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.

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Temps de préparation 20

Temps de cuisson 30

Resting Time 1 30

Catégorie Appetizer, Breakfast

Cuisine French

Portions 6 Portions

Calories 250 kcal

Ingrédients

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.

Vidéo

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.

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.

Mots clés brioche