Homemade Brioche Bread

This delicious Homemade Brioche Bread is buttery and eggy with a light puffy tender crumb. A must make bread that you will love for sandwiches, French toast, and more. Brioche buns are also the best for hamburgers and hot dogs!

📝 Ingredients

• 3 1/3 cups all-purpose flour
• 2 tsp instant yeast
• 1/2 tsp salt
• 1/3 cup sugar
• 1 cup milk
• 5 oz butter (melted)
• 2 large eggs
• 1 large egg (beaten)
• 1 tbsp milk
• 1 oz butter (melted)

👨‍🍳 Instructions

1. 1Combine all dry ingredients in a mixing bowl of a stand mixer fitted with a dough hook.
2. 2On medium-low speed, add egg, then gradually add milk to incorporate with the mixture.
3. 3Continue on that speed, slowly add melted butter to the flour mixture and mix until cohesive dough starts to form. About 2 minutes.
4. 4Make sure there is no dry flour that remains. Scrape down the sides of the bowl with a spatula if needed.
5. 5Increase the speed to medium and continue kneading the dough until smooth and elastic and pull away from the sides of the bowl completely. Approximately 4 to 5 minutes.
6. 6The dough is supposed to be a little bit wet due to the generous amount of butter and milk called for.
7. 7Transfer the dough to a lightly floured surface. Start kneading with your hands.
8. 8If the dough is too sticky to handle, add more flour to your hands before kneading.
9. 9Use your hands and gently lift and fold the edge of the dough that's farthest away from you toward the middle.
10. 10Turn the dough 90 degrees and fold the other edge toward the middle again.
11. 11Repeat the process of turning and folding the dough.
12. 12Continue to knead until the dough forms a smooth, round ball, about 1 to 2 minutes.
13. 13Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
14. 14Cover tightly and let it proof until the dough is double in size, approximately 1.5 to 2 hours. Press down the dough and deflate. Transfer the dough to a lightly floured surface.
15. 15Divide the dough into 2 equal pieces.
16. 16Work with 1 dough at a time. Make sure to cover the other dough with plastic wrap to prevent it from drying out.
17. 17Grease your baking pan.
18. 18Press and stretch the dough into a rectangle. Try to use your hands instead of a rolling pin to avoid overworking your dough. Roll the dough away from you into a loose cylinder, tuck the sides of the dough as you go.
19. 19Pinch the seam with your fingers to secure the dough.
20. 20Place the dough seam side down. Then carefully transfer it to your baking pan. Repeat the process with the remaining piece. Cover the pan tightly with plastic wrap and let the shaped dough proof a second time until it's double in size, approximately 1.5 to 2 hours. Preheat oven to 350F. Gently brush the top of the unbaked brioche with egg wash mixture. Bake until the loaf turns deep golden brown color, approximately 40-55 minutes; remember to rotate the baking pan halfway through the process.
21. 21Let the loaf cool in the pan for 15 minutes before unmolding it.
22. 22Brush the top and the side of the brioche loaf with extra melted butter (if desired).
23. 23Let the loaf cool down completely before serving.