I love how this brioche delivers a luxurious texture with a surprisingly approachable process. I appreciate that the sponge adds depth of flavor, and I enjoy how the dough transforms from sticky to silky as the gluten develops. I also love shaping the dough into rolled sections—it creates an easy pull-apart loaf that looks impressive and tastes even better.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough 1/2 cup (120 g.) milk, lukewarm 1 (0.25-oz.) packet active dry yeast (2 1/4 tsp.) 4 cups (480 g.) all-purpose flour, divided, plus more for dusting 6 large eggs, room temperature 1/2 cup (100 g.) granulated sugar 2 tsp. kosher salt 1 cup (2 sticks) unsalted butter, softened, plus more for pans
Assembly 1 large egg 1 Tbsp. water Kosher or sea salt
Directions
I start by making the sponge: in the bowl of my stand mixer, I mix the milk, yeast, and 1 cup of flour with a spatula until combined. I cover the bowl and let it sit for about 45 minutes, until it’s bubbly and airy.
I add the eggs, sugar, salt, and the remaining 3 cups of flour. With the dough hook attached, I mix on medium until everything is well combined, then I gradually increase the speed to medium-high. I scrape the bowl every few minutes and continue mixing until the dough becomes shiny and pulls away from the sides, about 10 to 13 minutes.
With the mixer running, I add the softened butter 1 tablespoon at a time, giving it time to incorporate fully before adding more. This takes about 13 to 15 minutes. Once all the butter is in, I keep mixing until the dough passes the windowpane test, another 5 to 7 minutes. I cover the bowl and let the dough rise until doubled, about 1 hour.
If I’m baking the next day, I punch down the dough, cover it again, and refrigerate overnight. The next day, I let it proof until doubled, up to 2 hours and 30 minutes.
If I’m baking the same day, I turn the dough onto a floured surface, punch it down, and divide it in half. I cut each half into 6 pieces (12 total), flatten each one into a rectangle, fold the ends in like a letter, flatten again, then roll tightly into a log.
I grease two 8-by-5-inch loaf pans and arrange 6 dough logs seam side down in each pan. I cover and let them proof until doubled, about 1 hour to 1 hour 30 minutes.
I preheat the oven to 375°F. I whisk the egg and water together, brush it over the loaves, and sprinkle lightly with salt. I bake until deeply golden and the internal temperature reaches 190° to 205°, about 30 minutes.
I let the loaves cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
I sometimes swap part of the all-purpose flour for bread flour when I want a chewier texture. I’ve also added citrus zest or vanilla bean seeds for a subtle flavor twist. When I want something more indulgent, I mix chocolate chips or cinnamon sugar into the dough pieces before rolling them.
Storage/Reheating
I store leftovers at room temperature in an airtight container for up to 3 to 4 days or refrigerate for up to 1 week. I warm slices in the microwave or toaster until soft. For longer storage, I wrap the loaf or individual slices in plastic wrap and foil, then freeze for up to 3 months. I thaw at room temperature before serving.
FAQs
Can I make this brioche by hand?
Yes, but I find it extremely labor-intensive because of the long mixing time and gradual butter incorporation.
Why is my dough so sticky?
The dough is enriched with eggs and butter, so it starts very sticky. I keep mixing until the gluten develops fully.
How warm should my milk be?
I warm it to a lukewarm, bath-like temperature so the yeast activates without being killed.
How do I know when the dough has enough gluten?
I use the windowpane test—if it stretches thin without tearing and lets light through, it’s ready.
Can I use bread flour instead of all-purpose?
Yes, but it will make the loaf slightly chewier from the higher protein content.
Can I let the dough rise overnight?
Yes, and I often do because it improves flavor and makes the dough easier to handle.
How do I know when the dough is done proofing?
I look for a puffy texture and a gentle poke that leaves an indentation without springing back fully.
Why do I shape the dough into logs?
Shaping this way gives me a beautiful pull-apart loaf with a soft, layered interior.
How do I keep the butter from melting into the dough too fast?
If the dough starts feeling greasy, I chill it briefly before continuing.
What temperature should the finished brioche reach?
I check for an internal temperature between 190° and 205° for perfectly baked loaves.
Conclusion
I love making brioche because the process feels like a true baking ritual, and the payoff is extraordinary. The rich flavor, the tender crumb, and the golden crust make every step worthwhile, and once the loaves come out of the oven, I’m always glad I took the time to make this classic bread.
A rich, buttery, and tender brioche bread made with an airy sponge, silky enriched dough, and a beautiful pull-apart loaf shape. Perfect for breakfast, toast, or enjoying warm with butter.
Total Time:4 hours 30 minutes
Yield:12 servings
Ingredients
Dough:
1/2 cup (120 g) milk, lukewarm
1 (0.25-oz.) packet active dry yeast (2 1/4 tsp)
4 cups (480 g) all-purpose flour, divided, plus more for dusting
6 large eggs, room temperature
1/2 cup (100 g) granulated sugar
2 tsp kosher salt
1 cup (2 sticks) unsalted butter, softened, plus more for pans
Assembly:
1 large egg
1 Tbsp water
Kosher or sea salt
Instructions
Make the sponge: In the bowl of a stand mixer, combine milk, yeast, and 1 cup of flour. Mix with a spatula, cover, and let sit for 45 minutes until bubbly.
Add the eggs, sugar, salt, and remaining 3 cups of flour. Using the dough hook, mix on medium until combined, then increase to medium-high. Scrape the bowl as needed and mix 10–13 minutes until shiny and pulling away from the bowl.
With the mixer running, add the softened butter 1 tablespoon at a time, letting each piece incorporate fully. Continue 13–15 minutes.
Mix an additional 5–7 minutes until the dough passes the windowpane test. Cover and let rise until doubled, about 1 hour.
For overnight rise: Punch dough down, cover, refrigerate overnight, then let proof until doubled, up to 2 hours 30 minutes.
For same-day baking: Turn dough onto a floured surface, punch down, and divide in half. Cut each half into 6 pieces (12 total). Flatten each into a rectangle, fold like a letter, flatten again, then roll tightly into a log.
Grease two 8×5-inch loaf pans. Arrange 6 dough logs seam-side down in each pan. Cover and proof 1 to 1 1/2 hours, until doubled.
Preheat oven to 375°F. Whisk egg and water; brush over loaves and sprinkle lightly with salt.
Bake 30 minutes or until deeply golden and internal temperature reaches 190°–205°F.
Cool in the pan 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Swap some all-purpose flour for bread flour for a chewier texture.
Add citrus zest, vanilla bean seeds, chocolate chips, or cinnamon sugar for variations.
Dough is naturally sticky—keep mixing until fully developed.
Overnight refrigeration improves flavor and makes shaping easier.
