Classic French Brioche

Rich, buttery, and beautifully soft, brioche is one of the most beloved breads in French baking. With its tender crumb and delicate sweetness, it sits somewhere between bread and pastry, making it perfect for breakfast, afternoon tea, or simply enjoyed on its own.

Although brioche requires a little patience, the result is well worth the effort. The dough develops its characteristic texture through slow mixing and the gradual addition of butter, creating a loaf that is light, airy, and wonderfully rich.

Ingredients

For the dough

• 500g strong bread flour
• 10g fine sea salt
• 50g caster sugar
• 10g instant yeast
• 5 large eggs, room temperature
• 250g unsalted butter, softened and cut into cubes

For the egg wash

• 1 egg
• 1 tbsp milk

Instructions

1. Prepare the dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast. Add the eggs and mix on low speed until a rough dough forms.

Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.

2. Add the butter

Gradually add the softened butter, a few cubes at a time, allowing each addition to be incorporated before adding more.

Continue mixing for 10–15 minutes until the dough is smooth, glossy, and pulls away from the sides of the bowl.

3. First fermentation

Transfer the dough to a lightly greased bowl, cover, and leave at room temperature for 1–2 hours until slightly risen.

4. Chill overnight

Gently deflate the dough, cover, and refrigerate overnight. Chilling makes the dough easier to handle and improves flavour.

5. Shape the brioche

The following day, remove the dough from the refrigerator.

Shape into a loaf or divide into small portions for individual brioche buns. Place into a buttered loaf tin or brioche mould.

6. Final proof

Cover loosely and leave to rise until doubled in size, about 2–3 hours depending on room temperature.

7. Bake

Preheat the oven to 180°C (160°C fan).

Mix the egg and milk together and gently brush over the surface of the dough.

Bake for:

• Loaf brioche: 30–35 minutes
• Individual brioche buns: 15–18 minutes

The brioche should be deeply golden and sound hollow when tapped.

8. Cool

Allow to cool before slicing.

Notes

• Use room-temperature eggs and soft butter for the best dough development.
• The dough may seem very sticky at first; avoid adding extra flour.
• Overnight chilling greatly improves both flavour and texture.
• Brioche freezes well and can be refreshed in a warm oven before serving.

Serving Suggestions

Brioche is delicious served:

• Warm with butter and jam
• As French toast
• Filled with pastry cream
• Alongside coffee or tea

Soft, buttery, and wonderfully versatile, brioche is a classic French bake that rewards patience with every slice.

Thanks❤️

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