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!
- Living a dream
- Why this is the best brioche bread recipe!
- Professional recipe vs my brioche recipe
- Understanding dough
- Can I make brioche bread without a stand mixer?
- So let’s make brioche!
- What to do if your brioche was over-proofed?
- Egg wash or not?
- How to enjoy brioche bread
- What to do with leftover brioche?
- Brioche; Frequently Asked Questions
JUMP TO RECIPE
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!
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.
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.
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 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.
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.
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.
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!
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).
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.
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”.
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.
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.
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
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.
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.
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.
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!
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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Brioche Bread Recipe
Ingredients:
- ½ cup warm milk
- 2 ½ tsp active dry yeast about 9 g
- 2 tsp honey
- 5 large eggs You can also use 4 large eggs
- 1 yolk from a large egg. Use 2 egg yolks if using 4 large eggs.
- 2 tsp vanilla
- 2.1 oz granulated white sugar 5 tbsp
- 17.6 oz AP flour 4 cups + 2 tbsp (measured by spoon and level method)
- 1 ½ tsp sea salt fine grind
- 8.8 oz unsalted butter very soft, roughly divided into four portions (1 cup + 2 tbsp)
Instructions:
DAY ONE
Making the dough
- Measure all the ingredients and have them ready.
- Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.½ cup warm milk, 2 ½ tsp active dry yeast, 2 tsp honey
- Add the eggs and yolks, and whisk gently to break the egg yolks.5 large eggs, 1 yolk
- Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.2 tsp vanilla, 2.1 oz granulated white sugar, 17.6 oz AP flour, 1 ½ tsp sea salt
- With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 - 5 minutes.
- Divide the butter into roughly 4 portions. Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes.8.8 oz unsalted butter
- Repeat with the other 3 portions of butter, kneading the dough for about 2 -3 minutes after each addition. Make sure to stop the mixer to scrape down the sides of the bowl (and the bottom if needed) between kneading as well. You will have incorporated all the butter in about 9 - 12 minutes of kneading time.8.8 oz unsalted butter
- Once all the butter is incorporated, scrape down the sides of the bowl (and bottom if needed), and knead the dough for a further 5 - 15 minutes on speed 5 or 6. This could take up to 20 - 30 minutes if your mixer is on low speed.
- The dough will have been kneaded enough when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn’t stick to your fingertips. Rather than strictly going by time, knead the dough until you have reached this consistency.
- Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms.
- Fold in the edges of the dough towards the middle and gently press them into the dough (see pictures in the post for more information). Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball.
- Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).
- Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.
- Turn the dough out onto a lightly floured surface, and press down gently to deflate the dough with your hands. Fold in the edges again as before towards the middle and press them in. Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.
- Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.
DAY TWO
Shaping and baking the bread
- Remove the chilled dough from the fridge. The dough will be much easier to work with now.
- Butter and dust two 8.5 x 4 inch, standard loaf pans with flour. (You can also use 9 x 5 inch loaf pans).
- Keep a bowl of flour, a pastry brush and a dough scraper/cutter ready as well.
- Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, and then divide it into two EQUAL portions, using the dough cutter or a sharp knife.
- Now you've got two dough portions to make two brioche bread loaves.
Shaping the loaves
Nantaise brioche loaf
- Weigh one portion of the loaf and divide it into 8 equal portions.
- For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball (see pictures in the post for more details). Repeat with the other dough portions to get 8 smooth dough balls.
- Place the dough balls in the loaf pan in a zig-zag manner. This will likely be a fairly snug fit.
- After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside.
Braided brioche loaf
- Divide one portion of the dough into 3 equal portions.
- Flatten each portion into a small rectangle. Then tightly roll up the rectangle to form a tube. Using your palms, and a back and forth motion, roll out the dough into a 14 inch long bread rope. Apply light but even pressure to get a bread rope with even width.
- Repeat with the other two portions.
- Now you have three 14 inch long bread ropes. Bring the ends of the three ropes together and pinch to seal. Braid the dough, while being careful to avoid any loose folds and to not stretch the dough ropes at the same time. Once braided, the bread loaf should be a little longer than the length of the pan (about 9 - 10 inches).
