There’s nothing quite like the aroma of freshly baked bread filling your home, and when that bread is a golden, pillowy-soft brioche, it’s pure bliss! This classic French bread is known for its incredibly rich, tender crumb, thanks to a generous amount of butter and eggs. While it looks and tastes like it came from a Parisian patisserie, it’s surprisingly achievable in your own kitchen. This recipe will guide you through creating two beautiful brioche loaves, perfect for a luxurious breakfast, French toast, or simply slathered with more butter. Let’s get baking!
Ingredients
• for Two Medium Brioches
• For the Dough
• Warm Milk – ½ cup plus 1 Tbs, or 135ml
• Active Dry Yeast – 1 package or 1 Tbs, 7g
• Granulated Sugar – 2 tsp, 8g
• All-Purpose Flour – 2½ cups, 300g
• Soft Unsalted Butter, cubed – ½ cup, 113g
• Salt – 1 tsp, 6g
• Large Eggs – 3, at room temperature
• For the Egg Wash Glaze
• Milk – 1 Tbs, 15ml
• Egg Yolk – 1
Instructions
1. Step 1: Activate the Yeast
2. In a small bowl, gently blend the warm milk, yeast, and sugar. Stir until the yeast is fully dissolved and let it sit for 5-10 minutes until it becomes foamy.
3. Step 2: Mix the Dough (Choose Your Method)
4. By Hand/Mixer: In a large bowl or the bowl of a stand mixer, combine the yeast mixture with 1 cup of the flour and beat until smooth. Add the soft butter and salt, continuing to beat until the mixture is perfectly smooth. Add the three eggs one at a time, beating well after each addition. Gradually add the remaining 1½ cups of flour.
5. With a Food Processor: Add the yeast mixture to the food processor bowl fitted with the steel blade. Process for 15 seconds until smooth. Add the soft butter and salt and process for another 20 seconds. Add the 3 eggs and process for 20 seconds more. Finally, add the remaining flour and process for about 3 minutes, scraping down the sides as needed, until the dough is velvety smooth.
6. Step 3: Knead the Dough
7. Knead the dough vigorously until it becomes glossy, elastic, and starts to pull away from the sides of the bowl. If kneading by hand, a good technique is to slap the dough against the side of the bowl, stretching it upwards and folding it back down. The dough is ready when it feels supple and may even start to form small blisters.
8. Step 4: First Rise & Chill
9. Place the dough in a large, buttered bowl. Cover with a clean towel and let it rise in a warm, draft-free place for 2½ to 3½ hours, or until it has doubled in size.
10. Gently stir the dough down to release the air. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. This step is crucial for developing flavor and making the sticky dough easy to handle.
11. Step 5: Shape the Brioches
12. Generously butter two 7½-inch brioche pans. Divide the chilled dough in half, returning one half to the refrigerator while you work.
13. On a lightly floured surface, take one portion of dough and separate about one-fifth of it to form a small ball (the ‘head’). Shape both the large and small pieces into smooth balls by pulling the dough downwards and pinching the seams at the bottom.
14. Place the large ball, seam-side down, into a prepared pan. With a sharp knife, cut a small ‘X’ in the center. Gently press your fingers into the cross to create an indentation for the head.
15. Place the small ball into the indentation, nestling it gently so it’s about half-hidden. Repeat the entire shaping process with the second half of the dough.
16. Step 6: Second Rise & Bake
17. Cover the shaped brioches with a light towel and let them rise in a warm place for 2½ to 3 hours, or until they have nearly doubled in size and feel puffy.
18. Preheat your oven to 350°F (175°C). In a small bowl, whisk the egg yolk and 1 Tbs. of milk together to create the glaze. Gently brush this mixture over the tops of the risen brioches.
19. Bake for 45 to 50 minutes, or until the brioches are a deep golden brown and sound hollow when tapped. Let them cool in the pans for a few minutes before turning them out onto a wire rack. Brioche is absolutely divine served warm and is best enjoyed the day it is made!
Nutritional Information
• (Approximate)
• Serving Size: 1 slice (1/8th of a loaf)
• Calories: 155 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 190mg
• Sugar: 2g
Pro Tips
• for Perfect Brioche
• Don’t skip the chill time! Chilling the enriched dough makes it significantly less sticky and much easier to shape, while also deepening the flavor.
• For the perfect texture, ensure your dough passes the ‘windowpane test.’ A small piece should stretch thin enough to see light through it without tearing.
• Use room temperature eggs and truly soft (not melted) butter. This helps the emulsify properly, creating a smooth, uniform dough.
• Brioche is best enjoyed the day it’s baked. If you have leftovers, wrap them tightly and toast slices the next day to revive their rich, buttery texture.
FAQ
Q: Is this brioche recipe truly vegetarian
A: Yes, this brioche recipe is 100% vegetarian. Its rich flavor and tender texture come from dairy products like butter and milk, as well as eggs. It contains no meat, poultry, or fish products, making it a perfect indulgence for a vegetarian diet.
Q: Can I make this brioche recipe vegan
A: This classic recipe relies heavily on eggs and dairy for its signature texture. To make it vegan, you would need to substitute the butter with a high-quality plant-based block butter, the milk with a full-fat plant-based milk like oat or soy, and the eggs with a suitable vegan egg replacer. The final result will have a different texture and flavor but can still be a delicious vegan-friendly bread.
Q: What are some vegetarian ways to serve this brioche
A: This brioche is incredibly versatile for vegetarian meals. Use thick slices to make luxurious French toast topped with berries and maple syrup, create a decadent vegetarian bread pudding, or simply toast it and slather with jam. It also makes an excellent base for a gourmet grilled cheese or a veggie sandwich with avocado and tomato.
Q: How should I store leftover vegetarian brioche
A: For optimal freshness, enjoy the brioche on the day it is baked. To store leftovers, allow the loaves to cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. They will keep at room temperature for up to 2 days. For longer storage, you can freeze a well-wrapped loaf for up to 3 months.
