Favorite Brioche Bread Recipe
This is our go-to easy Brioche Bread recipe. Learn how to make this traditional braided sweet bread then use it to make the best Brioche French Toast!
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We love home-baked sweet bread recipes, from Pumpkin Bread to Soda Bread. If you are a fan of homemade bread, this Brioche loaf is a must-try!
What is Brioche Bread?
Brioche is a lightly sweet yeast bread enriched with eggs and butter which give it a tender crumb. Brioche bread originated in France.
A braided Brioche is as beautiful as it is delicious. It is our favorite for holidays like Easter Sunday along with other traditional Easter favorites like our Apricot Sweet Cheese Bread, Carrot Cake, and Hot Cross Buns.
Ingredients for Brioche
The key to making great brioche is to use room temperature ingredients. They incorporate better into the dough and will give the yeast a jump start.
- Milk – 1%, 2% or whole milk
- Yeast – active dry yeast (use platinum yeast for best rise)
- 3 eggs – large, room temperature
- Granulated sugar – use 1/2 cup for lightly sweet bread (use 1/4 cup for savory bread).
- Unsalted butter – should be melted and cooled (not hot)
- Salt – we use fine sea salt
- Flour – all-purpose, or bread flour will work.
Tips for Working with Yeast:
- Yeast temperature – start with yeast that is at room temperature. If you keep yeast refrigerated, set it out for a bit before using. Platinum yeast offers the best rise. For 1 Tbsp yeast, you’ll need about 1 1/3 packets or 9 grams of active dry yeast.
- Milk temperature – warm your milk to the ideal yeast proofing temperature of 100-115˚F on a thermometer. Don’t make it hotter or you will deactivate the yeast.
- Dough not rising? Your room is probably too cold. Place the dough in a warm place to rise (100-110˚F). Preheat your oven to the lowest setting for 2 minutes then turn off and set your dough bowl over a towel in the warm oven and proof until doubled in volume (don’t forget to remove the towel). Also, try the microwave method we shared in our Easy Cinnamon Rolls Recipe.
- Proof the yeast – be sure your yeast is bubbly and forms a foamy layer (takes about 10 minutes). If it does not proof or bubble up, do not proceed. You’ll need to get new un-expired yeast and start again.
How to Make Brioche Bread
- In a large bowl, whisk together eggs, melted butter, and remaining sugar. Stir in the proofed yeast mixture.
- Add flour 1 cup at a time, stirring with each addition. Add last 1/2 cup of flour 1 Tablespoon at a time until dough pulls away from the sides of the bowl and isn’t sticking to clean fingertips.
- Knead (by hand or in a mixer with a dough hook) for 8-10 minutes then cover with plastic wrap and proof in a warm place until doubled in size (1 1/2 to 2 hours).
How to Braid Bread (4 Strands)
This process is easy and if you’ve never made braided bread before, you will feel accomplished when you’re done. We found that 4 strands make a beautiful (and uncomplicated) braided bread.
- Cut dough into 4 equal pieces.
- Roll pieces into 18 to 20″ lengths and arrange vertically spaced out a few inches.
- Pinch the strips together at the top to seal. Cross the far right strip over its neighbor.
- Tuck the far left strip under its neighbor and over the next strip.
- Repeat until fully braided then pinch the ends together to keep them from unraveling.
Pro Tip: Allow bread to cool completely on a wire rack before slicing into it to complete the cooking process. Otherwise, it will release steam and the crumb can become gummy and dense.
Common Questions:
Challah bread is made with water instead of milk and oil instead of butter following dietary kosher laws. Brioche is made with milk and butter which form a rich and tender crumb.
Milk can be substituted with water if you are looking for a dairy free milk and butter can be substituted for oil.
This recipe makes 1 large loaf, but can be divided in half and placed into 2 bread loaf pans.
First, be sure to measure flour correctly. Add the last 1/2 cup of flour a little at a time until the dough is no longer sticking to the sides of the mixing bowl (if using a stand mixer, it will stick to the bottom of the bowl as it kneads on speed 2). It won’t stick to clean, dry fingertips.
What to do with Brioche Bread?
Brioche is great for sweet and savory meals. We love brioche buns for our famous burgers, but it’s also great for:
- Peanut Butter and Jelly Sandwiches
- Classic French Toast
- French Toast Casserole
- Caramel Bacon French Toast
- With butter and honey (a personal favorite with a cup of hot coffee)
How to Store Bread
- Storing: Once the bread has cooled to room temperature, store covered in plastic wrap at room temperature for 3 to 4 days.