- Pinch to seal the other end. Using your palms, press down the ends of the bread to flatten them against the work surface. Tuck the flattened ends to get a lovely, rounded loaf.
- Carefully transfer this to the buttered and floured bread pan. Flatten slightly to fit the loaf pan.
- Cover with plastic wrap and set aside.
Regular bread loaf
- Follow the same shaping instructions as for my white bread loaf in this recipe to form a regular bread loaf shape.
Proofing the bread before baking
- Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size, and almost reaching the top of the pan. Preheat the oven to 325°F/163°C before baking the loaves.
- Once doubled in size, brush the tops with an egg wash. Optionally, you can also sprinkle some Swedish sugar pearls on top for a sweet crunch.
- Bake in preheated oven until golden brown on top and the internal temperature registers 190°F/88°C. This can take about 35 - 45 minutes.
- Remove from the oven and let the bread loaf cool slightly - about 5 minutes.
- Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.
Tips & Tricks
- If you have access to fresh yeast, use 18 g of fresh yeast.
- If you have access to instant yeast, use 4.5 g of instant yeast.
- If you make a small indentation in the dough with your fingertip and it bounces back slightly, then it's ready to be baked.
- If the indentation stays, it's starting to over-proof, so bake it as soon as possible.
- If the bread deflates when poked with a finger, then it has over-proofed.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cassie says
Im trying this recipe for the second time and can’t figure out what I’m doing wrong. The first time I thought I didn’t add enough flour so I added more, but now that I’m trying a second time I think I added the right amount the first time based on the consistency of the dough. First time, with added flour, the bread was very good but I didn’t think it had enough flavor. This second time, I made sure on the flour amount but I can’t get it kneaded enough to take out of the mixing bowl. I lost track of time, my mixer was hot from running so long and still can’t handle the dough at all without a sticky mess. Any suggestions???
Dini says
Hi Cassie
Adding extra flour will make the bread less flavorful because the salt content will be less.
I’m not sure exactly what you mean by a sticky mess unfortunately.
Since brioche is a much softer / wetter dough it is harder to handle than regular dough. But once the gluten is developed the dough holds together like a wet balloon.
When the dough is lifted out of the bowl using the dough hook, it actually comes out cleanly (albeit very soft).
What do you mean by “to take it out of the mixing bowl”? Is it like stiff cake batter?
Let me know, so I can figure out what might be happening.
Cassie says
I couldn’t lift it out with the dough hook even after having it on speed 5-6 for an incredibly long time. I tried to just turn it out of the bowl on my floured surface but it stuck to the bowl then stuck to the floured surface. I had to pick up my floured parchment and pour it back in the bowl and scrape the sticky dough off.
Dini says
Hi Cassie
That seems really weird! I usually only have to knead the dough at 5- 6 for 10 – 12 minutes AFTER adding the butter to get the dough to a place where it can be lifted out of the dough. So that’s about 15 ish minutes before and while adding butter and another 10-12 minutes after adding butter. So no more than 30 minutes of total kneading time. It is sticky, but it comes up usually in one piece (maybe just a few pieces stick) when its on a lightly floured surface and handled with floured hands.
Have you done the window pane test? If it doesn’t pass the window pane test, then the dough has not developed gluten. If the dough cannot be lifted out of the bowl with the dough hook, then the gluten has not developed.
Lorraine Hughes says
Hey Cassie, do you live in a hot damp place? I live in Louisiana and it did the same thing to me. I had to mix it until my mixer ran hot, then I refrigerated it while the mixer cooled down. Then I mixed it again until the mixer ran hot again. That time I put it in the freezer for a bit. Then the gluten developed and the dough turned to what seemed like rubber. I think what’s happening is the butter is getting to warm for the dough to form a ball. Try setting the dough in the freezer for a bit after you incorporate the butter into it. Then again if the mixer runs hot while the mixer is cooling down. I even put an ice pack on my mixer. I think this may be one of two things that is causing it. Either high humidity or a hot climate or both. There is definitely a difference between cooking in the north and the south. Hope this helps.
Huong Le says
I loved your recipe as well as your explanation. Very thorough and easy to follow. Thank you. My family and friends love my brioche.
