Brioches
Soft, buttery, and irresistibly fluffy, these homemade brioches bring a touch of French bakery magic to your kitchen. Crafted with a rich blend of all-purpose flour, eggs, softened butter, and a hint of sugar, this classic recipe results in golden-brown buns that are both tender and slightly sweet. The dough, enriched with lukewarm milk and yeast, requires patience during its double rise, but the payoff is an airy, pillowy texture that melts in your mouth. Each brioche is lovingly brushed with an egg wash before baking, creating a glossy, caramelized crust. Perfect for breakfast, brunch, or as a base for sweet or savory toppings, these brioches are versatile and elegant. Whether served warm with a smear of jam or transformed into luxurious sandwiches, they’re sure to be a star at your table.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Sugar
- 10 g Salt
- 10 g Dry yeast
- 120 ml Whole milk, lukewarm
- 4 pieces Large eggs
- 250 g Unsalted butter, softened
- 1 serving Egg wash (1 egg beaten with 1 tbsp of milk)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt.
Dissolve the dry yeast in the lukewarm milk and let it sit for about 5 minutes until foamy. Add the yeast mixture to the dry ingredients.
Lightly beat the eggs and pour them into the bowl. Mix on low speed with the dough hook attachment (or by hand using a wooden spoon) until combined.
Increase the speed to medium and continue kneading for 5-7 minutes. The dough should start to pull away from the sides of the bowl into a smooth ball.
With the mixer running, gradually add the softened butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
Continue kneading the dough for 10-15 minutes until it becomes smooth, glossy, and elastic. It will be soft and slightly sticky—this is normal.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled in size, about 1.5 to 2 hours.
Once risen, punch down the dough to release the air, then transfer it to a lightly floured surface. Divide the dough into 10 equal portions (or more for smaller brioches).
Roll each piece into a smooth ball and place them in greased brioche molds or on a parchment-lined baking sheet. Cover lightly with plastic wrap and let them rise again until doubled in size, about 1-1.5 hours.
While the dough is proofing, preheat your oven to 190°C (375°F).
Once the dough has risen, gently brush each brioche with the egg wash to give them a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes or until the brioches are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 4384 mg | 191% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 58.2 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 406 mg | 31% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
