There’s a special kind of magic in the air when the sweet aroma of freshly baked brioche fills the home. This delightful bread, soft and buttery, is a warm hug on a plate—a cherished recipe passed down through generations that evokes memories of cozy kitchens and family gatherings. With every bite, you can taste the love and care that went into making it.
Why make this recipe?
Brioche is more than just a delicious bread; it’s a labor of love that turns an ordinary meal into a celebration. It’s perfect for special occasions and everyday breakfast alike. Whether you’re slathering it with jam or enjoying it straight from the oven, brioche brings a sense of warmth and nostalgia that makes the heart sing.
How to make Brioche
Ingredients:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- 1 beaten egg with 1 teaspoon water (for egg wash)
- 1 tablespoon sugar dissolved in 1 tablespoon hot water (for simple syrup)
Directions:
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Start the Dough: In the bowl of a stand mixer fitted with a dough hook, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Set the mixer to ‘stir’ and knead for 15 minutes. Make sure to stop occasionally to push the dough together. If it sticks to the sides of the bowl, don’t fret—just add a little more flour until it pulls away from the sides but still hugs the bottom. If you’re going the old-fashioned route and kneading by hand, give it an extra 5-10 minutes of love.
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First Proof: Once your dough is nice and smooth, cover it with a damp kitchen towel and tuck it away in a warm spot. Let it sit until it doubles in size—this should take about 1-2 hours. Nothing says patience like the rising of bread!
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Prepare for Baking: While you wait, grease two baking vessels with a generous pat of butter. You can practically taste the good stuff already!
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Shape the Dough: After the dough has proudly doubled, give it a stir in the mixer for another 5 minutes to knock out those pesky air bubbles. Turn it out onto a floured surface, divide it in half, and shape each piece into a rectangle. Slice each rectangle into pieces for loaves or rolls—whatever your heart desires. Arrange them snugly in the pans and let them rise for another hour, as they puff up with dreams.
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Bake the Brioche: Preheat your oven to 350 degrees F (175 degrees C). Once your dough has risen to perfection, brush it lightly with egg wash and slide it into the oven. Bake for 23-25 minutes, or until that golden-brown hue takes over. As they bake, remember to brush them with a warm simple syrup upon removing them from the oven for that extra shine and sweetness.
How to serve Brioche
Brioche is wonderful on its own, bathed in butter and perhaps a drizzle of honey or a smear of fruit preserves. However, don’t hesitate to get creative—think French toast, bread pudding, or even delightful sandwiches. It’s the perfect canvas for your favorite toppings!
How to store Brioche
Store your lovingly baked brioche in an airtight container or a resealable plastic bag at room temperature. It should be enjoyed within a few days, but if you keep the air out, it’ll last longer. You can also freeze individual slices for an easy treat anytime; just be sure to wrap them well for freezing.
Tips to make Brioche
- Make sure all ingredients are at room temperature—it helps the dough to rise beautifully.
- If you’re a bit nervous about working with yeast, feel free to use instant yeast—it’s forgiving and just as wonderful.
- Don’t skip the simple syrup brushing; it adds a glossy finish and a touch of sweetness that makes all the difference.
Variations
Feel free to add a handful of chocolate chips, dried fruits, or nuts to the dough for a delightful twist. You could even sprinkle some cinnamon sugar on top before baking for a sweet cinnamon brioche!
FAQs
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Can I make brioche without a stand mixer?
Absolutely! You can knead it by hand. Just give yourself some extra time and love, and it’ll turn out beautifully. -
How do I know when the brioche is done baking?
It should be golden brown and sound hollow when you tap the bottom. A perfect brioche is light and airy inside, so a gentle poke should show a nice bounce. -
Can I use whole wheat flour instead?
Yes, but I recommend mixing it with all-purpose flour for the best result. Whole wheat flour will change the texture and flavor slightly.
Nothing warms the soul like sharing a slice of homemade brioche with loved ones. So, gather your friends and family around the table, spread some joy, and savor those heavenly bites together. After all, the kitchen is where memories are made, and a loaf of brioche being passed around is one of life’s simple joys.
Brioche
Ingredients
Method
- In the bowl of a stand mixer fitted with a dough hook, add heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt.
- Set the mixer to 'stir' and knead for 15 minutes, stopping occasionally to push the dough together. If it sticks, add more flour until it pulls away from the sides.
- For hand kneading, give it an extra 5-10 minutes.
- Cover the dough with a damp kitchen towel and let it sit in a warm spot until it doubles in size, about 1-2 hours.
- Grease two baking vessels with butter.
- After the dough has doubled, stir in the mixer for another 5 minutes.
- Turn it out onto a floured surface, divide it in half, shape each piece into a rectangle, and slice into pieces.
- Arrange pieces in greased pans and let rise for another hour.
- Preheat oven to 350°F (175°C). Brush the risen dough lightly with egg wash.
- Bake for 23-25 minutes or until golden brown. Brush with warm simple syrup after baking.