Brioche Bread is a rich and classic, soft and buttery bread with a light crumb of French origin that is delicious to eat and easy to make.
This bread tastes good on its own but can also be used to make sandwiches, burgers, French toast, pudding, etc.
What is Brioche?
Brioche bread, a popular French bread, is between a regular bread and a pastry because of its high butter and egg content.
Brioche is considered Viennoiserie, along with croissants, pain au lait, pain aux raisins, is eaten mainly for breakfast or as a mid-day snack.
There are many variations to this bread. You can add chocolate chips, fruits, Nutella, etc. Also, savory versions of Brioche can be prepared.
Can I make Brioche without a stand mixer?
This dough is generally hard to work with due to the softer consistency. I would not recommend trying this bread without a stand mixer unless you have a lot of patience to work on this wet and sticky dough to get that right smooth and soft consistency. Best for arm exercise because you may have to knead for 30 minutes 🙂
Gluten Development for Brioche
Once all the ingredients are added, you knead the dough for 10 to 15 minutes. This is where gluten formation occurs. It makes your dough shiny, smooth, and soft. It will no more stick to the sides of the bowl, and when you lift your dough hook, the entire dough comes up cleanly from the bowl.
I have followed all the tips and tricks given by Joy of Baking to make this Brioche bread recipe.
Ingredients for Brioche Bread | Brioche Buns
3 ¼ cup All purpose flour
2 ¼ teaspoon Active dry yeast (1 packet)
2 teaspoon Salt
5 Eggs
¼ cup Whole milk, cold
⅓ cup Sugar
2 sticks Ice cold butter (1 cup)
How to make Brioche Bread or Brioche Buns
- In your kitchen aid bowl fitted with paddle attachment, add flour, yeast, and salt. Switch on the stand mixer and mix on low speed until combined.
- Now add eggs and milk, and then mix on low to medium speed until well combined.
Knead the dough
- Replace the paddle attachment with a dough hook and knead the dough on 1st (or low) speed setting for 4 minutes.
- Increase the mixer speed to 2nd (medium) speed setting and continue kneading for 3 minutes.
- Add sugar in increments and continue kneading for 5 minutes.
- Cut the butter into pieces and add it to the dough and knead it for another 10 to 15 minutes till you get a very smooth and elastic dough.
Resting the dough
- Place the dough in a lightly oiled bowl, cover the dough with a plastic wrap, and let it rest for 1 hour. At 30 minutes mark see that you stretch the dough with your hands. This is mainly done so that there is equal distribution of temperature.
- To stretch the dough: start with one edge of the dough, stretch and fold it over the dough. Now rotate your bowl and stretch again and repeat this 2 to 3 times.
- Now when you finally stretch and flip the dough, the bottom is on top and the top at the bottom, cover and rest it for 30 more minutes,
- Place the covered dough in the refrigerator overnight. This makes you shape the dough easily and also enhances the flavor of the dough.
Shaping the dough
- You can make 2 loaves, or 1 loaf and 6 buns, the choice is yours. Procedure is same except that you place these shaped balls in a loaf pan, cookie pan, baking pan, cake pan.
- Remove the dough from the refrigerator. Divide the dough into 12 equal portions when it is still nice and chill. Form each piece into a ball, pinching seam side down to get a smooth round top. Immediately place them in a loaf pan or baking pan. If placing in a loaf pan, place 3 balls on one side and 3 on the other. You can also keep it in a zig-zag pattern to form nantaise Brioche loaf. This is the tradtional way of doing it.
- Cover it lightly with plastic wrap and let it rest until doubled in size. This may take 2 ½ hours or a little more as the dough is very cold.
Baking the dough
- Preheat the oven to 350 degrees F.
- When you are ready to bake, remove the plastic wrap, and brush the loaf/buns with egg wash. You can even sprinkle sugar if desired.
- Bake for 25 to 30 minutes or until golden brown and shiny.
- Remember to rotate your baking pans half-way through the baking process for even distribution of heat.
- Remove the pan and place it on a wire rack for 5 minutes and then remove the rolls/buns/loaf from the pan and place these on the wire rack to cool further.
- Brioche bread and buns are ready. Serve with butter, jam, and enjoy.
Detailed recipe for Brioche Bread | Brioche Bun | How to make Brioche
BRIOCHE BREAD | BRIOCHE BUNS | HOW TO MAKE BRIOCHE
Ingredients
- 3 ¼ cups All purpose flour
- 2 ¼ teaspoon Active dry yeast (1 packet)
- 2 teaspoon Salt
- 5 Eggs, cold
- ¼ cup Whole milk, cold
- ⅓ cup Sugar
- 1 cup Ice cold butter (2 sticks)
Instructions
STEP I
- In your kitchen aid bowl fitted with the paddle attachment, add flour, yeast, and salt. Switch on the stand mixer and mix on low speed until combined.
- Now add eggs and milk, and then mix on low to medium speed until well combined.
KNEAD THE DOUGH
- Replace the paddle attachment with a dough hook and knead the dough on 1st (or low) speed setting for 4 minutes.
- Increase the mixer speed to 2nd (medium) speed setting and continue kneading for 3 minutes.
- Add sugar in increments of 1 tablespoon and continue kneading for 5 minutes.
- Cut the butter into pieces and add it to the dough and knead it for another 10 to 15 minutes till you get a very smooth and elastic dough.
RESTING THE DOUGH
- Place the dough in a lightly oiled bowl, cover the dough with plastic wrap, and let it rest for 1 hour. At 30 minutes mark see that you stretch the dough with your hands. This is mainly done so that there is equal distribution of temperature.
- To stretch the dough: start with one edge of the dough, stretch and fold it over the dough. Now rotate your bowl and stretch again and repeat this 2 to 3 times.
- Now when you finally stretch and flip the dough, bottom is on top and top at bottom, cover and rest it for 30 more minutes,
- Place the covered dough in the refrigerator overnight. This makes you shape the dough easily and also enhances the flavor of the dough.
SHAPING THE DOUGH
- You can make 2 loaves, or 1 loaf and 6 buns, the choice is yours. The procedure is the same except that you place these shaped balls in a loaf pan, cookie pan, baking pan, cake pan.
- Remove the dough from the refrigerator. Divide the dough into 12 equal portions when it is still nice and chill. Form each piece into a ball, pinching seam side down to get a smooth round top. Immediately place them in a loaf pan or baking pan. If placing in a loaf pan, place 3 balls on one side and 3 on the other. You can also keep it in a zig-zag pattern to form nantaise Brioche loaf. This is the tradtional way of doing it.
- Cover it lightly with plastic wrap and let it rest until doubled in size. This may take 2 ½ hours or a little more as the dough is very cold.
BAKING THE DOUGH
- Preheat the oven to 350 degrees F.
- When you are ready to bake, remove the plastic wrap, and brush the loaf/buns with egg wash. You can even sprinkle sugar if desired.
- Bake for 25 to 30 minutes or until golden brown and shiny.
- Remember to rotate your baking pans halfway through the baking process for even distribution of heat.
- Remove the pan and place it on a wire rack for 5 minutes and then remove the rolls/buns/loaf from the pan and place these on the wire rack to cool further.
- Brioche bread and buns are ready. Serve with butter, jam, and enjoy.
If you like this Brioche Bread and Buns recipe,
Don't miss to check out Vienna bread that garnered more than a million page views, other delicious bread and flatbread recipes on this blog.
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