Rich, buttery French enriched bread
Brioche
Prep Time
30 min
Cook Time
35 min
Total Time
4 hr 5 min
Servings
10
1 loaf
Difficulty
Advanced
Cost
Moderate
$$
Brioche
Rich, buttery French enriched bread
★4.5(23)
An incredibly rich, buttery bread with a tender, golden crumb. This classic French brioche uses a generous amount of butter and eggs for an indulgent loaf perfect for toast, French toast, or sandwiches.
30m
Prep Time
35m
Cook Time
245m
Total Time
10
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Brioche is bread at its most luxurious—loaded with butter and eggs for a tender, cake-like crumb. The key is adding soft butter gradually to a well-developed dough for a rich but structured loaf.
French cuisine teaches us that mastering a few fundamental techniques can transform simple ingredients into something extraordinary. This recipe proves that point beautifully.
We developed this Brioche recipe to be approachable without sacrificing depth of flavor. The best meals are made by the sides. This recipe delivers a dish with enough flavor and texture to elevate the entire plate, proving that the supporting cast can steal the show when done right.
Ingredients
- 3 cups all-purpose flour
- 3 large eggs
- 3/4 cup unsalted butter, softened
- 1/4 cup sugar
- 2 tsp instant yeast
- 1 tsp salt
Instructions
- 1
Mix flour, sugar, yeast, salt, and eggs. Knead for 10 minutes until very smooth and elastic.
- 2
Add softened butter a tablespoon at a time, kneading until each addition is fully incorporated.
- 3
Continue kneading until the dough is glossy and pulls away from the bowl. Cover and rise 1.5 hours.
- 4
Punch down, shape into a loaf or rolls, and place in a buttered loaf pan. Cover and rise 1 hour.
- 5
Brush with egg wash and bake at 350°F for 30-35 minutes until deep golden and the internal temp reaches 190°F.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
ButterNo true substitute
Vegan butter works but changes the flavor significantly
All-purpose flourBread flour
More structure to support the heavy butter content
Sour creamGreek yogurt
Full-fat Greek yogurt provides the same tanginess and creaminess with more protein. Use it as a one-to-one substitute in both cooking and as a topping.
Tips & Storage
Pro Tips
Butter must be soft but not melted—it should be the consistency of cream cheese.
If the dough is too sticky, refrigerate for 30 minutes before shaping.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store wrapped at room temperature for 3 days. Freezes well for up to 2 months.
Reheating
Toast slices or warm whole loaf in a 300°F oven for 10 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (95mg) · 10 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates17g
Fat33g
Fiber260mg
Sugar1g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my brioche dense?
- The butter was likely added too fast or the dough was not kneaded enough before adding butter.
- What makes brioche different from regular bread?
- The very high ratio of butter and eggs gives it a rich, cake-like texture and golden color.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
- What should I serve this with?
- This side complements most proteins — grilled chicken, roasted fish, or a simple steak. For a vegetarian meal, combine two or three side dishes together for a satisfying spread with enough variety and substance.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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