Brioche
This homemade Brioche bread has a soft and fluffy texture, and a sweet buttery flavor. It’s absolute heaven when it comes out fresh and warm from the oven. This recipe will yield 3 loaves, so you can stash some in the freezer.

What is it?
Part bread and part pastry, brioche is a French bread classified as a Viennesoirie. The bread is enriched with butter, eggs, milk, and a touch of sugar, and has the most amazing rich flavor and airy texture. There’s a fair amount of hype around Brioche, and for good reason.
It’s incredible on its own, torn into bite-sized pieces and maybe spread with a little swipe of butter, but also as an ingredient for other recipes. For example, brioche is one of the best breads for Bread Pudding and also for French Toast.

What’s great about this recipe
✅ 3 loaves from one batch – Brioche is not hard to make, but it does have a lot of steps. It’s an investment of your time, and it’s nice that you get 3 loaves from the effort. I always freeze some for later.
✅ Fluffy and tender – You can see from the photos how soft and fluffy the crumb is. The butter and eggs really work their magic.
✅ Rich flavor – You can taste how buttery the bread is in every bite, and the bread has a subtle sweetness that tastes of dairy.
✅ Adapted from Julia Child and James Peterson – Julia Child and James Peterson are two of the best chefs of all time, and this recipe is adapted from their methods. It’s a consistent method that produces fluffy and rich loaves, and I provide step by step photos of the process.
Do you need a stand mixer?
The short answer is no, you do not need a stand mixer. But it certainly is a lot easier and more consistent if you have one.
Brioche is easy to make from scratch, but in my opinion, a lot of that ease hinges on using a stand mixer to make it. There are a few comments below from folks reporting that kneading by hand worked well, but ideally a mixer is used. There is a lot of kneading, the dough is quite wet and sticky, and the butter ideally needs to stay cool.
How to Make It:
Combine warm milk, yeast, an egg, and flour in a bowl:

Mix these ingredients together with a sturdy spatula, and you’ll end up with a very wet and sticky dough:

This mixture is actually called a sponge.
What is a sponge?
It’s a precursor to the dough, and adds a deep flavor and a lovely texture to the bread. It’s considered the equivalent of adding another rise.
Sprinkle a cup of flour over the sponge, to cover it:

Let the dough rest for 30 minutes, and when you come back, there should be cracks in the dough, like this:

This lets you know that the yeast is active and working well.
Add sugar, salt, eggs, and flour to the sponge:

Fit the bowl onto the stand mixer and mix it all together using the dough hook.
You will get a richly colored beige dough that’s relatively smooth, which indicates that gluten and the dough strength has been developed.
Now, add softened butter, a few pats at a time, and incorporate them into the dough:

It’s important that you use properly softened butter that’s not too firm and not too soft, in order for it to incorporate well. Ideally it should be at about 72F.
When the butter has been mixed in, the dough should be soft and slightly sticky:

Cover the bowl with plastic wrap, then let rise at room temperature for 2 hours, until doubled in size:

Turn the dough upside down to redistribute the yeast slightly, then cover again and refrigerate overnight. The overnight refrigeration will develop the flavor of the brioche, further the dough strength, and also make it easier to handle when you divide the dough for the pans.
Divide the Dough
Divide the dough into 3 sections, then each section into 6 pieces.
Roll each piece into a ball, and place 6 dough balls into each loaf pan (this makes 3 loaves total):

Cover with plastic wrap, then let rise for 2 hours. The dough balls initially will look like they won’t fill the pan, but look how much they puff up:

Brush the brioche with egg wash, if desired, and bake the loaf for about 30 minutes, until golden all over:

One thing I’ve noticed with brioche, is it is quite sensitive to hot spots in the oven. So partway through baking, the top will likely need to be covered with aluminum foil to keep it from browning too much.
If you have a really top-notch oven that bakes evenly, you may not need to cover it, but just keep your eye on the loaves.
When the loaf has reached 190F inside, it’s done. You can pull it apart into rolls, or you can slice the loaf and enjoy.

