Judy’s Homemade Brioche Recipe

Introduction

Judy’s Homemade Brioche is a rich and buttery bread perfect for breakfast or brunch. This recipe takes a little time but rewards you with a tender, fluffy loaf that’s simply irresistible. Enjoy the process of baking this classic French treat right in your own kitchen.

Ingredients

• 6 eggs (at room temperature)
• 1 cup unsalted butter (2 sticks / ½ pound / 230g, at room temperature)
• 4 ¾ cups all-purpose flour (620g, divided)
• 1 tablespoon active dry yeast (9g)
• ¼ cup granulated sugar (50g)
• 1½ teaspoons salt (8g)
• ½ cup warm water (120 ml, about 120°F / 49°C)
• 2 teaspoons sugar (10g, dissolved in 1 tablespoon / 15 ml water)

Instructions

1. Step 1: Take out the eggs and butter a few hours beforehand to bring them to room temperature. Prepare all other ingredients.
2. Step 2: In the bowl of an electric mixer fitted with a paddle attachment, combine 1 cup flour (130g), yeast, ¼ cup sugar, and salt. Add warm water and mix on medium speed until well combined.
3. Step 3: Add eggs one at a time, mixing well after each addition.
4. Step 4: On low speed, add 2 cups flour (260g) gradually in ¼ cup increments until combined.
5. Step 5: Turn off the mixer. Cut the butter into small cubes. With mixer on medium, incorporate butter in 6 batches, mixing each well before adding more.
6. Step 6: On low speed, add the remaining 1¾ cups flour (230g) gradually, mixing until fully combined. The dough will be very sticky.
7. Step 7: Scrape the dough from the paddle and sides of the bowl. Cover with a plate or plastic wrap and let proof at room temperature (about 70°F / 21°C) for 3 hours until doubled.
8. Step 8: Punch down the dough with a rubber spatula. Cover and refrigerate overnight, removing it 3 hours before baking.
9. Step 9: Remove dough from fridge and divide into two equal pieces. Shape each on a lightly floured surface and place into 9″ x 5″ loaf pans. Use a rolling pin if needed to fit the pans snugly.
10. Step 10: Optionally braid the dough or form individual buns instead of plain loaves.
11. Step 11: Cover pans tightly with plastic wrap and proof at room temperature for 2½ to 3 hours until doubled.
12. Step 12: Preheat oven to 350°F / 180°C. Bake loaves for 37 to 40 minutes in the center of the oven. Tent with foil if the crust darkens too much.
13. Step 13: While baking, mix 2 teaspoons sugar with 1 tablespoon water to make the sugar water.
14. Step 14: Remove bread from oven and immediately brush tops with sugar water for a shiny finish.
15. Step 15: Let loaves cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients for best dough consistency and easier mixing.
• Shape dough into buns or braids for variety and visual appeal.
• Tent with foil if the crust browns quickly to avoid burning.
• Serve slightly warm with softened butter for the best flavor experience.

Storage

Store cooled brioche in a tightly sealed container or zip-lock bag to keep it fresh for up to 3 days. For longer storage, freeze the bread wrapped tightly. Reheat gently in the oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same quantity. Reduce the warm water slightly and mix the yeast directly into the flour before adding liquids.

Why is the dough so sticky?

Brioche dough is enriched with butter and eggs, which makes it naturally sticky and soft. Avoid adding too much extra flour; use a spatula to handle it instead of your hands.

Judy’s Homemade Brioche Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

Judy’s Homemade Brioche Recipe is a rich, buttery bread perfect for breakfast or any time you crave a soft, slightly sweet loaf. This step-by-step recipe guides you through mixing, proofing, shaping, and baking to achieve tender, golden brioche with a glossy finish. With detailed instructions for handling sticky dough and optional shaping ideas, this brioche is a delightful treat sure to impress.

• Author: Tim
• Prep Time: 20 minutes (plus 3 hours initial proof and overnight refrigeration)
• Cook Time: 40 minutes
• Total Time: Approximately 27 hours (including proofing and refrigeration time)
• Yield: 2 loaves (9″ x 5″ loaf pans) 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 6 eggs (at room temperature)
• 1 cup unsalted butter (2 sticks/½ pound/230g, at room temperature)
• 4 ¾ cups all-purpose flour (620g, divided)
• 1 tablespoon active dry yeast (9g)
• ¼ cup granulated sugar (50g)
• 1½ teaspoons salt (8g)
• ½ cup warm water (120 ml, about 120°F / 49°C)

For the Sugar Water Glaze

• 2 teaspoons sugar (10g)
• 1 tablespoon water (15 ml)

Instructions

1. Prepare Ingredients: Remove 6 eggs and 1 cup butter from the fridge to bring them to room temperature before starting. Have all other ingredients ready.
2. Mix Yeast and Flour Base: In an electric mixer bowl with paddle attachment, combine 1 cup flour (130g), yeast, ¼ cup sugar, and salt. Add warm water (120 ml at about 120°F/49°C) and mix on medium speed for 2 minutes until well combined.
3. Add Eggs Gradually: Add eggs one at a time, mixing until each egg is fully incorporated before adding the next.
4. Add More Flour: Set mixer to low and add 2 cups flour (260g) gradually, about a ¼ cup at a time, mixing until dough comes together.
5. Add Butter in Batches: Turn off mixer. Cut softened butter into small cubes. On medium speed, add butter in 6 batches, waiting until fully incorporated before adding more.
6. Final Flour Addition: Keep mixer on low and add remaining 1 ¾ cups flour (230g), ¼ cup at a time, until dough is combined. The dough will be very sticky and thick.
7. Clean and Proof Dough: Scrape dough off paddle and bowl sides with a rubber spatula. Cover bowl with plate or plastic wrap, and proof at room temperature (~70°F/21°C) for 3 hours until doubled in size.
8. Deflate and Refrigerate: After proofing, punch down dough fully with the spatula. Cover again and refrigerate overnight (approx. 12 hours) until ready to shape the next day.
9. Shape Loaves: Remove dough from fridge and divide into two equal parts. On a lightly floured surface, shape each piece to fit snugly into a 9″ x 5″ loaf pan. Use a rolling pin to shape dough lengthwise if needed for a rounded loaf top. Alternatively, shape into braids or buns.
10. Second Proof: Cover pans tightly with plastic wrap and proof at room temperature for 2½–3 hours until doubled in size.
11. Preheat and Bake: Preheat oven to 350°F (180°C). Bake loaves in center rack for 37–40 minutes. Tent with foil if crust darkens too much.
12. Prepare Sugar Glaze: While baking, dissolve 2 teaspoons sugar in 1 tablespoon water. When loaves are done, remove from oven and immediately brush tops with sugar water for shine.
13. Cool Bread: Let bread cool in pans for 5 minutes before transferring to a wire rack to cool completely to avoid crumbling.
14. Store and Serve: Store brioche in an airtight container or zip-lock bag to maintain freshness. Serve slightly warm with softened butter for best flavor.

Notes

• Use room temperature eggs and butter for best dough texture.
• The dough will be very sticky, which is normal for brioche.
• Proofing times may vary depending on your kitchen temperature.
• To create a braid or buns, shape dough accordingly before the second proof.
• Brushing the baked brioche with sugar water creates a glossy, appealing crust.
• Cooling in the pan prevents the bread from collapsing.
• Keep brioche fresh by storing it in a sealed container once cooled.

Keywords: brioche, homemade bread, yeast bread, buttery bread, French bread, breakfast bread