Brioche Bread Recipe

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Perfect for sandwiches, French toast and just to eat on its own. Now you can make Brioche Burger Buns or Brioche Cinnamon Rolls too!

Learn how to make authentic brioche bread with this step by step recipe!

A few weeks ago, I was able to live one of my life-long dreams! Granted, it’s only a small part of my dream, but it was still an amazing, fun experience! A short course in Viennoiseries at Le Cordon Bleu was everything I dreamed it would be, and more!

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Living a dream

Going to Le Cordon Bleu had been a dream since I realized there was a profession called “pastry chef”. After I completed my bachelors, I was itching to enroll at Le Cordon Bleu in Sydney, Australia for a grand diploma, but had to change my plans because my parents didn’t approve of that career path. I should’ve stuck to my guns in hindsight, but hindsight is 20/20 as they say. So I chose my next love for grad school – science. I still have regrets about not living out that dream, but there still may be an opportunity on the horizon for me. Especially, if I get chances to do short courses like this at the Le Cordon Bleu in Ottawa from time to time! 🙂 So if you’re reading this, and contemplating about your dreams, it’s never too late, and don’t compromise on a dream that you’re passionate about.

Learning the techniques, tips and tricks for making viennoiseries was a fantastic experience! And today, I’ll be sharing all of that with you, so you can make the best brioche bread at home too!

Le Cordon Bleu Croissants — The crumb of the croissants I made.

What is brioche?

Brioche bread is a French bread, and a cross between a pastry and bread.

This is because the bread is enriched with butter and eggs. It belongs to the family of viennoisseries (think croissants, Danish pastries, sweet rolls etc.). It’s a very buttery, soft and delicious bread and can be made into sweet brioche or savory brioche.

Why this is the best brioche bread recipe!

This is a tried and true brioche dough recipe from Le Cordon Bleu, but adapted it for home bakers.
I’ll be sharing step by step instructions, so you know what to look for at each step.
Details on how to tell when the brioche is ready after kneading and proofing, so you won’t get gluey and under-baked brioche, or dry and crumbly brioche.
Three shaping techniques for your brioche loaf are also included here.

Professional recipe vs my brioche recipe

Here, I’ll be sharing my recipe for making amazing brioche dough at home! I had to make some changes to the recipe I tried at Le Cordon Bleu, in order to make it more accessible and convenient for home bakers, but still maintain the authentic richness and taste of classic brioche dough.

The biggest challenge was that the orignal recipe didn’t use any water or milk, and used fresh yeast. Here’s the problem with that,

While fresh yeast doesn’t need liquid to dissolve, fresh yeast also isn’t very accessible to a home baker.
And to use any other kind of yeast, the dough will need liquid to dissolve the yeast, and that has a big impact on the recipe too.

So to fix this issue, we will be,

Using active dry yeast instead of fresh yeast – since active dry yeast is concentrated, you will only have to use about 1/2 the amount by weight. Active dry yeast will require liquid to be activated and dissolved in.
Substituting some of the egg with milk. Eggs play a big role in adding richness to brioche – especially egg yolks. So, instead of removing a whole egg, I’m removing ONE EGG WHITE, and substituting it with warm milk instead. This will allow the yeast to properly dissolve, while still keeping the richness of the dough.

Dissolving yeast in lukewarm milk — Yeast dissolved in milk

Activated yeast in mixing bowl — Yeast dissolved in milk

Understanding dough

Gluten and yeast are what make bread. Gluten gives bread the structure it needs. The gluten in the flour develops in the presence of a liquid like water, and that gluten development is faster when the dough is kneaded. The yeast in the dough will emit CO2 as it multiplies, and the gluten matrix will in turn expand as it traps more and more CO2.

Gluten develops well in water, but fat hinders gluten development. With an enriched dough like brioche, all the fat from the yolks and butter works against its gluten development. However, it also keeps the dough super soft and rich in flavor giving it an almost cake-like texture!

That is why brioche dough needs to be kneaded for much longer for good gluten development. Since the dough will be quite slack and sticky, a stand mixer is highly recommended to knead the dough until smooth and velvety.

Can I make brioche bread without a stand mixer?

The brioche dough is generally harder to work with due to the soft consistency, so a stand mixer is highly recommended. However, you can knead the dough by hand, but you will need a very clean working surface and patience to really work the sticky, wet dough until you get the right consistency. Do NOT use a hand mixer with the dough hook – it will be too much of a strain on the motor.

