Classic Brioche
Sweet Breads & Brioche
Rich, buttery French brioche with a golden crust and impossibly tender crumb. The queen of enriched breads.
Prep Time
30 min
Proof Time
10h
Bake Time
30 min
Servings
10
Calories
280
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp instant yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 tsp salt
- 1 large egg
Instructions
- 1
Mix
Combine flour, yeast, sugar, salt, warm milk, and egg.
- 2
Add Butter
Incorporate softened butter gradually until dough is smooth and elastic.
- 3
Rise
Cover and rise 60–90 minutes (or refrigerate overnight).
- 4
Shape
Shape as directed and place in a greased pan.
- 5
Second Rise
Cover and rise 30–45 minutes until puffy.
- 6
Bake
Brush with egg wash. Bake at 350°F (175°C) until deep golden brown.
Baker's Notes
“Cold dough is much easier to handle when making enriched breads. Refrigerate brioche and babka doughs for at least 2 hours before shaping.”
— Baker Thomas Moreau
Nutrition Facts
280
cal
4g
Protein
13g
Fat
29g
Carbs
4g
Fiber
288mg
Sodium
Tips & Tricks
- •Cold dough is much easier to handle — refrigerate enriched doughs before shaping.
- •Egg wash gives the best golden, glossy finish on enriched breads.
- •Rich breads make the best French toast and bread pudding.
Reviews (3)
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
