Buttery Brioche Bread Recipe

Brioche bread is the epitome of elegance in the bread world. With its soft texture and rich, buttery flavor, it's no wonder that brioche has been a beloved treat for centuries. Brioche originated in France, and the first recipe for it appeared in the early 18th century. Over time, the brioche recipe evolved and became more refined. In the 19th century, the addition of yeast and a longer rising time resulted in a lighter, fluffier bread. Brioche dough also began to be used in a wider variety of dishes, including desserts and pastries. Whether you enjoy it as a breakfast toast, a special French toast, or as the base for a gourmet sandwich, brioche is a versatile and delicious bread that's sure to impress.

What makes Brioche so special? It's all in the dough. Brioche is an enriched dough, which means it's made with lots of eggs, butter, and sometimes milk or cream. This results in a bread that's tender, rich, and oh-so-tasty. Brioche can be a bit tricky to make, as the dough needs to be soft and sticky. But with a little patience and practice, you'll be a brioche master in no time. To help you succeed and make the perfect bread, recipe developer Milena Manolova has created this classic brioche recipe with step-by-step instructions and tips.

In the bowl of a stand mixer, combine ½ cup of warm milk, the sugar, and the dry yeast.

Let the mixture sit for about 10 minutes or until the yeast becomes foamy.

Meanwhile, whisk the 4 eggs. Set aside.

In a separate bowl, combine the flour and salt.

Add the eggs to the foamy yeast mixture, together with the flour.

Using the dough hook attachment, mix the dough on low speed for 5 minutes until smooth.

Once all the butter is added, increase the speed to low-medium and continue mixing the dough for about 18-20 minutes, or until the dough passes the windowpane test.

Shape the dough into a ball and transfer it to a bowl.

Cover the dough and leave it to rise for 1-1 ½ hours in a warm place.

Remove the dough from the fridge and transfer it to a floured surface.

Divide the dough into 3 balls.

Roll each ball into a log about 15 inches long.

Braid the logs, pinch the ends, and tuck them underneath.

Preheat the oven to 350 F.

Whisk the egg and 1 tablespoon of milk.

Brush the top of the loaf with the egg wash.

Bake on the middle rack of the oven for 45 minutes until the top is medium-dark brown.

To prevent the butter from melting prematurely when incorporated, keep everything except the milk and butter nice and cold. This includes the flour (you can even refrigerate it beforehand) and the eggs. The butter, however, needs to be softened at room temperature to allow for easier incorporation into the dough. If you add the butter gradually at the end of the kneading process the dough absorbs it better and develops a good structure. This also helps to prevent the dough from becoming too soft and difficult to handle.

Brioche dough requires longer kneading than many breads before it passes the windowpane test, which is a simple technique used to check the gluten development in yeast dough. Gently stretch the dough until it forms a thin membrane. If it doesn't break or tear, this means the gluten has developed enough and your dough is ready to rest or shape. If the dough tears easily the gluten hasn't developed enough and you should continue kneading a bit longer before repeating the test.

Brioche dough needs plenty of time to rise, so be patient and let it do its thing. Chilling the dough before shaping makes it easier to handle and helps develop flavor. Enriched doughs like brioche benefit from a longer, slower bake at a lower temperature to prevent over-browning and ensure even cooking. If the top browns too quickly, cover it with foil to prevent it from burning.