Brioche
This post may contain affiliate links. Read my full disclosure policy. With just a few simple steps and a little patience while the dough rises, you can make delicious homemade brioche—perfect for enjoying fresh with butter and jam, making sandwiches, or using as a base for French toast. Brioche is a French bread with a fluffy interior, slightly sweet flavor, and shiny golden crust. Made with enriched dough—featuring butter, eggs, and sugar—it goes beyond the basic flour, salt, water, and yeast of white bread. These extras give brioche a rich, indulgent flavor that’s similar to challah but even richer. This easy brioche recipe, is modestly adapted from Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. and Zoë François, comes together quickly with just a short kneading. The dough does require some patience while it rises, so it’s best to start it a day ahead. The wait is absolutely worth it! The recipe makes two loaves, so you can enjoy one now and freeze the other for later. Leftover brioche makes a great base for French toast or bread pudding. What You’ll Need to Make Brioche Unsalted butter: Adds richness and flavor to the dough and is used to grease the pans. Warm water: Activates the yeast and helps bring the dough together. Sugar: Feeds the yeast, helping the dough rise, and adds a subtle sweetness. Salt: Balances the sweetness and enhances the overall flavor. Instant/rapid-rise yeast: Leavens the dough. Eggs: Provide structure, moisture, and richness to the dough, with one reserved for an egg wash to give the loaf a golden, shiny finish. All-purpose flour: Forms the structure of the dough, creating its soft, rich texture. Jump to the printable recipe for precise measurements Unsalted butter: Adds richness and flavor to the dough and is used to grease the pans. Warm water: Activates the yeast and helps bring the dough together. Sugar: Feeds the yeast, helping the dough rise, and adds a subtle sweetness. Salt: Balances the sweetness and enhances the overall flavor. Instant/rapid-rise yeast: Leavens the dough. Eggs: Provide structure, moisture, and richness to the dough, with one reserved for an egg wash to give the loaf a golden, shiny finish. All-purpose flour: Forms the structure of the dough, creating its soft, rich texture. Jump to the printable recipe for precise measurements Step-by-Step Instructions Cover the bowl loosely with plastic wrap (make sure it’s covered, but don’t seal it airtight) and let it sit at room temperature for 2 hours. Then, refrigerate for at least 3 hours or up to three days. On baking day, grease an 8½ x 4½-inch loaf pan with butter. Dust a clean work surface with flour, then sprinkle some flour on the dough in the bowl. Use a knife to cut the dough in half. Pull out half of the dough and place on the floured work surface. Dust the dough with more flour and knead for about 30 seconds. Divide the dough into 3 equal portions, then roll each one into a 13-inch strand. Pinch the three strands together at the top and braid them. Place the braided dough into the prepared loaf pan, tucking the ends underneath. (If you prefer not to braid, just roll the dough into an oval and place it in the pan.) Cover loosely with plastic wrap and let it sit at room temperature for 90 minutes. Preheat the oven to 350°F and set an oven rack in the middle position. Beat the remaining egg in a small bowl and brush it evenly onto the dough. Bake for 45 to 50 minutes, until the bread is a rich golden brown. Let it cool in the pan on a rack for 15 minutes, then turn the loaf out and allow it to cool completely before slicing. Brioche is best enjoyed fresh on the day it is made, but it freezes well for up to 2 months. If you don’t plan to serve the whole loaf at once, consider slicing the bread or portioning it into a few larger pieces before freezing. You May Also Like RecipeComments (54)Add Comment Recipe Comments (54) Add Comment Ingredients 2 sticks (1 cup) unsalted butter, melted and slightly cooled, plus more for greasing the pans 1 cup warm water (see note) ½ cup sugar 2¼ teaspoons salt 2 teaspoons instant/rapid-rise yeast 6 large eggs, divided (5 for dough and 1 for egg wash) 5½ cups all-purpose flour, spooned into measuring cup and leveled off, plus more for kneading and braiding 2 sticks (1 cup) unsalted butter, melted and slightly cooled, plus more for greasing the pans 1 cup warm water (see note) ½ cup sugar 2¼ teaspoons salt 2 teaspoons instant/rapid-rise yeast 6 large eggs, divided (5 for dough and 1 for egg wash) 5½ cups all-purpose flour, spooned into measuring cup and leveled off, plus more for kneading and braiding Instructions In a large bowl, whisk together the melted butter, warm water, sugar, salt and yeast. Add 5 of the eggs and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days. On the day of baking, grease an 8½ x 4½-inch loaf pan with butter (or two loaf pans if you're baking both loaves at the same time). Dust a clean work surface generously with flour. Dust the dough in the bowl with flour and use a knife to cut it in half. Pull out half of the dough and place it on the floured work surface; cover the remaining half with plastic wrap (not airtight) and place it back in the refrigerator until ready to bake. (The dough can be used anytime within the 3 day window, or frozen in an airtight container for up to two weeks. When ready to use the frozen