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Homemade Brioche Recipe

Delicious Homemade Brioche Recipe That's Easier Than You Think

This Homemade Brioche Recipe delivers rich, buttery perfection that's a feast for the eyes and palate, perfect for breakfast or sandwiches.
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Prep Time 30 minutes
Cook Time 40 minutes
Proofing Time 3 hours
Total Time 13 hours
Servings: 12 slices
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 6 large Eggs at room temperature
  • 1 cup Unsalted Butter at room temperature
  • 4¾ cups All-Purpose Flour divided
  • 1 tablespoon Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 1½ teaspoons Salt
  • ½ cup Warm Water about 120°F / 49°C
For the Finish
  • 2 teaspoons Sugar mixed with 1 tablespoon water for brushing

Equipment

  • electric mixer
  • large mixing bowl
  • Loaf Pans
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Begin by allowing the eggs and butter to reach room temperature for about 30 minutes.
  2. In the mixer bowl, combine the flour, yeast, sugar, and salt.
  3. Slowly pour in warm water into the dry ingredients while mixing.
  4. Add the room-temperature eggs one at a time, mixing until absorbed.
  5. Gradually add the remaining flour until fully combined, resulting in a sticky dough.
  6. Incorporate softened butter in small batches, mixing until each is absorbed.
  7. Cover and proof the dough at room temperature for 3 hours.
  8. After it has risen, gently punch it down and refrigerate overnight.
  9. Divide the dough into two pieces and shape into loaves.
  10. Let the shaped loaves proof for 2½ to 3 hours.
  11. Preheat the oven to 350°F and bake for 37-40 minutes.
  12. Brush with sugar water for a glossy finish and cool.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 60mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for best results and remember to be patient during proofing for optimal texture.

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