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Easy Step-by-Step Brioche Loaf Recipe for Perfect Breakfast Bread

This easy homemade brioche is delightfully light, fluffy, and full of buttery richness. Perfect for both sweet and savory dishes, it’s a versatile loaf sure to enhance any meal or occasion.

  • Total Time: 2 hours 55 minutes
  • Yield: 1 large loaf (about 8–10 slices) 1x

Ingredients

Scale
  • 4 cups (500 g) bread flour
  • 1/4 cup (50 g) granulated sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 4 large eggs, at room temperature
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (120 ml) warm milk (about 110°F / 43°C)
  • 1 egg yolk (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and a pinch of the sugar. Stir gently and let it sit for about 5 minutes, until it becomes frothy.Mixing brioche dough ingredients in a stand mixer.
  2. Combine dry ingredients: In the bowl of a stand mixer (or a large mixing bowl), whisk together the bread flour, remaining sugar, and salt.
  3. Mix in eggs: Add the frothy yeast mixture and the 4 eggs to the dry ingredients. Using a dough hook (or by hand), begin mixing on low speed until a shaggy dough forms.
  4. Incorporate butter: Gradually add the softened butter in small pieces while continuing to mix on medium-low speed. Knead until the dough is smooth and elastic, about 8–10 minutes.
  5. First rise: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.Kneading brioche dough on a floured surfac
  6. Shape: Gently punch down the dough and transfer it to a floured surface. Shape it into a loaf or divide into rolls as desired. Place in a loaf pan or on a baking sheet lined with parchment paper.Brioche dough rising in a bowl, covered with a kitchen towel
  7. Second rise: Cover again and let the dough rise for 45–60 minutes, or until almost doubled in size. Preheat the oven to 375°F (190°C).Shaping brioche dough into rolls and placing them in a baking pan
  8. Egg wash & bake: Whisk the egg yolk with 1 tablespoon of milk. Gently brush this mixture over the dough’s surface. Bake in the preheated oven for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped.Golden brioche loaf with a soft, buttery crust and fluffy interior
  9. Cool & serve: Allow the brioche to cool slightly before slicing and serving.

Notes

  • Variations: Add chocolate chips, dried fruits, or savory herbs and cheese to create unique flavors.
  • Tips: If the crust darkens too quickly, loosely tent the brioche with foil. For best results, ensure eggs and butter are at room temperature.
  • Allergies/Intolerances: Contains dairy, eggs, and gluten. Use dairy-free butter and plant-based milk if necessary, but results may vary.
  • Taste Adjustments: Increase or decrease sugar based on your preference for sweetness. A splash of vanilla extract can add extra aroma.
  • Author: Emily Marano
  • Prep Time: 25 minutes (plus 2 hours rising time)
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 230 kcal
  • Sugar: 5 g
  • Sodium: 250 mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Carbohydrates: 26 g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85g

Keywords: brioche, french bread, enriched dough, homemade bread, buttery loaf