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Making a wonderful brioche doesn't have to be hard. This family recipe has been tweaked in my kitchen over many years. This golden bread has always been what I look forward to on quiet mornings or family snack times.
My go-to buttery brioche
This recipe has been with me since I first started cooking. It's become my personal trademark and I've shared it with so many friends just learning to bake. What's the trick? Basic ingredients and a method that's forgiving when you make small mistakes. The mouthfeel is amazing - it melts away with those tiny strands that pull apart so gently.
What you'll need from your kitchen
- 500 g of flour I like T45 best for its unmatched lightness
- 10 g of dry yeast or 20 g fresh Gently warm it in milk at 37°C
- 60 g of sugar Just enough sweetness
- 250 ml of warm milk The right temp to wake up the yeast
- 80 g of butter Take it out early so it's soft
- 1 whole egg For that tender texture
- 1/2 teaspoon of salt The little touch that makes all the difference
- 1 egg yolk and some milk For a golden crust
The step-by-step kitchen magic
- Wake up the yeast
- It should make tiny bubbles in the warm milk - that's a good sign
- Mix everything together
- Flour sugar salt then wet stuff. Butter goes in last. Knead with care for 10 minutes
- First rest time
- Let the dough grow slowly for 2h in a warm spot in your kitchen
- Shape it up
- Make a pretty braid or small balls if you want. Make sure to butter the pan well
- Second rest time
- Another 45 minutes of waiting until the brioche is nicely puffed up
- Baking time
- Brush with the glaze and into a 180°C oven for 25 minutes. Keep an eye on the color
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My personal cooking tricks
Here's a little secret between us - try adding orange or lemon zest to the dough. It smells amazing. Don't worry if you don't have a mixer - my first brioches were all kneaded by hand and everyone loved them. The warmth from your hands actually gives the dough something special.
Frequently Asked Questions
- → Why's my brioche not fluffy?
- It might be due to under-kneading or not letting it rise long enough. Knead the dough for about 8-10 minutes and follow the rising times carefully.
- → Can I swap fresh yeast for dry?
- Absolutely, just use half the amount of dry yeast compared to fresh yeast.
- → How can I tell if it's baked?
- A full-baked brioche has an even golden hue and sounds hollow if you tap the bottom. A knife should also come out clean when inserted in the middle.
- → My dough sticks too much, what now?
- Brioche dough tends to stick because of the butter. Try using oiled hands instead of adding flour and knead until smooth and stretchy.
- → How do I keep brioche fresh?
- Store it in an airtight bag or dome at room temperature for 2-3 days. For longer storage, slice it and freeze in portions.