French Brioche Recipe: Buttery, Fluffy, and Perfect Every Time
Looking to elevate your meals with a touch of French elegance? This French brioche recipe is the ultimate showstopper, whether served at breakfast, paired with tea, or used to impress your guests during the holidays. With its buttery taste and moist, fluffy texture, brioche is a bread like no other.
For best results, follow this recipe precisely—brioche dough is delicate, and attention to detail is key.
Ingredients for French Brioche
For the Dough:
2 + 1/2 tsp active dry yeast
4 tbsp whole milk
2 cups all-purpose flour
3 + 1/2 tbsp granulated sugar (divided: 1/2 tsp for the yeast mixture, remaining for the dough)
1 tsp sea salt
1/2 cup whisked eggs (about 2 large eggs)
10 + 1/2 tbsp unsalted butter (cut into small pieces, at room temperature)
For the Glaze:
1 egg yolk, whisked
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, mix:
1/2 tsp granulated sugar
2 + 1/2 tsp active dry yeast
4 tbsp warm whole milk
Set the mixture aside for about 10 minutes in a warm place. The yeast is ready when it becomes foamy. If no foam appears, discard the mixture and try again with fresh yeast.
2. Prepare the Dough
In the bowl of a stand mixer with the dough hook attachment, combine:
2 cups all-purpose flour
1/2 cup whisked eggs
1 tsp sea salt
The remaining sugar
The activated yeast mixture
Mixing:
Mix on low speed (1) until combined (about 2 minutes).
Continue mixing on speed 1 for 5 minutes to develop the dough.
Increase to speed 2 and knead for 10 minutes.
Gradually add the butter, one piece at a time, while mixing on speed 2 until fully incorporated. This may take about 20 minutes.
The dough should become soft, smooth, and slightly sticky. If it’s not wrapping around the dough hook, continue mixing until it does.
3. First Rise
Shape the dough into a ball and return it to the mixing bowl.
Cover the bowl with foil and let it rise in a warm place for 2 hours, or until doubled in size.
4. Shape and Chill
Punch down the dough to release air.
Transfer to a lightly floured surface and fold the edges inward six times.
Shape the dough into a log and divide it into three equal portions.
Roll each portion into a ball, place them on a parchment-lined plate, cover with foil, and refrigerate for 1.5 hours.
5. Form the Braid
Roll each ball into a 14-inch log.
Braid the logs and pinch the ends to seal.
Place the braid into a greased 8 x 4-inch loaf pan.
Cover with foil and let it rise in a warm place for 3 hours until doubled.
6. Bake to Perfection
Preheat your oven to 390°F (200°C).
Brush the brioche gently with whisked egg yolk for a shiny golden crust.
Bake uncovered for 15 minutes until the crust is deep golden brown.
Cover loosely with foil and continue baking for another 20 minutes or until the internal temperature reaches 190°F (88°C).
7. Cool and Enjoy
Remove the brioche from the pan immediately and allow it to cool on a wire rack for at least 30 minutes before slicing.
Why Brioche is Perfect for Entertaining
As the holidays approach, brioche is a versatile star for your table. Serve it warm for breakfast with jam, butter, or honey, or use it to complement festive meals. Its soft texture and buttery flavor also make it perfect for creating French toast or bread pudding for overnight guests.
For more holiday menu ideas and entertaining tips, check out my book, ENTERTAIN WITH FLAVOR – THE MASTER PLAN. It’s packed with recipes, wine pairings, and creative ways to elevate your dining experiences.
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