dough, thaw in the refrigerator for 24 hours before using, then continue with the next step.) Dust the dough with more flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds. Divide the dough into 3 equal portions (about 9 oz each) and, using your hands, roll each one into a 13-inch strand. Pinch the three strands together at the top and braid. Place the braided dough into the prepared loaf pan, tucking the ends underneath. (Alternatively, if you don't want to braid the dough, simply elongate it into an oval and place in the prepared pan.) Cover the pan loosely with plastic wrap (not airtight) and let sit at room temperature for 90 minutes. (It will rise just a bit.) Preheat the oven to 350°F and set an oven rack in the middle position. Beat the remaining egg in a small bowl. Brush it evenly onto the dough (cover and refrigerate the remaining egg wash for the second loaf, or discard if not using within 2 days). Bake for 45 to 50 minutes, until the bread is a rich golden brown color. Let cool in the pan on a rack for 15 minutes, then turn out and let cool completely before slicing. Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. Note: If you'd like to bake both loaves at the same time, allow a few extra minutes baking time. Make-Ahead/Freezing Instructions: Brioche is best served fresh the day it is baked, but it will keep in a plastic bag or wrapped in foil at room temperature for a few days. The bread can also be frozen for up to 2 months. To freeze, wrap the cooled brioche loaf in aluminum foil and place in a freezer bag, pushing out as much air as possible, and seal tightly. When ready to serve the bread, take it out and let it thaw at room temperature. If you don’t plan to serve the whole loaf at once, slice the bread or portion it into a few larger pieces before freezing (defrosting and re-freezing will cause the bread to deteriorate). In a large bowl, whisk together the melted butter, warm water, sugar, salt and yeast. Add 5 of the eggs and whisk until evenly combined. Add the flour all at once and stir with a wooden spoon until the mixture is uniform; it will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it). Cover loosely with plastic wrap (make sure the entire bowl is covered but don't seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days. On the day of baking, grease an 8½ x 4½-inch loaf pan with butter (or two loaf pans if you're baking both loaves at the same time). Dust a clean work surface generously with flour. Dust the dough in the bowl with flour and use a knife to cut it in half. Pull out half of the dough and place it on the floured work surface; cover the remaining half with plastic wrap (not airtight) and place it back in the refrigerator until ready to bake. (The dough can be used anytime within the 3 day window, or frozen in an airtight container for up to two weeks. When ready to use the frozen dough, thaw in the refrigerator for 24 hours before using, then continue with the next step.) Dust the dough with more flour and knead, sprinkling more flour as necessary so the dough doesn't stick, for about 30 seconds. Divide the dough into 3 equal portions (about 9 oz each) and, using your hands, roll each one into a 13-inch strand. Pinch the three strands together at the top and braid. Place the braided dough into the prepared loaf pan, tucking the ends underneath. (Alternatively, if you don't want to braid the dough, simply elongate it into an oval and place in the prepared pan.) Cover the pan loosely with plastic wrap (not airtight) and let sit at room temperature for 90 minutes. (It will rise just a bit.) Preheat the oven to 350°F and set an oven rack in the middle position. Beat the remaining egg in a small bowl. Brush it evenly onto the dough (cover and refrigerate the remaining egg wash for the second loaf, or discard if not using within 2 days). Bake for 45 to 50 minutes, until the bread is a rich golden brown color. Let cool in the pan on a rack for 15 minutes, then turn out and let cool completely before slicing. Note: Warm water helps activate the yeast. The temperature should be about 110°F, but it doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. Note: If you'd like to bake both loaves at the same time, allow a few extra minutes baking time. Make-Ahead/Freezing Instructions: Brioche is best served fresh the day it is baked, but it will keep in a plastic bag or wrapped in foil at room temperature for a few days. The bread can also be frozen for up to 2 months. To freeze, wrap the cooled brioche loaf in aluminum foil and place in a freezer bag, pushing out as much air as possible, and seal tightly. When ready to serve the bread, take it out and let it thaw at room temperature. If you don’t plan to serve the whole loaf at once, slice the bread or portion it into a few larger pieces before freezing (defrosting and re-freezing will cause the bread to deteriorate). Nutrition Information Powered by Per serving (20 servings) Serving size: 1 slice Calories: 248 Fat: 11 g Saturated fat: 6 g Carbohydrates: 32 g Sugar: 5 g Fiber: 1 g Protein: 6 g Sodium: 154 mg Cholesterol: 80 mg Per serving (20 servings) Serving size: 1 slice Calories: 248 Fat: 11 g Saturated fat: 6 g Carbohydrates: 32 g Sugar: 5 g Fiber: 1 g Protein: 6 g Sodium: 154 mg Cholesterol: 80 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Bread RecipesFrench Bread Recipes French