I love French brioche, I mean real French brioche that is eggy, buttery, puffy, with a soft yet crispy crumb, with every bite.
I had the best brioche when I visited Paris years ago and I haven’t been able to find anything similar in the US.
Many brioches just taste like normal breads.
I searched high and low for a homemade and authentic brioche recipe and tried the recipe on Fine Cooking.
My baking assistant Kendoll and I have simplified the baking process and we had great success.
The end results are these golden brioches that are so soft and flaky on the inside.
The texture is amazing and mildly sweet.
I just had to slather on some butter or fruit jam and entirely enjoyed them.
If you are making breads for Easter, try this brioche recipe.
They are worth the time!
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Easy Brioche Recipe
Easy Brioche - the easiest homemade French Brioche recipe ever! It's eggy, buttery, puffy and flaky with a crispy crumbs that you can't stop eating | rasamalaysia.com
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tablespoons + 1/2 teaspoon sugar
- 2 1/4 teaspoons active dry yeast Red Star brand prefereed
- 1 teaspoon table salt plus a pinch for the egg wash
- 2 large eggs room temperature
- 1/4 cup whole milk room temperature
- 1/2 cup unsalted butter, cut into 16 pieces, softened (4 oz.)
- 1 large egg for egg wash
Instructions
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In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
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With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
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Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
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Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
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In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
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Calla
Hi, thanks for sharing the recipe. The ingredients section states that 2 eggs are used. However, the method section states “add 4 of the eggs…. and mix on low speed”. Is the number of eggs used 2 or 4? Thanks.
Rasa Malaysia
Sorry it was a typo. It’s 2.
Sara @ Last Night's Feast
Yum! This looks delicious
Michelle
Hi Bee, would you be able to make a video or do series of photos to show us how you rolled the dough into the swirled round shape? I love brioche bread, too and agree that the perfect buttery flaky brioche is hard to find!
Rasa Malaysia
I can consider making a video. You just roll into a rod and then swirl around.
Hami
Is 2 1/4 tsp equals to 1 pkt of active dry yeast?
Rasa Malaysia
One (0.25-ounce) package of active dry yeast is equal to 2 1/4 teaspoons of yeast.
chantal
Hi Bee,
I don’t understand how to form the brioches …Please explain further, I never shaped anything in a
similar way …
Rasa Malaysia
The same really doesn’t matter that much, you can shape it anyway you like.
Vickie
So, they don’t rise again after shaping?
Rasa Malaysia
You can rise them for another hour if you want.
NJ
Hi it it possible that
the dough be done in bread maker instead of mixer
Rasa Malaysia
Yes, I think so but I haven’t used a bread maker to make this so I am not 100% sure.
Jan Magrew
I tried this recipe, and they turned out dry. Did you sift your flour? My grandmother always dissolved the yeast before adding it to the mixture. Also, can you use a large size muffin tin? What about a non stick tin? I won’t give up on this recipe. The pictures are beautiful, and I’m new at this.
Thank you,
Jan
Rasa Malaysia
No, didn’t sift the flour. Yes, it’s not a wet kind of bread, but it was flaky. You can use any muffin tin you like, regular or jumbo.
beryl30
I think, the earth provides many foodstuffs for humans, it is worth to be explored. Dealing with your article, it would be helpful if this Make a video, so we easily try. BTW, very good information.
Sandi
I made these for dinner last night. It was the best bread I have ever made. My husband said it was the best bread he had ever eaten. I will definitely be making it again frequently. Thank you for the recipe!
Andi
The instructions only say to add half of the butter. Do you add half, mix until it’s incorporated, then add the other half?
Thanks!
Anna
I followed the instructions to the dot, and had the hardest time incorporating butter into the do and had the hardest time incorporating butter into the dough. It just wouldn’t combine :/ it was kind of just slobbering around the dough and not blending in together. I had to add more flour about a quarter cup more on top and knead knead knead. Above 10 minutes later finally got the butter to blend together, but the dough isn’t smooth or elastic..
Rasa Malaysia
Hi Anna, I am not sure what to say as I wasn’t there to see it. We didn’t have any problems following the recipe and the end results were really amazing!
Emeellee
I tried this recipe and it’s awesome.
Thank you for sharing this recipe.
Is it possible for me to add grated cheese on it for more flavor?
Is there anything in the recipe that I should adjust if I add cheese?
Please advise.
Rasa Malaysia
Yes, I am sure you can. Thanks for trying my brioche recipe.
Jackie
Hi
Can the rolls be frozen after shaping and before baking.
Ashley
Can this be made into a loaf, instead of rolls?
Rasa Malaysia
Yes, I think you can but I am not sure about the end result as I haven’t tried.
nic
where it says add half the butter little at a time, do we add the cubes butter a little at a time until they are all in? or do we put half in at the sane time then add the second half little at a time? or first half little at a time then the second half together?
Rasa Malaysia
Add cubes little by little.
nic
also Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more
does this mean 2 mins total or 4 mins total?
i have a kotchenaid pro600. is ur medium speed at 4 or 6?
fun88indo
makasih gan buat infonya dan semoga bermanfaat
Deeds
I’ve followed the recipe and my dough is very sticky, even when I added flour during the kneeding process. I was unable to shape into balls, merely separated into muffin tins to proof… not much luck with rising at almost an hour in….help?
Rasa Malaysia
Hi Deeds, that’s strange. Did you measure the ingredients precisely?