Make soft, fluffy brioche bread at home with this easy recipe. This rich, buttery bread has a light texture and a slightly sweet flavor, perfect for breakfast, sandwiches, or French toast. Get expert tips on kneading, proofing, and braiding to achieve a golden, bakery-style loaf. Find variations, substitutions, and serving ideas to customize your homemade brioche. Whether you prefer it plain or topped with poppy seeds, this recipe is a must-try for anyone who loves fresh, homemade bread.

Table of Contents

Ingredients

For the Brioche Bread:

3/4 cup warm milk (1%, 2%, or whole)
1 tablespoon active dry yeast (platinum yeast recommended)
3 large eggs, room temperature
1/2 cup granulated sugar, divided
4 tablespoons unsalted butter, melted and slightly cooled (plus extra for greasing)
1 teaspoon salt
4 1/2 cups all-purpose flour, measured correctly

For the Egg Wash:

1 egg
1 teaspoon water
1 teaspoon poppy seeds (optional)

Instructions

Make the Brioche Dough:

In a measuring cup, combine warm milk (105-110˚F) with 1 teaspoon of sugar. Stir in the yeast and let it sit for 10 minutes until foamy.
In a mixing bowl or stand mixer, whisk together eggs, melted butter, remaining sugar, and salt. Stir in the yeast mixture.
Using a dough hook or wooden spoon, add flour 1 cup at a time, mixing after each addition. Add the final 1/2 cup in small increments until the dough no longer sticks to the bowl or your fingers.
Knead the dough for 8-10 minutes by hand or with a stand mixer until smooth and elastic.
Transfer to a buttered bowl, turn to coat, cover with plastic wrap, and let rise in a warm place (100-110˚F) for 1 1/2 to 2 hours or until doubled in size.

Shape and Braid the Dough:

Transfer dough to a clean surface and divide it into four equal portions. Roll each into 18-20” ropes and align them vertically.
Pinch the tops together, then begin braiding: Cross the far-right strip over its neighbor, tuck the far-left strip under its neighbor and over the next strip. Repeat until the braid is complete, then pinch the ends together.
Place the braided loaf onto a buttered baking sheet, cover with a towel, and let rise for 30 minutes in a warm spot or 1 hour at room temperature.

Apply Egg Wash and Bake:

Preheat the oven to 375˚F.
In a small bowl, whisk together the egg and water. Brush the risen dough with egg wash and sprinkle with poppy seeds if desired.
Bake in the center of the oven for 25-28 minutes until golden brown.
Let cool completely before slicing.

Tips

Ensure your yeast is fresh by proofing it in warm milk before adding it to the dough.
Don’t rush the rising process; proper proofing gives brioche its signature light texture.
If the dough is too sticky, add a little flour a tablespoon at a time. If too dry, add a splash of milk.
Use a kitchen thermometer to check doneness—bread is ready when the internal temperature reaches 190˚F.

Variations and Substitutions

Sweet Brioche: Add 1 teaspoon of vanilla extract or a handful of raisins.
Savory Brioche: Reduce sugar to 1/4 cup and mix in fresh herbs or shredded cheese.
Dairy-Free Option: Use plant-based butter and milk alternatives.
Gluten-Free Version: Use a high-quality gluten-free flour blend.

FAQs

Can I make this dough ahead of time?
Yes! Refrigerate the dough overnight after the first rise, then shape, proof, and bake the next day.

Why is my brioche dense?
Ensure the dough is fully proofed before baking and avoid adding too much flour.

Can I freeze brioche bread?
Yes, freeze the baked and cooled loaf for up to 3 months. Thaw at room temperature and reheat slightly before serving.

Serving Suggestions

Serve warm with butter and jam for breakfast.
Use it for French toast, bread pudding, or sandwiches.
Pair with soups or stews for a soft, buttery side.

Why You’ll Love This Recipe

Soft and Buttery Texture: Perfect balance of lightness and richness.
Versatile: Works for sweet or savory dishes.
Homemade Goodness: No preservatives, just fresh, simple ingredients.
Great for Beginners: Straightforward steps with delicious results.