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Judy’s Homemade Brioche Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/judys-homemade-brioche-recipe/