Brioche (Classic French Brioche Loaf)

Updated Oct. 9, 2024

Basic Information

• Total Time: 14½ hours (including rising and resting)

• Prep Time: 10 minutes

• Cook Time: 14 hours 20 minutes (including rising and resting)

• Rating: [Not provided]

• Comments: [Read comments]

Ingredients

• ½ cup / 118 ml whole milk, warmed to 115–120°F (46–49°C)

• 3 tablespoons / 35g granulated sugar

• 2 tablespoons / 42g honey

• 1 tablespoon / 8g active dry yeast

• 5 large eggs, room temperature

• 3 cups / 384g all-purpose flour, plus 1–2 tablespoons extra if needed

• 1¼ teaspoons kosher salt (e.g., Diamond Crystal)

• 1 cup / 226g salted butter, cut into 1-tbsp pieces and softened to room temperature, plus more for greasing

• 2 tablespoons pearl sugar or granulated sugar (optional, for sprinkling)

Preparation Steps

Step 1: Activate the Yeast

In a small saucepan, warm the milk over low heat until it reaches 115–120°F (46–49°C) (about 30 seconds). Transfer to a large bowl (or stand mixer bowl). Add sugar, honey, and yeast. Whisk to combine, then let sit at room temperature (20–22°C) for 10–15 minutes until foamy (yeast "blooms").

Step 2: Add Eggs

Once the yeast is bloomed, whisk in the 4 room-temperature eggs, one at a time, until fully incorporated.

Step 3: Mix Flour and Start Kneading

Add flour and salt to the wet ingredients.

• Stand Mixer: Use the dough hook attachment. Knead on medium speed for 7–10 minutes. The dough will form a soft, slightly sticky ball.

• Hand Kneading (Alternative): Transfer dough to a floured surface. Knead by folding, pressing, and turning until smooth and elastic (about 15–20 minutes). Add 1–2 tablespoons flour if the dough is too sticky.

Step 4: Incorporate Butter

Reduce mixer speed to low (or continue hand kneading). Add butter 1–2 tablespoons at a time, letting each portion fully absorb before adding the next (about 10 minutes total).

• Hand Kneading: Add butter gradually, pressing and folding the dough over itself until evenly distributed (10–15 minutes).

Step 5: Complete Kneading

Return mixer to medium speed (or hand knead) until the dough pulls away from the bowl, is tacky but not sticky, and passes the "windowpane test" (stretch a small piece until it forms a thin, elastic film without tearing). This takes 10–15 minutes more.

Step 6: First Rise (Room Temperature)

Butter a large bowl generously. Transfer the dough to the bowl, turning to coat. Cover loosely with a clean tea towel and let rise at room temperature (20–22°C) until doubled in size, 1½–2 hours.

Step 7: Refrigerate Rest (Overnight Proof)

Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours (preferably 12–24 hours). This "cold ferment" develops flavor and relaxes gluten.

Step 8: Prepare Loaf Pans

Butter two 9-inch (23cm) loaf pans and line with parchment paper strips (to create a "sling" for easy removal). Lightly butter the parchment.

Step 9: Shape and Second Rise

Remove dough from the refrigerator and divide into 6 equal portions (3 balls per loaf, ~166g each). Gently shape into smooth balls by tucking edges under. Place 3 balls per pan, spacing evenly. Cover with a tea towel and rise at room temperature (20–22°C) until nearly doubled (2½–3 hours).

Step 10: Preheat Oven

When the loaves are puffed (but not yet doubled), preheat the oven to 400°F (200°C).

Step 11: Egg Wash and Final Sprinkling

Whisk the remaining egg with 1 tablespoon water, sieve to smooth. Brush the tops of the loaves, then sprinkle with pearl sugar if using.

Step 12: Bake

Place pans on a rimmed baking sheet. Bake at 400°F (200°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake 20–25 minutes more. Check doneness: internal temperature of 190°F (88°C), or golden-brown crust with a soft, springy center.

Step 13: Cool

Let loaves rest in pans for 30 minutes. Remove using the parchment slings and cool completely on a rack.

Step 14: Storage

Wrap in a linen towel and store in a bread box for 1–2 days, or tightly wrap in plastic for up to 4 days at room temperature.

Cook’s Notes & Tips

• No Stand Mixer? Hand kneading works! Follow Steps 3–5 with 15–20 minutes of kneading and 1–2 hours for fermentation.

• Salted vs. Unsalted Butter: This recipe uses salted butter (226g). If using unsalted butter, add ¼ tsp kosher salt per ½ cup (113g) of butter.

• Texture Adjustment: For a lighter Brioche, reduce butter by ¼ cup and increase flour by 2–3 tablespoons.

• Julia Child’s Method: For vintage techniques (no mixers), use "Mastering the Art of French Cooking" (Vol. 2) with hand folding and dough scraping.

Storage and Freezing Instructions

• Short-Term: Room temperature (1–2 days); refrigerated (5–7 days).

• Freezing Loaves: Wrap in parchment → plastic wrap → aluminum foil. Freeze for up to 3 months. Thaw at room temperature for 1 hour before slicing.

• Freezing Dough: Wrap shaped dough in parchment → plastic, freeze for 3 months. Thaw at room temperature (2–3 hours) or overnight in the fridge, then proof and bake.

Reader Comments & Feedback

• "Too much butter": Some prefer Challah (lighter, less butter) for everyday use, but Brioche’s richness is traditional for special occasions.

• "Sticky dough": If too wet, add 1 tablespoon flour at a time until manageable.

• "No kitchen space": Hand kneading and folding by hand (e.g., Julia Child’s techniques) work with minimal equipment.

Enjoy this buttery, golden Brioche fresh with salted butter or as a base for sandwiches!