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Want to bake tasty brioche without any stress? Our easy Brioche recipe is great for beginners and experts alike. Just use basic ingredients and follow simple steps to make fluffy, buttery brioche buns quickly. Enjoy it for breakfast or as a snack—it’s sure to be delicious!
Discover The Best Brioche Recipe
During my visit to Paris, I experienced the best brioche, but I’ve struggled to find a similar version in the US. Most brioche bread here tastes like ordinary bread, unlike the authentic French ones I enjoyed. Consequently, I took it upon myself to learn how to make brioche and discovered this easy brioche recipe with just 5 easy steps. It captures the taste of authentic French brioche. The end result: golden brioche rolls that are soft and fluffy on the inside and flaky on the outside, with an amazing and mildly sweet flavor.
For more bread recipes, check out my banana bread, pull apart garlic bread and milk bread recipes!
What Is Brioche
Brioche is a French yeast bun or bread known for its soft, eggy, buttery texture and flaky crust. This recipe produces brioche with irresistible qualities—soft, eggy, buttery rolls and crispy crumbs that you can’t stop eating! I adore French brioche buns for their puffy texture and the combination of softness and crispiness in the crumb.
Why You’ll Love This Brioche Recipe
- Quick and fail-proof. With just 5 easy steps, it’s a quick and easy way to make delicious brioche at home without spending hours in the kitchen. What’s more, it’s beginner friendly and the recipe is literally fail-proof.
- Authentic taste. It resembles authentic French brioche I had in Paris, capturing its rich flavor and delicate sweetness.
- Versatility. This brioche can be enjoyed in various ways—whether as a standalone treat, toasted with butter and jam, or as a base for sandwiches and desserts.
- Consistent results. Even beginners in baking can achieve delicious brioche every time, thanks to the forgiving nature of this recipe.
French Brioche Bread Ingredients
This easy brioche recipe calls for the following ingredients:
- All-purpose flour – provides structure and texture.
- Butter – adds richness, flavor, and moisture, and contributes to the soft, tender crumb while helping achieve the flaky texture.
- Egg – enhance the richness and contributes to the soft, tender texture.
- Sugar – it plays a key role in creating the golden crust and enhancing the flavor.
See the recipe card for full information on ingredients.
How To Make Easy Brioche
Step 1. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Then, add the eggs and milk, and mix on low speed.
Step 2. 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. With the mixer on medium-low speed, add the butter a few pieces at a time. Once all the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape down the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more.
Step 3. 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. Repeat the same process and let the dough rise again, covering tightly with plastic. At this point, you may refrigerate the dough overnight for the best results, or let it sit out until doubled in size again, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
Step 4. Preheat the oven to 375°F (190°C) and butter a regular muffin pan. (If the dough was refrigerated, let it warm to room temperature, about 2 hours.) Turn the dough out onto a clean work surface, smooth side down. Divide the dough into 12 equal pieces and cover them to prevent drying. Roll each piece of dough into a tight ball, then shape it into a rod by moving it in a circular motion to achieve the desired shape.
Step 5. In a small bowl, make the egg wash by beating the remaining egg with a pinch of salt. Lightly brush the tops of the brioches. Bake until golden-brown, about 18 minutes. Allow them to cool before turning them out. Serve warm.
Baking Tips For Home Bakers
- Ensure your butter, eggs, and milk are at room temperature before beginning. This helps them mix evenly into the dough and promotes better dough development.
- The dough requires adequate time to rise and develop flavor, so be patient with its rising process.
- Observe the dough’s size and volume during proofing. It should approximately double in size, but not collapse or become overly airy.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely, which helps retain moisture and ensures the bread sets properly.
Pro Tip: To check the readiness of the dough, I usually press my finger into the dough gently. If it springs back slowly and leaves a slight indentation, it’s properly proofed. If it springs back quickly, it needs more time. If the indentation remains without springing back, it’s likely over proofed.
Frequently Asked Questions
Brioche is distinguished by its high butter and egg content compared to traditional bread, which gives it a richer flavor and softer texture.
Yes, brioche can be made by hand using a sturdy wooden spoon for mixing and kneading by hand on a floured surface. It requires more effort but is entirely doable.
Yes, brioche dough can be frozen after shaping but before the final proofing. Thaw it in the refrigerator overnight before allowing it to rise and bake as usual.
Store brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze it in a freezer-safe bag or container for up to 3 months. Nevertheless, brioche is best enjoyed fresh on the day it’s baked.
To revive leftover brioche, preheat your oven to 350°F (175°C), wrap the brioche in foil, and heat for about 10 minutes until warmed through. Alternatively, lightly toast slices in a toaster or toaster oven.
Each bun or roll is only 174 calories.
What To Serve With Easy Brioche
This brioche is best served with some compound butter (such as garlic herb butter), fruit jam or preserves (such as strawberry jam and banana jam). For a light morning breakfast or afternoon snack, pair it with the following recipes.
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Other Recipes You Might Like
Easy Brioche Recipe
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tablespoons sugar, + 1/2 teaspoon sugar
- 2 1/4 teaspoons active dry yeast , Red Star brand preferred
- 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
- 1 large egg, for egg wash
Instructions
- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Then, add the eggs and 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. With the mixer on medium-low speed, add the butter a few pieces at a time. Once all the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape down the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more.
- 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. Repeat the same process and let the dough rise again, covering tightly with plastic. At this point, you may refrigerate the dough overnight for the best results, or let it sit out until doubled in size again, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
- Preheat the oven to 375°F (190°C) and butter a regular muffin pan. (If the dough was refrigerated, let it warm to room temperature, about 2 hours.) Turn the dough out onto a clean work surface, smooth side down. Divide the dough into 12 equal pieces and cover them to prevent drying. Roll each piece of dough into a tight ball, then shape it into a rod by moving it in a circular motion to achieve the desired shape.
- In a small bowl, make the egg wash by beating the remaining egg with a pinch of salt. Lightly brush the tops of the brioches. Bake until golden-brown, about 18 minutes. Allow them to cool before turning them out. Serve warm.
Notes
- Ensure your butter, eggs, and milk are at room temperature before beginning. This helps them mix evenly into the dough and promotes better dough development.
- The dough requires adequate time to rise and develop flavor, so be patient with its rising process.
- Observe the dough’s size and volume during proofing. It should approximately double in size, but not collapse or become overly airy.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely, which helps retain moisture and ensures the bread sets properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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
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.
Hi it it possible that
the dough be done in bread maker instead of mixer
Yes, I think so but I haven’t used a bread maker to make this so I am not 100% sure.
So, they don’t rise again after shaping?
You can rise them for another hour if you want.
Hi Bee,
I don’t understand how to form the brioches …Please explain further, I never shaped anything in a
similar way …
The same really doesn’t matter that much, you can shape it anyway you like.
Is 2 1/4 tsp equals to 1 pkt of active dry yeast?
One (0.25-ounce) package of active dry yeast is equal to 2 1/4 teaspoons of yeast.
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!
I can consider making a video. You just roll into a rod and then swirl around.
Yum! This looks delicious
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.
Sorry it was a typo. It’s 2.