Homemade Classic Brioche Recipe

I absolutely adore making this Homemade Classic Brioche Recipe because it delivers that perfect balance of a tender, buttery crumb and a slightly sweet flavor that warms my heart every time. It’s a rich, pillowy bread that feels like a comforting hug in loaf form, perfect for breakfast, brunch, or even a decadent snack. With its golden crust and subtle sweetness, this brioche recipe has become a staple in my kitchen whenever I want to impress friends or treat myself to something truly special.

Why You’ll Love This Homemade Classic Brioche Recipe

What really excites me about this Homemade Classic Brioche Recipe is how the flavor profile strikes the perfect note between buttery richness and light sweetness. It’s not overwhelming, but just enough to make each bite utterly irresistible. The texture is soft yet holds up beautifully, making it ideal for everything from French toast to sandwiches. I love how the aroma that fills my kitchen while it’s baking always feels so inviting.

Besides the incredible taste, this recipe stands out because it’s surprisingly approachable. Although it requires some patience with rising times, the actual hands-on time is minimal and quite enjoyable, especially if you have a stand mixer. I find it totally worth the wait because the results are bakery-quality brioche that feels luxurious but homemade. It’s perfect for special occasions, holiday breakfasts, or whenever I want to elevate an ordinary meal with something extraordinary.

Ingredients You’ll Need

The ingredients for this brioche are delightfully simple yet each one plays a crucial role in creating the bread’s rich flavor and tender crumb. From the eggs that add fluffiness to the butter that gives it that melt-in-your-mouth texture, every component is essential to achieving that classic brioche perfection.

• Warm whole milk (1/3 cup): Helps activate the yeast and adds moisture to the dough.
• Active dry yeast (2.25 tsp): Provides the rise and airy texture crucial for brioche.
• Large eggs (5 total): Eggs enrich the dough, giving it softness and color.
• All-purpose flour (17.5 ounces total): The main structure-builder for the dough, measured by weight for accuracy.
• Granulated sugar (1/3 cup): Adds just the right hint of sweetness to balance the richness.
• Kosher salt (1 tsp): Enhances the overall flavor and balances the sweetness.
• Unsalted butter (3/4 cup): The star ingredient for that buttery, tender crumb—softened to the perfect temperature.
• Butter for greasing (optional): Keeps your loaf pans nonstick and adds flavor to the crust.
• Egg wash (optional): Creates that beautiful, shiny golden crust that makes brioche special.

Directions

Step 1: Start by making the sponge. In your stand mixer bowl, combine warm milk, yeast, one large egg, and 1 cup of flour using a spatula. It will be very sticky, so don’t worry. Spread the remaining cup of flour over the top and leave it in a warm spot for 30 minutes without covering it. Cracks in the flour surface will indicate the yeast is active and ready to go.

Step 2: After your sponge has bubbled up nicely, add the sugar, salt, four beaten eggs, and 1 cup of flour. Attach the dough hook to your mixer and mix on low speed until the dough begins to come together, adding the last half cup of flour gradually as the dough forms.

Step 3: Increase the mixer speed to medium and knead the dough for 15 minutes. If after 10 minutes it still feels loose, add up to 3 more tablespoons of flour. This long kneading time develops the gluten and gets that lovely brioche texture.

Step 4: Lower the speed to medium-low and add the softened butter a few pats at a time, ensuring each addition is fully absorbed before the next. Once all butter is incorporated, bump the speed up for a minute and then knead at medium speed for 5 more minutes. The dough should be soft and slightly sticky.

Step 5: Cover the bowl tightly and let the dough rise at room temperature for 2 hours until it doubles in size. This is where the dough starts to become beautifully airy and stretchy.

Step 6: Gently deflate the dough with a spatula to even out the yeast, then cover again and refrigerate overnight or for at least 8 hours. This slow fermentation deepens the flavor and improves texture.

Step 7: The next day, slice the dough into thirds, then cut each third into 6 pieces. You can roll these pieces into balls or leave them as squares depending on your loaf pans.

Step 8: Place 6 pieces per loaf pan (greased if not nonstick), cover them, and let rise for 2 hours until puffy and nearly doubled again.

Step 9: Preheat your oven to 375°F. Brush the tops with egg wash for a glowing golden finish, if desired.

Step 10: Bake the loaves for about 30 minutes, or until an instant-read thermometer reads 190°F inside. If the tops brown too quickly, cover them loosely with foil or move them to a lower oven rack to prevent burning.

Step 11: Cool the brioche on a wire rack for at least 20 minutes to let the crumb set and avoid gumminess. I have to admit, though, I sometimes can’t resist sneaking a warm slice right away!

