Go Back
Brioche Bread cut open to reveal inner crumb
Print Pin Share on Twitter Share on Facebook

Authentic French Brioche Recipe

Buttery, fluffy Brioche
Course Bread
Cuisine French
Keyword authentic french Brioche Recipe
Prep Time 30 minutes
Cook Time 30 minutes
resting time 3 hours
Total Time 4 hours
Servings 1 loaf
Author Paul (Scoffs & Feasts)

Equipment

  • 1 Stand Mixer

Ingredients

  • 250 g white bread flour
  • 125 g unsalted butter room temp
  • 7 g instant yeast
  • 3 tbsp warm whole milk
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 3 large eggs + 1 for egg wash

Instructions

  • Place flour, and salt in stand mixer bowl. Preheat oven to 200°C
  • Add yeast and sugar to warm milk and let sit for 5 minutes until frothy. Add to mixer bowl along with eggs and mix on low (level 3) until combined
  • Whilst mixer is going, slowly add cubed butter, giving each piece time to incorporate into the dough
  • Keep going until all the butter is fully incorporated into the dough and dough is smooth and very elastic (around 20 mins)
  • Cover the dough with cling film in a greased bowl and leave to double in size (around 2 hours)
  • When doubled, remove from bowl and gently deflate
  • Portion 8 equal pieces into balls and place in greased and lined bread tin
  • Cover loosely and leave to rise again(doubled in size, around 1.5 hours)
  • Once risen, brush gently with eggwash of 1 egg and a little water
  • Place in oven at 200°C for 10 minutes then lower to 180°C for another 30 minutes until deep and golden.
  • Remove from oven, let cool in tin for 5 – 10 minutes then turn onto cooling rack to cool completely before slicing for use.

Notes

Hints & Tips
  • Use very soft room temperature butter, otherwise, it will not incorporate into the dough properly. Leaving your butter out of the fridge overnight will ensure it is soft enough to work into the dough.
  • Add the cubed butter in slowly and use a dough hook attachment. Adding the butter in too quickly results in a greasy dough. Make sure the butter is fully incorporated before adding more to your mixer. 
  • Incorporate the butter on medium-high speed in your mixer until well incorporated and the dough is ready when it pulls from the side of the bowl and forms around the dough hook.
  • Test the dough for readiness using the window pane test. Pinch a small piece of dough between your fingers and it should stretch easily and you can see through it without the dough breaking.