Go Back
+ servings
slices of brioche bread on a plate, one is covered in butter
Print Recipe Add to Collection
5 from 1 vote

Brioche Bread

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 2 loaves


  • 1/2 cup warm water
  • 1 package dry yeast 8 g
  • 3 tablespoon sugar
  • 6 extra large eggs
  • 4 1/2 cups all purpose flour
  • 2 teaspoon salt
  • 1/2 pound 2 sticks unsalted butter, at room temperature
  • 1 egg mixed with 1 tablespoon milk for egg wash


  • Start by preparing the yeast with warm water and sugar in the mixer bowl, stir them all together and let the yeast do its magic for about 5 minutes. You'll notice it will get bubbly.
  • Add the eggs, and with the mixer on medium, beat for about a minute after which add the 2 teaspoons of salt.
  • With the mixer on low speed, add 2 cups of the flour and mix for 5 minutes. Add the 2 more cups of flour and mix for 5 more minutes. With the mixer still on low speed add the chunks of soft butter and mix until the butter is fully incorporated in the dough.
  • With the mixer still on low, add the remaining 1/2 cup of flour and continue mixing for a couple more minutes. If needed switch from the paddle attachment to the dough hook.
  • Place the dough into a well buttered bowl, cover with plastic wrap and refrigerate overnight.
  • The next day, let the dough sit out for about an hour before working with it. Butter 2 loaf pans well. Divide the dough in half and roll each half into a rectangle wide enough to fit your loaf pan. Roll it up and place the dough in the loaf pan, seam side down. Repeat with other half. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
  • Preheat the oven to 375 F degrees.
  • When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.