Servings and Timing

This Homemade Classic Brioche Recipe yields 18 delicious servings, so it’s perfect for gatherings or having leftovers for several days. The total prep time stretches out mostly due to resting and rising — about 13 hours and 30 minutes from start to finish, though hands-on prep is only around 45 minutes. You’ll mix and knead initially, then do a two-hour room-temperature rise, followed by an overnight chill, a final 2-hour rise in the pans, and then the 30-minute bake. Cooling for at least 20 minutes is also important before slicing.

How to Serve This Homemade Classic Brioche Recipe

Whenever I serve brioche, my favorite way is warm, slathered with fresh butter and a little jam, letting the bread’s buttery flavor shine through. It pairs fantastic with fresh fruit or a simple side salad for a light brunch. I love offering it sliced thick and toasted lightly, turning it into dreamy French toast or even a luxurious base for avocado toast with a sprinkle of sea salt and chili flakes.

For presentation, brushing the loaf with an egg wash before baking adds that irresistible glossy shine that immediately catches the eye. Garnishing with powdered sugar or fresh berries adds a lovely touch if serving for special occasions like holidays or weekend gatherings. As for beverages, I often pair it with a fresh latte or cappuccino in the morning, and for afternoon treats, a sparkling wine or light fruity cocktail complements the brioche’s richness wonderfully.

This brioche shines at family breakfasts, holiday brunches, or any time when I want to delight guests with something special but approachable. I prefer serving it warm or at room temperature because that’s when the texture and flavors truly impress, but it’s still delicious chilled the next day.

Variations

One of the reasons I love this Homemade Classic Brioche Recipe is how adaptable it is! If you’re looking to tweak it, you can swap part of the all-purpose flour for whole wheat or bread flour for a little more structure and a nuttier flavor. I’ve also experimented with adding a splash of vanilla or orange zest for a fragrant twist that brightens the bread beautifully.

For dietary modifications, adapting this brioche to vegan diets would require more significant ingredient swaps, especially replacing butter and eggs with plant-based alternatives like vegan butter and flax eggs. Gluten-free versions are trickier but not impossible, using specialty flours and xanthan gum—though expect a different texture. I recommend fancying up the dough with mix-ins like chocolate chips, dried fruit, or even herbs and cheese for savory versions if you want a completely different vibe.

Also, if you don’t have a stand mixer, you can knead the dough by hand, but be prepared to spend 20 to 30 minutes gently working it. For a different cooking method, I’ve even tried shaping brioche into buns or braided loaves that bake in the oven just as beautifully.

Storage and Reheating

Storing Leftovers

I store leftover brioche in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days. If you want to keep it fresher longer, storing it in the refrigerator helps, but be aware the fridge can dry bread out faster. Wrapping brioche tightly helps retain moisture so it stays tender.

Freezing

Brioche freezes beautifully, which is a game-changer if you want to prepare ahead. I like to slice it before freezing, then wrapping each portion tightly in plastic wrap and placing them in a freezer bag. It should keep well for up to 3 months. When you want to enjoy it, just thaw slices at room temperature or toast them straight from the freezer.

Reheating

The best way I’ve found to reheat brioche and keep it soft is to warm it gently in a toaster oven or regular oven at low heat for about 5 to 7 minutes. Avoid microwaving as it tends to make the bread gummy. Warming unlocks that fresh bakery aroma and restores the lovely soft texture almost like it just came out of the oven.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can! Instant yeast works just fine and even speeds up the rising process slightly. Just reduce the rising time a bit if you notice the dough doubling faster. The textures are very similar in the end.

What is the best flour to use for brioche?

All-purpose flour is perfectly suitable and convenient for this recipe, especially since the proportions are carefully measured by weight. For a chewier brioche, bread flour can be used, but it may slightly change the texture. I’ve always been happy with all-purpose flour here.

Can I make this brioche without a stand mixer?

Absolutely! Kneading by hand requires extra time and effort—around 20 to 30 minutes. It’s crucial to develop the gluten fully, so be patient. I recommend using a large work surface and a bench scraper to help manage the sticky dough.

What should I do if my brioche dough is too sticky?

Sticky brioche dough is normal because of its high butter and egg content. Resist the urge to add too much extra flour, as this can make the bread dense. Instead, lightly flour your hands and work surface for shaping, and rely on resting times to help the dough become more manageable.

How can I tell when the brioche is fully baked?

The best way is to use an instant-read thermometer inserted into the center of the loaf; it should read about 190°F. The crust should be golden brown, and the loaf should sound hollow when tapped gently on the bottom.

Conclusion

I genuinely hope you give this Homemade Classic Brioche Recipe a try because it’s such a rewarding baking experience that fills your home with warmth and irresistible aromas. Making your own brioche from scratch might sound ambitious, but with a little patience, you’ll marvel at how effortless it feels and how incredible it tastes. Trust me, once you’ve enjoyed a slice fresh from your own oven, you’ll be craving it regularly!

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