Buttery Classic Brioche Bread Recipe — Soft, Enriched French Loaf (Perfect for Breakfast & Baking)

Brioche is a luxurious French bread known for its rich, tender crumb, glossy crust, and buttery flavor. Classified as an enriched dough, brioche contains eggs, butter, milk or cream, and often sugar, all of which create a soft, pillowy interior and a golden, slightly sweet crust. It sits somewhere between bread and pastry — sturdier than a croissant but softer and richer than a typical loaf. Traditionally linked with festive breakfasts and elegant brunches, fresh homemade brioche elevates simple foods like toast and French toast into an indulgent experience.

Baking brioche at home rewards you with aroma and texture no store-bought loaf can match. The dough requires attention and time — an initial mix, one or more rises, and a chilling period to make it easier to handle — but the techniques are straightforward. Once you understand the role of each ingredient and the importance of gluten development and chilled fermentation, you can replicate bakery-quality results in your kitchen.

Below you’ll find a full explanation of nutrients, a detailed ingredient list with exact quantities for a full loaf, an in-depth step-by-step preparation section written in paragraph form, healthy habits and sensible swaps, and creative variations that adapt brioche for different uses and diets.

Also read: Ultra-Soft Japanese Milk Bread

What Is Brioche & Nutritional Overview

Brioche is an enriched yeast bread originating from France. It belongs to the family of enriched doughs — like challah and panettone — which derive their tender crumb from higher levels of fat and eggs. A classic brioche recipe combines flour, eggs, butter, sugar, salt, milk, and yeast. The resulting structure is soft yet resilient; the egg proteins and butter fats coat gluten strands, creating a silky crumb that traps steam during baking, which contributes to lift and a fine, even crumb.

Nutritionally, brioche is calorie-dense compared with lean breads due to its butter and egg content. It supplies protein from eggs and milk, fat (including saturated fat) from butter and eggs, carbohydrates from flour and a modest amount of sugar, and several micronutrients such as B vitamins, calcium, and selenium.

A typical slice (~60–80 g) contains roughly 220–320 calories depending on the recipe and serving size, with about 6–9 g protein, 10–15 g fat, and 20–30 g carbohydrates. While brioche is an indulgence, it provides satisfying energy and can form part of a balanced diet when eaten in moderation or paired with nutrient-rich toppings like ricotta, fruit, or avocado.

Main Ingredients — Quantities and Role in the Recipe

This recipe yields 1 large loaf or 12 moderate slices (about 900–1000 g finished loaf). Exact quantities follow; explanations clarify why each ingredient is vital.

• Bread flour — 500 g (about 4 cups)
  Bread flour with higher protein (11.5–13%) builds a strong gluten network capable of trapping gas from fermentation while withstanding the enriched dough’s fat content. All-purpose flour works but produces a slightly softer, less structured loaf.
• Whole milk — 200 ml (about ¾ cup + 1 tablespoon), warm (about 95–105°F / 35–40°C)
  Milk adds tenderness, improves browning, and contributes flavor and nutrients (calcium, B vitamins). Warm milk activates yeast and provides a comfortable temperature for fermentation.
• Active dry yeast — 9 g (one standard packet / about 2¼ teaspoons)
  Yeast ferments sugars, producing carbon dioxide that leavens the dough. Active dry yeast should be proofed or rehydrated in warm milk before use unless using instant yeast.
• Eggs — 4 large (approx. 200 g without shells)
  Eggs supply richness, structure, and color. They enrich the crumb and contribute to the dough’s extensibility and final texture.
• Unsalted butter — 200 g (about 14 tablespoons), softened but still cool
  Butter is the defining element of brioche. It provides flavor, tenderizes the crumb by coating gluten strands, and helps create that characteristic melt-in-the-mouth feel. Soften but do not fully melt the butter before incorporating.
• Granulated sugar — 60 g (about 4 tablespoons)
  Sugar sweetens the dough modestly, feeds yeast during early fermentation, and enhances browning.
• Salt — 10 g (about 1¾ teaspoons)
  Salt strengthens gluten, balances sweetness, and enhances overall flavor. Add salt away from direct contact with yeast to avoid inhibiting fermentation.
• Optional: Vanilla extract — 1 teaspoon (5 ml)
  Vanillin aroma complements the buttery richness. Optional but recommended for subtle flavor depth.
• Egg wash — 1 large egg beaten with 1 tablespoon milk
  Egg wash creates the brioche’s glossy, deep golden crust.

Yield: One 900–1000 g finished loaf (approximately 12 slices), enough for 6–8 people as a breakfast loaf.

Equipment & Technique Notes

To make brioche successfully you’ll find these items helpful: stand mixer with dough hook (recommended), large mixing bowl, bench scraper, plastic wrap, loaf pan (9×5 inch) or brioche tins, kitchen scale (highly recommended for accuracy), and a thermometer to check dough and milk temperatures.

