Here’s a classic Brioche recipe 🍞✨ — rich, buttery, and slightly sweet, perfect for toast, sandwiches, or French toast.
Classic Brioche
Makes: 1 loaf or 12 rolls
Time: ~3 hours (including rising)
Ingredients
- 4 cups all-purpose flour
- ¼ cup sugar
- 2¼ tsp active dry yeast (1 packet)
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup whole milk, warm
- ½ cup (1 stick) unsalted butter, softened and cut into pieces
Optional Egg Wash
- 1 egg, beaten with 1 tsp water
Instructions
- Activate yeast
Warm milk (~110°F / 43°C), stir in yeast and 1 tsp sugar. Let sit 5–10 minutes until foamy. - Mix dough
In a large bowl, combine flour, sugar, and salt. Add eggs and yeast mixture. Mix until a sticky dough forms. - Add butter
Gradually knead in softened butter, a few pieces at a time, until fully incorporated. Knead ~8–10 minutes until smooth and elastic. - First rise
Place dough in a greased bowl, cover, and let rise 1–2 hours, until doubled. - Shape
Punch down dough, shape into loaf or rolls, and place in greased pan. - Second rise
Cover and let rise 45–60 minutes until puffy. - Preheat oven
375°F (190°C). Brush dough with egg wash for a golden crust. - Bake
Loaf: 25–30 minutes
Rolls: 18–22 minutes
Bake until golden and internal temp reaches 190°F (88°C). - Cool
Remove from pan, cool slightly before slicing.
Tips & Variations
- For sweeter brioche, add 2–3 tbsp honey or extra sugar.
- Chocolate chips, cinnamon, or dried fruit can be folded into the dough.
- Use for French toast or bread pudding for an extra-rich treat.
I can also give you a quick no-knead brioche version that’s easier for beginners but still fluffy and buttery.
Do you want me to do that?
