Ingredients
(Makes 1 large loaf or 12 brioche rolls)
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3 ½ cups (420g) all-purpose flour
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¼ cup (50g) sugar
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1 packet (2 ¼ tsp) active dry yeast
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1 tsp salt
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3 large eggs, room temperature
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½ cup (120ml) warm milk (about 110°F)
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1 tsp vanilla extract (optional but delicious)
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1 cup (225g) unsalted butter, softened and cubed
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1 egg + 1 tbsp water (for egg wash)
⭐ Instructions
1. Activate the yeast
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In a small bowl, combine warm milk and yeast.
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Let stand 5–10 minutes until foamy.
2. Mix the dough
In a stand mixer with a dough hook (or by hand):
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Add flour, sugar, and salt.
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Pour in the yeast mixture, eggs, and vanilla.
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Mix on medium speed for 5–7 minutes until the dough begins to look smooth.
3. Add the butter slowly
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With the mixer running, add the softened butter 1 tablespoon at a time.
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Mix another 8–10 minutes until the dough is silky, smooth, and slightly sticky.
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It should pull away from the bowl sides but still be soft.
4. First rise
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Transfer dough to a lightly greased bowl.
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Cover and let rise 1½–2 hours, or until doubled.
5. Chill the dough (important!)
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Punch down the dough gently.
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Cover again and refrigerate at least 2 hours or overnight.
This makes shaping easier and improves the texture.
6. Shape the brioche
For a loaf:
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Divide dough into 3–4 equal pieces, roll into logs, and braid or place side-by-side in the loaf pan.
For rolls:
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Divide into 12–16 small balls.
Place shaped dough in a greased loaf pan or lined baking sheet.
7. Second rise
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Cover and let rise 45–75 minutes until puffy and nearly doubled.
8. Bake
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Preheat oven to 350°F (175°C).
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Brush top with egg wash.
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Bake:
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Loaf: 28–32 minutes
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Rolls: 16–20 minutes
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Brioche is done when golden and the center reads ~190°F internally.
9. Cool
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Allow brioche to cool at least 20 minutes (if you can resist!).
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Enjoy the soft, buttery magic.