If you lack a mixer, a rigorous hand-kneading method works but requires more time and elbow grease. Temperature and timing matter: enriched dough benefits from slower, cooler fermentation; chilling the dough overnight enhances flavor and makes the butter easier to incorporate.

How to Prepare Brioche Bread — Step-by-Step Guide

Step 1: Activate the Yeast

Begin by gently warming 200 ml (¾ cup + 1 tbsp) of milk until it reaches 95–105°F (35–40°C) — just warm to the touch, not hot. Pour the warm milk into a small bowl, add 9 g (2¼ tsp) active dry yeast and a pinch of sugar, and let it rest for 5–10 minutes. The mixture should foam and bubble slightly, showing that the yeast is alive and active. This step is crucial for ensuring your brioche rises perfectly. If it doesn’t foam, your yeast may be expired and should be replaced before proceeding.

Step 2: Combine the Base Ingredients

In the bowl of a stand mixer fitted with the dough hook, add 500 g (4 cups) of bread flour and 60 g (4 tbsp) of sugar. Whisk briefly to blend the dry ingredients evenly. Make a well in the center and pour in the foamy yeast mixture along with 4 lightly beaten large eggs.

Mix on low speed until the dough starts to come together into a shaggy mass. This initial mix ensures hydration and begins gluten formation. If using instant yeast instead of active dry, you can skip the proofing and add it directly to the dry ingredients before adding the warm milk and eggs.

Step 3: Knead the Dough for Structure

Increase the mixer speed to medium and knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky. The kneading process develops gluten, which provides the structure and chewiness characteristic of good brioche. If the dough is too sticky and clings to the sides of the bowl excessively, add flour one tablespoon at a time. Be cautious not to add too much — brioche dough should be soft, not stiff.

Step 4: Incorporate the Butter Gradually

Cut 200 g (14 tbsp) of unsalted butter into small cubes, ensuring it’s softened but still cool to the touch. With the mixer on low, add the butter one piece at a time, allowing each portion to fully incorporate before adding the next. This process should take about 8–10 minutes. The butter will initially make the dough appear greasy or separated, but continued mixing will emulsify it into a smooth, glossy texture. Proper incorporation of butter gives brioche its signature rich crumb and velvety mouthfeel.

Step 5: First Rise (Fermentation)

Once the butter is fully integrated, transfer the dough to a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm, draft-free space for 1–1.5 hours, or until it doubles in volume. For deeper flavor and improved texture, refrigerate the dough overnight (8–18 hours). This cold fermentation develops complexity and makes the dough easier to handle the next day. The slow rise also enhances the buttery aroma.

Step 6: Shape the Dough

After the first rise, gently punch down the dough to release trapped gases. Turn it out onto a lightly floured surface. For a traditional loaf, roll the dough into a tight log and tuck the seams underneath. Place it seam-side down in a greased 9×5-inch loaf pan. Alternatively, divide the dough into three equal parts, roll each into a rope, and braid them together for a beautiful presentation. For individual portions, portion the dough into small balls and place them in brioche tins.

Step 7: Second Proof (Final Rise)

Cover the shaped dough loosely with plastic wrap or a clean towel and allow it to rise again for 45–60 minutes. The dough should become puffy and nearly doubled in size. Avoid overproofing; the dough should slowly spring back when lightly pressed with a finger. Overproofed dough can collapse during baking. If your kitchen is cool, place the pan in a slightly warm oven (around 80°F / 27°C) with the light on to help it rise.

Step 8: Apply Egg Wash

Before baking, whisk together 1 egg with 1 tablespoon of milk to make an egg wash. Gently brush the mixture over the surface of the dough using a pastry brush. This will create a deep golden, glossy crust when baked. Be careful not to press down too hard, or you could deflate the risen dough.

Step 9: Bake the Brioche

Preheat your oven to 350°F (175°C). Place the loaf in the center rack and bake for 30–35 minutes (or 20–25 minutes for small buns). The top should turn a rich golden brown. To confirm doneness, check that the internal temperature reaches 190–200°F (88–93°C) using a kitchen thermometer. If the crust browns too quickly, loosely tent the top with foil for the remaining bake time.

Step 10: Cool and Slice

Remove the brioche from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it onto a wire rack to cool completely. Cooling prevents the crumb from becoming gummy. Once fully cooled, use a serrated knife to slice cleanly. The texture should be light, buttery, and soft — ideal for breakfast or brunch.

Step 11: Store Properly

Store your freshly baked brioche at room temperature in an airtight bag or wrapped tightly in foil for up to 2 days. For longer storage, slice the loaf and freeze individual pieces in freezer-safe bags for up to 3 months. Reheat slices in a toaster or oven at low heat until warm and soft. Avoid refrigeration, as it can dry out the crumb.

Step 12: Serving Suggestions

Serve your brioche plain, lightly toasted, or topped with butter and jam for a traditional French breakfast. It also makes exceptional French toast, bread pudding, or gourmet sandwiches. For dessert, spread slices with chocolate-hazelnut spread or fruit compote for an indulgent twist.