- Freezing: Allow loaf to come to room temperature then cover in several layers of plastic wrap and freeze for 1 to 3 months. Freezing fresh bread the day it is baked will give you the best taste and texture when thawed.
- Thawing: Thaw bread covered in the refrigerator overnight or at room temperature for 2-3 hours.
- To Reheat: Place loaf uncovered in a 350˚F oven for 10 minutes, or heat individual slices in the toaster.
More Bread Recipes
There’s nothing that compares to the sweet aroma of home-baked bread wafting through your house. If you love this classic Brioche bread, then you won’t want to miss these popular recipes:
Classic Brioche Bread Recipe
Ingredients
For the Brioche Bread:
- 3/4 cup warm milk, 1%, 2% or whole milk
- 1 Tbsp active dry yeast, (platinum works best)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar, divided
- 4 Tbsp unsalted butter, melted and slightly cooled (plus more to grease pan and bowl)
- 1 tsp salt
- 4 1/2 cups all-purpose flour, measured correctly
For the Egg Wash:
- 1 egg
- 1 tsp water
- 1 tsp poppy seeds, optional
Instructions
Make the Brioche Dough:
- In a measuring cup, stir together 3/4 cup warm milk (105-110˚F on a thermometer) with 1 tsp sugar. Stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast (a foamy layer will form at the top to indicate yeast is active).
- In a separate mixing bowl or the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture.
- Using the dough hook attachment on speed 2, or a wooden spoon, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead by hand or in a stand mixer for 8 -10 minutes.
- Transfer dough to a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place (100-110˚F) for 1 1/2 to 2 hours or until doubled in volume.
Braid and Form Bread:
- Turn dough out onto a clean surface and divide the dough into 4 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically. Pinch the 4 pieces together at the top.
- To braid the Brioche: Cross the far right strip over its neighbor. Tuck the far left strip under its neighbor and over the next strip. Repeat this process until you finish the braid then pinch together the other end to seal and keep it from unraveling.
- Butter a large baking sheet and place the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour, until visibly puffed.
Egg Wash and Bake:
- In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
- Bake in the center of a preheated oven at 375˚F for 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made it just now. All good except not fluffy. Could I add more butter and/or less flour?
Or it is in the kneading? I used a standup mixer with dough hook. Had fun making it, Natasha! Thanks again!
Hi Pamela, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. I also have this pro tip in my recipe, I hope it helps: Allow bread to cool completely on a wire rack before slicing into it to complete the cooking process. Otherwise, it will release steam and the crumb can become gummy and dense.
This i Lucy again. Do you think less flour would make it fluffy?
I have not tested it with less flour.
I made this last night. Came out nice,looks just like the picture but it was not fluffy.
I’m so glad you enjoyed it, Lucy! I hope you give it another try soon!
Hi! I’m making this (and then letting it go stale) for stuffing. Here’s my question… stuffing calls for “small loaf of bread- approx. 1 pound”. Do you know how many pounds this brioche loaf is? Trying to figure out if I need to double stuffing recipe
Hi Diana! I’m sorry, I do not have an approximate weight for this bread. It makes a generous size loaf, about 14 slices.
Turned out perfect!! It’s a lovely soft dough and a pleasure to knead. Thank you for this recipe!
My pleasure and thanks so much for sharing your experience with our recipe!
Thank you for sharing this recipe, it was so delicious and the texture was amazing!
My pleasure to share this recipe with you, great to hear that you love it!
Instead of braiding, can I just put it into 9″ x 5″ Loaf pans to make Brioche loaves? How many loaves would this recipe make?
This recipe makes 1 large loaf, but can be divided in half and placed into 2 bread loaf pans.
Such a simple recipe with an amazing outcome. Everyone in my family was a huge fan!
Love it! Thank you so much for your great comments and feedback, Farrah.
This turned out beautiful!!! Next time – savory version for burger buns. Thank you for all your great recipes – I have not yet been disappointed.
Love this! Thanks for your great comments and feedback, Carol. We appreciate it!
Hi!! I’m looking for brioche recipes and this is found and what I want to try. You make it sound so easy but first I have question, can I proof this overnight?