So let’s make brioche!

Prep the ingredients

First, have all the ingredients measured and ready to go.

Almost all of the ingredients should be at room temperature. The exception is milk, where we want it to be very slightly warm (like tepid water – about 100°F). You can use warm water instead if you want, but milk adds more richness.

Make sure to use softened butter. The consistency of the butter is really important, so that it incorporates into the dough quickly and well. On a winter day, you may need to keep it somewhere warm to give the butter a chance to really soften (to 73 – 75°F).

If you press the butter with your finger, you would easily be able to leave a mark, with no resistance. But the butter has NOT melted. This is the consistency you want with your butter.

Softened butter for brioche recipe — Softened butter

Activate the yeast

First, activate the yeast. Since we’re using active dry yeast, the yeast needs to be dissolved and activated. This will ensure the yeast incorporates evenly into the dough. Place the milk and honey in the mixer bowl and sprinkle the yeast on top. Gently whisk to mix the yeast, and let it sit for about 15 minutes. In that time the yeast should become frothy and bubbly.

Make the base dough

Add the vanilla, sugar, large eggs and egg yolk, and just break up the yolks.

Add the flour, and finally, add the salt over the flour (this is important! Do NOT add the salt directly to the yeast mix).

Using the hook of your mixer, or a dough whisk, mix all the ingredients in the mixing bowl to form a scraggly dough.

Place the bowl on your mixer with the dough hook attached. Start kneading the dough on speed 2 – 3 (low – medium low speed) for about 1 minute.

Adding other wet ingredients to yeast — Adding the wet ingredients into the yeast mixture

Mixing in the dry ingredients for brioche — Form a scraggly dough with the dry ingredients

Kneading the dough in stand mixer — Knead the dough for about 1 minute before adding butter

Adding the butter

Then add the butter in four additions, with about 2 minutes of mixing time between each addition. Each portion is added one tablespoon at a time, to make sure the butter is completely incorporated every time. Make sure to use a dough scraper (or bowl scraper) to scrape the sides as you go.

The dough will be very slack and sticky after the butter is added. However, as you knead the dough, it will turn into a smooth, shiny dough that’s a little tacky, but doesn’t stick to the sides of the bowl.

Adding butter to brioche — Adding the butter will make the dough very sticky and soft

Developing the gluten

Once the butter is added (a total of about 8 – 10 minutes), increase the speed to 5 – 6 (medium speed). Knead the dough for a further 10 minutes or so, until you get the right consistency.

This is where the gluten development occurs. As the gluten matrix forms in the dough, it will become satiny and smooth. It will stick less to the sides of the mixer bowl. And if you use the dough hook to lift the dough from the bowl, it should lift cleanly from the bowl, while still being really soft.

The time it takes for the dough to be properly kneaded will vary. It can take as little as 8 minutes or as much as 15 minutes. It depends on the speed of the mixer, the type of mixer and other environmental factors too. Look for the signs to make sure it’s done. The whole mixing time from start to finish can be between 20 – 30 minutes.

All butter added to brioche, but not kneaded enough — The dough is still not smooth and satiny, and needs to be kneaded longer

A well kneaded shiny, smooth brioche dough — The dough is still not smooth and satiny, and needs to be kneaded longer

First proofing

This first proofing is very important. As the yeast multiplies and emits CO2, the dough will expand, further developing the gluten matrix.

Turn the dough out onto a floured work surface and shape the dough into a smooth ball of dough. Since the dough will be really soft, make sure your hands are lightly floured too.

Shaping the dough 1 — Turn the dough out on to a floured surface

Shaping the dough 2 — Fold in all the edges towards the middle

Shaping the dough 7 — Carefully flip the dough over, then use your hands to tighten the dough into a smooth dough ball

Place the shaped dough back in the bowl or a different large bowl (you don’t have to butter it, since brioche is so rich it shouldn’t stick to the bowl). Cover with plastic wrap and let the dough at least double in size in a warm place.

If you’re living in a colder climate like me, it’d be hard to find a place that’s warm enough in the kitchen in winter. So what I do is, I turn the light on in my oven, and keep the bowl in the oven. The oven warms up when I cook on the stove too, so it helps the dough proof.

