The moment I laid my hands on this dough, I could feel the magic beginning. Judy’s Homemade Brioche Recipe transforms simple ingredients into an elegant, enriched French bread that’s simply irresistible. With its tender, buttery crumb, this brioche isn’t just for breakfast; it elevates any meal, whether you’re serving it warm with a dollop of butter or using it as a luxurious bun for gourmet burgers. While it does require patience and two days to perfect, the reward is worth every minute. You’ll end up with a soft, airy loaf that is deliciously versatile. Curious to discover how easy it can be to create such a delightful treat in your own kitchen? Let’s dive in!
Why is Homemade Brioche Special?
Uniqueness: This homemade brioche is a delightful treat that sets itself apart with its rich, buttery flavor, making it a standout addition to any meal.
Versatile Uses: Whether you enjoy it as a decadent breakfast or as fancy burger buns, the applications are endless!
Simple Process: While it requires time, the steps are straightforward, ensuring that even novice bakers can take part in the fun.
Flavor Explosion: The combination of fresh ingredients delivers a taste that store-bought breads can’t compete with.
Crowd-Pleasing: Impress your family and friends with this artisanal bread that’s sure to become a favorite.
For those looking for inspiration, our recipe for Smashed Potato or Peanut Butter Pie makes perfect side dishes or desserts for your homemade brioche!
Homemade Brioche Recipe Ingredients
• Elevate your baking with these essentials!
For the Dough
- Eggs – Provide richness and moisture to the dough; use at room temperature for proper incorporation.
- Unsalted Butter (1 cup / 230g) – Adds richness and flavor; ensure it is softened before use.
- All-Purpose Flour (4 ¾ cups / 620g, divided) – The main structure component; accurate measurement is crucial for best results.
- Active Dry Yeast (1 tablespoon / 9g) – Helps the dough rise; make sure it’s fresh for proper fermentation.
- Granulated Sugar (¼ cup / 50g) – Sweetens the dough and aids in browning the crust.
- Salt (1½ teaspoons / 8g) – Enhances flavor and controls yeast activity.
- Warm Water (½ cup / 120 ml, about 120°F / 49°C) – Activates the yeast; ensure the water is warm but not too hot to avoid killing the yeast.
For the Glaze
- Sugar Water (2 teaspoons sugar dissolved in 1 tablespoon water) – Creates a shiny finish on the crust; perfect for adding that final touch.
With these fresh ingredients, you’re on your way to creating a divine homemade brioche that brings joy to any table!
Step‑by‑Step Instructions for Homemade Brioche Recipe
Step 1: Prepare Ingredients
Start by bringing the eggs and unsalted butter to room temperature, about 30 minutes. In a stand mixer, combine 4 cups of all-purpose flour, active dry yeast, granulated sugar, and salt. Use the paddle attachment and mix on low speed until blended, ensuring all dry ingredients are well combined before moving on to the next step.
Step 2: Combine Ingredients
With the mixer still running, gradually add ½ cup of warm water (around 120°F / 49°C) to activate the yeast. Mix on medium speed until combined. Then, add the room-temperature eggs one at a time, allowing each egg to fully incorporate before adding the next. The dough will start to come together, forming a sticky mixture.
Step 3: Add Butter
Now it’s time to add the softened butter, about 1 cup in total. Gradually incorporate the butter in small chunks, mixing on medium speed. Continue to mix until the dough is smooth and well-blended, which should take about 5-7 minutes. The dough will be sticky but should start pulling away from the sides of the bowl.
Step 4: Add Remaining Flour
Slowly sprinkle in the remaining 1¾ cups of flour while the mixer is running. This will help create a thicker, more structured dough. Mix until all the flour is fully incorporated and the dough is thick and sticky. You may need to scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 5: First Proof
Cover the mixing bowl with a clean kitchen towel or plastic wrap and let the dough proof at room temperature for about 3 hours. You want the dough to rise until it has doubled in size, so find a warm spot in your kitchen and watch for the dough to puff up beautifully.
Step 6: Refrigerate
After the first proof, gently deflate the dough by pressing it down with your hands. Cover it tightly and transfer it to the refrigerator for an overnight rest. This step is crucial for developing the flavors and making the dough easier to shape later on.
