Brioche — rich buttery French bread
4
Units:
Prep: 30 min Cook: 40 min
Main
- 3 cup all-purpose or bread flour
- 2¼ tsp instant yeast
- ¼ cup sugar
- 1 tsp salt
- 3 large eggs, room temperature
- ⅓ cup whole milk, warm, 95F
- 10 tbsp unsalted butter, softened and cubed
The butteriest of all enriched breads, approaching cake territory. Brioche has a golden, tender crumb and an unmistakable richness from a generous amount of butter beaten into the dough. It requires a stand mixer and cold fermentation, but the result is extraordinary.
Instructions
- Mix dough: Combine flour, yeast, sugar, and salt in a stand mixer. Add eggs and milk. Mix with dough hook on low 2 minutes, then medium 8-10 minutes until smooth, elastic, and pulling from the bowl.
- Add butter slowly: With mixer on medium-low, add butter cubes one or two at a time. Wait until each is absorbed before adding more. Takes 8-10 minutes. The dough will look like a mess halfway through — keep going. It will come together into a glossy, very soft dough.
- First rise: Cover, rise at room temperature 1.5-2 hours until doubled.
- Cold ferment: Punch down, cover tightly, refrigerate at least 4 hours or overnight. Cold dough is essential for handling.
- Shape: Remove from fridge, shape into a log, place in a greased 9x5-inch loaf pan.
- Second rise: Cover, rise at room temperature 1.5-2 hours until cresting above the pan rim.
- Bake: Preheat to 350F. Bake 35-45 minutes until deep golden and 190-200F internal. Tent with foil after 20 minutes if browning too fast.
Tips
- Butter must be soft (65-68F), not melted and not cold — room temperature incorporates best
- A stand mixer is essential — this dough is too soft and sticky to knead by hand
- The overnight refrigerator step develops flavor and makes shaping possible
- Makes exceptional French toast, hamburger buns, and bread pudding
Created: 2/27/2026, 2:30:45 PM diytraditional
Stand mixer with dough hook, 9x5-inch loaf pan, kitchen scale