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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!

Loaf of Brioche bread on kitchen towel

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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.

Sliced center of soft brioche bread

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.
Ingredients for making yeast bread

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.
Proofing yeast in a measuring cup

How to Make Brioche Bread

  1. In a large bowl, whisk together eggs, melted butter, and remaining sugar. Stir in the proofed yeast mixture.
  2. 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.
  3. 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 make dough for brioche step by step photos

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.

  1. Cut dough into 4 equal pieces.
  2. Roll pieces into 18 to 20″ lengths and arrange vertically spaced out a few inches.
  3. Pinch the strips together at the top to seal. Cross the far right strip over its neighbor.
  4. Tuck the far left strip under its neighbor and over the next strip.
  5. Repeat until fully braided then pinch the ends together to keep them from unraveling.
Process for braiding bread with 4 strands

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.

Braided Brioche Bread cooling on wire rack

Common Questions:

What is the difference between Brioche and Challah?

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.

Can I substitute milk?

Milk can be substituted with water if you are looking for a dairy free milk and butter can be substituted for oil.

Can I Make this in a loaf pan?

This recipe makes 1 large loaf, but can be divided in half and placed into 2 bread loaf pans.

How do I know when enough flour is added?

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:

Soft center of brioche piece

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.
Baked and cooled loaf ready for storing

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

5 from 12 votes
Prep Time: 30 minutes
Cook Time: 25 minutes
Rising Time: 3 hours
Total Time: 3 hours 55 minutes
Brioche bread loaf on towel

Brioche is a lightly sweet yeast bread enriched with eggs and butter which give the bread a tender crumb. It’s wonderful for French Toast.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6-$10
Keyword: brioche, brioche bread recipe
Cuisine: French
Course: Bread
Calories: 231
Servings: 14 people (makes 1 large loaf)

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:

  1. 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).

  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. 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.

  3. 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:

  1. 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.
  2. 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 Facts
Classic Brioche Bread Recipe
Amount Per Serving
Calories 231 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 56mg19%
Sodium 192mg8%
Potassium 89mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 8g9%
Protein 7g14%
Vitamin A 181IU4%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Rowynn
    August 19, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 19, 2021

      Hi Rowynn, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Carlina
    July 14, 2021

    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.

    Reply

    • Natasha
      July 15, 2021

      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.

      Reply

  • Jill Span
    July 3, 2021

    The brioche is amazing and just the recipe to try whilst in lock down. I made 2 smaller loaves and they are really yummy

    Reply

    • Natashas Kitchen
      July 3, 2021

      That’s great! Thank you so much for sharing that with me, Jill!

      Reply

  • Cheryl
    June 6, 2021

    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?

    Reply

    • Natasha
      June 7, 2021

      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.

      Reply

  • Carol
    May 27, 2021

    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

    Reply

    • Natasha
      May 28, 2021

      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.

      Reply

  • Marnie Jackson
    May 24, 2021

    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.

    Reply

    • Natashas Kitchen
      May 24, 2021

      That is the hardest part for me too, Marnie! I’m so happy you enjoyed that.

      Reply

  • Rebecca Montelibano
    May 16, 2021

    Hi Natasha. What can I substitute for the poppy seeds. Thank you sharing this recipe.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      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.

      Reply

    • Julianna
      July 25, 2021

      I’ve used sesame seeds!

      Reply

  • Joan
    May 7, 2021

    Can you freeze this bread? How long? Thanks

    Reply

    • Natashas Kitchen
      May 7, 2021

      Hi Joan, I haven’t tried freezing this to advise. If you happen to try, that let me know how it goes.

      Reply

  • Joan
    May 7, 2021

    If you are making it dairy free.. how much oil do you use? Thank you!!

    Reply

    • Natasha
      May 7, 2021

      Hi Joan, I would substitute straight across and use the same amount of oil as butter.

      Reply

  • Afreen
    April 21, 2021

    Hi, I baked the brioche on 375degree …it burnt on top n hard from inside 🙁

    Reply

    • Natasha
      April 22, 2021

      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.

      Reply

  • Olga
    April 10, 2021

    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 !

    Reply

    • Natashas Kitchen
      April 10, 2021

      I’m so glad the recipe was easy to ready! Thank you for that wonderful feedback!

      Reply

  • Michelle Castro
    April 4, 2021

    Third time making this! Love it.

    Reply

    • Natasha
      April 4, 2021

      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!

      Reply

  • Debra Covic
    April 4, 2021

    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?

    Reply

    • Natasha
      April 4, 2021

      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.

      Reply

  • Debra Covic
    April 4, 2021

    Can I add raisins and cinnamon to this bread?

    Reply

    • Natasha's Kitchen
      April 4, 2021

      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.

      Reply

  • Adina
    April 3, 2021

    I feel like brioche/ burger buns should be on your ‘coming soon’ list 😉🙏🏻

    Reply

    • Natasha
      April 3, 2021

      Ooh I feel like that should be there also. Yum!

