Easy Classic French Brioche Bread

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 10/17/21
Classic French brioche

Ian O'Leary/Getty Images
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
350 Calories
17g Fat
39g Carbs
9g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 350
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 49%
Cholesterol 132mg 44%
Sodium 316mg 14%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 9g
Vitamin C 0mg 1%
Calcium 52mg 4%
Iron 2mg 14%
Potassium 136mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brioche is considered one of the most famous French bread. It is both light and sweet yet also incredibly rich in flavor which makes it one of the most versatile breads. It is delicious with both savory foods and sweet. 

Brioche dough is extremely workable and not difficult to make, though you may want to save this recipe for a Saturday morning or a long afternoon when you have extra time to commit to the soothing rhythm of kneading, chilling, shaping, letting rise, and baking required to make the bread. The last step of eating is an exercise in self-control, as this brioche recipe smells incredible as it bakes and you will not want to wait.

Once the bread has cooled to just warm enough, slice it and serve with butter. Put a special pot of preserves on the table, if you wish, but it really is not needed; this brioche is an excellent stand-alone treat. Brioche is also delicious with foie gras. 

Ingredients

  • 2 3/4 cups all-purpose flour

  • 1/4 cup nonfat dry milk

  • 3 tablespoons granulated sugar

  • 1 teaspoons salt

  • 1 tablespoon instant yeast

  • 3 eggs, plus 1 egg yolk, beaten together (egg white reserved)

  • 1/4 cup lukewarm water

  • 5 ounces (10 tablespoons) unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Using a stand mixer fitted with a dough hook, mix all the ingredients together on low speed for 10 minutes, until the dough is smooth and elastic. This process can take up to 15 minutes. Alternately, you can use a bread machine for the kneading portion of this recipe. Allow the machine to complete the dough cycle fully before moving onto the next step.

  3. Gather the dough into a ball and place it in a large, greased bowl or dough container, turning once to coat the dough. Cover the bowl and then allow the dough to rise for 45 minutes at room temperature.; this will kick-start the fermenting process to give the brioche its signature flavor. Refrigerate the dough for at least 8 hours or overnight. Do not allow the dough to rise for more than 12 hours.

  4. Place the risen dough in a greased brioche pan, loosely cover it with lightly greased plastic wrap, and then allow it to rise for 90 minutes to 2 hours until it has doubled in size. Brush the dough with the reserved egg white.

  5. Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a digital thermometer reads 190 F. If the bread begins to brown too fast–before it tests done–cover it with foil to avoid burning the brioche. Alternately, bake the bread in 12 muffin tins for 20 to 25 minutes, until they test done.

  6. Allow the large brioche to cool in the pan for 10 minutes or the individual rolls for 5 minutes, and then transfer the bread to a wire rack to cool. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Use any day-old brioche in our luscious brioche bread pudding recipe.