Brioche Recipe

Activate yeast and combine wet ingredients

In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the instant yeast over the milk and let sit 5–7 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar, and salt and mix briefly to combine. Add the foamy milk, eggs, and vanilla to the dry ingredients and mix on low speed until a rough dough forms, about 2–3 minutes.

Knead and incorporate butter

With the mixer running on medium-low, add the softened butter pieces a few at a time, allowing each addition to be incorporated before adding the next. Continue kneading in the mixer for 8–12 minutes until the dough becomes smooth, shiny, and elastic. The finished dough will be slightly sticky but hold together. If using a manual method, knead on a lightly floured surface adding butter gradually until fully incorporated.

First rise

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1.5–2 hours.

Chill for handling

After the first rise, punch down the dough gently to release gas, then cover and refrigerate for at least 1 hour (up to overnight). Chilling firms the butter and makes shaping easier.

Prepare chocolate (optional)

If using Belgian chocolate, chop the chocolate into small, even pieces. You can leave the chocolate as a chopped filling to be folded into the dough or prepare small chocolate batons for individual buns. Keep chocolate chilled until ready to use to prevent melting into the dough during shaping.

Divide and shape

Turn chilled dough out onto a lightly floured surface. Divide into 12 equal pieces (about 120–130 g each) for brioche buns or keep whole for a loaf/single crown. To make filled buns: flatten each piece into a disk, place 6–8 chopped chocolate pieces or a small baton in the center, then gather edges and seal, rolling seam-side down into a smooth ball. For a classic brioche loaf: shape into a tight loaf and place into a greased 9x5-inch loaf pan or divide into three ropes and braid for a crown/loaf.

Second rise

Place shaped buns or loaf into prepared pans on a baking sheet. Cover loosely with lightly greased plastic wrap or a clean towel and let rise at room temperature until puffy and nearly doubled, about 45–90 minutes depending on warmth.

Preheat and egg wash

Preheat the oven to 375°F (190°C). Just before baking, brush the tops gently with egg wash (beat 1 egg with 1 tablespoon water) to promote a deep golden color. Sprinkle turbinado sugar on top if desired for sparkle and crunch.

Bake

Bake brioche buns for 18–22 minutes, or a loaf for 28–35 minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the remainder of baking.

Optional chocolate glaze

If you want a glossy chocolate finish, melt the chopped Belgian chocolate with 1 tablespoon butter in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Drizzle or brush over warm buns once slightly cooled.

Cool and serve

Remove baked brioche from the oven and cool on a wire rack for at least 20 minutes before slicing or serving. Brioche is best the day it’s made but will keep tightly wrapped at room temperature for 1–2 days or refrigerated for up to 5 days (reheat gently to refresh texture).