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The Most Luxurious Homemade Brioche Bread
Making this gorgeous braided brioche brings me so much joy in my kitchen. The aroma of butter and fresh bread fills my home as it bakes into a stunning golden loaf. Trust me, once you taste this incredibly soft and rich bread you'll never want store bought brioche again.
What Makes This Brioche Special
This recipe has become a weekend tradition in my kitchen. The magic happens when butter and eggs transform simple ingredients into the most tender, pillowy bread you'll ever taste. While it takes a bit of time, the results are absolutely worth every minute. My family begs for this bread especially for Sunday morning French toast.
Everything You Need for Perfect Brioche
- Dry Active Yeast: Essential for leavening the dough.
- Granulated Sugar: Adds sweetness and helps activate the yeast.
- Milk: Used to activate the yeast and create a soft texture.
- Large Eggs: Helps provide richness to the dough.
- Flour: A combination of all-purpose flour and bread flour is used for the perfect texture.
- Unsalted Butter: Adds richness and flavor to the dough.
- Kosher Salt: Balances the sweetness and enhances flavor.
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Let's Make Beautiful Braided Brioche
- Mix the Flour and Butter
- In the bowl of a stand mixer, combine all-purpose flour, bread flour, kosher salt, and softened butter. Attach the dough hook and mix on low speed for about a minute.
- Activate the Yeast
- In a large measuring cup, combine yeast, sugar, and warm milk (100-110°F). Stir and let sit for about 15 minutes until bubbly. Then, add eggs and mix well.
- Finish the Dough
- Pour the yeast mixture into the stand mixer and mix on low speed until absorbed. Add remaining flour if necessary and let the mixer run for a couple of minutes until the dough is slightly sticky but firm.
- Transfer Dough
- Transfer the dough to a greased bowl, shape into a ball, and let it rest. (FIRST RISE) Cover the bowl and let the dough rise until doubled, about 45 minutes to 1 hour.
- Braid the Dough
- Divide the dough in half, then each half into three equal pieces. Roll into long ropes and braid them together. Place on a baking sheet lined with parchment paper or sprayed with baking spray. Repeat with the second half of dough.
- Second Rise
- Cover the braids with a towel and let rise until doubled in size, about 30-40 minutes.
- Prep for Baking
- Brush the top of the loaves with an egg wash (one egg with a splash of water) and sprinkle with kosher salt.
- Bake
- Bake at 375°F (190°C) for 25 minutes, or until golden brown. Brush with melted butter if desired.
- Cool
- Allow the loaves to cool completely on a wire rack before slicing.
Keep Your Brioche Fresh
After baking countless loaves in my kitchen I've found the best way to keep brioche fresh is in an airtight container at room temperature for up to 4 days. When I make extra I pop it in freezer bags and it stays perfect for three months.
Ways to Enjoy Your Brioche
Frequently Asked Questions
- → How long does brioche bread stay fresh?
Brioche bread stays fresh for 3-4 days when stored in an airtight container at room temperature. You can also freeze it for up to three months in freezer bags.
- → Can I make this bread without a stand mixer?
While a stand mixer makes the process easier, you can make brioche by hand. You'll need to knead the dough for about 15-20 minutes to develop the gluten properly.
- → Why does my brioche need two rises?
The first rise develops flavor and strength in the dough. The second rise helps create the light, fluffy texture that makes brioche special.
- → Can I use all-purpose flour instead of bread flour?
While bread flour gives the best texture, you can use all-purpose flour. The bread might be slightly less chewy but will still taste delicious.