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:
- 120 mL warm milk
- 9 g active dry yeast about 9 g
- 10 mL honey
- 5 large eggs You can also use 4 large eggs
- 1 large yolk from a large egg. Use 2 egg yolks if using 4 large eggs.
- 10 mL vanilla
- 60 g granulated white sugar 5 tbsp
- 500 g AP flour 4 cups + 2 tbsp (measured by spoon and level method)
- 1 ½ tsp sea salt fine grind
- 250 g 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.120 mL warm milk, 9 g active dry yeast, 10 mL honey
- Add the eggs and yolks, and whisk gently to break the egg yolks.5 large eggs, 1 large yolk
- Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.10 mL vanilla, 60 g granulated white sugar, 500 g 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.250 g 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.250 g 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.”
Kenna says
Could I use maple syrup instead of honey, I’m making this for frecnhtoast.
Dini says
Hi Kenna
The honey in the recipe doesn’t flavor the bread. Honey is an invert sugar that yeast finds easier to feed on.
You can use maple syrup instead of the honey, but it won’t really flavor the final result.
I hope that helps!
Michael says
Hi Dini
A quick question … when you say vanilla … is this vanilla essesence/extract (comes in a little bottle) ?
Thanks
Michael
Dini says
Hi Michael
I use vanilla extract. You can also use a similar amount of vanilla bean paste or 1 vanilla bean if you like too. I don’t like vanilla essence because it is synthetic and can taste bitter.
I hope that helps
frank says
i hand knead it. after shaping and proofing, the butter melts. can i freeze it and put it into the oven straight from the fridge?
Dini says
Hi Frank
As mentioned in the post and the recipe, I recommend shaping the dough AFTER keeping it in the fridge. This is because it’s VERY hard to shape it into a loaf when at room temperature. The more you work the dough and the warmer it is that day, the warmer the dough becomes, which risks the butter melting.
It’s not clear at which point you want to freeze the dough, and what your kneading and shaping process was from your comment. If you decide to freeze the dough, it would need to be defrosted or thawed out before working with it.
However, it is also not recommended that you bake straight from the fridge as the dough has had no time for a final proof. You may end up with a dough that is dense, or underdone. I hope that helps! Please let me know if you have other questions or need more clarification.
Roda says
Hello, Loved the recipe it looks so well done.
i would like to ask if possible to use bread flour ? do you recommend it ?
Definitely will try the recipe soon !!
Dini says
Hi Roda!
As noted in the post, you can use bread flour, but you may find slight differences in the texture.
I hope you enjoy the recipe! 🙂
Angela says
Hi i’m trying this recipe and I’m now up to the retarding in the fridge step. However, I notice my dough beginning to rise almost double even inside the fridge for 1 hour now. Should I deflate, reshape and chill again in the fridge? My plan was to bake it the next day. Thanks!
Dini says
Hi Angela
You can deflate the dough a little while it’s in the bowl and let it continue to slow proof in the fridge. You don’t have to reshape it.
This happens if the dough is warm and the yeast stays active until the dough chills. I use my 5 qt mixer bowl for the overnight proof and the dough usually reaches the top of the bowl overnight. The growth of the dough will slow down as it chills.
You can still proceed with the recipe the next day 🙂
I hope that helps!
Angela says
Yes you’re right. The dough was still warm when I popped it into the fridge. Now after 5 hours elapsed, it seems to have slowed down. Hope it will turn out nicely tomorrow! Thanks for the reply!
Dolly de Leon says
Made this recipe last night and baked it today. The dough stayed in the fridge for about 10 hours. While i kneaded the dough before I put it in the fridge I was so worried that I had made a mistake somehow because the dough was completely unmanageable. I couldn’t even touch it with my hands because was super sticky! (I manually mixed and kneaded because I don’t have a stand mixer). When I started on my third proofing I literally prayed it wouldn’t turn out to be such a hot mess because although it firmed up a bit it was still super sticky. So imagine my surprise when they came out of the oven – my brioche was perfect! So soft and yummy! It even looked good. Thank you for sharing your recipe!! Now I need to know why my dough was so sticky? Is it because I live in a very warm country?
Dini says
Hi Dolly
I’m glad that the dough came out well for you!
I have gone into alot of detail about the texture of the brioche dough in the post. It is a very sticky, wet dough – That stays very soft during the whole kneading process. However it becomes less sticky and more tacky when you have kneaded it long enough. When you manually knead the dough, you have to knead it much much longer to get that same consistency. You can read more about manually kneading the dough, and how brioche dough goes from a sticky to tacky dough in the post if you would like more information.
I hope that helps!
Ming says
Absolutely love this recipe! I found that it is a tad dry the next day so made some creme patisserie and folded in some rum soaked sultanas to go with it! Any recommendations regarding making a moist crumb?
Dini says
Hi Ming
I’m really glad that you liked this recipe!
