And the coolest thing is that it’s easy to make; just pay close attention to the kneading and rising times. They’re vital to the end product, trust me.

I know what you’re thinking: this dish is likely not the healthiest one around. And you are correct, it is not exactly quinoa and spinach. But occasionally, it is acceptable to indulge in a small piece (or two, or three…. it’s difficult to stop at just one, isn’t it?).

Try it for yourself, and you’ll realize how incredible this French brioche is. And if you want to improve the experience even more, add this wonderful apple curd on top.

You will be astounded by how beautifully it mixes with the brioche since it is the ideal blend of sweet and salty flavors.

What is French Brioche?

This rich and flavorful French bread has been enjoyed for centuries. It is hardly surprising that this bread has endured the test of time, given its fine, sensitive crumb and buttery flavor. In fact, the term brioche was first recorded in 1404!

Despite the fact that it was initially produced with a sourdough starter and wild yeast, modern recipes frequently rely on commercial yeast for convenience.

But what makes brioche bread so exceptional?

Well, this is due to the “enriched” dough that was used to manufacture it. This type of dough contains fats and proteins, such as butter and eggs, which give French brioche its distinctive flavor and texture.

The high-fat content of enriched dough might inhibit gluten development and make the initial kneading of the dough more difficult than with ordinary bread dough.

Nevertheless, with a little patience and work, you can create a beautiful and rewarding loaf of brioche bread that can be used in both sweet and savory recipes.

If you like brioche, I am sure you will love these Italian Maraitozzi sweet buns! Or perhaps these buttery brioche cinnamon rolls. 

Ingredients

For the Dough

• ½ cup + ½ Tbsp lukewarm milk (95–105°F / 35–40°C)

• 2 ½ tsp instant yeast (or active dry yeast)

• 4 Tbsp granulated sugar (divided)

• 5 cups all-purpose flour

• 1 ½ tsp salt

• 5 large eggs (or 6 smaller eggs), room temperature

• 1 cup unsalted butter, room temperature, cut into cubes

For the Egg Wash

• 1 egg

• 1 Tbsp water

Step 1: Prepare the Dough

1. In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk with 1 Tbsp of sugar and the yeast. Let sit for 5–10 minutes, until foamy.

2. Add the remaining sugar, eggs, flour, and salt. Mix on low speed until a sticky dough forms (about 5 minutes).

3. Add the butter gradually, a cube or two at a time, making sure each piece fully blends before adding more.

4. Increase speed to medium and knead for 15 minutes, until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece until thin enough to see light through without tearing).

Step 2: First Rise

5. Transfer the dough to a clean, lightly greased bowl and cover with plastic wrap or a damp towel.

6. Let rise at room temperature until doubled in size (1 ½–2 hours).

7. Punch down gently, reshape into a ball, and cover again. Refrigerate overnight (8–12 hours) for best flavor and easier shaping.

(Shortcut option: chill at least 2 hours if you don’t want to wait overnight.)

Step 3: Shape the Dough

8. Remove the dough from the fridge and divide into two equal portions for standard loaves. Place each into an 8.5×4.5 inch (21×11 cm) loaf pan lined with parchment.

Shaping Variations:

• Pull-Apart Style – Cut each portion into 8 small pieces, roll into balls, and place in the pan in two rows.

• Braided Brioche – Divide into 3 ropes (about 10 in / 25 cm long each), braid, tuck the ends, and place in the pan.

9. Cover and let rise in a warm spot until doubled again (about 2 hours).

Step 4: Bake

10. Preheat the oven to 390°F (200°C).

11. Whisk together 1 egg and 1 Tbsp water. Brush over the tops for a glossy finish.

12. Bake for 30 minutes, covering loosely with foil after 20 minutes if the tops are browning too quickly.

13. The brioche is done when it sounds hollow when tapped and the internal temperature reaches 190°F (88°C).

Step 5: Cool & Store

14. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.

• Store brioche at room temperature in an airtight container for up to 3 days.

• Freeze slices or whole loaves well-wrapped for up to 2 months. Thaw at room temperature or warm gently in the oven.

If you like this recipe for French brioche bread as much as we do, share it on Pinterest with your friends and followers. Just click on the image below to add it to your board. Your followers will be grateful that you shared something so tasty. And if they’re feeling especially thankful, they might even bring you a jar of homemade jelly to go with your freshly baked bread. Bon appétit!

Brioche dough

Brioche dough is a rich, decadent pastry dough prepared with butter and eggs, which provides its distinctive soft, airy texture. As a result of combining all of the ingredients except for the butter, the dough will be first thick and slightly sticky.

After that, the butter is added in small portions and gradually integrated into the dough. While the butter is mixed in, the dough will become even stickier and looser due to the added moisture and fat.

After all of the butter has been added, the dough must be worked, and the gluten developed. Typically, this is accomplished using a mixer with a dough hook attachment.

As the dough is kneaded, it will become shiny and sturdy, neatly separating from the bowl’s sides. This may take some time, but have patience since the dough will finally acquire the right consistency. The French brioche dough should be smooth, flexible, and somewhat sticky when it is done.

Kneading brioche by hand

Prepare to roll up your sleeves and get your hands a little dirty, as we will be hand-making some delicious brioche! This recipe demands a great deal of perseverance and some physical strength, as the dough is extremely sticky. However, we have a few suggestions to aid you through the procedure.

As you mix and knead the dough, you may start to wonder whether or not it is too sticky. Trust us; it’s definitely not. The dough should be on the wetter side regardless of the amount of butter. Therefore, however how tempting it may be, do not add additional flour.

Instead, try utilizing the “slap and fold” approach to manage the dough. Simply place the dough on a flat surface and fold it over on itself.

This helps to stretch and strengthen the gluten and distribute the butter evenly throughout the dough. Work rapidly so that the dough does not become too sticky on your hands.

With a little time and work, you will have a deliciously soft and fluffy brioche loaf that is ideal for toasting or utilizing as a base for sweet or savory sandwiches.

Don’t be frightened by the dough’s stickiness; it’s all part of the process.

Also, if you have any leftover Brioche bread that is about to expire, you can use it to make this fantastic Creme Brulee French toast!