Mary M Allred says
I love this bread and so does my husband. Only problem I have has is that I get a kind of “hat” on my loaves that splits from the loaf. Any help would be appreciated.
Dini says
Hi Mary!
It sounds like the bread loaf split at the sides on the top as it baked. This happens because the oven spring was too much and it caused the bread to split to allow the oven spring to occur during baking.
This can be fixed in a couple of ways.
1 ) Usually this happens when the bread is under-proofed. If the bread was dense inside or gummy, then under-proofed dough is the main culprit. It’s recommended that you leave the dough to proof a little longer.
2 ) Another way to prevent splitting is to provide the loaf a “weak spot” to split. This is done with a bread lame. Use the bread lame to cut a score on the top of the dough, straight down the center, along the length of the loaf. This way the dough will expand through that cut, rather than creating a split elsewhere.
I hope that helps!
Mary Allred says
Thank you thank you thank you!
Avni says
I love this recipe! In addition to bread, buns and siders, I’ve modified the basic recipe to make Kanelbullar, Liege waffles and babka, and always with spectacular results! Thank you so much for sharing it, and for the detailed notes
P.S.- in the cold proof stage, when I’ve left the dough in the refrigerator for more than 48 hours, I’ve found the dough is still great for rolls and waffles. Especially if it’s been left for upwards of 3 days it’s still really good for waffles, where the dough is not really expected to rise as much.
Cortney says
Followed this exactly as stated yet even after 30 mins on speed six the dough did not reach the correct consistency as stated above. It was fluid but very unmanageable. I had to stop mixing because I felt I was going to overheat and break my kitchen aid. What could have went wrong with the process?
Dini says
Hi Cortney
Did you check to see if the gluten formed properly? As stated in the post – “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”.
If this happened, the dough is ready. I have mentioned several times that this dough is very soft and liquid like (like a water balloon). That’s why it’s chilled before shaping, because it cannot be shaped while the dough is at room temperature. Classic brioche dough is VERY soft and fluid and it can be confusing if you haven’t made dough this soft before.
If you couldn’t pick up the dough with the hook (or do a window pane test), then it likely didn’t develop gluten because it wasn’t being kneaded properly (mixer too slow), or the flour had too little protein. But this shouldn’t be the case for you, since you kneaded it for 30 minutes! I only knead my dough for about 10 -15 minutes after adding the butter to get the right consistency every time.
Hope that helps.
Joyce Marie Plackey says
Love this recipe! So light and sweet! BUT…. using my kitchenaide mixer on the med/fast setting(5/6) is not recommended. I literally burnt out my 4 yr old mixer! I purchased a new KitchenAide (bigger and better) and in the instructions it says not to put the mixer on over level 2 to knead. Conclusion…longer knead time is better… for you and your mixer!
Dini says
Hi Joyce!
I’m glad you liked the recipe 🙂
As for using the Kitchen Aid mixer… I do use mine that is about 2 years old, and I make brioche at least once a month with the same recipe instructions and haven’t had a problem with my mixer. I was also taught how to make this WITH a kitchenaid mixer too.
I have also made this with my KitchenAid pro mixer, and used it at higher speed and didn’t have an issue either. But if mixers are old, or depending on the quality of the mixer, you may have to change how and how long you knead the dough.
With the recommendation of speed 2 – this is true, but is for doughs that are stiff. This brioche dough is more like a cake batter, so that’s why it should be mixed at a higher speed to get the right consistency. Otherwise the gluten won’t develop.
Hope that helps.
Joyce Marie Plackey says
Four years old is anything but old for a kitchenaide. I am just telling you and everyone else what the direction book said. I now have the Pro -7 quart. I am thrilled to have it…and want to keep it. I would rather finish the dough by hand…not that big a deal….then blow out another mixer that cost me $700.
Lisa Durant says
After all the work, the bread is so tender but could more flavor. I had to add a half cup of extra flour because it wouldn’t tighten up. Plus more salt is needed but that could just be my obsession with salt! All in all a good recipe. If you use the sugar crystals be sure to press on them a little so they stick and don’t add them to the outside. Most of mine fell off
Dini says
Hi Lisa
If you added more flour, then you will need more salt. More flour means more dough, and less seasoning. Less salt means the flavor of the bread is less, as it will taste bland. So it makes sense that the brioche you made didn’t have flavor, and needed more salt.
