Classic Brioche

This classic brioche recipe is incredibly rich and buttery resulting in a very tender bread. It can be shaped into a loaf or rolls and is perfect for sandwich bread, French toast, bread pudding, cinnamon rolls, or any soft bread you like!

📝 Ingredients

• 95 grams (1/3 cup) whole milk, warmed to about 90°F/ 32°C
• 66 grams (1/3 cup) granulated sugar
• 2 1/4 teaspoons (1 package) instant or quick rising yeast, not active dry
• 375 grams (3 cups + 2 tablespoons) bread flour
• 1 teaspoon salt
• 150 grams (1 stick + 2 tablespoons) unsalted butter, room temperature
• 3 large eggs, room temperature

👨‍🍳 Instructions

1. 1Mix a large pinch of the sugar into...: Mix a large pinch of the sugar into the warm whole milk (95 grams/ ? cup) and add the instant or quick-rise yeast (2 ¼ teaspoons/ 1 package). Stir until combined and let sit for 5-10 minutes until bubbly and foamy.
2. 2In a medium mixing bowl, combine the bread...: In a medium mixing bowl, combine the bread flour (375 grams/ 3 cups + 2 tablespoons), salt (1 teaspoon), and the rest of the sugar (66 grams/ ? cup). Add in about 2 Tablespoons of the butter (save the rest for later) along with the eggs (3 large) and the milk/yeast mixture. Stir with a spatula to combine and then work with your hands until all of the flour is hydrated. Cover the dough and let rest for about 10 minutes. This time will help the flour to hydrate and the dough to relax, making it easier to knead.
3. 3Knead the dough on a lightly floured surface...: Knead the dough on a lightly floured surface for about 4-5 minutes until a smooth elastic dough forms. You can also use a stand mixer with the hook attachment.
4. 4Place the dough back into the mixing bowl...: Place the dough back into the mixing bowl and gently flatten it out with your hands. Add half of the remaining butter (½ stick/ 4 Tablespoons) on top of the dough, then use your fingers to dimple it in. Fold the edges of the dough toward the center until the butter is enclosed. Continue folding the dough over itself. Use the heel of your hand to knead the dough against the side of the bowl until the butter is cohesively worked in. At first it will look as if the butter will never be incorporated but keep going and the slippery dough will eventually absorb the butter and become silky and less greasy. When it does, do exactly the same thing with the remaining butter (½ stick/ 4 Tablespoons). At this point I change tactic, scooping my hand underneath towards my body, stretching the dough UP and FORWARDS before going back in for another scoop. It will take a few minutes of kneading the dough until this second addition of butter is absorbed. If you are using a stand mixer, add the butter in two additions, kneading it with the dough hook until the butter is absorbed and the dough is silky.
5. 5Shape the dough into a smooth ball with...: Shape the dough into a smooth ball with the help of a little dusting of flour and place it back in the bowl. Sprinkle the top with a little flour, cover and rest at room temperature until doubled in size, which should take about 1 ½ – 2 hours. Do not rely on the timing but instead check to see if the dough has risen, even if it takes longer than 2 hours. Alternatively, you can refrigerate the dough immediately after kneading for 12 – 24 hours. In addition to developing more flavor, refrigerating the dough will make it slightly easier to work with when shaping.
6. 6If you refrigerated the dough, let it sit...: If you refrigerated the dough, let it sit at room temperature for 30 minutes before shaping. Press down on the dough to degass it and then turn the dough out onto a lightly floured surface. Shape the bread into your desired shape. Here's a quick video on how to shape a traditional loaf.
7. 7To make a braided loaf, as I've done,...: To make a braided loaf, as I've done, divide the dough into 3 or 4 equal pieces and roll the pieces into logs that are about 2 inches (5 cm) longer than your loaf pan. Lay the logs beside each other and pinch the top of each piece together. Braid the sections and pinch the bottom ends together. Tuck in each end and place in a greased loaf pan.
8. 8If making rolls, divide it into 12 or...: If making rolls, divide it into 12 or 16 equal pieces (12 for larger rolls, 16 for smaller). Working with one piece of dough at a time, use your hands to gently flatten it out, then pull the edges of the dough into a center point creating a seam. Place the piece of dough seam-side down on an un-floured part of the countertop. Keeping the seam-side down, cup your hand over the dough and roll it under your palm until it tightens into a round ball and the top becomes smooth. Place the shaped rolls onto a parchment lined sheet pan or into individual greased fluted brioche molds. Loosely cover the rolls with plastic wrap and let rest at room temperature until doubled in size. This will take about 1 – 1 ½ hours.
9. 9Preheat the oven to 375°F/ 190°C.
10. 10Brush an egg wash (one egg whisked with...: Brush an egg wash (one egg whisked with about 1 Tablespoon of water) over the top of the loaf or rolls. Optional: sprinkle pearled sugar nibs on top of the rolls.
11. 11If making a loaf, bake for 35-40 minutes....: If making a loaf, bake for 35-40 minutes. If making rolls, bake for 20 minutes. The crust should be a deep golden brown color.