Hi Suzy, I haven’t tried proofing this overnight to advise.
Just made this and it turned out so well! The instructions were easy to follow especially for the braid. Tip for people having flour/measuring issues, use a scale 🙂
Thank you for the wonderful recipe!!
You’re welcome! I hope you’ll love all the recipes that you will try from us.
I made brioche rolls and they were sooo good! Much easier than the last brioche recipe I used. So glad to have discovered your recipes, Natasha. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Gill!
This looks AMAZING. I am a seasoned baker but I am braiding challenged. Repeat until fully braided does not help me at all. I would need to see each move in a separate photo.
Hi Em, I will try to keep that in mind the next time I make this, but I would suggest following these instructions until the braid is completed: 1. Cross the far right strip over its neighbor.
2. Tuck the far left strip under its neighbor and over the next strip.
What ever I bake, bread, cookies, cake, etc. I add 1 Table spoon malt to the recipe. makes everything more flavorful.
Thank you so much for sharing that with me.
I just made this delicious bread. I added raisins because my boyfriend requested them. I would add a photo of it but I don’t know how. I think I’ll try this for my cinnamon rolls next week. Thank you for the recipe.
Hello Sue, thanks for sharing that with us. Unfortunately, you cannot add photo comments here but feel free to share some photos on our Facebook page or group.
Made this and bread was amazingly satisfying. Second attempt after tried another brioche recipe from Pinterest. Natasha your braiding instructions are def much easier and look amazing. Good recipe
Thank you for your wonderful feedback, Mary! I’m so glad you enjoyed it!
Made it today!! Amazing !! My first time making bread. I was so worried about the yeast being alive since my yeast failed to bubble and foam in the past . But this time I bought a brand new yeast and had my fingers crossed! It was an exciting experience to see the living organism alive and feed on sugar to survive!! My dough got huge!! 😉 I think next time I will add extra sugar, may be a cup instead of a half. I could not taste the sweetness that much. Thank you!!!
I’m so glad you enjoyed it, Natallia! Thank you so much for sharing that with me!
Hi, I want to make this, but was wondering if this bread is sweet in the end? If so, could I omit the sugar to have regular bread?
Hi Ali, yes, it is a sweet bread but not overly sweet. In my recipe notes, I notate to use 1/2 cup for lightly sweet bread or use 1/4 cup for savory bread.
This recipe turned out horribly the first time. I added the 4 1/2 cups of flour to start and that had to be dumped. Then I tried 3 1/2 cups and that was better and actually baked well the next time I try this recipe I will try only 3 or 3 1/4. Overall very tasty.
Hi Mrs. S, Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
I’m trying this for the first time today – I’ll let you know how it turns out.
Sounds good, Dave. Please do, we’d love to know how you liked the recipe!
This is my first time making any bread besides banana bread. It was a big leap but delicious and easy to make
Very nice and great job! Great to hear that your first time making it was a success.
WOW. Gorgeous. I baked brioche this morning. And turn out amazing. So beautiful. I’m from cold Canada. I use only 3and1/2 c flower. And baked for 18 min. Thank you so much for great recipe. Tomorrow morning my kids and grandkids are coming for breakfast and I’m going to use brioche for French toast using your recipe. Take care. Merry Christmas. Hugs
I’m so glad it worked out well, Mira! Thank you so much for sharing that with me.
Can I use a bread making machine to do the dough of the brioche bread instead of the mixer etc. method
Hi Dennie, I haven’t tried that myself to advise on the outcome. If you happen to experiment, I’d love to know how you like it.
Is it okay to add some dried food like cherries and chocolate?
Hi Cecilia, I haven’t tried that myself, but I bet that could work! If you happen to experiment, I’d love to know how you like that!
Would thus work making them as rolls instead of a loaf? I’m dying to try this but would like to make rolls
Hi Lindsey, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I haven’t made this yet but I’m wondering if you could add fruit to this bread. Strawberry, blueberry, raspberry, etc. And how much do you think would be a good amount.
Hi Rowynn, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
The flavor was good but after closely following all the instructions, the bread was still raw in the middle. I put it back in the oven and it wouldn’t cook any more. It just got dry while staying raw in the center. I’m not sure what happened but I don’t think I’ll make it again cause it’s a lot of work without a stand mixer.
HI Carlina, I haven’t had that experience before so I”m not sure why that would happen. Make sure to bake in a fully preheated oven to ensure it bakes up properly.
