Simple Brioche
Soft, buttery, and irresistibly fluffy, this Simple Brioche recipe is a must-try for bread lovers and home bakers alike. Crafted with pantry staples like all-purpose flour, eggs, and milk, this enriched dough gets its signature richness from an indulgent dose of softened butter incorporated slowly for the perfect texture. Whether baked into a beautifully golden loaf or shaped into individual buns, the result is a tender, pillowy bread that’s ideal for breakfast, sandwiches, or even as the base for French toast. With an easy-to-follow process and step-by-step techniques, including a glossy egg wash for that signature shiny crust, this brioche is sure to be the star of your baking repertoire. Perfectly golden and endlessly versatile, it’s the ultimate homemade bread you'll want to serve warm and fresh with your favorite spreads or toppings.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Salt
- 7 grams Instant yeast
- 120 milliliters Whole milk
- 4 pieces Large eggs
- 200 grams Unsalted butter (softened, cut into small cubes)
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Whole milk (for egg wash)
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, salt, and instant yeast. Mix on low speed to combine the dry ingredients.
In a separate bowl, whisk together the milk and eggs until well blended.
With the mixer on low speed, gradually pour the milk-egg mixture into the dry ingredients. Allow the dough to mix until it starts to come together, about 2-3 minutes.
Begin incorporating the softened butter, a few cubes at a time, allowing each addition to fully mix into the dough before adding more. This process may take 5-7 minutes.
Increase the mixer speed to medium. Knead the dough for an additional 8-10 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1.5-2 hours.
Punch the dough down to release any air. Divide the dough into 8 equal portions (or shape as desired), and place the portions into a greased loaf pan or onto a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let the dough rise again until puffy and nearly doubled, about 45-60 minutes.
Preheat the oven to 180°C (350°F). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create the egg wash.
Gently brush the tops of the brioche with the egg wash, taking care not to deflate the dough.
Bake for 20-25 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Allow the brioche to cool for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 116 mg | 2% | |
*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.
