This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter. You will never want to try any other brioche bread recipe after this one!
If you love brioche, then you must try our Nutella brioche braid and homemade brioche bun recipe!
This post has affiliate links for tools that helped make this recipe.
This post has affiliate links for tools that helped make this recipe.What is Brioche
Brioche is a French origin bread made with flour, yeast, and a high egg and butter content. The high butter content is what gives brioche that fluffy and tender crumb.
Ingredients for brioche:
- warm milk (110 degrees Fahrenheit)
- granulated sugar
- dry active yeast
- all-purpose flour
- salt
- eggs
- vanilla extract
- unsalted butter
How to Make Brioche Bread
- Add milk, sugar, and yeast into a bowl or large measuring cup. Then let the mixture sit in a warm place for about 20 minutes. In the bowl of a mixer, combine flour, salt, and yeast mixture.
- Whisk eggs and vanilla, then add them to the bowl. Also, add softened butter and combine using the hook attachment until the dough forms into a ball.
- Transfer the dough onto a floured surface and knead it. Place the brioche bread dough into a greased bowl and let it rise covered until it doubles in size, about 1 hour.
- After the brioche dough is done rising, divide it into 6 equal pieces. Using three of those pieces create a braid and place it into a greased loaf pan. Then let it rise covered for 1 hour. Brush with egg wash and bake for 40 minutes at 350 degrees F.
Brioche Bun
If you prefer not to do the braiding method, you can just roll three brioche buns and place them side by side into the loaf pan.
Try these other delicious bread recipes
- Nutella Brioche: brioche bread with swirls of Nutella
- Poppy seed buns: Pull apart buns with sweet poppy seed filling
- Pumpkin bread: Loaded with toasted pecans and pumpkin seeds
- Brioche bun recipe: Perfect for homemade burgers!
Brioche Bread
This fluffy, buttery, yeast bread goes perfectly with salted butter.
Print Pin RatePrep Time: 4 hours
Cook Time: 40 minutes
Total Time: 4 hours 40 minutes
Servings: 32 slices (2 loaves)
Calories: 97kcal
Ingredients
- 1 1/4 cup warm milk 110 degrees Fahrenheit
- 1 cup granulated sugar divided
- 2 tsp dry active yeast
- 7 -7 1/4 cups all purpose flour
- 1/2 tsp salt
- 6 eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter softened
Instructions
- In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
- Place the flour (start with 7 cups) and salt, and 3/4 cup sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
- Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
- Using the hook attachment, beat the dough until it begins to come together.
- Cut the butter into slices and add 1/2 cup. Continue kneading the dough until the butter is well incorporated.
- Add the remaining 1/2 cup slices butter and kneed the dough on high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough, add the remaining 1/4 cup flour.
- Place the dough onto a light floured surface and round it into a ball. Place it into a bowl greased with oil (lightly grease the top of the dough as well). Then cover with a cheesecloth and leave in a warm place for 1 hour or until it doubles in size.
- Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
- Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long stands.
- Begin crossing over the three strands in a braid like fashion. Once you get the the end, pinch the dough to seal the braid. Repeat steps 8-9 with the other dough halve. (If you don't want to do a braid, just place the 3 dough balls on the loaf pan.)
- Spray a loaf pan with nonstick spray and place the braided dough into the pan. Cover with a cheesecloth and let it proof in a warm place for 1 hour or until it doubles in size.
- Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water) . Bake at 350 degrees Fahrenheit for 40 minutes until golden brown.
Nutrition
Serving: 1slice | Calories: 97kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 53mg | Potassium: 28mg | Sugar: 6g | Vitamin A: 235IU | Calcium: 17mg | Iron: 0.2mg
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PS: This brioche bread recipe has been adjusted, here are our old images.
simplyhomecooked
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Gregory Rupp II says
This recipe was incredible. Not very hard at all if the steps are followed properly. The only hard part was the waiting. lol Especially while it was baking. My Goodness, I was so glad it was done when it was, wasn’t sure how much more smelling it without eating it I could take. Then when it was done it was almost too beautiful to eat. Almost. 🙂 Was very grateful this recipe was so good. Tried another before it that was just awful, wasted ingredients and came out a completely mushy, wet disaster. So second time ever trying to make Brioche and it came out so good people couldn’t believe it. Also great to be reassured that the first try wasn’t my fault.
simplyhomecooked says
Hi Gregory, thank you so much for such an awesome review! I am very happy to hear that this brioche bread recipe turned out great for you 🙂 Brioche bread is actually one of my weaknesses lol! I feel like it teases me when it slowly rises in the oven! That is why I have multiple different brioche recipes on my blog. I hope you enjoy more recipes from my blog 🙂
Dorothy Graves says
Mon.6, made the brioche bread did not have a stand alone mixture did everything by hand was not that hard and did not take that long .came out beautiful and delicious. my husband and i had some when it came out of the oven and with dinner. I was afraid it would not be good the next day made toast delicious love it. I did take a pic but I am not on instagram, Facebook. next I will try the hamburger buns
thanks
simplyhomecooked says
Hi Dorothy, thank you so much for your kind feedback! I am really happy to hear that you enjoyed my brioche bread recipe 🙂 I hope you enjoy the brioche burger buns and many more recipes from my blog 🙂
Kristina says
My absolute favorite bread to make, and the recipe is so easy to follow. It’s so delicious and tastes like a sweet bread. Thank you for such a great recipe!
simplyhomecooked says
Hi Kristina, thank you so much for your kind feedback! I am very happy that you enjoy this brioche bread recipe! 🙂
Richard says
what are the measurements of your loaf pans?
simplyhomecooked says
Hi Richard, sorry for the delayed response. I have been away from home. This loaf pan is 9×5 inches. I hope you enjoy this recipe!
Deborah Good says
can the bread braids be baked without putting into loaf pans?
simplyhomecooked says
Hi Deborah, the brioche bread can be baked on a baking sheet instead of a loaf pan. It just might not be as tall.
Zoya says
This recipe is great on the first day, but not on the second. Too buttery! I’ve tried other brioche recipes with less butter and it was much better the next day. Probably because too much butter it’s not as fluffy or soft next day. Of course it didn’t go to waiste my son just microwaved it for few seconds. Love your other recipes, but will not repeat this one.
simplyhomecooked says
Thank you for your input Zoya. Brioche is known as the bread of eggs and butter. The butter is was gives brioche that amazingly fluffy and soft texture. I have other brioche bread recipes on my blog, I hope you give those a try 🙂