The brioche is amazing and just the recipe to try whilst in lock down. I made 2 smaller loaves and they are really yummy
That’s great! Thank you so much for sharing that with me, Jill!
Hi Natasha… tried the brioche recipe today, turned out tasty for a first attempt… however, (1)could a little more sugar be added (2) though the baked Loaf was soft and light, the braid did not show fully… could this be because the dough may have been a little sticky and I could have added some more flour?(3) what would be the outcome of i added a little more butter or 1 more egg?
HI Cheryl, I haven’t tested those changes so I can’t make those recommendations without experimenting. I would highly recommend watching our video on how we measure ingredients for baking. It sounds like something is off with the flour to liquid proportions. Also, make sure to use large and not extra-large eggs.
I made this today and it turned out perfect. It tastes like my Italian Grandmothers Easter bread, fantastic!!!! Thank you for all of your recipes and tutorials!😍
Wonderful! Thank you, Emmy. So happy it worked out for you. You are very welcome for the recipes and tutorials.
Hi Natasha,
Thank you so much for sharing the fantastic recipes.
I have a couple of questions for you.
1) 1 Tbsp active dry yeast equals how much instant yeast?
2) How to make bread flour from all purpose flour?
Thank you so much for your time!
Carol
Hi Carol, there is 2 1/4 tsp of yeast in a single 7 gram packet so if you are using packest, you will need a full packet plus 3/4 tsp from the second packet. If you click the metric button in the recipe card, you can see gram measurements. Also, bread flour or all-purpose flour can be used in this recipe.
Made this bread yesterday. So easy & thanks to the braiding instructions, turned out great! This bread is so delicious – it was very difficult to wait until it cooled before breaking into it. I topped it with sesame seeds. No more store bought brioche bread in this house! Thanks for sharing the recipe.
That is the hardest part for me too, Marnie! I’m so happy you enjoyed that.
Hi Natasha. What can I substitute for the poppy seeds. Thank you sharing this recipe.
Hi Rebecca, I honestly haven’t tried any other substitute to advise but the poppy seeds in the recipe are optional. You may also omit it from the recipe.
I’ve used sesame seeds!
Can you freeze this bread? How long? Thanks
Hi Joan, I haven’t tried freezing this to advise. If you happen to try, that let me know how it goes.
If you are making it dairy free.. how much oil do you use? Thank you!!
Hi Joan, I would substitute straight across and use the same amount of oil as butter.
Hi, I baked the brioche on 375degree …it burnt on top n hard from inside 🙁
Hi Afreen that is unexpected. I’m sorry to hear that. If your oven runs very hot, you may need to reduce the temperature. Also, make sure to use regular conventional oven settings as this recipe is not written for convection ovens and would need to be modified for convection.
Amazing texture and aroma of the bread ! Receipt instructions are very clear and dough turned out exactly how it should be ! Thanks Natasha , this reminded me taste and smell of the childhood !
I’m so glad the recipe was easy to ready! Thank you for that wonderful feedback!
Third time making this! Love it.
I am so happy to hear that you love the recipe. It sounds like it’s become a favorite brioche bread for you. Thank you for sharing that with me. It makes my day!
I made this brioche and it was delicious. I am wondering about adding cinnamon and raisins to it. When would I add them and how much?
HI Debra, I haven’t tried with cinnamon but I have added raisins. I think you could add both. Here is our Portuguese Easter bread for reference on adding the raisins. The recipes are very similar.
Can I add raisins and cinnamon to this bread?
Hi Debra, I haven’t tried that yet but I imagine that should work. Please share with us how it goes, if you do an experiment.
I feel like brioche/ burger buns should be on your ‘coming soon’ list 😉🙏🏻
Ooh I feel like that should be there also. Yum!
I will try this, thanks for the recipe Natasha
If I add water instead of milk will it taste the same?
Hi Lisa, check out our sections above for substitutions – it would be more of a Challah bread.
I made it but not happy with the result. It’s dense and dry. Even the dough was like that and I added more milk to make it softer but looks like could not help it. Overall I think it needs more milk and/ or butter.
Hi Judit, it’s hard to say without being there. Be sure to measure by fluffing the flour first with a spoon, then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup. That could cause it to be dense.
Best French toast ever with this bread. I am no longer braiding-deficient! Thank you!