Depending on the temperature, the brioche dough will proof in 1 hour, but it can take up to 2 – 2.5 hours too.

The first proofing is complete when the dough has AT LEAST doubled in size, or even tripled!

First proof brioche before — Before first proof

First proof brioche after — Before first proof

Retard proofing the dough

This is the name for letting the dough proof in the fridge. This low temperature proofing is a much longer process, and helps develop the flavor of the dough. In a more practical sense, it makes the dough far easier to handle when it’s time to shape the loaves, plus it allows the dough to rest.

After the first proof, turn the dough out onto a lightly floured surface. With lightly floured hands, shape the dough again, and form a dough ball with a smooth, taut surface. Transfer the dough back into the bowl, cover with plastic wrap and place it in the fridge.

This dough can be stored in the fridge for up to 24 hours (maybe even 48 for a stronger flavor).

Second shaping of dough - 1 — Deflate and reshape the proofed dough

Second shaping of dough - 2 — Fold in the edges of dough, and carefully flip it over

Second shaping of dough - 3 — Re-tighten the dough

Refrigerating dough before — Place the dough in a bowl and refrigerate, covered.

Refrigerating dough after — Place the dough in a bowl and refrigerate, covered.

Shaping the bread loaves

When the dough is nice and chilled, it can be divided and shaped. You can either bake them in a loaf pan, or even a cake pan. In the case of the braided loaf, you can bake that on a baking tray too.

Comparison of two pan sizes for bread — Brioche loaf baked in a 8.5 x 4.5 loaf pan vs 9 x 5 loaf pan

With this recipe, you can make TWO bread loaves. You can shape them in one of three ways (there are more ways, but I’m only going to talk about 3 here).

Turn the dough out onto a lightly floured surface and gently flatten the dough into a circle. This will also help release any gas in the dough. Weigh and divide the dough into two portions.

Simple loaf – easiest way to shape the dough

This is the easiest way to shape the loaf. It’s a standard loaf shape with no patterns.

This is very similar to how I shaped my white bread loaf which you can find here.

Braided brioche loaf

This is a classic braided loaf that can be either baked in the loaf pan, OR baked as is on a baking tray.

This is made by dividing the dough into 3 equal portions, then shaping each portion into a long “rope”, then forming a braid with the 3 “ropes”.

Braided bread loaf - 1 — Make 3 equal sized dough ropes.

Braided bread loaf - 2 — Pinch the ends together at one end to seal.

Braided bread loaf with sealed ends — Braid the dough ropes, tightly, without stretching the dough.

Braided bread loaf - pressed edges — Press the two ends into the board, to flatten and seal the ends.

Braided bread loaf - folded over edges — Tuck in the flattened ends to get a rounded, beautiful loaf.

Braided bread loaf - in the pan — Place the loaf in the loaf pan.

Nantaise brioche loaf

This is also a very classic way of shaping brioche dough. I call it a faux-braided loaf, because it looks braided, but it’s not. The dough balls can also be cleanly pulled apart from the dough with this loaf.

The dough is divided into 8 equal pieces, and each portion is shaped into a small, smooth ball. The balls are then placed in a zig-zag pattern in the loaf pan as shown below.

Nantaise brioche loaf — Portion the dough into 8 equal pieces.

Shape each portion by folding in the edges towards the middle, and pressing them in.

Carefully flip it over, and lightly flour the smooth surface of the dough portion.

With floured side up, cup your palm around the dough portion, and gently roll the dough on your work surface to form a round ball.

The dough ball should look smooth like this.

The underside should be nice and sealed like this as well.

Place 4 dough portions on one side of the pan.

Nantaise Brioche recipe in loaf pan — Then the other 4 portions on the other side of the pan, like this (kind of a zig-zag pattern).

Final proofing and baking

Cover the shaped dough in loaf pans with plastic wrap and allow it to double in size before baking. This will be the final proof. This proofing can also take 2 hours at cooler room temperature, so make sure to keep it in the oven with the light on, or the warmest place in your house.

When the dough doubles in size and reaches the top of the loaf pan, it should be properly proofed. Do the finger test to find out if the dough is properly proofed. To do this, gently press the side of the loaf with your lightly floured finger. This leaves an indentation. If this indentation remains, OR if it bounces back halfway, then the loaf is ready to be baked.