This brioche doesn’t dry out for at least 3 days if it’s baked to an internal temperature of 190 F. If it’s over-baked (over 200 F), it could dry out and become stale faster. So likely that is what may have happened.
Since this is a high hydration, high fat loaf of bread, there’s really not much extra you could do to make it more moist. I recommend baking the bread a little less and taking it out of the oven once the internal temperature hits 190 F.
I hope that helps!
Annie says
325 seems like a low bake oven temperature. Is this because of the slow rise process?
Dini says
Hi Annie
325 F works well for me in my oven. It allows the inside of the brioche to bake through while not burning the outside.
350 F has worked for me as well, but the crust is a little deeper in color then.
I hope that helps.
Vickie says
Loved this recipe. The dough was not as firm as I thought it would be, but managed to shape into rough ball. It baked so light, great color and lovely texture. The taste was amazing, so much better than the King Arthur brioche recipe.
Christy says
1st time making Brioche
My dough is really Rising in the fridge. Alot. So I took it out and punched it down, re wrapped it and again, really getting big quick. So I opted to take out at 1130 pm and Go ahead and Prepare for pans by Braiding, covered them Both and in the morning I will take out let warm back up and hopefully Proof, Then Bake. Hopefully this works out.
Bill says
Why do the instructions above conflict with the steps in the recipe below? There’s a discrepancy about when to add the sugar and flour.
Was that a mistake? If not, which one do you recommend?
Dini says
Hi Bill,
That is not a mistake.
The sugar, egg yolks and vanilla can be added in any order. The important thing here is to separate the salt and the activated yeast mixture, with the flour in between; so that the salt doesn’t make direct contact with the activated yeast. You can simply follow the recipe.
I hope that helps.
William Townsend says
What mixer are you using? My kitchen aid bounces around like it’s about to take off on 2 let alone 5-6
Dini says
Hi William
I use my KitchenAid artisan mixer when I make this recipe.
I don’t have any issues with my mixer moving around at speed 2. The mixer does have some movement at 5 – 6, but nothing that makes it move around violently on my kitchen counter. However, I don’t leave my kitchen aid mixer running unattended when kneading bread, and prefer to keep my hand over the mixer head to make sure doesn’t overheat either. I make brioche at least once or twice a month, and I even made this brioche last night with the mixer running at speed 6 for 20 minutes (with some breaks in between) and never have any issues.
William Townsend says
Maybe it’s just mine, it is the smaller one.
But either way the bread turned out perfect, (and I’m making it again now) I used the second portion to make some cinnamon rolls and I gotta say this bread makes the best cinnamon rolls ever.
megha says
hi i love your bread recipes and have great results following them. however today i tried my hands on the french brioche and its 30-31 degrees celsius today with humidity due to rains. so much butter has made the dough very slippery and wetish though it’s come together. after the first proofing the dough is still very went ans would not be possible to shape it. will now put it in the refrigerator for a day and hopefully i will be able to handle it. just worried that post shaping, on the third proofing will it again spread due to butter and heat in the air ?? any suggestions?
Melissa says
Hi Dini, I used instant yeast with the amount you suggested and follow the recipe exactly. The bread has great texture but taste like alcohol 🙁
Anything you would suggest me do differently? I let the dough rise at 72 for 1 hr and chilled in the fridge for 12 hrs.
Dini says
Hi Melissa
It sounds like the dough was overproofed, resulting in the alcohol taste.
With yeast, whenever you’re proofing the dough in a warm temperature, you should always go by the look and size of the dough, rather than by time. And since instant yeast is more active than active dry yeast, it likely proofed faster in this case. I hope that helps!
Melissa says
Thank you for your reply. I agree it must have overproofed. But in your recipe step 13 says let rise until at least double in size, which mine did, and Step 15 says let stay in the fridge for 8-24hrs. If all I have access is instant yeast how would you suggest me modify your recipe? Not let it rise till double at step 13 or shorten the time in the fridge? if so, how short? Thank you.
Melissa says
I am sorry not step 15 but the proofing part. It says let rise double in size or almost to the top of the pan. I guess my question is if I need to reduce, by how much?
Melissa says
Sorry I meant to ask the proofing part. I let mine proofed to almost top of the pan. Was that too much?
Aditi says
Hey! I love this recipe and I’ve tried it before, but this time round I only have salter butter. Can I substitute that for the unsalted butter in tis recipe?
Dini says
Hi Aditi
Using salted butter can change the salt levels in the recipe (even if you remove the salt in the recipe), and make it saltier. The higher salt levels might also have an impact on the yeast activity too. Since salted butter has a higher water content, it could change the consistency of the dough and make it softer / wetter.
It is possible, but there are some changes that could happen. I personally don’t like to use salted butter in my baked goods (especially in this quantity) because I prefer to control my salt levels when working with yeast.