Brioche Bread is referred to as the cousin of the croissant and is a lot easier to make than you think! Traditionally found on breakfast tables in France, Brioche Bread is simple and can be used in so many other ways than just breakfast. Although, french toast might be my favorite way to eat it!

We made this Brioche Bread as rolls for Friendsgiving this year and didn’t have any left at the end of the night! Like with other breads, Brioche Bread takes some planning ahead because the bread needs to rest in the freezer overnight. We really like that this recipe is made in just one bowl. All of the ingredients get measured into the stand mixer (except the butter), and is just mixed from there. Even though Brioche Bread sounds intimidating, it really is one of the easiest homemade breads you can make.

How To Make Brioche Bread

Adapted From: Baking Artisan Bread by Ciril Hitz

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Gather Tools & Equipment

• stand mixer
• pullman or loaf pans
• dough scraper
• silicone mat (optional)
• digital scale
• rolling pin

Gather Ingredients

We like to measure out our ingredients in grams or ounces using a digital scale. The recipe card below shows measurements in cups and grams.

• 6.5 oz whole milk or cream
• 1 egg + 1 egg yolk (save the white)
• 440 grams bread flour
• 45 grams granulated sugar
• 12 grams instant yeast
• 7 grams salt
• 165 grams cold butter

Make Brioche Dough

Prepare and measure all ingredients.

Put the milk, egg and egg yolk in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, salt, sugar and yeast directly over the top. Mix together on low speed for about 4 minutes, until dough comes together in a homogenous mass. If the dough seems too dry, add the egg white you saved.

While ingredients are mixing, soften the butter a little bit by hammering it with a rolling pin until it has the consistency of play-doh.

Increase the speed to medium and mix for 1 minute. Slowly add the butter in 4 stages. The dough will make a sticky/slapping sound against the side of the mixer. Do not add more butter until this sound goes away and the butter is completely incorporated into the dough. Be sure that the sides of the bowl are almost completely clean before adding more butter.

Continue mixing on medium speed until the dough looks smooth and shiny – about 15-20 minutes. This will ensure a good gluten window. You can test the gluten window by stretching a small piece of dough. If there is a hole in the dough when gently stretched, keep mixing.

If you notice your stand mixer over heating (we broke our last mixer because of this reason), turn it off and give it a break. Cover the bowl with plastic wrap if you need to stop mixing.

Shape the dough into a round and cover in plastic wrap.

Fermentation – The Need To Freeze

Place in the FREEZER for at least 6 hours or overnight. Brioche dough can be stored in the freezer for 3 weeks.

Because Brioche Bread is mixed so intensively, a lot of strength and heat are generated in the dough. The dough needs a long time to relax so that it can be worked, but its fermentation cycle needs to be slowed down quickly so that it doesn’t develop too fast. Putting it in the freezer ensures a quick cooldown.

Remove dough from the freezer the night before use and place in the fridge. Dough can be in the fridge for 12 hours.

Proofing & Shaping

Take the dough out of the fridge and let it sit at room temperature for about 30 minutes.

Divide dough in half.

Spray two pullman or loaf pans with nonstick cooking spray and place dough pieces in pans.

Let rest, covered with a kitchen towel for 1-2 hours – until doubled in size.

Bake Bread

Preheat oven to 350 degrees.

Gently brush Brioche loaves with an egg wash.

Bake for 25-30 minutes.

Let Brioche Bread cool in pans for 5 minutes. Remove from pans and continue cooling on a wire rack.

Let cool completely before slicing.

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