Homemade Brioche Bread Recipe: Nothing better than enjoying a brioche bread with coffee early in the morning, and now you can make it homemade!
Just like the puff pastry recipe I made, it’s been a minute since I last made a brioche bread recipe. Brioche bread in general has been a ridiculously booming trend as it has been used in everything from French toast, to hamburger buns, to bread pudding. Brioche bread is tender, it’s flaky, it’s buttery and it’s got the most complimenting sweet taste ever!
Just like other homemade bread recipes, brioche requires time. There really is nothing to making brioche bread other than dumping a bunch of ingredients into standing mixer and allowing it to rise or chill a few times. Bread is a labor of love, that’s the reason not everyone makes it but to me there is nothing like it, nothing!
What is Brioche Bread:
Brioche bread is a sweet dough consisting of milk, yeast, flour, eggs, sugar, salt and butter. Much like a lot of breads enjoyed today, it is a traditional French recipe that is made in really the same process as most other breads are made. It uses a warm liquid, yeast and flour.
Obviously in brioche bread there are a few other ingredients to add to the richness of it, like eggs and butter. While there aren’t specific dates on when brioche was brought onto the scene, many think it was introduced in the 15th century but that’s simply because the word was first used then. Other accounts in later centuries refer to things such as sweet or spiced bread, which would certainly lend credibility to this brioche recipe.
Brioche is widely made and eaten in the form of loaves, buns or rounds and is enjoyed at breakfast, dessert, or as a bun during the main course. It is probably one of my favorite bread recipes out there and if you’re a big fan of brioche as well then you for sure need to check out this recipe!
How to Make Brioche Bread:
If you’ve ever wondered how to make brioche bread, then you’ve definitely come to the right place! As I stated earlier, brioche bread is pretty easy to make but it just requires some time.
With any bread recipe it all starts with the flour, which is why I literally only use Bob’s Red Mill. I got to tour Bob’s facility last summer and I was absolutely blown away. From knowing exactly where every grain of wheat came from to the incredibly process of stone grinding it, it was amazing to see first-hand. I trust Bob’s Red Mill with every product they make and the quality of everything I’ve created is a testament to them! Their All-purpose flour is perfect in this brioche bread recipe as it has just the right amount of protein!
Once you combine the warm milk and yeast you then add in the flour and mix it together until it’s spongy and a bit wet. Drape a towel over the bowl and wait until it doubles in size, which honestly only takes like 20 or 30 minutes.
Once the brioche bread dough has doubled in size you now want to start adding in the other ingredients such as eggs, one at a time of course, the flour, sugar, salt and softened butter. The brioche bread dough is very stick and really soft which makes it hard to work with, but don’t worry because you need to rest it again until it doubles in size.
After the dough is huge I like to chill it for 30 minutes or so, so that the butter can cool down and become less sticky. Don’t freak out, the dough is not going to fall by putting it into the fridge. Also, you don’t have to do this part, it’s just going to be harder to work with if you don’t.
Making Brioche Buns:
Once the dough is cooled I wanted to essentially roll out the dough to make brioche buns. No, not hamburger buns but more like sticky bun size. You take enough of the brioche bread dough out and roll it up until it’s about the size of a tennis ball and then plop it onto a sheet tray lined with parchment paper.
Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snow man without the middle ball, to put it as simply as possible.
Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar and bake away until they are golden brown. Just do your best to try and not eat them right out of the oven because DANG ARE THEY GOOD!!
Be sure to check out this awesome brioche bread recipe.
Homemade Brioche Bread Recipe
- 4 ounces of heated whole milk between 112° to 114°
- 1 ½ tablespoons of yeast
- 4 ¼ cups of Bob’s Red Mill All-Purpose Flour
- 6 eggs
- 2 ½ tablespoons of sugar + more for sprinkling
- ½ teaspoon of sea salt
- 2 ½ sticks of softened unsalted butter
- 1 egg mixed with 2 tbl milk for egg wash
Add the milk, yeast and ¾ cups of flour to a standing mixer bowl with the paddle attachment and on low speed, mix until combined. The dough will be spongy and wet. Cover and let rise until doubled in size, about 30 minutes.
Next, on low speed with the paddle attachment add in 1 egg at a time until combined.
Add in the remaining 3 ½ cups of flour, sugar and salt and mix until combined and then add in the butter and mix until combined.
Cover and let rest until it is doubled in size, about 90 minutes.
Next, chill for 30 minutes or until the dough is cool.
Take a handful of dough, about ½ cup or more, and form it into a ball which will be about the size of a tennis ball. Note: the dough will be sticky, and you can use a little water on your hands to help keep it from sticking to you.
Place it on a sheet tray lined with parchment paper. Repeat 5 more times leaving about a cup or so of the dough left.
Next, roll a smaller size ball and place it right on top of the first larger rolled ball. Repeat 5 more times.
Cover and let double in size, about 30 minutes.
Next brush the dough on all sides with the egg wash with a pastry brush and then sprinkle a bit of sugar over top of each piece of dough.
Bake in the oven at 375° for 18 to 20 minutes or until golden brown on all sides and cooked in the middle.
Eat warm or cooled!
Note: the dough will be sticky, and you can use a little water on your hands to help keep it from sticking to you.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.2