Description
A quick and easy homemade brioche recipe that yields soft, buttery layers with a tender crumb, perfect for breakfast or any occasion.
Ingredients
Scale
- 3 cups all-purpose flour (375 g)
- ¾ cup whole milk, warmed (180 ml)
- ½ cup unsalted butter, softened (115 g)
- ¼ cup granulated sugar (50 g)
- 2 ¼ tsp active dry yeast (7 g)
- 3 large eggs, room temperature
- 1 tsp salt
- 1 tsp vanilla extract (optional)
- 1 egg beaten with 1 tbsp water for egg wash (optional)
Instructions
- Activate the yeast: Warm the milk to about 105°F (40°C). Pour into the mixing bowl and sprinkle the yeast on top. Let it sit until foamy, about 5 to 10 minutes.
- Mix wet ingredients: Add the sugar, softened butter (reserve a little for greasing), eggs, and vanilla extract to the yeast mixture. Whisk gently to combine until smooth and slightly warm.
- Add dry ingredients: Gradually add the flour and salt to the wet mix while blending with the dough hook on low speed. Once combined, increase speed and knead for 8-10 minutes until dough is smooth, elastic, and slightly sticky.
- First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or damp towel in a warm spot. Let rise for 1 to 1.5 hours until doubled in size.
- Shape the dough: Deflate dough gently on floured surface. Divide into 6 equal pieces (~2.6 oz each). Roll each into smooth balls and layer tightly in greased loaf pan or brioche mold.
- Second rise: Cover shaped dough and let rise for 45 minutes until puffed and nearly doubled.
- Preheat oven and apply egg wash: Preheat oven to 350°F (175°C). Brush dough top gently with egg wash for golden crust.
- Bake: Bake for 25-30 minutes until deep golden brown and hollow sounding when tapped. Tent with foil if browning too fast.
- Cool: Let brioche rest in pan for 10 minutes, then transfer to wire rack to cool completely to set buttery layers.
Notes
Use warm milk and room temperature eggs and butter for best yeast activity and tender crumb. Be patient with rising times to avoid dense bread. Egg wash is recommended for a shiny golden crust. Dough should be soft but not overly sticky; adjust flour or milk as needed. Dough can be refrigerated after first rise for up to 12 hours before shaping and second rise. Freeze baked brioche wrapped tightly for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: brioche, milk brioche, soft bread, buttery bread, homemade brioche, easy brioche recipe, breakfast bread