French Brioche Bread

French Brioche Bread


DifficultyIntermediateMakes1 Serving

This is my Michelin Star dad’s French brioche bread recipe from back in his restaurant days. Things may have changed a fair bit since then but this homemade brioche bread really takes me back – it’s so soft and buttery and pretty simple to prepare!

I like to eat mine plain with even more butter on top (!), but you could try making brioche french toast, or a brioche bread and butter pudding.

Check out the video and follow my step-by-step guide to this classic french brioche recipe.

Looking for more bread recipes? Check out my Bread 101 video and my Soft Milk Bread recipe. 


 


 

Ingredients


 75 g Whole Milk
 15 g Fresh Yeast OR 7g Instant Yeast
 500 g Plain Flour / All Purpose Flour
 12 g Salt
 300 g Whole Eggs
 350 g Soft Unsalted Butter
 30 g Caster Sugar
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Method


1

Add the flour, sugar and salt to the bowl of a stand mixer fitted with a dough hook attachment. Add in the eggs, milk and yeast, then knead on a low speed for 5 minutes, then on a medium speed for 10 minutes. Scrape the sides every couple of minutes. 


2

Slowly add in the butter, a piece at a time and again scrape down the bowl as needed, then continue kneading for 7-8 minutes or until shiny and glossy.

3

Lift the dough onto a lightly floured work surface and shape into a rough ball. Add it to a lightly oiled bowl and proof for 2 hours. 


4

After 2 hours, knock the dough back, shape it into a rough ball again, then add it back into a lightly oiled bowl and refrigerate overnight. 


5

The next day, split the dough into 65g balls. Lift them into a tin (8 per tin - it will make 2 loaves), egg wash and proof for another 1.5 hours.

6

Once proofed, egg wash the dough again and bake them in a preheated oven, non fan assisted at 200C for 15 minutes then at 185C for another 20-30 minutes or until golden. Allow to cool to room temperature if you can wait, or serve warm with lashings of butter!

Ingredients

 75 g Whole Milk
 15 g Fresh Yeast OR 7g Instant Yeast
 500 g Plain Flour / All Purpose Flour
 12 g Salt
 300 g Whole Eggs
 350 g Soft Unsalted Butter
 30 g Caster Sugar
Shop the equipment

Directions

1

Add the flour, sugar and salt to the bowl of a stand mixer fitted with a dough hook attachment. Add in the eggs, milk and yeast, then knead on a low speed for 5 minutes, then on a medium speed for 10 minutes. Scrape the sides every couple of minutes. 


2

Slowly add in the butter, a piece at a time and again scrape down the bowl as needed, then continue kneading for 7-8 minutes or until shiny and glossy.

3

Lift the dough onto a lightly floured work surface and shape into a rough ball. Add it to a lightly oiled bowl and proof for 2 hours. 


4

After 2 hours, knock the dough back, shape it into a rough ball again, then add it back into a lightly oiled bowl and refrigerate overnight. 


5

The next day, split the dough into 65g balls. Lift them into a tin (8 per tin - it will make 2 loaves), egg wash and proof for another 1.5 hours.

6

Once proofed, egg wash the dough again and bake them in a preheated oven, non fan assisted at 200C for 15 minutes then at 185C for another 20-30 minutes or until golden. Allow to cool to room temperature if you can wait, or serve warm with lashings of butter!

French Brioche Bread