Classic French Brioche

Indulge in the rich, buttery elegance of this Classic French Brioche, a golden loaf that’s surprisingly achievable at home. Light, airy, and subtly sweet, this traditional recipe, crafted with guidance from a French chef, delivers boulangerie-quality results. With a delicate, flaky crust and a cotton candy-like shred when torn, it’s perfect for breakfast with jam, savory sandwiches, or decadent French toast. No stand mixer? No problem—use the food processor method or refrigerate the dough for easy prep!

Instructions

1. 1

   Bloom yeast: In a small bowl, mix 1 tsp sugar, yeast, and warm milk. Cover with cling wrap and set aside in a warm place for 10 minutes until foamy.

2. 2

   In a stand mixer fitted with a dough hook, combine flour, eggs, salt, remaining sugar, and foamy yeast. Mix on Speed 1 until ingredients are combined.

3. 3

   Mix on Speed 1 for 5 minutes, then on Speed 2 for 10 minutes to develop gluten.

4. 4

   With the mixer on Speed 2, gradually add butter cubes over 1.5-2 minutes, allowing most of the butter to incorporate.

5. 5

   Continue mixing on Speed 2 for 1 minute until butter is fully incorporated. Mix for an additional 20 minutes, scraping down the bowl occasionally, until the dough is soft, elastic, and passes the window pane test (Note 10).

6. 6

   Shape dough into a ball and place back in the stand mixer bowl. Cover with cling wrap and let rise in a warm place for 2 hours until doubled in size.

7. 7

   Punch down dough to release air. On a lightly floured surface, fold the dough’s edges inward 6 times, shape into a log, and cut into 3 equal portions (~225g / 7.9oz each). Shape each into a ball.

8. 8

   Line a deep container or roasting pan with parchment paper lightly sprayed with oil. Place dough balls inside, cover with cling wrap or a lid, and refrigerate for 1.5 hours.

9. 9

   Remove dough from fridge. On a lightly floured surface, roll each ball into a 35cm / 14" log. Braid the logs, tucking ends under for a tidy appearance.

10. 10

    Spray a 21.5 x 11cm / 8.5 x 4.3" loaf pan with oil. Place braided dough in the pan, cover with lightly oiled cling wrap, and let rise in a warm place for 3 hours until just over double in size.

11. 11

    Preheat oven to 200°C / 390°F (180°C fan). Position a shelf in the lowest third of the oven.

12. 12

    Gently brush the brioche surface with egg wash. Bake uncovered for 15 minutes until deep golden.

13. 13

    Loosely cover with foil and bake for an additional 20 minutes, or until the internal temperature reaches 88°C / 190°F.

14. 14

    Immediately turn brioche out onto a rack. Cool for at least 45 minutes before slicing or tearing to serve.

Recipe Notes

• Yeast – Instant/rapid-rise yeast yields a softer, higher-rising brioche. Blooming it with milk and sugar enhances texture. Active dry yeast works but may result in a slightly denser loaf. If yeast doesn’t foam, it’s inactive—replace it.

• Milk – Full-fat milk is best for richness. Warm to about 38°C / 100°F to activate yeast without killing it.

• Flour – Use plain/all-purpose flour, not bread flour, for a softer crumb and better rise.

• Sugar – Caster/superfine sugar blends more easily, but granulated sugar works. Avoid brown sugar, as it alters flavor.

• Eggs – Measure 1/2 cup (125 ml) from 2 1/2 lightly whisked eggs. Use room-temperature eggs for better incorporation. Save leftover for egg wash.

• Salt – Use kosher or cooking salt. Table salt is finer, so reduce to 3/4 tsp to avoid oversalting.

• Butter – Soften to 20-22°C / 68-71.5°F; it should be pliable but not melting. Melting butter makes the dough greasy.

• Kneading – Long kneading (35 minutes total) is essential for gluten development in this enriched dough. The dough starts pasty but becomes soft and elastic, passing the window pane test (stretch a walnut-sized piece into a thin, translucent sheet without tearing).

• Troubleshooting – If dough is too sticky, add 1 tbsp flour at a time. If crumbly, add warm milk gradually. If greasy from melted butter, chill for 15 minutes and resume mixing.

• Fridge step – Refrigeration makes dough easier to handle and smooths the surface. Skip if desired, but the texture may be slightly streaky.

• Serving – Serve warm with butter and jam, or use for French toast, sandwiches, or desserts. Toast slices for extra texture.

• Storage – Store at room temperature for 1-2 days in an airtight container. Refrigerate for up to 5 days or freeze for 3 months. Reheat wrapped in foil at 180°C / 350°F for 10-15 minutes.

• Make ahead – Refrigerate dough balls for up to 2 days after cutting. Rise #2 will take ~4 hours if dough is cold.

• Food processor method – Blitz all ingredients (except butter) for 1 minute on low, add butter through the feed tube over 1 minute, then blitz 3-4 minutes until dough is firm. Proceed with Rise #1.

• Source – Developed with French chef Jean-Baptiste Alexandre, referencing Larousse Gastronomique, Escoffier Le Guide Culinaire, and Ferrandi School of Culinary Arts.