Healthy Habits & Sensible Ingredient Swaps

Brioche is an indulgent loaf, but you can make conscious choices to enjoy it within a balanced eating pattern. Use a smaller serving size; one or two thin slices provide satisfaction when paired with protein-rich toppings like ricotta, smoked salmon, or nut butter. Here are practical swaps that preserve texture while reducing certain nutrients:

• Butter reduction: Replace 25–50 g of butter with Greek yogurt or unsweetened applesauce, which decreases saturated fat and calories while maintaining moistness in smaller amounts. Note that flavor will be less buttery.
• Milk options: Use 2% milk or a fortified plant milk (such as soy or oat) to reduce saturated fat and accommodate lactose sensitivity. Full-fat milk yields a richer crumb.
• Flour blends: Substitute up to 20% of bread flour with whole-wheat pastry flour for higher fiber while keeping a tender texture. Avoid using all whole wheat; the loaf will be denser.
• Sugar reduction: Reduce the sugar from 60 g to 30–40 g for a less sweet loaf; yeast fermentation can mask reduced sugar levels.
• Protein pairing: Serve brioche with a high-protein spread or alongside eggs to add sustaining protein and balance carbohydrate intake.

Remember that brioche is best enjoyed occasionally or as part of a balanced meal, not as an everyday staple due to higher calorie density.

Variations — Three Simple, Delicious Twists

Chocolate Swirl Brioche

Create a chocolate-hazelnut swirl by laminating a thin layer of softened chocolate-hazelnut spread into the dough during shaping. After the first rise, roll the dough into a rectangle, spread a thin layer (about ¼ cup) of chocolate-hazelnut spread, then roll and shape into a loaf or braid. The chocolate adds a decadent ribbon that pairs beautifully with the buttery crumb. Bake as directed; you may add a light dusting of powdered sugar when cooled. This variation makes a luxurious breakfast treat and transports well for brunch gatherings.

Lemon-Thyme Brioche

Brighten brioche by adding the grated zest of one lemon and 1 tablespoon finely chopped fresh thyme to the dough during mixing. The citrus oils and herbaceous notes cut through the richness and create a complex flavor profile that’s excellent with savory toppings (like soft cheeses) or with morning coffee. Keep sugar at the base amount to allow aromatic components to shine. This version also pairs elegantly with fruit preserves.

Savory Brioche Buns (Cheddar & Chive)

For a savory twist, fold 100 g grated sharp cheddar and 2 tablespoons chopped fresh chives into the dough after the first knead. Shape into individual rolls or burger-size buns and brush with egg wash before baking. These buns are perfect for gourmet sandwiches, breakfast sliders, or as an upscale side for soups and salads. Reduce sugar slightly (to 30–40 g) to keep the savory balance.

Troubleshooting Common Issues

Dense loaf or poor rise: Under-kneading, old yeast, or overuse of whole wheat can cause dense texture. Ensure the dough shows windowpane (stretch a small piece; it should form a translucent membrane) and that yeast is active. Check temperatures — too-cold dough ferments slowly; too-hot liquid can kill yeast.

Butter separation or greasy dough: Adding butter too quickly or when it’s too soft can lead to separation. Add butter in small pieces, ensure each piece is incorporated before adding more, and maintain moderate mixing speed.

Soggy crumb or underbaked center: Verify internal temperature with a thermometer; brioche should reach ~190–200°F. If crust browns too fast, tent with foil and continue baking to finish the interior.

Overproofed dough: If a shaped loaf collapses in the oven or has large irregular holes, it may be overproofed. Shorten proof times or reduce warmth at proofing to avoid exhausting yeast.

Serving Suggestions & Storage

Serve brioche slightly warm or at room temperature. Classic uses include:

• French toast: Brioche makes exceptional French toast due to its egg and butter content that absorbs custard while maintaining structure.
• Toast with toppings: Spread with ricotta and honey, avocado and smoked salmon, or classic butter and jam.
• Sandwiches: Use for upscale breakfast sandwiches or grilled cheese.
• Bread pudding: Transform stale brioche into luxurious bread pudding.

Store brioche tightly wrapped at room temperature for up to 2 days. For longer storage, slice and freeze in resealable bags for up to 3 months; reheat slices in a toaster or low oven. Avoid storing in humid environments to preserve crumb integrity.

Final Thoughts

Brioche is a timeless, elegant bread whose buttery, tender crumb elevates the simplest meals. While making it requires time and gentle technique, the process is rewarding and adaptable. This recipe gives you the foundational method, ingredient rationale, and practical variations to customize brioche across sweet and savory applications. With attention to temperature, fermentation, and butter incorporation, you’ll soon be baking loaves that rival bakery versions — golden, glossy, and irresistibly soft.

Now that you have the full recipe, ingredient explanations, step-by-step instructions, healthy swaps, troubleshooting tips, and inspiring variations, you’re ready to bake your own classic brioche loaf. Measure precisely, be patient with fermentation, and savor the process — the aroma alone is worth the effort. Enjoy your baking.