Brioche Recipe

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook, add 4 cups all-purpose flour, 2 1/4 tsp instant yeast, 1 tbsp granulated sugar, and 1 tsp fine sea salt. Whisk briefly to combine and distribute the yeast and salt evenly.

Add eggs and milk

Crack 4 large eggs into a small bowl and lightly beat. Add the beaten eggs and 1/2 cup warmed whole milk to the flour mixture. Start the mixer on low speed to bring the dough together (about 1–2 minutes) until a shaggy dough forms.

Knead and incorporate butter

With the mixer running on medium-low, add the softened unsalted butter (1 cup, in small pieces) a few pieces at a time, allowing each addition to incorporate before adding more. Continue kneading for 8–12 minutes total until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pass a windowpane test or feel springy when poked.

First rise (bulk fermentation)

Lightly oil a large bowl with 1 tsp vegetable oil or melted butter. Transfer the dough to the bowl, turning to coat all sides. Cover with plastic wrap or a damp kitchen towel and let rise at warm room temperature (about 75°F / 24°C) until roughly doubled in size, about 1½ to 2 hours. Alternatively, for more flavor, refrigerate the covered dough overnight (8–12 hours) — dough will rise slowly and become very flavorful.

Deflate and chill (optional shaping rest)

After the bulk rise (or after refrigeration), gently deflate the dough on a lightly floured surface. If refrigerated, let dough sit at room temperature 30–60 minutes to soften slightly before shaping, but it can be shaped cold for a tighter crumb.

Shape for loaf or brioche à tête

Divide the dough depending on your chosen bake: for a single large loaf, shape into a tight loaf by rolling into a tight cylinder and placing seam-side down into a greased 9x5-inch loaf pan. For classic brioche à tête, divide into portions (e.g., 8 equal pieces): roll each portion into a ball, then take a small piece (about 1/8 of each ball) and roll into a small knob; press the knob onto each ball and place into a buttered brioche tin or muffin tin. Ensure surface tension when shaping to create a smooth top.

Second rise (proof)

Cover shaped dough loosely with plastic wrap or a lightly oiled plastic bag. Let proof at warm room temperature until puffy and nearly doubled — about 45–75 minutes depending on shape and room temperature. If the dough was chilled, proof time will be longer. The dough should yield slightly to a finger poke but not collapse.

Preheat oven

About 20 minutes before baking, preheat the oven to 350°F (175°C) for a loaf or 375°F (190°C) for individual brioche tins or muffins. Position rack in middle of oven.

Prepare egg wash

In a small bowl, whisk together 1 egg and 1 tsp cold water until smooth. This will give the brioche a deep golden, glossy crust.

Brush and score

Gently brush the risen brioche with the egg wash, taking care not to deflate the dough. If making a loaf, you may score a shallow slit down the center for expansion. For individual pieces, brush tops generously. Sprinkle optional turbinado sugar (1 tbsp) on top if desired.

Bake

Bake according to shape: a 9x5-inch loaf will take about 30–35 minutes at 350°F (175°C); individual brioche in tins will take 15–20 minutes at 375°F (190°C). Bake until deeply golden on top and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C) for a loaf (slightly lower for small pieces, 185–190°F / 85–88°C). If top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove brioche from oven and transfer to a wire rack. If loaf was baked in a pan, let cool in the pan 10 minutes, then invert onto the rack to cool completely. Allow at least 1 hour before slicing to set the crumb; for best texture wait 2 hours. Store cooled brioche wrapped at room temperature up to 2 days or freeze slices for longer storage.