Brioche Bread | Brioche Buns | How To Make Brioche

5 from 3 votes

Brioche Bread is a rich and classic, soft and buttery bread with a light crumb of the 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.

Prep Time40

Cook Time30

Resting Time10

Total Time11 10

Course: Appetizer, Breakfast, Snack

Cuisine: Australian, French, vienna

Servings:

Calories: 320kcal

Author: Kushi

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.
3 ¼ cups All purpose flour, 2 ¼ teaspoon Active dry yeast, 2 teaspoon Salt
Now add eggs and milk, and then mix on low to medium speed until well combined.
5 Eggs, ¼ cup Whole milk

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.
⅓ cup Sugar
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.
1 cup Butter

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.

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.

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.