As I mentioned in the post, the extra flour is not recommended. This will change the flavor of the bread and the texture. The bread DOES NOT tighten up, as mentioned in the post several times. It is very soft and fluid, but forms enough structure (much like high hydration loaves) to be handled, with experience.
I hope that helps
Esma Eddeb says
Super amazing recipe!! My family devoured it instantly. I added chocolate chips to one loaf by using the braiding method and adding them in the rectangle. Highly recommend!
Trisha says
I am definitely going to try this recipe. Been looking for something to make for Easter this year. I have a trick for a cold house. My mom uses a plant seedling mat to raise bread instead of the oven. I have one just for bread myself because it is the perfect temperature for bread.
aarti dogra says
I made this 3 days ago and it’s the softest thing i have ever baked.. I am proud to have made. On popular demand, I started the dough again yesterday.. doing half whole wheat this time.. do u recommend any changes?
Dini says
Hi Aarti
I’m so glad you liked this brioche recipe!
With substituting whole wheat, the only thing I recommend is to be aware of the texture of the dough. Whole wheat usually requires more hydration, so may require a little extra milk/water to have the same level of softness. Since this recipe produces a really soft bread, it may not be a huge difference as well.
Avni says
Hey, just to add 2 bits here since I’ve tried this substitution- i tried it with 50% whole wheat and it’s still really, really good. I added 6 tablespoons of milk extra for one batch recipe (with approx 2 cups whole-wheat substituted), and it comes out aaaalmost as soft. The only other change i made when substituting whole-wheat was letting the flour absorb the liquid (so mix to scraggly dough and then let sit for 5 mins) before kneading it.
In case you buy whole wheat flour which is freshly milled (eg chakki ka atta), you may find you get slightly better results with packaged flour as their grind is a little finer.
aarti dogra says
The AP flour version was good soft tasty fluffy bread. But the half whole wheat version turned out to be differently tasty.. more earthy, a lil less fluffy, but more flaky. I saw your comment about extra milk after I made it, so maybe that will help with the texture. This is going to be a regular coz we all loved it. The whole wheat version is actually very tasty too. That’s how I am doing it every time. Just that if i could cut down the butter a lil, it could be a lil less heavy on the conscience.. Thank you for the recipe.
Afeefa Konkader says
Omg! I made this today and it is absolutely delicious. Melt in your mouth, piece of heaven. Thank you for the detailed instructions. I followed your recipe to the ‘T’. The hints were very helpful.
I did all the mixing and kneading by hand and though it was tedious, I wouldn’t mind making it again.
Marguerite says
I made this today and it’s delicious! Next time I’ll start earlier in the day to allow 24 hours in the fridge. Definitely recommend
Andrea Rodrigues says
I’ve made this recipe several times and if followed exactly works out amazingly well every time . I will say that I have kitchen experience and know how and even then things can go wrong . Make this multiple times has given me the confidence to ensure perfect results every time ! Thank you for taking the time to give very specific instructions !
Michele says
Just made this for the second time. I halved the recipe both times. Made a braid the first time and gave it to friends (who gave me a taste – WOW). Nantaise this time. Just took it out of the oven and it’s just beautiful. I love the recipe, even though it takes so long! I can’t wait to give this one to my friend. Thank you for sharing it with such precision and detail.
Taki says
I followed this recipe to a tee (weighing the ingredients and using a Kitchenaid) and it came out perfect just as it looks in your pictures! This is the most beautiful and delicious bread I have ever made, I am not a baker but I felt like I was haha.
I love how detailed and easy to follow this recipe was and the pictures really helped to compare that I was doing it properly. Thank you so so much!
Fay says
Hey! This bread looks amazing I was wondering if there was a way I can use sourdough starter instead of yeast? And also if I can use bread flour and what the difference would be
Erik says
Hey,… I didnher recipe with sourdough starter,… I assumed it was what the fresh yeast was in the recipe (18.6 grams) I believe,… I also used a little instant yeast to speed it up a bit,… just 1tsp, and it turned out great.