Homemade English Muffins, English Style Scones, and Homemade Soft Pretzels are some of my other favorite breads to make from scratch. Enjoy!
I also use this Brioche in my Brioche French Toast with Orange Macerated Strawberries.
Recipe FAQ and Tips
Absolutely! You may freeze the bread in a fully baked state, tightly wrapped, for up to 2 months. You can also freeze the dough unbaked, after it has done the cold rise in the refrigerator. Then thaw the dough overnight in the fridge, and bake it fresh.
If it’s fully baked, simply leave it at room temperature for about one hour, until it has thawed. If it’s not baked from the first rise, thaw the dough in the fridge overnight, then bake it fresh.
Keep at room temperature for 2 days, in the fridge for 2 weeks, or in the freezer for up to 2 months. Keep the bread stored in an airtight bag so it doesn’t dry out.
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Homemade Brioche
Ingredients
For the Sponge:
- 1/3 cup warm milk (110 degrees F)*
- 2.25 tsp active dry yeast
- 1 large egg at room temperature**
- 2 cups all purpose flour (10 ounces, by weight), divided
For the Dough:
- 1/3 cup sugar
- 1 tsp kosher salt
- 4 large eggs lightly beaten
- 7.5 ounces all purpose flour, by weight (1.5 cups, measured)
- 3/4 cup unsalted butter at 65-70 degrees
- butter for greasing optional
Instructions
- Start with the sponge. Place the milk, yeast, egg, and 1 cup of flour in the bowl of a stand mixer. Mix the ingredients with a spatula until combined (it will be very sticky).
- Sprinkle the remaining cup of flour on top, covering the sponge completely, and let it rest in a warm place for 30 minutes (no need to cover the bowl with plastic wrap).
- After 30 minutes, check that there are cracks in the flour (see blog photo). The cracks let you know that the yeast are alive and well.
- Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Fit the bowl on your stand mixer, and using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour.
- When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes. After 10 minutes have passed, if the dough seems too loose, add 3 additional tablespoons of flour, to help the dough form into a cohesive piece. Make sure you don’t skimp on kneading the dough for 15 minutes.
- Turn the mixer down to medium low speed and add the butter, a couple pats at a time, waiting until each installment of butter is absorbed before adding the next. When all the butter has been added, bump the speed up to medium high for a minute, then reduce to medium and knead the dough for 5 minutes. The dough will be soft and slightly sticky.
- Cover the bowl tightly with plastic wrap, and let it rise at room temperature for 2 hours, until it has doubled in size.
- Using a spatula, gently turn the dough upside down and compact it back to its original volume (we are redistributing the yeast, but take care not to "bash down" the dough too much).
- Cover the bowl again with plastic wrap and let it rise in the refrigerator overnight, or for at least 8 hours.
- With a sharp knife, gently slice your dough into 3 sections. Cut each section into 6 pieces. You may gently roll those pieces into balls, but you can also leave them sort of square.
- Get three standard loaf pans***. If using nonstick bakeware, you can skip greasing, but if using uncoated bakeware, I recommend greasing with butter. Place 6 balls each into each pan, then cover with plastic wrap. Let rise for 2 hours.
- When you are ready to bake, preheat the oven to 375F, and bake the loaves for about 30 minutes, until the interior measures 190F using an instant read thermometer. If during the baking process your brioche browns too much, loosely cover the loaves with aluminum foil. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in November 2019. Originally published February 2011.
105 Comments on “Brioche”
Many thanks for this wonderful recipe! Baking this brioche bread was a joy on this cold, wet winter weekend! Yielded enough for two large loaves baked in glass loaf dishes. I’m a lazy, occasional baker and like my no-knead bread, but this was so much better than a much touted no knead, one-day brioche bread recipe that I tried last weekend. The longer and repeated rises result in a wonderful light, moist and chewy texture. I used an instant read thermometer to check for done-ness (190 degrees was spot-on). The two large loaves needed 35 minutes of oven time.
Have you ever baked in a bread machine? I am presently finishing the bread now. I will let you know.
This is my second time making this recipe and I’m excited! First time around I was able to make 9 big cinnamon rolls and 2 small loaves. This time I’m making Kolaches and donuts. Definitely a very easy recipe to follow with fantastic results.
I wouldn’t make again. Pretty much flavorless and the outside always got too brown, even if I covered it in tinfoil from the very beginning. The inside texture was okay, but it just wasn’t very good. I have made a lot of brioche recipes and this is one of the worse ones.
I thought this bread would be incredible, but it’s not!! What it is, is a lot of work for so so product, these rolls are not any better than store bought frozen bread dough, wish I would have known wouldn’t have wasted the 2 day process of making them, Very Disappointed!!!!
Skipped the sponge step – dissolved yeast w/warm milk then put the rest of ingredients except butter in mixer- mixed w/dough hook 15min then added butter – let rise once – punched down ( DID NOT REFRIGERATE) let rise in pan 2nd time right away – then baked at 400 tented after 15 min until center was 190 degrees PERFECT! No need to leave in fridge overnight etc You CAN do both rises back to back w/o refrigerateing then bake! I skipped sponge bc I know my yeast is good/fresh I bake bread ALOT – this is the best easiest brioche recipe I’ve ever used! Light airy bread w/crisp edges! No need to chill 8 hours or overnight!!
I followed this recipe EXACTLY! White the dough was a joy to quirk with, it is not remotely sweet . And I used mt instant thermometer to register an internal temp of 200° (which I thought was too hot, but that’s what the recipe said) and my loaves were very dry. They might be usable fire French toast.