How to Make Brioche

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A classic French Brioche is beautiful to look at and even more delicious to eat! This authentic recipe yields the most golden and buttery brioche imaginable -- with a paper-thin crust and a silky, soft and tender crumb. Better yet, it isn't difficult to make and can be ready to enjoy within a few hours. Bring the authentic taste of France to your home kitchen by following this simple recipe.

This recipe yields two 9-by-5-inch / 22-by-13-centimeter brioche loaves or 12 brioche buns. Or make one loaf and 6 buns.

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Activate the Yeast

In a small saucepan set over low heat, bring the milk to a lukewarm temperature. Add the yeast, and whisk to combine. Let stand for 5 minutes.

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Start the Dough

In the bowl of a stand mixer, combine the flour, sugar and salt. Mix in the yeast mixture, followed by the eggs.

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Mix on low speed until the dough begins to come together -- 2 to 3 minutes.

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Increase the mixer speed to medium-high, and work the dough until very smooth -- 3 to 4 more minutes. Pause every so often to scrape down the dough and the bowl.

Add the Butter

Reduce the mixer speed to low, and slowly add the butter, a little at a time, over the course of 3 to 4 minutes.

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When you have fully incorporated the butter, increase the mixer speed to medium-high to form a smooth and elastic dough -- 4 to 6 minutes longer.

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Let Rise

Transfer the dough to a lightly greased bowl covered with a damp tea towel, and let the dough rise in a warm spot for 2 hours or until doubled in size.

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Shape and Let Rise Again

You can choose to shape the brioche into a traditional loaf form or into buns.

For the loaf shape, divide half of the dough into 6 equal-sized balls and knead on a lightly floured surface until smooth. Place them in a loaf tin, cover the tin with a damp cloth and set it aside in a warm place to rise for 1 hour. Repeat for a second loaf.

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For the bun shape, divide half of the dough into 6 equal-sized balls and knead on a lightly floured surface until smooth. Space them apart on two lined baking trays, and cover them with a damp tea towel or plastic wrap. Let rise for 1 hour.

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Prepare for Baking

Heat the oven to 350 F / 180 C.

Brush the risen dough with the egg wash. If making the brioche buns, lightly sprinkle the sesame seeds over the wash.

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Bake

Bake the brioche loaf for 30 to 40 minutes, or until golden and a skewer inserted into the middle comes out clean. Bake the buns for 20 to 25 minutes, or until golden and making a hollow sound when tapped on the top. Remove from the oven and let cool slightly before serving.

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Brioche is best enjoyed on the day it is baked but can be kept, covered, for up to 3 days.

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