.
Step 3: First Rise
- Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1.5 to 2 hours until doubled in size.
Step 4: Shape and Braid the Dough
- Punch down the dough and divide it into three equal parts.
- Roll each piece into a long rope, about 12 inches in length.
- Braid the ropes together, pinching the ends to seal.
- Place the braided loaf on a parchment-lined baking sheet.
Step 5: Second Rise
- Cover the loaf with a towel and let it rise for another 30-45 minutes until puffy.
Step 6: Bake the Brioche
- Preheat your oven to 375°F (190°C).
- Brush the loaf with the egg wash mixture for a golden crust.
- Bake for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped.
Step 7: Cool and Enjoy
- Let the brioche cool on a wire rack before slicing. Serve warm or at room temperature.
Notes
✔ Use Room Temperature Ingredients – Helps the dough come together smoothly.
✔ Be Patient with Rising – Brioche dough takes time to develop its texture.
✔ Knead Well – Proper kneading gives the bread its signature soft crumb.
✔ Store Properly – Keep in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes (plus 2.5 hours rising time)
- Cook Time: 30 minutes
- Cuisine: French