Kaylee R says
I had so much fun making this! It’s my first time making bread. My question is how long can it stay in the bowl in the refrigerator for the cold proof? I was expecting to make mine sooner but won’t be able to until the 24 hour mark and I am hoping it still turns out good!!
Dini says
Hi Kaylee
I’m so glad you had fun making this! It’s one of my favorite breads to make too 🙂
24 hours in the fridge should be absolutely fine! I prefer to keep the bowl in the coldest part of the fridge, so that the proofing is slower too.
I hope that helps!
Kaylee R says
It turned out amazing! I have never been more proud of cooking something. I will forever give people your name if they ask how to make bread!!
Danielle says
Thank you!!,
Annisa says
Hi, thank you for the recipe!
Do you think it’s possible to make brioche using a breadmaker? I don’t have a stand mixer, but don’t have enough time to make it without being bothered by my son. He loves brioche so much that I’m thinking maybe it’s better to make it at home!
Dini says
Hi Annisa
Unfortunately I’m not sure about using a bread maker to knead the dough. 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’m not very familiar with bread machines with brioche dough, so I don’t know if it is capable of handling such a soft dough.
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. I hope it does work, and if it does, let me know!
I hope that helps!
Charmaine says
I’ve been making brioche buns and loaves since the start of the pandemic, with inconsistent results. The measurements for ingredients are very similar to this recipe, but the method is TOTALLY different! Your explanations for everything really helped me understand why the other recipes produced inconsistent results. I’ll use this recipe from now on. Thanks for being so thorough in your instructions and photos!!!
Ria Wahyu says
Dear Dini. Thank you so much for the recipe. Its very informative and inspiring.
Danielle says
I’ve made this bread a lot of times and it comes out great everytime. Can I double this recipe and get the same results?
Dini says
Hi Danielle
I’m so glad you enjoyed this recipe!
You can make double, BUT you will need a larger mixer that can handle the dough. A regular kitchenaid artisan mixer won’t be able to handle this, but a pro kitchenaid mixer with a larger capacity bowl is better equipped to knead the dough well.
The amount of yeast may need to adjusted slightly as well, because too much yeast can lead to a bread that has a “yeasty” taste. I may start with about 15 g of yeast.
I hope that helps!
Blanche Crepeau says
This was an excellent recipe, I have made brioche before and this recipe is my favorite. The instructions were extremely easy to follow, love the pictures. The bread turned out amazing, very fluffy and full of taste. We are definitely going to enjoy some French toast with this for Christmas breakfast. Thank you for sharing,
Betty B. says
I am a beginning bread-maker, and this was my first enriched dough. I loved the way it turned out – light and soft, with a croissant-like crust.
I made a single loaf, hand kneaded (took about 50 min), with egg wash, in a 9 x 5 pan, braided. All worked as expected. Thank you!
Brian Filter says
This recipe is excellent!!! I have made several loaves now and with all the detailed instructions you give in the article it has turned out perfect every time.
Chef Michael says
Thank you for this excellent recipe with its incredible attention to detail and helpful photos. As a seasoned and trained chef and baker, I have been looking for the perfect brioche recipe and I have finally found it! I followed your instructions exactly save for substituting 3 cups of AP with white whole wheat flour and 1 cup + 2 tablespoons of bread flour. The resulting loaves — one regular, one braided — were amazingly light and airy in spite of the usually denser texture of whole wheat breads I have baked before. And I loved your proofing finger test!
Dini says
That makes me so happy, thank you so much for your lovely words chef Michael! 🙂
Sarah Swayze says
This is an FANTASTIC recipe!!! I was admittedly a little intimidated by making brioche but your instructions were so easy to follow. And the loaves.. came out beautifully! I will definitely be making this again!
Dini says
I’m so glad the recipe came out well, and the instructions were helpful Sarah! 🙂
Maggie P says
Your recipe says 17.6 oz flour 4 cups? I isn’t it 17.6 = 2.2 cups?