If the indentation bounces back completely, then it’s under-proofed and needs more time to proof.

Proofed bread in pan — Proofed nantaise loaf

roofed bread in pan — Proofed nantaise loaf

What to do if your brioche was over-proofed?

If the indentation causes the loaf to deflate, that means it was over-proofed!

If your loaf deflates after proofing, then you have to reshape the dough and start again. Otherwise, baking an over-proofed dough can cause the loaf to overflow, or deflate once baked. So make sure to check on the dough periodically, especially when it has nearly doubled in size.

Egg wash or not?

I prefer an egg wash on my plain brioche bread loaves. It gives it a beautiful, shiny crust!

You can alternatively brush the loaf with simple syrup once out of the oven too. But I prefer this option for sweeter brioche bread recipes (like cinnamon rolls or babka).

Brush the surface well with an egg wash. You can sprinkle the top with small pearl sugar (Swedish pearl sugar, not the Belgian kind) if you like, for that extra crunch!

Preheat the oven while you prep the loaves for baking. Bake the loaves in the preheated oven until the loaf is a beautiful deep golden brown in color, and the internal temperature is about 180° – 190°F when checked with an instant read thermometer. Because this dough is enriched, it doesn’t need to reach 205°F like other types of lean dough.

Once baked, turn the loaf out onto a wire rack and allow it to cool completely.

How to enjoy brioche bread

Brioche toast is an incredibly delicious way to enjoy brioche bread. It doesn’t even need any butter because of how rich it is (but it won’t hurt of course!).

Slather some jam on your brioche bread, or any kind of spread – like my fig jam, strawberry jam, grape jelly, or spiced plum jam).

Make cinnamon toast with the brioche bread. The caramelized crunchy cinnamon on top is a great textural contrast with the soft bread.

You can slice the brioche loaf while it’s still a little warm. A freshly baked, warm piece of brioche dough is one of life’s simple pleasures, indeed! 🙂

You can use the brioche dough to make brioche burger buns, or large cinnamon rolls too!

What to do with leftover brioche?

French toast
Bread pudding
Croutons
Bread crumbs
Bostock
Stuffing

Brioche; Frequently Asked Questions

I don’t have AP flour. Can I make brioche with bread flour instead?

AP flour has protein content of about 10%, while bread flour has 12%. So bread flour will develop more gluten due to the extra protein, which will result in a chewier bread.

So you can use bread flour, but just keep in mind that the texture might be different. It’ll still be soft, buttery and delicious though.

Can I use salted butter?

I wouldn’t recommend it. Salted butter has more water than unsalted butter, and of course, it has salt too. Even if you remove the extra salt in the recipe, you might end up with a salty bread loaf because of the large amount of butter you’re adding in this recipe.
The extra salt may inhibit yeast growth too.

Can I make this brioche bread sweeter?

Yes, you can. However, the more sugar you add, the more slack the dough will be. For every 50 g of sugar added, remove an equal amount of egg whites. I wouldn’t recommend adding more than 120 – 150 g sugar.

I don’t have a mixer, can I make it by hand?

Ooh boy. It is do-able, especially if you like a good arm workout.

Hand kneading generally takes about twice as long. However with brioche, it might take even longer because you have to incorporate the butter in small additions.
I recommend only making ONE loaf (half the recipe), and expect a really good upper body workout. You’re welcome!

Can I make this dough in a bread machine?

Since I don’t own a bread machine, I can’t be sure how well it would work. This dough is very soft (starts of like a cake batter), and needs to be kneaded for at least 20 minutes (at medium and medium high speed). I am not sure a bread machine will be able to handle such a soft dough. One of my readers did try this, and confirmed that the dough was too soft and it was harder to knead especially when adding the butter.

If you do decide to try it, please remember to halve this recipe, as this is for TWO loaves, and usually bread machines can only knead enough for 1 loaf.
There are recipes that can be made in a bread machine, but these bread machine brioche recipes have less butter and eggs and therefore is less rich and buttery than classic brioche recipes like this.

Can I make one loaf?

Personally, I don’t like making just one loaf in my KitchenAid artisan mixer. This dough is wet, and the kneading hook will have trouble grabbing the dough as well as it should. This can lead to a much longer kneading time.

But you can manually make one brioche loaf with hand kneading if you prefer (see FAQ above).

Can I freeze brioche? How do I store this long term?

