Brioche is closer to pastry than everyday bread, but the method is still manageable when the butter is added gradually and the dough is allowed time to rise.
Cook · Recipe
Classic Brioche
A rich French bread with eggs, milk and plenty of butter, producing a tender golden crumb after two slow rises.
At a glance
Recipe summary
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 3 hr
- Total
- 4 hr
- Serves
- 1 loaf
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
360 g 3 cups plain flour or strong white bread flour
50 g ¼ cup caster sugar
9 g 1 tbsp instant yeast
3 g ½ tsp fine salt
4 large 4 large eggs At room temperature.
80 ml ⅓ cup whole milk Warm, not hot.
227 g 1 cup unsalted butter Softened and cut into pieces.
1 1 egg Beaten with 1 tablespoon milk for the glaze; optional.
How to make it
Method
- Mix the flour, sugar, yeast and salt in the bowl of a stand mixer, keeping the salt and yeast separate at first.
- Add the 4 eggs and 80 ml warm milk. Mix with the dough hook until a rough, sticky dough forms.
- Knead for 8 to 10 minutes, then add the 227 g softened butter a little at a time, allowing each piece to disappear before adding more.
- Continue kneading until the dough is smooth, glossy and elastic. Cover and leave to rise for 1½ to 2 hours until doubled.
- Gently deflate the dough, shape it into a loaf or several balls and place in a buttered 900 g / 2 lb loaf tin.
- Cover and prove for about 1 hour until well risen. Heat the oven to 175°C / 155°C fan / 350°F.
- Brush with the optional egg glaze and bake for 25 to 30 minutes until deeply golden and hollow-sounding underneath.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Useful notes
Equipment
- Stand mixer with dough hook recommended
- Large mixing bowl
- 900 g / 2 lb loaf tin
- Pastry brush
- Wire rack
Substitutions
- Use strong white bread flour for a slightly chewier structure.
- Shape the dough into individual rolls and reduce the bake time.
- Add orange zest or a little vanilla for a sweeter breakfast loaf.
Allergen notes
- Contains wheat, egg and milk.
Storage
Keep tightly wrapped at room temperature for up to 2 days. Brioche freezes well for up to 2 months; freeze slices so they can be toasted from frozen.
Tips
- Add the butter gradually only after the initial gluten has begun to develop.
- The finished dough is soft and sticky; chilling it briefly can make shaping easier.
- Do not rush the proves: brioche rises more slowly because it is enriched.