French Brioche Recipe
This is a classic French Brioche Recipe with easy to follow instructions using the steps included. Brioche is a delicious, French Bread made rich with butter and eggs, which gives Brioche its spectacular golden color and crust.
What Is Brioche?
Brioche is not your typical bread. Typically bread recipes consist of flour, water, yeast and salt. French Brioche Recipe is a yeasted dough and has lots of eggs, plenty of butter and milk to make that spectacular golden rich bread.
This is a classic French bread recipe that if you enjoy baking bread you must try at least once. The dough in Brioche makes the bread buttery, rich, soft, fluffy with a tender inside and paper thin crust.
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Brioche can be made into a loaf of bread or individual rolls. There are many variations of shapes of loaves to pick from. This recipe is enough to make two delicious loaves or 24 rolls. As you can see I shaped each loaf differently.
Making Brioche takes a bit of extra work and time allowed for the dough to rise to make the tender soft inside. There is not a lot of the time including active work but the length of time is allowing the dough to rise and rest.
To Make French Brioche Recipe You Will Need
- milk – warmed to a temperature of about 110°
- butter – very soft, but still room temperature, cubed or thinly sliced
- vanilla extract
- active yeast – use active yeast, personally I like to use rapid rise when available
- sugar – granulated sugar that gives the Brioche its sweet taste and feeds the growth of the yeast
- flour – all purpose flour
What Can You Use Brioche for?
- Warm with butter and a cup of Tea
- Toasted with Jam
- French Toast
- French Toast Casseroles
- Bread pudding
- Hamburger buns
- Breakfast rolls
Tips in making this French Brioche Recipe
- You must have patience. This is not a recipe you can rush if you want the best results.
- Make sure your yeast has not expired. You can use any active instant yeast
- Adding the sugar to the yeast and milk allows the yeast to start activating. After about 5 minutes you will see the liquid start to foam becoming frothy. If your yeast is expired or old you will not see this happen, and will need to start over. Your bread will not rise
- If you are making the Brioche at night and want to allow it to rest and rise overnight make sure you have the proper room in your refrigerator
- Butter must be softened to room temperature , not melted to be able to add to the batter.
- Allow dough to rise in a warm spot. If there is not one, warm your oven to the lowest oven temperature. In mine it is 170 degrees, for one minute then shut it off. This will be a perfect spot for your dough to rise. Be sure to cover with a tea towel
- To check when dough is ready to be baked after rising, press gently into a spot. If the indent remains the dough is ready. If not allow more time to rise
What is the process in making Brioche?
Typical Brioche needs to be properly mixed and kneaded until the gluten forms which makes the dough soft, smooth and elastic.
There are lots of recipes to try from anyone from Julia Child to classic French Pastry Chefs. I did some research and looked at many different recipes and followed one by Paul Hollywood with several adaptations. In his recipe he uses a cup of butter which makes for a rich bread, which is what I wanted since I will be using part of my French Brioche Recipe to make bread pudding.
After the dough has been mixed the dough is placed in an oiled or buttered bowl and allowed to rise until doubled in size.
Next the dough is punched down and placed again in a clean oiled bowl and placed in the refrigerator to allow the flavors to really develop. You can leave the Brioche dough in the refrigerator anywhere from 4 hours to 24 hours. If you follow this process at night you can leave your dough to rise overnight. That gives 8 hours of rising time. Perfect!
After the allotted fridge time you will remove the dough and flatten it to remove the air.
Nest, you will start to form it into your desired shape for your loaves
Cut into the circle of dough in half, one half for each loaf
Cut small equal size pieces and shape
Place the shaped pieces in a loaf pan and allow to rise or Prove.
Fill the pan.
The dough is ready when it rises just above the top of the loaf pan approximately 2-3 hours at room temperature.
Baking your Brioche
When your Brioche has proved, risen, heat your oven. Use an egg wash on the top before baking.
Bake at 350 degreesF for 20- 30 minutes or until internal temperature reaches 185 degrees F. Mine takes 30 minutes.
Do not over bake
Allow to cool completely before slicing
Other recipes for bread or rolls to try
- Easy Swirled Herb And Garlic Bread
- Easy Challah Bread
- How To Make Lion House Dinner Rolls
- Crescent Dinner Rolls
- Portuguese Sweet Rolls
French Brioche Recipe
- 1/2 cup milk warmed
- 2 1/4 tsp yeast
- 1 1/2 tsp salt
- 2 tbs honey
- 2 tsp vanilla
- 5 large eggs
- 1 large egg for egg wash before baking
- 5 tbsp sugar
- 4 1/4 cup flour
- 16 tbs butter 2 sticks = one cup
- Add the warmed milk, yeast, and honey to a kitchen stand mixer bowl
- Allow yeast to "proof", letting the honey feed the yeast to let it foam and begin working
- Place the eggs in a small bowl and slightly beat the eggs, breaking up the yolks.
- Add eggs, salt, sugar and vanilla to bowl and mix together
- Slowly add your flour to the egg mixture and mix slowly until fully incorporated
- While the bowl mixes on low, gradually add the sliced or cubed butter increasing the speed to medium and continuing to knead the dough for about 10 minutes
- When the dough is smooth, elastic and no longer sticks to the side of the bowl, the gluten has been developed. Remove from bowl and place in a well oiled or buttered clean large bowl
- Allow the dough to rise covered in a warm spot for 1-1/2 hours until doubled in size. Turn out onto floured surface and et rest
- When dough has risen , clean the bowl, re oil it and set aside.
- Flatten the dough on your floured surface and fold into center and reshape into a ball and place agoin into cleaned and oiled bowl.
- Place dough in bowl in the refrigerator and allow to rise and remain in there for anywhere from 4- 24 hours. Suggestion to do this prep at night and allow to remain in the fridge overnight.
How to shape the 2 loaves
- Remove the dough from the fridge and split the dough in half.
- Oil the inside loaf two 9 x 5 " loaf pans
- Divide each half of dough into 10 small balls
- Shape these balls making sure they are smooth and place into your loaf pan
- Allow dough to rise for about 2 hours until the dough reaches just above the height of the loaf pan
- Preheat your oven to 350 degrees
- After dough has risen take one egg, beat it in a small bowl and add one tablespoon of milk and brush the top of each loaf
- Place your loaves in the preheated oven and bake for about 20 minutes until the inside of the loaves temperature reached 185 degrees and the top is golden brown. Check the color of the crust after twn minutes. If the top starts to brown to quicky tent the top loosely with tin foil
- Remove from oven and allow to cool completely
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!