Yes, you can freeze brioche. With two loaves, you can easily freeze one for later. I have frozen whole loaves and sliced loaves with equal success.
Store in an air-tight container, OR wrap it well with plastic wrap and foil to avoid freezer burn.
Then let it thaw out at room temperature, or toast while frozen.

Why is my dough so sticky and wet? My other bread doughs aren’t so sticky.

It’s meant to be. This is an ENRICHED dough. It has A LOT of butter and eggs that make the dough VERY soft. The consistency of this dough after you add the butter will be similar to CAKE BATTER. You have to keep kneading it to help the gluten develop. This can take as little as 15 minutes, but with temperature / humidity changes, it can take as long as 30 minutes as well.

How can I tell that the dough is done?
What should the kneaded dough feel like?

When you try to lift the dough from the bowl with the dough hook, the entire dough should come off the bowl WITHOUT breaking. It will be VERY wet and droop down, but it should come off cleanly from the bottom of the bowl.
The dough should also be shiny and smooth. And when you try to form it into a ball, it will feel more like a water balloon (think high hydration dough), than a taught, firm dough.

My dough is very soft, can I add more flour?

Have you been kneading the dough for at least 30 minutes, and the dough doesn’t look shiny and smooth?
I don’t personally like to add more flour, because the more flour you add the less soft the dough is going to be. But if you absolutely must, add just a little bit of flour. But MAKE SURE YOU KNEAD until the gluten has developed; or you will end up with a crumbly brioche dough.

If the kitchen is very hot, or you live in a hot climate, you may have to chill the dough halfway through the kneading process. This is because the butter is too oily and isn’t mixing in the with the dough properly.

What kind of mixer do you use?

I use a KitchenAid artisan mixer. I use speed 5 – 6. It might seem like this would strain your mixer, but I make this dough very regularly. I also like to keep my hand on top of my KitchenAid head during the kneading process.

Can I skip the overnight proof?

The overnight proof develops more flavor, and also chills the dough so that it’s easier to handle and shape it the next day.
IF you have done the room temperature proof, then you can skip the overnight proof in theory. However you still need to chill the dough so that you can shape it.

Flatten and place the dough on a baking sheet pan (lined with silpat or parchment paper), and wrap it with plastic wrap. Place the pan in the freezer for a few hours to chill the dough quicker. Then you can shape and bake the bread according to the recipe.

Can I skip the first proof at room temperature?

I like doing the first proof at room temperature because it helps with gluten development as well as flavor. However, if you forget and put it in the fridge instead, you may need to proof it longer before baking.
I also prefer to let the dough proof in the fridge longer. If I knew I wanted to keep the dough in the fridge for 48 hours, then I would skip the room temperature proof.

Why is my brioche dough so oily, even after kneading it for so long?

If you live in a high humidity, high temperature area, this can happen. Brioche is like a croissant dough because of the large amount of butter in it. When the dough reaches a temperature of 30°C / 86°F the butter will be too soft and will separate into oils. This will make your brioche oily as the butterfat seeps out of the dough (just like with croissants).
So if you live in a hot tropical climate or your kitchen is very warm, then you may need to chill the dough between kneading to make sure the dough is at least below 30°C / 86°F.

Why does my brioche taste so yeasty?

Brioche SHOULD have a lovely depth of flavor if you proofed it overnight.
However, if you over-proof the dough (the first or last proofing), the bread will have an unpleasant beer-like taste.
So make sure to only proof the dough until needed; so don’t necessarily go by time, go by the appearance of the dough.

Can I make brioche buns instead of loaves?

Yes you can! I’ve shared a recipe specifically for brioche buns. The recipe is the same, but the dough shaping technique is different. Plus, I’ve included different weight variations for different sizes of burgers. From large buns to regular buns, and even slider buns too.

Destinee H says

November 28, 2022 at 15:45

Easy to understand! I have made the half recipe twice as someone not very experienced with bread making. Delicious!

Christelle Le faucheur says

November 24, 2022 at 11:21

this is the best, most detailed recipe I have ever seen. I kept it simple and just did “regular loaf” to see how it goes and how well the dough would rise. which has been my main problem in the past. The results are two beautiful golden well risen loaves!

one will go into today’s chesnut stuffing from NYT the other (if does not disappear) will be a bread pudding. Thanks for a great recipe