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Homemade Fluffy Brioche Bread Recipe

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3.8 from 7 reviews

This classic Brioche Bread recipe yields a rich, buttery, and soft bread perfect for breakfast or sandwiches. The dough is mixed with eggs, butter, and yeast, allowed to rise slowly in the refrigerator overnight for enhanced flavor and texture, then shaped, risen again, and baked to golden perfection in the oven. The final loaf boasts a tender crumb and a slightly sweet taste, ideal for enjoying fresh or toasted.

Ingredients

Liquid Ingredients

  • 1 cup (245 g) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 large egg, room temperature (for egg wash)
  • 1 tablespoon whole milk (for egg wash)

Dry Ingredients

  • ½ cup (100 g) granulated sugar
  • 1 packet (about 2 ¼ teaspoons) active dry yeast
  • 4 cups (500 g) all-purpose flour, plus up to ½ cup extra as needed
  • 1 teaspoon kosher salt

Fats

  • ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature

Instructions

  1. Mix milk, sugar, and yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the room temperature milk, granulated sugar, and active dry yeast. Mix on low speed just until combined.
  2. Add eggs: With the mixer still running on low, add the two large eggs and mix until fully incorporated into the liquid mixture.
  3. Add flour and butter: Turn off the mixer and add the flour. Resume mixing on low speed to incorporate the flour. Once mixed in, add the butter pieces one at a time, allowing each piece to fully blend into the dough before adding the next.
  4. Add salt and knead dough: After all the butter is incorporated, add the kosher salt. Knead the dough on medium speed until it forms a soft, smooth ball around the hook, approximately 5-6 minutes. If the dough is sticky, add extra flour one tablespoon at a time up to ¼ cup until the dough pulls away from the bowl and is smooth but still soft.
  5. First rise in greased bowl: Lightly grease a medium bowl with nonstick cooking spray. Transfer the dough to the bowl, turning it over so the top surface gets coated with spray as well. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
  6. Refrigerate dough: Keep the bowl covered and place it in the refrigerator for 8 hours or overnight. This slow fermentation chills the butter and enhances flavor, making the dough easier to shape later.
  7. Bring dough to room temperature: After refrigeration, remove the dough and let it sit at room temperature for 30 minutes to soften slightly.
  8. Divide and shape dough: Lightly flour your work surface and divide the dough evenly into 8 pieces. Shape each piece into a small, smooth ball.
  9. Prepare loaf pan: Spray a 9×5-inch loaf pan thoroughly with cooking spray to prevent sticking.
  10. Arrange dough balls and second rise: Place the 8 dough balls in two rows of four inside the loaf pan, spacing them evenly. Cover and let rise in a warm spot until doubled in size, about 2 to 2 ½ hours.
  11. Preheat oven: Preheat your oven to 350°F (175°C) in preparation for baking.
  12. Brush with egg wash: In a small bowl, whisk together the remaining large egg and 1 tablespoon milk. Brush this egg wash evenly over the top of the dough balls to give the finished bread a shiny golden crust.
  13. Bake the brioche: Bake the bread for 35 to 40 minutes, or until the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with aluminum foil to prevent burning.
  14. Cool the bread: Let the brioche rest in the pan for 5 to 10 minutes after baking, then carefully remove it from the pan and transfer to a wire rack. Allow the bread to cool completely before slicing.

Notes

  • Use room temperature ingredients for better yeast activation and dough consistency.
  • Adding butter in pieces and allowing full incorporation ensures a tender crumb.
  • Slow refrigeration fermentation develops flavor and improves dough handling.
  • If dough is too sticky, add flour sparingly to avoid a dense loaf.
  • Egg wash promotes a golden, shiny crust but can be omitted for a less glossy finish.
  • Check internal temperature with a thermometer to ensure the bread is fully baked.
  • Let bread cool completely before slicing to maintain structure and prevent crumbling.

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