Dini says
Hi Maggie
1 cup of AP Flour measures between 120 – 125 g OR 4.2 – 4.4 oz (by weight). This is if you measure by the spoon and level method.
So 17.6 oz will be equal to 4 – 4.2 cups or 500 g.
The measurements I use here are ounces (by weight) and not fluid ounces (by volume). While 1 cup = 8 fl oz, and is used mostly for liquids, 1 cup of dry ingredients will weigh differently depending on the ingredient.
I hope that helps.
Erik says
I did mine by weight and got to there in 2 and a half cups,… everyone gets their flour different, which is why its helpful to use weight for flour,… I did her recipe, and it turned out great,… made a loaf of bread and cinnamon rolls.
Lena says
I’ve tried it 2x and so far the brioche bread was a success. I have a question though. Is the 163 deg C temp on a conventional or convection oven? I seem to have a problem with that.
Dini says
Hi Lena
I use a conventional oven here. If you use a convection oven, you can either reduce the temperature by about 25 F / 15 C. You can also keep it at the same temperature but bake it for a shorter time too. It depends on your oven and what you’re baking.
I hope that helps!
Zakiyya Verachia says
Hi! Very excited to try this recipe. I do not have a thermometer, was wondering if there is another way to know when the bread is ready?
Dini says
Hi Zakiyya
Usually brioche is done when the crust is golden brown in about 30 – 45 minutes in a preheated conventional oven. In my oven, I know my brioche is done in the same time frame. However, the time can change depending on the material of the loaf pan, how well proofed the dough is before being baked and the oven that you are using. That’s why the internal temperature is the most accurate way to determine if the bread is done, especially when making this for the first time.
However, once you make the bread, then you know how your oven works and you will no longer need the thermometer to indicate when it’s done. Since brioche is an enriched bread, it doesn’t make a prominent hollow sound when tapped on the loaf pan either, but that would be the next best indication.
Jess says
I was amazed at how well this brioche turned out. The texture was gorgeous! I will definitely be making this again.
Lee says
If I used 18gr of fresh yeast, then should I still use milk, water? Thanks
Dini says
Hi Lee
The milk is still important for hydration for the bread.
So you will still need to dissolve the yeast in the milk.
Hope that helps
Jim Lindsey says
This was really, really good! And I thought fun to make. I followed the directions, read the concerns, and everything turned out as described. Thanks so much for the recipe.
Jami Raykovich says
Hi! Your recipe made much better brioche than the last one I tried. I have a couple questions though. When I take it out of the fridge should it be really firm? Should I let it warm up to room temperature before dividing and shaping? Finally, if the dough balls don’t seal smoothly (there are noticeable seams and some wouldn’t pinch together) does that mean it’s underproved? Thanks!
Dini says
Hi Jami
The dough will be fairly firm, but still very malleable straight out of the fridge. You can easily press down on the dough.
As mentioned in the post, I recommend working on the dough when it’s chilled because it’s easier to work with. At room temperature the dough is far too soft and sticky to shape into anything.
The dough balls should form into balls pretty easily because they are chilled, and the dough is still soft and will stick when pinched. The bottom of the ball (where the seam is) will look a a little rough (as per the detailed images provided in the post).
I’m not sure, why this recipe wouldn’t form dough that wouldn’t pinch together though. This can only happen if the dough has too much flour on the surface of the dough, OR if the actual dough is too dry.
I hope that helps!
Janice says
Thank you for adding photos to your recipe, it makes is so much easier to see what we are trying to achieve than words alone. I will definitely be prioritizing your recipes when I am looking for new recipes!
Andrea Patel says
This recipe is amazing!! Thank you so much for the meticulous details and tips! I usually do the braided loaf when I shape it, but it seems to bust apart when I cook it. Any tips?
Dini says
Hi Andrea
I’m so glad that you liked this recipe! 🙂
There can be some stretching in the braid as it bakes due to oven spring. However, it shouldn’t completely come apart.
There are some reasons why a braid can completely burst apart.
1) The gluten needs to develop further (Check for window pane test in your dough)
2) Underproofing the dough before baking. (let it proof a little longer)
I hope that helps!
