French Brioche Bread
French Brioche Bread
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
Method
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.
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.
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.
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.
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.
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
Directions
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.
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.
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.
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.
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.
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!
Are you able to make and use the same dough within the same day?
It is hard as the dough is so soft and buttery it is very hard to handle. If you need to, you can proof the dough for an 45m at room temperature, then do another 1.5h in the fridge. That will make it colder and slightly easier to shape!
Matt, I just made a half batch of this in a pan. It’s so effing amazing. The texture, the butter taste. Unbelievable
So glad!!
Matt, are you sure this is The correct amount of
Butter? Mine is like a slab of buttee after the fridge.
Did you use a stand mixer?
Hi Matt,
My brioche isn’t rising, is there a way I can fix this? I’ve made the balls and put them in the loaf tins already?
Unfortunately it sounds like your yeast may have been inactive in which case I’m afraid it won’t rise