Brioche Recipe



  • 217g bread flour, unbleached
  • 26g water
  • 106g eggs
  • 26g sugar
  • 5g salt
  • 4g instant dry yeast ("rapid rise") 
  • 65g butter, unsalted and cold but soft



Whether used as a fluffy sandwich roll, for thick French toast or in a sweet breakfast pastry, brioche is one of our favorite breads to sink our teeth into. Like challah, brioche is made from dough enriched with fats, sugar, eggs and milk.

While buttery brioche is a staple in our bakeries, we wanted you to be able to make this magical bread at home! This recipe yields one 9" pan loaf, nine 50-gram dinner rolls, or five 90-gram sandwich rolls. Find our video tutorial on how to make chocolate-filled brioche rolls here!

1. Mix all ingredients except butter into a smooth elastic dough. Add the butter and mix just until it is incorporated into the dough. The dough after mixing should ideally have a temperature of about 75°F. To achieve this temperature, cool water, cool eggs and cold butter should be used.

2. Place the dough in a lightly greased bowl and cover the bowl with plastic.

3. Leave the dough at room temperature for 45 minutes and then give it a punch by gently pressing down on the dough to release carbon dioxide.

4. Cover the bowl again and leave the dough to ferment for 45 minutes more at room temperature. Alternately, the dough could be refrigerated at this point for up to 18 hours.

5. When the dough is properly fermented, divide it using a bench knife and a scale to the desired size. (If you have refrigerated the dough, you can divide it directly from the refrigerator. Resting times will be longer as the cold dough will take longer to proof.)

6. Preshape the dough round. Leave seam-side down on the table and cover loosely with plastic wrap. Let rest for 15-20 minutes.

7. Give the dough its final shape and place it on a sheet pan lined with parchment paper. Cover it loosely with plastic after shaping.

8. Preheat oven to desired temperature. Pan loaves should bake at 350°F. Smaller breads like rolls should bake at 400°F. If using a pizza stone, preheat it with the oven.

9. Let the dough rise again for approximately 1 ½ to 2 hours.

10. Prepare egg wash: beat one egg with a whisk until it runs very thin, like water.

11. When the loaf (or rolls) is ready to be baked, give it a light but thorough egg wash.

12. A pan loaf will bake for approximately 35 minutes. 50-gram rolls will bake for about 11-13 minutes, 90-gram rolls for about 15 minutes.

13. Remove bread from loaf pan immediately after taking it from the oven. Transfer onto a cooling rack and allow it to cool fully before enjoying.

14. Brioche should be stored in plastic at room temperature. For longer storage, double-wrap the loaves in plastic and freeze.

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Brioche Recipe

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