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What Is Brioche?
I love French brioche bun which is eggy, buttery, puffy, with a soft yet crispy crumb. I had the best brioche when I visited Paris but I haven’t been able to find anything similar in the US.
Most brioche bread just taste like normal bread, unlike the ones I had in France. As a result, I have to learn how to make brioche.
I searched for an easy, homemade and authentic brioche recipe and tried the recipe on Fine Cooking. The end results are these golden Brioche rolls that are soft on the inside and flaky on the outside. The taste is amazing and mildly sweet.
Ingredients for French Brioche Bread
This easy recipe calls for the following ingredients:
- All-purpose flour
- Sugar
- Active dry yeast
- Eggs
- Milk
- Butter
How Many Calories per Serving?
Each bun or roll is only 128 calories.
What Dishes to Serve with This Recipe?
This meal is best served with some butter, fruit jam or preserves. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Easy Brioche
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 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
- 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. 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.
- With the mixer on medium-low speed, add the butter, a few pieces at a time. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape 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 step 3 and let the dough rise again. Cover 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, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
- Pre-heat 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, 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.
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.