Brioche Recipe
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Here you’ll find step-by-step instructions for a brioche recipe that will not only be a beautiful bread but a tasty one too!
Brioche bread is similar to that of a croissant. It’s a slightly sweet bread recipe enriched with eggs, milk and butter giving it its deep golden color.
Please Note: I use farm fresh eggs since we raise backyard chickens so our breads may be more golden in color than when using regular store bought eggs.
Step-By-Step Brioche Recipe
Ingredients
Yeast Starter
- 2 1/4 teaspoon dry active yeast
- 1/3 cup milk warmed to 110 degrees Fahrenheit
- 1 egg
- 1 cup all-purpose flour
Dough
- 4 eggs at room temperature slightly beaten
- 1/2 cup vanilla sugar or granulated sugar (see my recipe for vanilla sugar)
- 1 teaspoon salt
- 4 cups all-purpose flour (hold back 1 cup for reserve if needed) plus have a little extra flour on hand for dusting and rolling out dough
- 12 Tablespoons unsalted butter sliced cold and left at room temperature
- 1 egg beaten for glazing dough prior to baking (optional but highly recommended) – I call this the egg wash
Instructions
Yeast Starter
Combine yeast and warmed milk in a medium bowl and allow to rest for a few minutes. Then add egg and flour and stir until combined and set aside for about 30 minutes.
Dough – Making the Dough
For this recipe I used my KitchenAid stand mixer. Transfer the yeast starter to the mixing bowl and add eggs, sugar, salt and 1 cup of flour. Using the dough hook blend on low speed until all ingredients are blended. The dough will be pretty sticky so gradually add another cup of flour and continue blending on low speed until combined. Gradually add one more cup of flour to the mixing bowl (this is the 3rd cup of flour added to the mixer).
Slowly add room temperature butter and continue to mix on low speed then bump up to medium speed for about 5 minutes. If the dough mixture is still pretty sticky add more flour one Tablespoon at a time. You are looking for the dough to take on a little shape and be less sticky. If it is not taking any type of shape you can slowly add the remaining cup of flour if needed. Then run mixer on medium-high speed for about 10 minutes. Remove dough from mixing bowl onto a slightly floured surface and hand knead for about 4 or 5 passes.
Dough – Prepare for First Proof
Once the dough is ready it’s time to allow for the first proof. Place dough in a bowl sprayed with non-stick cooking spray, cover with plastic wrap and place in a warm draft free location. Allow dough to rest for about 1 1/2 hours or until dough doubles in size.
Dough – Prepare for Second Proof
Gently release dough from bowl out onto a floured surface. Take the edges of the dough and pull them to the center. Flip the dough over and shape into a round ball. Place dough back into bowl, cover with plastic wrap and place in refrigerator for 6 hours.
Dough – Shaping Part I
Remove dough from refrigerator, place on flour dusted surface and cut the dough in half. Put half the cut back into the bowl. Now take the half cut and divide it evenly into thirds. You may want to use a kitchen scale to make sure it is divided evenly.
While working with one third of the dough place the other pieces into the bowl and place the bowl into the refrigerator.
Place the one-third piece of dough on a slightly floured surface. Shape into a rectangle piece and gently roll dough between hands to make about a 23-inch long log. Place dough on a baking sheet covered with parchment paper and then cover dough with plastic wrap and place in refrigerator. Work the other two pieces of dough this same way. Then do the same with the other half of the dough so, you will end up with making a total of six logs. Remember, we are making two Brioche breads and you will need three logs for each bread.
Dough – Shaping Part II
Now remove three logs from the refrigerator and place them on counter and begin braiding. When done braiding shape dough into a circle and work with ends to blend together. Place braided dough on baking sheet covered with parchment paper. Do the same with the other three logs.
Dough – Third and Final Proof
Cover rounded braided brioche with plastic wrap and set aside in a warm draft free location and allow to rest for about 1-hour or until slightly doubled and pillowy. To make sure the dough has proofed properly give it the test by gently pressing your index finger into a non-conspicuous area on the dough. Release and if the dough bounces back yet still leaves a slight indention then the dough is ready to bake. Preheat oven to 350 degrees Fahrenheit.
Bake
After the third proof and before baking brush on a glaze of egg wash on top and all sides of dough. Then place baking sheet with brioche dough in preheated oven and bake for 30 to 35 minutes or until the internal temperature reaches 200 degrees Fahrenheit. Be sure to check the temperature with an instant thermometer. When the bread reaches the proper temperature remove bread from oven. Carefully pull parchment paper from baking sheet with the bread onto on a cooling rack and gently remove parchment paper.
