Favorite Brioche Bread Recipe
Total Time
3 hrs 55 mins
Prep Time
30 mins
Cook Time
25 mins
Rating
4.97 out of 5 stars
(54)
Ingredients
14 servings
- 3/4 cup warm milk, 1%, 2% or whole milk
- 1 Tbsp active dry yeast (platinum works best)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar, divided
- 4 Tbsp unsalted butter, melted and slightly cooled (plus more to grease pan and bowl)
- 1 tsp salt
- 4 1/2 cups all-purpose flour, measured correctly
- 1 egg (for egg wash)
- 1 tsp water (for egg wash)
- 1 tsp poppy seeds, optional
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Preparation
Step 1
In a measuring cup, stir together 3/4 cup warm milk (105-110˚F on a thermometer) with 1 tsp sugar. Stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast.
Step 2
In a separate mixing bowl or the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture.
Step 3
Using the dough hook attachment on speed 2, or a wooden spoon, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead by hand or in a stand mixer for 8 -10 minutes.
Step 4
Transfer dough to a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place (100-110˚F) for 1 1/2 to 2 hours or until doubled in volume.
Step 5
Turn dough out onto a clean surface and divide the dough into 4 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically. Pinch the 4 pieces together at the top.
Step 6
To braid the Brioche: Cross the far right strip over its neighbor. Tuck the far left strip under its neighbor and over the next strip. Repeat this process until you finish the braid then pinch together the other end to seal and keep it from unraveling.
Step 7
Butter a large baking sheet and place the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour, until visibly puffed.
Step 8
In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
Step 9
Bake in the center of a preheated oven at 375˚F for 25-28 minutes or until top is golden brown. Cool to room temperature before slicing.
Step 10
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Chef's notes
Allow bread to cool completely on a wire rack before slicing to complete the cooking process. Otherwise, it will release steam and the crumb can become gummy and dense.
Milk can be substituted with water if you're looking for a dairy-free option, and butter can be substituted with oil.
