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Brioche Bread Recipe

A rich, buttery, and oh-so-soft brioche bread recipe is easy to make and much more cost-effective than buying a loaf! Enjoy it on its own, toasted, or topped with your favorite jam!

I love to bake homemade bread recipes! From homemade bread to whole wheat bread and this French bread, it’s the best fresh out of the oven.

Braided brioche bread on cooling rack.
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Why I Love This Recipe

  • Amazing texture. A favorite when it comes to yeast bread recipes, brioche is known for its soft yellow hue and buttery, melt-in-your-mouth texture.
  • Rich and flavorful. Brioche is enriched with butter and eggs with a more tender crust than that of an artisan bread.
  • Better than store-bought. The aromas wafting through your house will have it smelling like a bakery, but the results are better than a store-bought brioche loaf.
Brioche ingredients on the counter.

Substitutions and Variations

How to Make Brioche Bread

In the bowl of a stand, stir the warm milk, yeast, and sugar together. Proof yeast for about 5-10 minutes until foamy. Using the paddle attachment, add eggs, 1 at a time, then yolks and vanilla. Add dry ingredients to wet and mix for 3 minutes, before adding remaining flour and mixing 5 minutes.

Slowly add butter then use dough hook to knead for 8-10 minutes. Transfer the dough to a greased bowl and cover with plastic wrap. Chill in the fridge for 8 hours or overnight.

Brioche dough in a bowl with dough hook.

To braid dough, remove dough from refrigerator and on a lightly floured surface roll each dough piece into an approximately 14″ log. Alternately, you can shape it into a loaf.

Place the three logs side by side and braid them together tucking the ends under to make the loaf nice and tidy.

Three strands of brioche dough being braided.

Braid dough then place in a well greased loaf pan and then place an oiled piece of plastic wrap over top of the pan. This will prevent the dough from sticking and potentially falling. Place in a warm draft free area and let rise until doubled in size or about 1-3 hours.

Brushing egg wash onto brioche.

Brush the tops with egg wash and bake in a preheated 375°F oven on the middle rack for 28-30 minutes until a deep golden brown color on top. Tap the crust to hear a hollow sound, and then you’ll know your brioche bread is ready to come out of the oven!

Brioche in baking sheet.


Keep leftovers at room temperature. Store in a brown bag or an airtight container for up to 5 days.

Freeze the bread for up to 3 months! Wrap the entire loaf or whatever’s left in plastic wrap or foil then transfer it to a freezer bag. Thaw overnight to enjoy the next day.

More bread recipes you’ll love: rosemary focaccia, dinner rolls and cinnamon swirl bread.

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Sliced brioche on the counter.

Brioche Bread Recipe

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Rich, buttery and soft brioche bread is easy to make and much more cost-effective that buying a loaf!
Prep Time: 25 minutes
Cook Time: 28 minutes
Rising Time: 9 hours 30 minutes
Total Time: 10 hours 23 minutes
Servings: 32 slices (2 loaves)



  • 2 9×5-inch bread pans


  • ½ cup warm whole milk (110°F)
  • 1 Tablespoon + 1 teaspoon instant dry yeast
  • 5 Tablespoons granulated sugar
  • 5 large eggs , at room temperature
  • 1 large egg yolk , at room temperature
  • ½ teaspoon vanilla extract
  • 2 teaspoons Kosher salt
  • 4 ½ cups bread flour , or all-purpose flour
  • 1 cup unsalted butter , at room temperature

Egg Wash

  • 1 large egg , beaten
  • 1 Tablespoon water

Optional topping: Butter and Jam


    • In the bowl of a stand mixer fitted with a paddle attachment, stir the warm milk, yeast, and sugar. Let sit 5 to 10 minutes, or until nice and bubbly. If it doesn't foam, toss it and start over. The milk was either too hot or the yeast was not fresh (check the expiration date to be sure it isn't old).
    • Add the eggs, 1 at a time, until combined. Mix in the egg yolk and vanilla extract.
    • In a separate bowl, whisk 2 cups flour and the salt. Add to the mixer and stir 3 minutes on medium speed.
    • Reduce speed to low and gradually mix in the remaining 2 cups flour until combined. Mix 5 minutes, stopping halfway to scrape down paddle and sides of bowl. Turn off mixer. If the dough is too sticky, add up to 1/2 cup flour and mix on low speed until incorporated. Dough should be soft but not wet. 
    • Slowly mix in the butter, 2 Tablespoons at a time. Swap out the paddle attachment for a dough hook and knead 8 to 10 minutes. Dough should be clinging to the dough hook in one ball. *Try window pane test (see notes).
    • Transfer dough to a medium bowl sprayed with nonstick spray. Cover with plastic wrap and refrigerate 8 hours or overnight.
    • Spray 2 9×5-inch bread pans with nonstick cooking spray.
    • On a floured work surface, divide dough into two portions. Shape into loaves and transfer to pans. Cover and let rise 1 to 2 hours, or until doubled in size. In a small bowl, beat the egg and water together to make an egg wash. Brush the tops of the loaves with egg wash.
    • Preheat the oven to 375°F and place the rack in the middle of the oven.
    • Bake 28 to 30 minutes, or until deep golden color. Tap on the crust to hear a hollow sound. Cover with foil the last 10 minutes if it's browning too fast.
    • Cool 10 minutes in pan before removing from the pans to a cooling rack. Slice once slightly cooled. Enjoy with butter and jam, if desired.


    Thermometer: Using a thermometer is an easy way to make sure the temperature of your water is just right. It should feel like warm bath water, around 105°F.
    Stand mixer: Although you can knead by hand, using a KitchenAid stand mixer with a dough hook saves you time and energy. It’s a game changer for making homemade bread!
    Window pane test: After the dough has kneaded 8 minutes, you should be able to stretch it without it tearing and it should be fairly translucent. If it tears before stretching 1 to 2 inches, knead an additional 1 to 2 minutes. Check again. 
    Storage: The bread will keep in an airtight container or brown bag on the counter up to 5 days .
    Freeze: Let the loaves cool completely then wrap in foil or saran wrap. Place in a freezer bag. Freeze up to 3 months. Thaw the night before serving. 


    Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 162mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.4mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: bread
    Cuisine: American

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