Easy Homemade Brioche Bread Recipe

I’m thrilled to show you how I whip up a delicious French brioche bread with simple ingredients like 4 large eggs, heated whole milk, sugar, active dry yeast, flour, and unsalted butter. This Fluffy Brioche is a tribute to timeless French baking that sparks my passion and delights every bite.

I recently tried my hand at an easy homemade brioche bread and man, it turned out amazing! I always believed authentic French brioche was something only fancy bakeries could achieve, but this recipe quickly proved me wrong.

I started with 4 large eggs and 1/2 cup of warm whole milk, mixing them with 1/4 cup granulated sugar and 1 teaspoon salt. The magic really happened when I combined these with 3 cups all-purpose flour and added 2 1/4 teaspoons active dry yeast.

Then, after the dough had time to rise, I worked in 1 cup of unsalted butter that was softened and cut into small pieces. The result was a beautifully fluffy brioche bread loaf that is just perfect for a crispy toast or a scrumptious sandwich.

I might even try it as an extra egg wash next time to see how that changes the flavor. I can honestly say this recipe has become one of my favorites.

Enjoy!

Why I Like this Recipe

I really like this recipe because it’s simple to follow and still makes a super soft, buttery bread that reminds me of those fancy French bakeries. I appreciate how step-by-step it guides you from mixing the eggs and milk all the way to incorporating the butter slowly, so you end up with a texture that’s fluffy and just perfect. I also enjoy the proofing process—watching the dough rise makes me feel like I’m really making something special even though it’s actually pretty easy. Lastly, I love how it turns my kitchen into a little French bistro, and it makes me feel proud every time I bake and share this brioche with friends and family.

Ingredients

• Eggs: They provides protein and richness, help bind ingredients, and makes the dough tender.
• Warm Whole Milk: Adds moisture, a slight sweetness and helps the yeast get all active.
• Granulated Sugar: Brings sweetness and improves browning, giving the brioche its soft, delicate flavor.
• Salt: Balances out the sweet notes and enhances overall flavor in our dough mix.
• Active Dry Yeast: Feeds on the sugars to create airy, fluffy, and light bread texture.
• All-purpose Flour: Offers structure, absorbs moisture nicely, and helps form a smooth dough consistency.
• Unsalted Butter: Gives a rich taste and tender crumb, making the bread super buttery effortlessly.
• Extra Egg for Egg Wash: Provides a shiny, golden crust that makes the brioche look extra inviting.

Ingredient Quantities

• 4 large eggs
• 1/2 cup warm whole milk (around 110°F)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 cup unsalted butter, softened and cut into small pieces
• 1 extra egg for egg wash (optional)

How to Make this

1. In a big bowl, whisk the 4 eggs with the 1/2 cup warm whole milk, then mix in the 1/4 cup sugar and 1 teaspoon salt. Sprinkle in the 2 1/4 teaspoons active dry yeast and let it sit for about 5 minutes until it froths a little.

2. Stir in the 3 cups all-purpose flour a bit at a time to start forming a dough, making sure it’s not too sticky.

3. When the dough starts coming together, turn it out onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic.

4. Gradually add the 1 cup unsalted butter, softened and cut into small pieces, kneading well after each addition so that all the butter gets incorporated.

5. Place the dough in a greased bowl, cover it loosely with plastic wrap or a clean towel, and let it rise in a warm spot for about 1 to
1.5 hours, or until it has doubled in size.

6. After the dough has risen, punch it down gently to release the air, and then shape it into a loaf or any shape you like.

7. Put your shaped dough into a greased baking pan and let it proof again for around 30 to 45 minutes until it puffs up nicely.

8. While the dough is proofing, preheat your oven to 375°F.

9. If you want a shiny crust, beat the extra egg and brush it over the top of the dough.

10. Bake the brioche in the oven for about 25 to 30 minutes until the top turns a rich golden brown and it sounds hollow when tapped on the bottom. Allow it to cool before slicing and serving.

Equipment Needed

1. A large mixing bowl
2. A whisk
3. A set of measuring cups and measuring spoons
4. A clean, lightly floured countertop or work surface
5. A dough scraper or sturdy spatula
6. A kitchen towel or plastic wrap for covering the dough
7. A greased baking pan
8. An oven preheated to 375°F
9. A pastry brush for the egg wash
10. A cooling rack for the brioche once it’s baked

FAQ

Easy Homemade Brioche Bread Recipe Substitutions and Variations

• Whole Milk: You can use almond milk or soy milk if you’re looking for a non-dairy alternative, just keep in mind the taste may be a bit different.
• Granulated Sugar: Honey or maple syrup work well too, but you might need to adjust the liquid amounts a little since they add more moisture.
• All-Purpose Flour: Bread flour is a good choice if you want a chewier texture – it has more protein so your brioche will be a bit sturdier.
• Unsalted Butter: Margarine or coconut oil can be substituted if butter isn’t handy, though the flavor might change slightly.
• Eggs: For a vegan option, try using flax eggs (mix 1 tablespoon flaxseed with 3 tablespoons water for each egg) to keep the recipe binding together.

Pro Tips

1. Make sure your milk’s at the right temperature (around 110°F) so the yeast really wakes up—if it’s too cold the frothing might be weak and that can mess up the rise of your dough.
2. When you add the flour, do it gradually and don’t be scared to dust a little extra if your dough feels too sticky. This can help you avoid a dough that’s too slack and makes it easier to knead.
3. Add the butter slowly and knead well after each addition. If you rush this part, the butter might not fully mix in and could form little clumps, which isn’t good for that smooth, airy texture.
4. Let the dough proof properly—both times matter. If you skip the second rise or rush it, your brioche might not puff up as nicely. And about that egg wash: let it sit on for just a minute before baking so your crust gets a real nice, shiny look.