You are very welcome, Dawn. I’m so glad you enjoyed the recipe!
I live in Canada. For all my yeast dough, I use Robin Hood Instant Blending flour. It is a bit more coarse and it is milled into tiny balls rather than flakes. And that is why you don’t need to pre-sift it. It is very easy to mix and does not form clumps. I use the same number of cups as I would if I ran out of it and had to resort to all purpose flour.
Thank you so much for sharing that with me.
I love working with yeast dough. Normally, my kitchen is not very warm unless I’ve just finished cooking. I like to put the bowl with the dough near the window and let the sun keep it nice and warm. On a cloudy day, I turn on the oven light on. The light bulb warms up the oven enough to help the dough rise. My oven’s lowest setting is 170F. which is too high for rising the dough. But the warmth from the light bulb alone works perfectly.
Great idea! I’m so glad that’s been working for you?
Hi, Natasha, I have tried many of ur recipes & enjoyed by all! In brioche (Easter Bread) can I put lemon & orange rinds as Italians make it!!! I want to try ur bread recipe for a change. !
Hi Josie, I bet that could work! If you experiment, I would love to know how you like that!
If I can’t knead by hand, can I use mixer with dough hook?
Hi Terry, I haven’t tried this with a mixer, but it may work. If you experiment, let me know how you liked the recipe.
Can I substitute cup 4 cup gluten free flour? I am not sure if it will be ok when using in yeast breads.
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I made it today, its so tasty! I have a confession though, i could not braid it, so i made it circular and it still cooked well.Dough was too sticky to braid,where did i go wrong?
Hi Michelle, it sounds like maybe it needed slightly more flour. Check out the section above titled: “How do I know when enough flour is added?”
How much flour?, it doesn’t say.
Hi Mikel, please scroll down to the printable recipe card. You will see there it says “4 1/2 cups all-purpose flour measured correctly”
It looks like a braided challah to me. Especially with the poppy seeds.
How is the brioche bread recipe different than the Easter bread ?
Hi Mirna, the Brioche has more egg in it and no raisins. It’s also an easier process to make it and makes just 1 loaf rather than 2.
I have a similar recipe and have the bread rise 3x? Do you raise your dough 2x?
Thanks looks great!
Hi Donna, yes, we wait for it to rise 2x. Please see the note on step 3 “then cover with plastic wrap and proof in a warm place until doubled in size (1 1/2 to 2 hours).” I hope this helps.
Hi Natasha, I am just wondering can i use the gluten forming technique which you used in the foccacia bread for brioche as i don’t have a stand mixer…
I made your foccacia bread recipe and it was incredibly easy and the result was awesome…
Thanks
Hello there, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Can the ingredients be put in a bread machine for a dough cycle or for a regular baking cycle?
Hi Helen, I haven’t tested this in a machine to advise. If you experiment, I would love to know how that works out.
Tried so yummy crisp and perfect for breakfast
Glad you enjoyed this recipe, Noor!
Definitely gonna give this a go all your recipes are super yummy and easy to follow
I hope this becomes your new favorite! Please share with us how it goes.
omg it is the mosst delcious ever i triend sooooooooo nice and crisp ahhhhhhh yum
Thank you for that wonderful comment, Malak! I’m glad you enjoyed this bread recipe!
triend it soooooooo yummy and crisp ohhhhhhh thankss natasha
You’re welcome, Jana! I’m so glad you enjoyed this recipe.
hi natasha i tried it but i added some of my personal touches i added to the dough 2 tsp of garlic powder and when i shapped the dough whic butter,basil,salt and pepper and thyme and it was delcious thanks for the recipe
i brush it with butter,basil,salt and pepper and thyme
Nice, thanks for sharing some of the changes that you’ve tried, Sara. I’m glad you loved it!
Can you make woll roll bread
Thanks for your suggestion.
Natasha, how does this bread compare to your Portuguese bread you posted a few years back. Thanks in advance.
Hi Oksana, it is very similar, minus the raisins and it is a slightly different (easier) process of making it. This one also has a little more egg.
This looks so amazing! I’m convinced brioche is amazing for any meal.
It is so good, I hope you can try this recipe soon!
What a beautiful bread!! So soft & fluffy!!
Thank you, Natalie. I hope it becomes your new favorite!
We love Brioche Bread! This is absolutely amazing!!
I’m so happy you enjoyed that. Thank you for sharing that with us!