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Classic Brioche

This classic brioche recipe offers a rich, tender bread perfect for everything from French toast to afternoon tea, with a golden crust and pillowy crumb.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 2/3 cup heavy cream at room temperature
  • 1 cup milk plus 1 tablespoon at room temperature
  • 1 large egg at room temperature
  • 1/3 cup sugar
  • 4 cups all-purpose flour or a combination of 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
Finishing ingredients
  • 1 beaten egg with 1 teaspoon water (for egg wash)
  • 1 tablespoon sugar dissolved in 1 tablespoon hot water (for simple syrup)

Method
 

Preparation
  1. In a stand mixer bowl, add heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt in order. Knead for 15 minutes. Add flour if dough sticks.
  2. Cover dough with a damp towel and let it proof in a warm spot until doubled, about 1–2 hours.
  3. Grease two baking vessels with butter.
  4. Remove air bubbles from dough by stirring in the mixer for 5 minutes. Divide and shape dough into rectangles, cutting for loaves or rolls. Arrange in prepared pans and let it proof for another hour.
Baking
  1. Preheat oven to 350°F (175°C). Brush dough with egg wash and bake for 23–25 minutes until golden brown.
  2. Brush warm brioche with simple syrup before serving.

Notes

Use room-temperature dairy and egg for the best dough consistency. Store brioche wrapped at room temperature for up to 2 days, or freeze slices for up to 3 months.