I AM EXCITED YOU ARE VIEWING JETT’S BRIOCHE RECIPE AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Brioche Recipe
Here you'll find step-by-step instructions for a brioche recipe that will not only be a beautiful bread but a tasty one too!
Ingredients
Yeast Starter
- 2 1/4 teaspoon dry active yeast
- 1/3 cup milk warmed to 110 degrees Fahrenheit
- 1 egg
- 1 cup all-purpose flour
Dough
- 4 eggs at room temperature slightly beaten
- 1/2 cup vanilla sugar or granulated sugar (see my recipe for vanilla sugar)
- 1 teaspoon salt
- 4 cups all-purpose flour (hold back 1 cup for reserve if needed) plus have a little extra flour on hand for dusting and rolling out dough
- 12 Tablespoons unsalted butter sliced cold and left at room temperature
- 1 egg beaten for glazing dough prior to baking (optional but highly recommended) – I call this the egg wash
Instructions
-
Yeast Starter
Combine yeast and warmed milk in a medium bowl and allow to rest for a few minutes. Then add egg and flour and stir until combined and set aside for about 30 minutes.
-
Dough – Making the Dough
For this recipe I used my KitchenAid stand mixer. Transfer the yeast starter to the mixing bowl and add eggs, sugar, salt and 1 cup of flour. Using the dough hook blend on low speed until all ingredients are blended. The dough will be pretty sticky so gradually add another cup of flour and continue blending on low speed until combined. Gradually add one more cup of flour to the mixing bowl (this is the 3rd cup of flour added to the mixer).
Slowly add room temperature butter and continue to mix on low speed then bump up to medium speed for about 5 minutes. If the dough mixture is still pretty sticky add more flour one Tablespoon at a time. You are looking for the dough to take on a little shape and be less sticky. If it is not taking any type of shape you can slowly add the remaining cup of flour if needed. Then run mixer on medium-high speed for about 10 minutes. Remove dough from mixing bowl onto a slightly floured surface and hand knead for about 4 or 5 passes.
-
Dough – Prepare for First Proof
Once the dough is ready it’s time to allow for the first proof. Place dough in a bowl sprayed with non-stick cooking spray, cover with plastic wrap and place in a warm draft free location. Allow dough to rest for about 1 1/2 hours or until dough doubles in size.
-
Dough – Prepare for Second Proof
Gently release dough from bowl out onto a floured surface. Take the edges of the dough and pull them to the center. Flip the dough over and shape into a round ball. Place dough back into bowl, cover with plastic wrap and place in refrigerator for 6 hours.
-
Dough – Shaping Part I
Remove dough from refrigerator, place on flour dusted surface and cut the dough in half. Put half the cut back into the bowl. Now take the half cut and divide it evenly into thirds. You may want to use a kitchen scale to make sure it is divided evenly.
While working with one third of the dough place the other pieces into the bowl and place the bowl into the refrigerator.
Place the one-third piece of dough on a slightly floured surface. Shape into a rectangle piece and gently roll dough between hands to make about a 23-inch long log. Place dough on a baking sheet covered with parchment paper and then cover dough with plastic wrap and place in refrigerator. Work the other two pieces of dough this same way. Then do the same with the other half of the dough so, you will end up with making a total of six logs. Remember, we are making two Brioche breads and you will need three logs for each bread.
-
Dough – Shaping Part II
Now remove three logs from the refrigerator and place them on counter and begin braiding. When done braiding shape dough into a circle and work with ends to blend together. Place braided dough on baking sheet covered with parchment paper. Do the same with the other three logs.
-
Dough – Third and Final Proof
Cover rounded braided brioche with plastic wrap and set aside in a warm draft free location and allow to rest for about 1-hour or until slightly doubled and pillowy. To make sure the dough has proofed properly give it the test by gently pressing your index finger into a non-conspicuous area on the dough. Release and if the dough bounces back yet still leaves a slight indention then the dough is ready to bake. Preheat oven to 350 degrees Fahrenheit.
-
Bake
After the third proof and before baking brush on a glaze of egg wash on top and all sides of dough. Then place baking sheet with brioche dough in preheated oven and bake for 30 to 35 minutes or until the internal temperature reaches 200 degrees Fahrenheit. Be sure to check the temperature with an instant thermometer. When the bread reaches the proper temperature remove bread from oven. Carefully pull parchment paper from baking sheet with the bread onto on a cooling rack and gently remove parchment paper.