Step 7: Shape the Dough
The next day, remove the chilled dough from the refrigerator and lightly flour your work surface. Divide the dough into equal portions for loaves or buns, depending on your preference. Shape each piece and place them in greased loaf pans, ensuring there is some space for the dough to rise again.
Step 8: Final Proof
Cover the shaped dough with a damp kitchen towel and let it proof at room temperature for about 2½ to 3 hours. Once again, you’ll want to see the dough double in size, achieving a beautifully airy structure that promises a delightful homemade brioche.
Step 9: Bake
Preheat your oven to 350°F (180°C) around 20 minutes before baking. Once the dough has risen, carefully place the pans in the oven. Bake the brioche for 37-40 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Tent with foil if the tops brown too quickly.
Step 10: Finishing Touch
Once baked, remove the brioche from the oven and brush the tops with the prepared sugar water for a glossy crust. Allow the brioche to cool in the pans for a few minutes before transferring to a wire rack to cool completely. This step ensures a perfect texture and enhances the overall appearance of your homemade brioche.
How to Store and Freeze Homemade Brioche
Room Temperature: Store your homemade brioche in an airtight container or zip-lock bag at room temperature for up to 3 days to maintain its softness and flavor.
Fridge: If you want to extend its freshness, you can refrigerate the brioche, but this may alter its texture slightly. Use within 5 days for the best quality.
Freezer: For longer storage, tightly wrap the brioche in plastic wrap and then place it in a freezer-safe bag. It will stay fresh for up to 3 months.
Reheating: To enjoy your brioche again, simply thaw overnight in the fridge, then warm it in the oven at 350°F (180°C) for about 10-15 minutes before serving.
What to Serve with Judy’s Homemade Brioche?
There’s nothing like a fresh, warm loaf of brioche to elevate your mealtime and tantalize your taste buds!
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes pairs beautifully with the light texture of brioche, creating a comforting combination.
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Savory Herb Butter: Spread a generous dollop of herbed butter on warm slices for a simple yet delicious accompaniment that enhances the brioche’s flavor.
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Fresh Berry Compote: The bright, tangy notes of berry compote provide a refreshing contrast to the sweet, buttery brioche, perfect for breakfast or dessert.
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Lemon-Dijon Chicken Salad: This zesty salad brings a pop of flavor while the brioche serves as a delightful base, elevating the classic sandwich experience.
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Mushroom Soup: The earthiness of a creamy mushroom soup complements the rich brioche, making for a cozy and satisfying pairing on chilly days.
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Chai Latte: Pair your brioche with a warm chai latte to enjoy a soothing, aromatic experience that enhances the richness of the bread.
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Chocolate Ganache: Drizzling warm chocolate ganache over brioche makes for an indulgent dessert, transforming your homemade bread into a decadent treat.
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Fruit and Cheese Board: A selection of cheeses and seasonal fruits creates a lovely balance of textures and flavors when enjoyed with slightly toasted brioche slices.
Homemade Brioche Recipe Variations
Embrace your creativity and personalize this delightful brioche recipe to suit your taste buds!
- Braided Loaves: Shape the dough into elegant braided loaves for a stunning centerpiece that dazzles at any gathering.
- Sweet Additions: Fold in chocolate chips or fresh berries for a luscious sweet brioche that’s perfect for breakfast or brunch.
- Flavored Oils: Swap out some butter with infused oils, like olive oil, for added flavor and a different twist on texture—just remember, this may alter the overall richness.
- Savory Touch: Incorporate cheese or herb mixtures to the dough for a savory brioche that’s perfect for sandwiches or as a side to soups.
- Cinnamon Swirl: Spread a cinnamon-sugar mixture before rolling the dough to create a tantalizing cinnamon swirl brioche that’s nothing short of a delight.
- Smoky Flavor: Add a hint of smoked paprika or sun-dried tomatoes to awaken your taste buds with a unique smoky, savory taste.
- Mini Buns: Create smaller brioche buns, ideal for sliders or elegant hors d’oeuvres that will impress your guests.
- Gluten-Free Option: Substitute all-purpose flour for a gluten-free blend to make this recipe accessible for those with dietary needs—just ensure you add a binder like xanthan gum.
