Ingredients
- 4 cups (500 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (7 g) instant dry yeast
- 3 large eggs, room temperature
- 1/2 cup (120 ml) warm milk (not hot)
- 1/2 cup (115 g) unsalted butter, very soft
- 1 teaspoon vanilla extract (optional)
For brushing
- 1 egg
- 1 tablespoon milk
Instructions
- Activate the yeast
In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Prepare the dough
In a large bowl, combine flour and salt. Add eggs, vanilla, and the yeast mixture. Mix until a sticky dough forms. - Add the butter
Gradually add soft butter, a little at a time, kneading well after each addition. Knead for 10–12 minutes until the dough becomes smooth, elastic, and slightly sticky. - First rise
Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled in size. - Shape the brioche
Punch down the dough. Shape into a loaf, braid, or small balls and place into a greased pan. - Second rise
Cover and let rise again for 45–60 minutes until puffy. - Brush & bake
Brush gently with egg and milk mixture.
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until deep golden brown. - Cool
Let cool slightly before slicing. Texture becomes even softer as it cools.
Tips for Perfect Brioche
- Butter must be very soft, not melted
- Dough should be sticky but elastic
- Longer kneading = fluffier crumb
- Can be refrigerated overnight after first rise for deeper flavor
Serving Ideas
- Spread with butter & jam
- Use for French toast
- Make sweet sandwiches
- Perfect with honey or Nutella
Final Result
A delicately soft, airy, buttery brioche with a melt-in-your-mouth texture—just like a bakery classic, but better because it’s homemade.
If you want:
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- French version
- With calories or storage tips