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Homemade Classic Brioche Recipe

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4.1 from 15 reviews

This classic brioche recipe produces a rich, tender, and buttery bread perfect for breakfast or any occasion. Made with a sponge starter and slow fermentation, it develops a fluffy texture and deep flavor. The dough is enriched with eggs and butter, then baked in loaf pans to create soft, golden loaves with a delicate crumb and shiny crust.

Ingredients

Sponge

  • 1/3 cup warm whole milk (110°F)
  • 2.25 tsp active dry yeast (instant or rapid rise is fine)
  • 1 large egg (room temperature)
  • 10 ounces all-purpose flour (2 cups, divided)

Dough

  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 4 large eggs (lightly beaten)
  • 7.5 ounces all-purpose flour (1.5 cups)
  • 3/4 cup unsalted butter (65-70°F)

Optional

  • Butter for greasing pans
  • Egg wash for brushing tops

Instructions

  1. Prepare the Sponge: In the bowl of a stand mixer, combine the warm milk, yeast, 1 large egg, and 1 cup of the flour using a spatula until the mixture is very sticky and uniform.
  2. Rest the Sponge: Sprinkle the remaining 1 cup of flour evenly over the sponge to cover it completely. Let the mixture rest in a warm place for 30 minutes without covering it. You should see cracks in the flour indicating active yeast.
  3. Mix the Dough: Add sugar, salt, the 4 beaten eggs, and 1 cup of flour to the sponge. Attach the dough hook to your stand mixer and mix on low speed for 1 minute until the dough starts coming together. Gradually add the remaining 1/2 cup flour while mixing on low.
  4. Knead the Dough: Increase mixer speed to medium and knead for 15 minutes. After 10 minutes, if dough feels too loose, add up to 3 tablespoons more flour to help form a cohesive dough. Proper kneading is essential for gluten development.
  5. Add Butter: Reduce speed to medium-low and add the softened butter in small pats, waiting until each addition is fully absorbed before adding the next. When all butter is incorporated, increase speed to medium-high for 1 minute, then knead on medium for another 5 minutes. The dough should be soft and slightly sticky.
  6. First Rise: Cover the dough bowl tightly with plastic wrap and allow it to rise at room temperature for 2 hours, until doubled in size.
  7. Degas Dough: Use a spatula to gently press down the dough to redistribute the yeast, taking care not to deflate it too much.
  8. Second Rise (Retardation): Cover the bowl again and refrigerate overnight, or at least 8 hours, to develop flavor and improve texture.
  9. Shape the Dough: Using a sharp knife, cut the cold dough into 3 equal sections. Cut each section further into 6 pieces, shaping each piece into a ball or leaving them square as desired.
  10. Prepare Loaf Pans: Grease three standard loaf pans with butter if they are not nonstick. Place 6 dough balls into each pan, cover with plastic wrap, and let rise for 2 hours until puffy.
  11. Preheat and Prepare for Baking: Preheat the oven to 375°F. Optionally, brush the tops of the risen loaves with egg wash for a shiny, golden crust.
  12. Bake: Bake the loaves for approximately 30 minutes until the internal temperature reaches 190°F. If the brioche browns too quickly, cover loosely with foil or move lower in the oven.
  13. Cool: Remove loaves from oven and cool on a wire rack for at least 20 minutes to prevent gumminess and develop superior texture. Bread may be enjoyed warm but should be fully cooled before storing.

Notes

  • Use a stand mixer with a dough hook for best kneading results.
  • Butter should be softened to 65-70°F for smooth incorporation.
  • Allowing the dough to rise slowly in the refrigerator overnight improves flavor and crumb.
  • Egg wash is optional but provides a glossy, appetizing crust.
  • Using an instant-read thermometer ensures the brioche is perfectly baked without drying out.
  • Brioche can be stored at room temperature in an airtight container for a few days or frozen for longer storage.

Find it online: https://lauracooks.com/homemade-classic-brioche-recipe/