If you’re in the mood for something complementary, consider trying out our recipe for Christmas Stuffed Shells alongside your brioche for a wonderfully balanced meal!
Make Ahead Options
These homemade brioche loaves are perfect for meal prep enthusiasts! You can prepare the dough in advance by letting it go through the first proof (step 5) and then refrigerate it overnight for up to 24 hours. This not only enhances the flavor but also makes it easier to shape the next day. Once shaped in the loaf pans (step 7), the brioche can be left to proof again at room temperature for 2½ to 3 hours before baking. To ensure optimal quality, keep them covered to prevent drying out. When you’re ready to bake, simply preheat your oven and follow the last few steps for that irresistible, fresh-from-the-oven taste. Enjoy the luxury of homemade brioche with time-saving charm!
Expert Tips for Homemade Brioche
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smooth mixing and proper dough consistency. Cold ingredients can prevent proper incorporation.
- Use a Stand Mixer: A stand mixer is ideal for kneading this sticky dough, making the process easier and yielding better results than hand mixing.
- Be Patient with Proofing: Allow enough time for both proofs; rushing this step can lead to dense brioche. Look for dough to double in size for the best texture.
- Don’t Add Too Much Flour: Avoid the temptation to add extra flour during shaping; a sticky dough creates the light, airy texture characteristic of homemade brioche.
- Cool Completely: Let the brioche cool fully before slicing to prevent it from crumbling. Warm bread can be crumbly and hard to cut evenly.
Judy’s Homemade Brioche Recipe FAQs
What type of eggs should I use for the brioche?
I recommend using large eggs, preferably organic or free-range if possible, as they contribute to the richness and flavor of the brioche. Make sure they’re at room temperature to promote better mixing.
How should I store leftover brioche?
To keep your homemade brioche fresh, store it in an airtight container or a zip-lock bag at room temperature for up to 3 days. This helps maintain its soft texture and buttery flavor. If you want to enjoy it longer, freeze it!
Can I freeze homemade brioche? How?
Absolutely! To freeze your brioche, wrap it tightly in plastic wrap, ensuring no air gets in. Then, put it in a freezer-safe bag. It can last up to 3 months in the freezer. When you’re ready, thaw it overnight in the fridge and warm it in the oven at 350°F (180°C) for about 10-15 minutes.
Why does my brioche not rise properly?
If your brioche isn’t rising as expected, first check if your yeast is fresh; expired yeast won’t activate. Secondly, ensure your warm water isn’t too hot as it can kill the yeast. Lastly, give the dough adequate time to proof; rushing this step can lead to denser bread.
Can I use gluten-free flour in this brioche recipe?
While it’s possible to use gluten-free flour, I recommend using a blend that contains xantham gum, as it helps mimic the elasticity that gluten provides. Be prepared for a different texture – it won’t be quite as airy, but it can still be delicious!
Is it safe for pets to eat brioche?
It’s best not to share brioche with pets. While the ingredients in brioche are generally safe, it contains sugar and butter, which aren’t part of a healthy diet for dogs or cats and may upset their stomachs. Always stick to pet-safe treats!
Homemade Brioche Recipe: Indulge in Rich, Buttery Bliss
Ingredients
Equipment
Method
- Bring eggs and butter to room temperature, about 30 minutes. In a mixer, combine 4 cups of flour, yeast, sugar, and salt; mix on low until blended.
- Gradually add warm water while mixing. Then, add eggs one at a time, allowing full incorporation. The dough will be sticky.
- Add softened butter gradually, mixing until the dough is smooth, about 5-7 minutes.
- Sprinkle in remaining 1¾ cups of flour while mixing until fully incorporated and thick.
- Cover the bowl and let the dough proof at room temperature for about 3 hours until doubled in size.
- Gently deflate the dough, cover it tightly, and refrigerate overnight.
- Remove dough from the refrigerator, flour the work surface, divide into portions, shape, and place in greased loaf pans.
- Cover formed dough with a damp towel and proof at room temperature for about 2½ to 3 hours.
- Preheat the oven to 350°F (180°C) around 20 minutes before baking. Bake for 37-40 minutes or until golden.
- Remove from the oven, brush with sugar water for a glossy crust, and cool in pans before transferring to a wire rack.
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