      Reply

      • Vcspen
        April 5, 2021

        I will try this, thanks for the recipe Natasha

        Reply

  • Lisa
    April 3, 2021

    If I add water instead of milk will it taste the same?

    Reply

    • Natasha
      April 3, 2021

      Hi Lisa, check out our sections above for substitutions – it would be more of a Challah bread.

      Reply

  • Judit Egyud
    March 29, 2021

    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.

    Reply

    • Natashas Kitchen
      March 29, 2021

      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.

      Reply

  • Dawn
    March 28, 2021

    Best French toast ever with this bread. I am no longer braiding-deficient! Thank you!

    Reply

    • Natasha's Kitchen
      March 28, 2021

      You are very welcome, Dawn. I’m so glad you enjoyed the recipe!

      Reply

  • Jane
    March 27, 2021

    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.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Thank you so much for sharing that with me.

      Reply

  • Jane
    March 27, 2021

    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.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Great idea! I’m so glad that’s been working for you?

      Reply

  • Josie
    March 27, 2021

    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. !

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Josie, I bet that could work! If you experiment, I would love to know how you like that!

      Reply

  • Terry
    March 27, 2021

    If I can’t knead by hand, can I use mixer with dough hook?

    Reply

    • Natashas Kitchen
      March 27, 2021

      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.

      Reply

  • Kathie
    March 26, 2021

    Can I substitute cup 4 cup gluten free flour? I am not sure if it will be ok when using in yeast breads.

    Reply

    • Natashas Kitchen
      March 26, 2021

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Michelle Birney
    March 25, 2021

    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?

    Reply

    • Natasha
      March 30, 2021

      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?”

      Reply

  • Mikel
    March 24, 2021

    How much flour?, it doesn’t say.

    Reply

    • Natashas Kitchen
      March 24, 2021

      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”

      Reply

  • Patrice
    March 24, 2021

    It looks like a braided challah to me. Especially with the poppy seeds.

    Reply

  • Mirna
    March 23, 2021

    How is the brioche bread recipe different than the Easter bread ?

    Reply

    • Natasha
      March 24, 2021

      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.

      Reply

      • Donna
        March 29, 2021

        I have a similar recipe and have the bread rise 3x? Do you raise your dough 2x?
        Thanks looks great!

        Reply

        • Natashas Kitchen
          March 29, 2021

          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.

          Reply

  • Saanvi Gupta
    March 23, 2021

    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

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Hello there, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Helen
    March 23, 2021

    Can the ingredients be put in a bread machine for a dough cycle or for a regular baking cycle?

    Reply

    • Natashas Kitchen
      March 24, 2021

      Hi Helen, I haven’t tested this in a machine to advise. If you experiment, I would love to know how that works out.

      Reply

  • Noor
    March 23, 2021

    Tried so yummy crisp and perfect for breakfast

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Glad you enjoyed this recipe, Noor!

      Reply

  • Shivana
    March 23, 2021

    Definitely gonna give this a go all your recipes are super yummy and easy to follow

    Reply

    • Natasha's Kitchen
      March 23, 2021

      I hope this becomes your new favorite! Please share with us how it goes.

      Reply

  • malak
    March 23, 2021

    omg it is the mosst delcious ever i triend sooooooooo nice and crisp ahhhhhhh yum

    Reply

    • Natashas Kitchen
      March 23, 2021

      Thank you for that wonderful comment, Malak! I’m glad you enjoyed this bread recipe!

      Reply

  • jana
    March 23, 2021

    triend it soooooooo yummy and crisp ohhhhhhh thankss natasha

    Reply

    • Natashas Kitchen
      March 23, 2021

      You’re welcome, Jana! I’m so glad you enjoyed this recipe.

      Reply

  • sara
    March 23, 2021

    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

    Reply

    • sara
      March 23, 2021

      i brush it with butter,basil,salt and pepper and thyme

      Reply

    • Natasha's Kitchen
      March 23, 2021

      Nice, thanks for sharing some of the changes that you’ve tried, Sara. I’m glad you loved it!

      Reply

  • Judy
    March 23, 2021

    Can you make woll roll bread

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Thanks for your suggestion.

      Reply

  • Oksana
    March 22, 2021

    Natasha, how does this bread compare to your Portuguese bread you posted a few years back. Thanks in advance.

    Reply

    • Natasha
      March 24, 2021

      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.

      Reply

  • Katie
    March 22, 2021

    This looks so amazing! I’m convinced brioche is amazing for any meal.

    Reply

    • Natasha's Kitchen
      March 22, 2021

      It is so good, I hope you can try this recipe soon!

      Reply

  • Natalie
    March 22, 2021

    What a beautiful bread!! So soft & fluffy!!

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Thank you, Natalie. I hope it becomes your new favorite!

      Reply

  • katerina @ diethood.com
    March 22, 2021

    We love Brioche Bread! This is absolutely amazing!!

    Reply

    • Natashas Kitchen
      March 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

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