Name: Judy’s Homemade Brioche Recipe
Prep time: 25 min
Cook time: PT-491252H8M22S
Total time: PT-491252H8M22S
Cuisine: French
Ingredients: 4 ¾ cups all-purpose flour (620g, divided); 1 tablespoon active dry yeast (9g); ¼ cup granulated sugar (50g); 1½ teaspoons salt (8g); 2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water); 6 eggs (at room temperature); 1 cup unsalted butter (2 sticks/½ pound/230g, at room temperature); ½ cup warm water (120 ml, about 120 degrees F/49 degrees C)

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Introduction

Judy’s Homemade Brioche is a rich, buttery bread with a tender crumb that’s perfect for breakfast or as a special treat. This recipe takes a little time but rewards you with a beautiful, shiny loaf that feels like a bakery creation right from your home kitchen.

Two golden brown braided loaves of bread with a glossy crust sit side by side on a round wicker tray lined with parchment paper. The soft texture and light cracks show the fresh baking, while the bread's curved, puffed Braids top each loaf in a pattern of connected segments. The tray rests inside a wooden box over a white marbled surface, and a gray cloth is tucked behind the bread, adding a soft contrast to the golden color of the loaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 eggs (at room temperature)
1 cup unsalted butter (2 sticks / ½ pound / 230g, at room temperature)
4 ¾ cups all-purpose flour (620g, divided)
1 tablespoon active dry yeast (9g)
¼ cup granulated sugar (50g)
1½ teaspoons salt (8g)
½ cup warm water (120 ml, about 120°F / 49°C)
2 teaspoons sugar (10g, dissolved in 1 tablespoon / 15 ml water)

Instructions

Step 1: Remove the eggs and butter from the refrigerator a few hours before starting to bring them to room temperature. Prepare all other ingredients.
Step 2: In the bowl of an electric mixer fitted with a paddle attachment, combine 1 cup (130g) of flour, yeast, ¼ cup sugar, and salt. Add warm water and mix on medium speed until well combined, about 2 minutes.
Step 3: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 4: With the mixer on low, add 2 cups (260g) of flour gradually, about ¼ cup at a time, mixing until combined.
Step 5: Turn off the mixer. Cut the softened butter into small cubes. Turn the mixer to medium and add the butter in six batches, waiting until each batch is fully incorporated before adding the next.
Step 6: On low speed, add the remaining 1¾ cups (230g) of flour gradually, mixing until the dough is well combined. The dough will be very sticky at this point.
Step 7: Use a rubber spatula to scrape the dough from the paddle and sides of the bowl. Cover the dough with a plate or plastic wrap and let it proof at room temperature (about 70°F / 21°C) for 3 hours until doubled in size.
Step 8: After proofing, punch down the dough completely using a rubber spatula, cover, and refrigerate overnight. Remove from the fridge 3 hours before baking to allow for shaping and a second proof.
Step 9: The next day, divide the chilled dough into two equal parts. Shape each on a lightly floured surface to fit a 9″ x 5″ loaf pan. Use a rolling pin lengthwise if needed to create a rounded top.
Step 10: Choose to make plain loaves, braids, or buns as preferred. Place the shaped dough into greased loaf pans, cover tightly with plastic wrap, and allow to proof at room temperature for 2½ to 3 hours until doubled.
Step 11: Preheat the oven to 350°F (180°C) while the dough proofs. Bake the loaves in the center of the oven for 37 to 40 minutes, tenting with foil if the crust darkens too quickly.
Step 12: While baking, prepare the sugar water by dissolving 2 teaspoons sugar in 1 tablespoon water. Once the bread is done baking, immediately brush the tops with the sugar water for a shiny finish.
Step 13: Let the bread cool in the pans for 5 minutes before transferring to a cooling rack to cool completely. This prevents the bread from falling apart.

Tips & Variations

Use room temperature ingredients to ensure the yeast activates properly and the dough mixes evenly.
If you want, shape the dough into individual buns or braids instead of loaves for variety.
Tent with foil during baking if the crust is browning too fast to avoid burning.
For an even richer flavor, substitute part of the all-purpose flour with bread flour.

Storage

Store cooled brioche in an airtight container or zip-top bag at room temperature for up to 3 days. To keep longer, freeze the bread wrapped tightly in plastic for up to 3 months. Reheat gently in the oven or toaster to regain freshness and softness.

How to Serve

There is a shiny golden-brown braided bread loaf resting on brown parchment paper inside a woven basket, which is placed on a wooden tray. One piece of the bread is torn off and positioned in front of the loaf, showing the soft and fluffy light beige inside with a slightly textured crumb. The braided bread has a smooth, glossy top with light darker spots where it browned more. A dark gray cloth is casually draped in the background. The surface under the tray is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this brioche without a stand mixer?

Yes, but be prepared for a workout. Kneading by hand will take longer and the dough will be sticky. Use a sturdy spatula to incorporate the butter gradually, and knead on a floured surface until smooth and elastic.

Why is the dough so sticky?

Brioche dough is naturally very soft and sticky due to the high butter and egg content. Resist adding too much extra flour to keep the bread tender. Using a rubber spatula and a mixer helps manage this texture.