Soft & Buttery Brioche Bread
This homemade brioche is incredibly soft, fluffy, buttery, and lightly sweet. Made with eggs and plenty of butter, it has a rich, tender crumb and a beautifully golden crust. The dough is shaped into small balls and baked together, creating a gorgeous pull-apart loaf that is perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Method
- Make the Dough
- Add the flour, sugar, salt, and instant yeast to the bowl of a stand mixer. Add the lukewarm milk and eggs and mix until a dough forms.
- Knead the Dough
- Knead the dough for 5–7 minutes without the butter. The dough should come together and begin to develop structure.
- Gradually add the softened butter, one small cube at a time, while continuing to knead. Make sure each piece of butter is fully incorporated before adding the next.
- Continue kneading until the dough becomes smooth, silky, and elastic and passes the windowpane test.
- First Rise
- Transfer the dough to a lightly greased bowl and cover it. Leave it in a warm place for about 1–1½ hours, or until the dough has doubled in size.
- If the dough is very soft or your kitchen is particularly warm, refrigerate it for 30–60 minutes before shaping. This helps firm up the butter and makes the dough easier to handle.
- Shape the Brioche
- Lightly grease a loaf pan with butter.
- Turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball.
- Arrange the balls in the loaf pan in two rows of five, or adjust the arrangement according to the size and shape of your pan.
- Second Rise
- Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise for about 40–45 minutes, or until the balls become noticeably puffy and almost reach the top of the pan.
- The dough may need more or less time depending on the temperature of your kitchen, so use its appearance as your guide.
- Bake
- Preheat the oven to 180°C (355°F), or 160°C (320°F) with a fan.
- Brush the top of the risen dough with the beaten egg.
- Bake for 25–30 minutes, or until the brioche is deeply golden brown and fully baked.
- Finish and Cool
- Remove the brioche from the oven and immediately brush the top with melted butter. This gives the crust a soft, buttery finish.
- Let the brioche cool in the pan for about 10 minutes, then transfer it to a wire rack and let it cool for another 20–30 minutes before slicing.
- Serving Suggestions
- Serve this brioche warm with butter, jam, honey, or chocolate-hazelnut spread. It is also delicious toasted or used to make French toast.
- Storage
- Store the cooled brioche in an airtight container or tightly wrapped at room temperature for up to 2–3 days. For longer storage, slice and freeze the brioche in an airtight freezer bag.
Make sure the butter is soft but not melted.
Do not add the butter before the dough has developed some structure.
Avoid adding extra flour, even if the dough feels slightly sticky.
The dough is ready when it becomes smooth, elastic, and passes the windowpane test.
The rising time can vary depending on room temperature, so always look for the dough to double in size rather than relying only on the clock.
Notes