Sandy says
First time I have made this. I did something wrong because I have kneaded for over 15 minutes and the dough is very runny. Hmmmmmmm! Do I keep kneading?
Dini says
Hi Sandy
As per the recipe (Step 9), I advise to go by the look of the dough rather than the time.
The kneading time varies depending on the mixer that you use and the speed. It’s very rare for the kneading time (after adding butter) to go longer than 15 minutes, but slower speeds or some mixers may take a little longer.
So I would definitely recommend following what’s in the recipe.
Hope that helps!
Vlasta Gunning says
I have made this recipe twice and the bread is so beautiful, light, tasty and so yum. I follow it very closely and try to do each step as you advise. Thank you so much. I’d share a photo but it doesn’t let me.
Azza says
Every time I bake brioche it’s a feast . My daughter loves it
Rose says
I love the recipes well stated. Thamks
Manjula Reddy says
Most wonderful teacher I every heard, so clear thank you
Jess says
If you want to make a brioche based donut, that’s fluffy and airy, but isn’t too heavy with too much butter? How do you suggest altering the recipe? Thank you so much! it just came out to buttery for donuts
Dini says
Hi Jess
I haven’t made donuts with this recipe, so I can’t be sure.
You could reduce the butter a little to see if it works better for you though!
Zizi says
Unbelievably delicious my family adores them
Lu says
This is genuinely one of the best breads I’ve ever had from scratch. This recipe was my first time making a bread from scratch and it turned out great. Amazing recipe
Julianna says
Absolutely in love with this recipe! It is so delicious!
And it is true – you need to take your time when you’re working the dough, I’m not looking at the clock at all, but for the consistency as described in the details. Thank you for those and the pictures!
I’m excited to try more of your recipes!
Dini says
I’m so glad you enjoyed the recipe Julianna! 🙂
Mik says
Hi!
I plan to use autolyse. Is it OK for this recipe?
Dini says
Hi Mik
This recipe may not have enough hydration (by water) to autolyse. The high fat content from the butter and egg yolks can inhibit gluten development if you rely on autolyse only.
Hope that helps
Mik says
Okay! Thank you!
Mary Zelenka says
I love this recipe and have made it several times. When every I try a new recipe I always make it exactly as the recipe dictates. (your instructions are so clear!) After that I like to “play” around with the recipe. With this recipe I have not changed any of the ingredients or amounts, but rather made buns out of half the recipe and a cinnamon bread from the other half. I roll out the dough into a rectangle and spread a mixture of butter and cinnamon on the dough; roll it into a tight roll and let it proof in the pan. I think because of the extra butter in the center it takes about an additional 5-10 minutes to bake. And it tastes as good as it smells while baking.
Florence says
Hi, Thankyou for your recipe.May I ask if it’s possible to overknead? I’ve been kneading for 20 minutes and it’s still like a cake batter.. should I continue to knead of have I overkneaded? Any way to know this? Thankyou in advance
Carlee says
Hi Dini! I put the dough inside the fridge at 10 am this morning but I did not do the room temperature proofing. How many hours shall i wait til i can remove the dough from the fridge?
Dini says
Hi Carlee
If you skipped the first room temperature proof, then you need to do an overnight proof that is preferably at least 12 hours.
Celia says
The most gorgeous brioche and all the detailed instructions were SO helpful! This is the first one of your recipes I’ve used but I will definitely be trying several of the others now. Thanks so much xx
Katie says
This is the best bread recipe I’ve ever followed. It’s genuinely heaven on earth omg. We devoured the first loaf while it was still hot, with butter and honey. Thank you so much.
For the future, what is the best way to keep this bread afterwards? How long does it keep in an airtight container on the counter, or in the fridge?
Dini says
Hi Katie!
I’m so glad you enjoyed this recipe!
Since there’s only two of us in our home, I slice the extra loaf and then freeze the loaf in a plastic bag. The other loaf, I make sure it’s wrapped well and store it in a air tight container, on the counter- it stays pretty fresh for about 3 days, and then I use leftovers for french toast. The fridge is ok too, but the fridge can make bread stale sooner, because it’s very dry in the fridge.
I hope that helps!