Recipe By Anonymous
Published Mar 5th
Prep 40m Cook 30m Additional 2h 10m Ready In 1d 3h 20m
Servings 2 9x5-inch loaves Calories 227.7

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d’oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.

Recipe Ingredients

  • 1 tablespoon active dry yeast
  • ⅓ cup warm water (110 degrees F)
  • 3 ½ cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup butter, softened
  • 1 egg yolk
  • 1 teaspoon cold water

Cooking Directions

  1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  3. 3 Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
  5. 5 Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
  6. 6 Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
  7. 7 Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Nutrition Facts

  • Calories 227.7
  • Carbohydrate 22.1 g
  • Cholesterol 89.8 mg
  • Fat 13.3 g
  • Fiber 0.9 g
  • Protein 5 g
  • Saturated Fat 7.8 g
  • Sodium 246.1 mg
  • Sugar 1 g

Chef's Notes

You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer; For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5; To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes; To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.


  1. Like a couple of the other reviewers, I thought I'd done something wrong when I got to the butter addition. The dough broke apart and didn't incorporate the butter as easily as I wanted it to but I got it done. I have not baked this bread recipe as is, instead I used the dough - Read more ...
  2. Made three batches one was plain one with choco chips and one with fruit jam as topping. All were perfect. Had little trouble with making exact brioche shape so we made a little dent on top to fill in the toppings. Served it with home made lemon jelly everybody loved it.
  3. Amazing!!! Made this by hand... easy but time consuming. Will definitely start first thing in the morning next time lol. Mine came out perfectly golden brown, slightly crispy on the outside, moist inside. Delicious with blueberry preserves!
  4. This bread was AMAZING!!!!!! So buttery and almost flaky inside and an almost crisp outside I made one loaf braided and the other plain and can't wait to make French Toast with it tomorrow morning!
  5. A great recipe with excellent end results. I did this by hand and it went fine but will definitely use a bread dough hook with my mixer next time! I used Gil's French Toast with the brioche the next day.
  6. This is really good. I was sure I messed up somewhere when I did the butter part but it came out really yummy. I used this to make Gil's Brioche French toast (AR). Thanks for the recipe I will be making this again.
  7. This was an outstanding bread. It was soft and buttery, with a just-shy-of-firm crust. I substituted bread flour to get a firmer dough. I kneaded it with a stand mixer equipped with a dough hook, which took most of the work out of it, and also resulted in a nicely spongy, tight crumb.
  8. may seem a little complicated but its not its actually very easy to make. And my I add very delicious.
  9. This is a very buttery French bread. Made plain it's not that good it needs to go with something.