Brioche — Enriched Bread
Indulge in the rich, buttery flavor and delicate texture of homemade brioche. This recipe guides you through the process of creating a truly exceptional bread.
Brioche — Enriched Bread
Indulge in the rich, buttery flavor and delicate texture of homemade brioche. This recipe guides you through the process of creating a truly exceptional bread.
Key move
Incorporate the cold butter gradually and at the end of the initial dough mixing to achieve the signature light and airy texture.
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The Setup
- Stand Mixer
- Cake Pan9-inch
- Mixing Bowl
The Mise en Place
5 of 6Your prep station before cooking begins
The Dry Mix (0/4)
The Wet Mix (0/2)
Dough is too dry
Add 1-2 tablespoons of milk or water, one tablespoon at a time, until the dough comes together.
Dough is too sticky
Add 1-2 tablespoons of flour, one tablespoon at a time, until the dough is smooth and elastic.
Chef's Notes
Chill dough for at least 2 hours to make it easier to handle and shape.
For a golden crust, brush with an egg wash (egg beaten with 1 tbsp water) before baking.
Serve warm with butter, jam, or as a base for French toast.
Dough can be refrigerated for up to 3 days. Shape and bake when ready.
Watch the Technique
Video source: YouTube
The Method
COMBINE
In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt (1½ tsp).
Dry ingredients are evenly mixed.
ADD
Add the beaten eggs to the dry ingredients and mix on low speed until a shaggy dough forms.
A shaggy dough has formed, with dry bits of flour still visible.
MIX
Continue mixing on low speed for 5 minutes, or until the dough starts to come together.
The dough is starting to form a cohesive mass, pulling away slightly from the sides of the bowl.
ADD
Time-sensitiveWith the mixer running on low, gradually add the cold butter, one cube at a time, allowing each cube to fully incorporate before adding the next.
All butter cubes have been added and are mostly incorporated into the dough.
MIX
Once all the butter has been added, increase the mixer speed to medium and mix for 8-10 minutes, or until the dough is smooth, shiny, and elastic. It should pull away from the sides of the bowl.
The dough is smooth, shiny, elastic, and pulls away cleanly from the sides of the bowl.
PLACE
Prep aheadPlace the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Dough is covered and chilling in the refrigerator.
DIVIDE
Divide the chilled dough into 8 equal pieces.
Dough is divided into 8 equal portions.
SHAPE
Shape each piece into a ball and place them in a greased 9-inch cake pan.
All dough pieces are shaped into balls and arranged in the cake pan.
COVER
Cover the pan with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
Dough has risen and nearly doubled in size.
PREHEAT
Preheat oven to 350°F (175°C).
Oven is preheated to the correct temperature.
BAKE
Bake for 30-35 minutes, or until golden brown.
Brioche is golden brown and baked through.
COOL
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Brioche has cooled in the pan for 10 minutes and is ready to be transferred to a wire rack.
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