Foolproof Homemade Brioche Bread Recipe (Soft and Fluffy)
There’s nothing quite like the smell of homemade brioche bread baking in the oven. This soft, fluffy, and golden loaf is the perfect centerpiece for breakfast, brunch, or even dessert. With its tender crumb and slightly sweet flavor, brioche is one of those recipes that everyone should master at least once.
The good news? This is my foolproof brioche recipe — designed to be simple, reliable, and accessible even if you’ve never baked bread before. You don’t need a stand mixer (though it helps), and you’ll end up with a bakery-quality loaf that tastes incredible.
If you enjoy classic French comfort food, you might also love my traditional gratin dauphinois or my Parisian potatoes. Pairing homemade brioche with one of these dishes makes for a truly French-inspired meal.
Why You’ll Love This Brioche
- Soft and fluffy texture – perfect for toasting or enjoying as-is.
- Beginner-friendly – step-by-step instructions make this foolproof.
- Simple ingredients – flour, eggs, butter, milk, sugar, yeast.
- Versatile – great for breakfast, sandwiches, or turned into French toast.
- Lighter than classic brioche – but still buttery and delicious.
And if you want to finish your meal with something sweet, try my old-fashioned creamy rice pudding or my authentic tiramisu.
Ingredients (1 loaf)
- 450 g (3 ½ cups) all-purpose flour
- 185 ml (¾ cup) warm milk
- 115 g (½ cup + 1 tbsp) sugar ≈ 9 tbsp
- 2 large eggs (for the dough)
- 1 egg (for egg wash)
- 8 g (2 ½ tsp) active dry yeast (or 16 g fresh yeast)
- 70 g (5 tbsp) softened butter (salted preferred; if unsalted, add ½ tsp salt)
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1 – Mix the wet ingredients
In a large bowl, whisk together the warm milk, 2 eggs, sugar, vanilla, and yeast until well combined. If using unsalted butter later, add ½ teaspoon salt now.
Step 2 – Add the flour
Place the flour in a large mixing bowl, make a well in the center, and pour in the wet mixture. Stir until a sticky dough begins to form.
Step 3 – Knead the dough
Knead for about 5 minutes, then gradually add the softened butter. Knead for another 10 minutes (by hand) or 7 minutes (with a stand mixer) until the dough is smooth, elastic, and only slightly sticky.
Step 4 – First rise
Shape the dough into a ball, place it in a lightly floured bowl, cover with a clean kitchen towel, and let rise for 1 hour in a warm place until doubled in size.
Step 5 – Shape the brioche
Punch down the dough to release air, then roll it into a log. Divide into 4 equal pieces, shape each into a ball, and arrange them side by side in a greased loaf pan.
Step 6 – Second rise
Cover again with a towel and let rise for 30 minutes, until the dough puffs up and nearly doubles.
Step 7 – Bake
Brush the loaf with beaten egg. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, until golden brown. The loaf should sound hollow when tapped underneath.
Cool slightly before removing from the pan, then slice and enjoy!
Tips and Tricks
- Temperature matters: keep milk around 95°F (35°C) to activate yeast.
- Don’t rush kneading: proper gluten development gives brioche its fluffy pull-apart texture.
- Double egg wash: brush once before baking and again halfway through for a glossy crust.
- Add-ins: fold in chocolate chips, raisins, or citrus zest for variation.
- Best storage: wrap in a clean towel or airtight container; enjoy within 2–3 days or freeze slices.
For another brunch idea, try my homemade Caesar salad or even my French onion soup alongside brioche.
Substitutions
- Flour → swap all-purpose with bread flour for extra chewiness.
- Sugar → substitute with honey or brown sugar for a richer flavor.
- Milk → use almond or oat milk for a dairy-free version.
- Butter → swap with margarine or coconut oil for a lactose-free brioche.
- Yeast → if using instant yeast, reduce to 6 g and mix directly with flour.
Looking for more bread inspiration? My homemade garlic butter and cheese naan make excellent companions to brioche on a bread lover’s table.
FAQ
1. Why didn’t my brioche rise?
The milk may have been too hot and killed the yeast, or the yeast was expired. Always use fresh yeast and lukewarm milk.
2. Can I make the dough ahead?
Yes! After the first rise, refrigerate the dough overnight. The slow fermentation gives it even more flavor.
3. Why is my brioche dense?
Most likely under-kneading. Knead until the dough stretches easily without tearing.
4. Can I add fillings?
Absolutely — chocolate chips, dried fruit, or swirls of Nutella (just like in my Nutella brioche doughnuts) are delicious additions.
5. How long does the recipe take from start to finish?
About 2 hours and 30 minutes (prep, rising, baking).
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Foolproof Homemade Brioche Bread Recipe (Soft and Fluffy)
Ingredients
- 450 g 3 ½ cups all-purpose flour
- 185 ml ¾ cup warm milk
- 115 g ½ cup + 1 tbsp / 9 tbsp sugar
- 2 large eggs
- 1 egg for egg wash
- 8 g 2 ½ tsp active dry yeast or 16 g fresh yeast
- 70 g 5 tbsp softened butter
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk together milk, 2 eggs, sugar, vanilla, and yeast until smooth.
- Gradually add the flour, mixing until a dough forms.
- Knead 5 minutes, then add the butter. Knead another 10 minutes until the dough is soft, smooth, and elastic.
- Shape into a ball, cover, and let rise in a warm place for 1 hour, until doubled in size.
- Punch down the dough, divide into 4 equal balls, and arrange them in a greased loaf pan.
- Cover and let rise 30 minutes, until puffy.
- Brush with beaten egg and bake at 375°F (190°C) for 25–30 minutes, until golden and hollow-sounding underneath.
- Cool slightly before removing from the pan. Slice and serve plain, toasted, or with butter and jam.
Video
Notes
Tips and Tricks
- Temperature matters: keep milk around 95°F (35°C) to activate yeast.
- Don’t rush kneading: proper gluten development gives brioche its fluffy pull-apart texture.
- Double egg wash: brush once before baking and again halfway through for a glossy crust.
- Add-ins: fold in chocolate chips, raisins, or citrus zest for variation.
- Best storage: wrap in a clean towel or airtight container; enjoy within 2–3 days or freeze slices.
Substitutions
- Flour → swap all-purpose with bread flour for extra chewiness.
- Sugar → substitute with honey or brown sugar for a richer flavor.
- Milk → use almond or oat milk for a dairy-free version.
- Butter → swap with margarine or coconut oil for a lactose-free brioche.
- Yeast → if using instant yeast, reduce to 6 g and mix directly with flour.
