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Judy’s Homemade Brioche Recipe

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★★★★★

4.9 from 136 reviews

Judy’s Homemade Brioche is a rich, buttery French bread with a tender crumb and a shiny, golden crust. This two-day recipe involves mixing, gradual incorporation of butter, proofing, shaping, and baking to achieve a light and fluffy brioche loaf perfect for breakfasts, sandwiches, or decadent desserts.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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)

Instructions

  1. Room Temperature Prep: Take out 6 eggs and 1 cup unsalted butter a few hours before starting to bring them to room temperature. Prepare all other ingredients for easy accessibility.
  2. Mix Dry Ingredients and Yeast: In the bowl of an electric mixer fitted with a paddle attachment, combine 1 cup flour (130g), 1 tablespoon active dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g). Add ½ cup warm water (120 ml, ~120°F/49°C) and mix on medium speed for a couple of minutes until well-combined.
  3. Add Eggs Gradually: Add 1 egg at a time to the mixture, ensuring each egg is fully incorporated before adding the next.
  4. Add Flour in Portions: Set mixer to low speed. Gradually add 2 cups flour (260g) in ¼ cup increments. Allow the mixer to fully incorporate the flour into the dough.
  5. Incorporate Butter in Batches: Turn the mixer off. Cut the softened butter into small cubes. With the mixer on medium speed, add butter in 6 separate batches, waiting after each addition for full incorporation before adding more.
  6. Finish Adding Flour: Set the mixer to low speed. Add the remaining 1 ¾ cups flour (230g) gradually, ¼ cup at a time, until dough is well combined. The dough will be sticky and thick at this stage.
  7. First Proofing: Use a rubber spatula to scrape dough off the paddle and bowl sides. Cover the bowl with a plate or plastic wrap and proof at room temperature (about 70°F/21°C) for 3 hours until doubled in size.
  8. Deflate and Refrigerate: Punch down the dough thoroughly with a rubber spatula. Cover again and refrigerate overnight until ready for Day 2 shaping.
  9. Divide and Shape Dough: Remove dough from refrigerator. Divide into two equal pieces. On a lightly floured surface, shape the dough to fit two 9″ x 5″ loaf pans. Use a rolling pin if needed to form a rounded top by rolling lengthwise like a cigar.
  10. Optional Shaping: Shape the dough into plain loaves, braids, or individual buns depending on your preference.
  11. Second Proofing: Cover each loaf pan tightly with plastic wrap. Proof at room temperature for 2½ to 3 hours until doubled in size.
  12. Preheat and Bake: Preheat the oven to 350°F (180°C). Bake loaves in the center rack for 37 to 40 minutes. If crust browns too quickly, tent with foil.
  13. Prepare Sugar Water Glaze: While baking, dissolve 2 teaspoons sugar in 1 tablespoon water.
  14. Glaze and Cool: Immediately upon removal from the oven, brush the tops of the loaves with sugar water to create a shiny crust. Let bread cool in pans for 5 minutes before removing to a cooling rack.
  15. Storage: Once completely cooled, store brioche in an airtight container or zip-lock bag to maintain freshness.

Notes

  • Room temperature eggs and butter ensure better dough incorporation and texture.
  • The dough will be very sticky — this is normal for brioche.
  • Shaping the dough like a cigar before placing it in pans helps achieve the classic rounded brioche top.
  • Tenting with foil during baking prevents over-browning.
  • Proof times may vary slightly depending on room temperature.
  • This brioche freezes well after baking; slice before freezing for easy use.

Keywords: brioche, homemade brioche, French bread, buttery bread, yeast bread, enriched dough, breakfast bread

Find it online: https://heutigemahlzeiten.com/judys-homemade-brioche-recipe/