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Classic French Brioche
Like
Classic French Brioche
Indulge in the rich, buttery flavor of Classic French Brioche, a traditional French bread that boasts a tender crumb and a golden, flaky crust. Perfect for breakfast, toasted and topped with jam and butter, or as a base for a decadent French toast. This recipe yields a beautifully golden, egg-glossed brioche that is sure to impress your family and friends. With a rich history dating back to the 14th century, brioche has become a staple in French cuisine, often served at special occasions and holidays.
Time Cook
120
Level
Intermediate
Calories
320
Allergens
Eggs, Dairy, Gluten
Ingredients
1 teaspoon
Active Dry Yeast
0 Calories
1 cup
Warm Milk
100 Calories
1 tablespoon
Granulated Sugar
60 Calories
4 sticks
Unsalted Butter, softened
800 Calories
4 eggs
Large Eggs
240 Calories
3 cups
All-Purpose Flour
360 Calories
1 teaspoon
Salt
0 Calories
1 egg
Egg, beaten (for egg wash)
70 Calories
Step-by-Step Instructions
1
In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let sit for 5-10 minutes, or until the mixture becomes frothy and bubbly.
2
In a large mixing bowl, combine the flour, sugar, and salt. Whisk to combine.
3
Add the softened butter to the dry ingredients and mix until the dough comes together in a shaggy mass.
4
Add the eggs one at a time, mixing well after each addition. The dough should start to come together in a smooth, elastic ball.
5
Knead the dough on a floured surface for 10-15 minutes, or until the dough becomes smooth and elastic.
6
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1-2 hours, or until the dough has doubled in size.
7
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8
Punch down the dough and shape into a round or oblong loaf. Place the loaf on the prepared baking sheet and brush with the beaten egg for a golden glaze.
9
Bake the brioche for 25-35 minutes, or until golden brown. Let cool on a wire rack for at least 10 minutes before slicing.
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Where cooking meets life and technology.
© 2025 Cooklaif