A golden, buttery, pillow-soft French bread that’s rich in flavor and irresistible in texture — perfect for breakfast, sandwiches, or simply with butter and jam.

---

📝 Description

Brioche is the queen of enriched breads — a tender, golden loaf with a soft crumb, buttery aroma, and just a hint of sweetness. Originating in France, this elegant bread bridges the gap between pastry and bread. It’s rich thanks to eggs and butter, slightly sweet but not overly so, and it makes incredible French toast, gourmet sandwiches, and next-level bread pudding.

This homemade brioche recipe is easier than you might think, and the reward is a beautifully fluffy, golden loaf with a melt-in-your-mouth interior. Whether you're baking for a special brunch, prepping for the best-ever burger buns, or just want to learn a classic, this recipe will guide you every step of the way.

---

🧂 Ingredients (U.S. Standard Measurements)

• ½ cup warm milk (110°F)
• 1 tablespoon active dry yeast
• ¼ cup granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour (plus more for kneading)
• 1 teaspoon salt
• 10 tablespoons unsalted butter, softened and cut into cubes
• 1 egg + 1 tablespoon water (for egg wash)

---

🍳 Instructions

1. Activate the Yeast

In a bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.

2. Make the Dough

In the bowl of a stand mixer fitted with a dough hook, add the flour, remaining sugar, and salt. Mix briefly.
Add eggs and the yeast mixture. Mix on low until dough forms.

3. Knead in the Butter

With the mixer running, add butter a few cubes at a time, allowing it to incorporate before adding more.
Once all the butter is in, continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.

4. First Rise

Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.

5. Chill the Dough

Punch down the dough and refrigerate it (covered) for at least 4 hours or overnight. This makes it easier to handle and enhances the flavor.

6. Shape the Loaf

Turn dough out onto a lightly floured surface. Divide and shape into a braided loaf or place into a greased 9x5-inch loaf pan.

7. Second Rise

Cover and let rise again until puffy and nearly doubled, about 1–1.5 hours.

8. Bake

Preheat oven to 375°F. Brush loaf with egg wash.
Bake for 25–30 minutes or until golden brown and the internal temperature reads 190°F.

9. Cool and Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

---

🔁 Variation (From Me!)

🍫 Chocolate Chip Brioche

Before shaping the loaf, fold in ¾ cup mini chocolate chips. Shape, rise, and bake as directed. It’s heavenly for dessert or an indulgent breakfast!

---

🧠 Tips & Tricks

• Use room temperature ingredients for easier mixing and better texture.
• If kneading by hand, allow for 15 minutes of kneading to achieve the same smooth dough.
• Brioche dough is sticky! Lightly oil your hands or use a bench scraper.
• For extra shine, brush with a second coat of egg wash halfway through baking.
• Store leftovers in a sealed container at room temp for 2 days, or freeze for up to 2 months.

---

🔢 Nutrition Facts (Per Slice, based on 12 slices)

• Calories: 230
• Fat: 11g
• Carbohydrates: 26g
• Sugar: 4g
• Protein: 6g
• Cholesterol: 75mg
• Sodium: 180mg