Fluffy Brioche Bread Recipe

A real treat, homemade brioche has a delightfully light texture and a rich, buttery flavour. Whether served as a breakfast delight, made into opulent French toast, or just toasted with a smear of butter and jam, this traditional French bread is ideal for special occasions. This brioche is incredibly soft and golden when made from scratch, making it a satisfying and enjoyable culinary experience.

• Ingredients
• Tips
• How to make Brioche Bread
• Assembling Brioche Bread
• Decorations
• Troubleshooting 
• Flavour Variation
• Pairing and serving suggestions
• FAQ

Ingredients

1. All-Purpose Flour: Forms the structure of the bread and provides gluten for texture and elasticity in the dough.
2. Granulated Sugar: Adds sweetness to the brioche and also aids in yeast activation during proofing.
3. Active Dry Yeast: Acts as a leavening agent, causing the dough to rise and create a light and airy texture in the bread.
4. Salt: Balances the sweetness and enhances the overall flavor of the brioche. It also controls yeast activity and strengthens the dough structure.
5. Warm Milk: Adds moisture to the dough, creating a soft and tender crumb. It also helps activate the yeast.
6. Eggs: Provide richness, structure, and contribute to the soft and tender texture of the brioche. The yolks add fat and flavor, while the whites offer protein for structure.
7. Unsalted Butter: Enhances the flavor and richness of the brioche. It contributes to the softness of the bread and provides a buttery taste and tender crumb.
8. Egg Wash: A mixture of beaten egg and water used to brush the surface of the dough before baking. It adds shine and helps create a golden-brown crust.

Tips

• Ensure the butter is softened but not melted for proper incorporation into the dough.
• For variations, consider adding orange zest, chocolate chips, or dried fruit to the dough for added flavor.
• To keep the brioche fresh, store it in an airtight container or resealable bag at room temperature for up to 2-3 days. Alternatively, freeze slices for longer storage.

How to make Brioche Bread

1. Activate the Yeast:
   • In a small bowl, dissolve a pinch of sugar in warm milk. Sprinkle the yeast over the milk mixture, give it a gentle stir, and let it sit for about 5-10 minutes until foamy.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Combine Wet Ingredients:
   • In another bowl or the bowl of a stand mixer, lightly beat the eggs. Gradually add the yeast mixture to the beaten eggs while mixing continuously.
4. Knead the Dough:
   • Gradually add the dry ingredients to the wet mixture and knead until a rough dough forms.
   • If using a stand mixer, knead the dough on low speed for about 10-12 minutes until it becomes smooth and elastic.
   • Gradually incorporate the softened butter, a few pieces at a time, continuing to knead until the dough is soft, smooth, and shiny.
5. First Rise:
   • Place the dough in a lightly greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1 ½ hours or until doubled in size.
6. Shape the Loaf:
   • Gently deflate the risen dough and transfer it to a clean, floured surface. Shape it into a loaf and place it in a greased loaf pan.
   • Cover the loaf pan with plastic wrap and let the dough rise again for about 1 hour or until it reaches the top edge of the pan.
7. Preheat Oven:
   • Preheat the oven to 350°F (175°C) while the dough is rising for the second time.
8. Brush with Egg Wash:
   • Just before baking, gently brush the top of the risen dough with the egg wash for a beautiful golden crust.
9. Bake the Brioche:
   • Place the loaf pan in the preheated oven and bake for 30-40 minutes or until the brioche is golden brown on top and sounds hollow when tapped on the bottom.
10. Cool and Enjoy:
    • Once baked, transfer the brioche to a wire rack and let it cool completely before slicing. Serve and enjoy the homemade goodness!

Assembling Brioche Bread

1. Shaping the Dough:
   • After the dough has completed its first rise and doubled in size, gently punch it down to release excess air.
   • Transfer the dough onto a clean, floured surface.
   • Shape the dough into a smooth, round ball or an elongated loaf shape, depending on your preference.
   • Tuck and pinch the edges of the dough underneath to create a smooth surface on top.
2. Placing in a Loaf Pan:
   • Grease or butter a loaf pan thoroughly to prevent sticking.
   • Carefully place the shaped dough into the prepared loaf pan, ensuring that it fits comfortably and reaches the edges of the pan evenly.
   • If desired, lightly score the top of the dough with a sharp knife, creating decorative lines or a pattern.
3. Second Rise:
   • Cover the loaf pan loosely with a clean kitchen towel or plastic wrap to prevent the dough from drying out.
   • Allow the dough to rise for the second time in a warm, draft-free area until it reaches the top edge of the loaf pan. This typically takes about 1 hour, but the exact time may vary based on room temperature and other factors.
4. Preheat Oven:
   • About 15-20 minutes before the dough has finished rising, preheat your oven to the recommended baking temperature (usually around 350°F or 175°C).
5. Optional Egg Wash:
   • Just before baking, you can apply an egg wash to the surface of the risen dough for a glossy finish. This step is optional but adds a beautiful golden color to the brioche.

Decorations

Brioche typically doesn’t have elaborate decorations like some other baked goods; however, you can add a simple glaze or topping to enhance its appearance. Here’s a suggestion for a topping or glaze to add a finishing touch to your homemade brioche:

Simple Sugar Glaze:

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons milk or water
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. In a mixing bowl, combine powdered sugar and vanilla extract (if using).
2. Gradually add milk or water, one tablespoon at a time, and whisk until you achieve a smooth and pourable consistency.
3. Once the brioche has cooled completely, drizzle the glaze over the top of the loaf, allowing it to run down the sides slightly.
4. Let the glaze set for a few minutes before slicing and serving the brioche.

Troubleshooting

1. Dough Not Rising Properly:
   • Ensure that the yeast is fresh and not expired. Check the expiration date or proof the yeast before using it.
   • The dough might need a warmer environment for rising. Place it in a slightly warmer area, such as near a preheated oven or in a turned-off oven with a bowl of warm water to create a cozy environment for the yeast.
2. Dough Too Sticky or Dry:
   • If the dough is too sticky, add a little flour gradually, a tablespoon at a time, while kneading until it reaches the right consistency.
   • For dry dough, gradually add small amounts of water or milk while kneading until it becomes softer and more pliable.
3. Overbrowning or Burning:
   • Cover the brioche loosely with aluminum foil during the baking process if it starts to brown too quickly. This prevents excessive browning while allowing the bread to continue baking.
4. Uneven Rising or Shaping:
   • Make sure the dough is evenly shaped and placed into the loaf pan to allow for consistent rising.
   • Ensure that the dough is proofed in a draft-free area to avoid temperature fluctuations that might affect rising.
5. Dense Texture:
   • Avoid over-kneading the dough, as this can lead to a dense texture. Knead until the dough is smooth and elastic, not excessively.
   • Allow sufficient time for both rises (first and second rise) as indicated in the recipe. Rushing the rising process can result in a denser texture.

Flavour Variations

1. Orange or Lemon Zest:
   • Incorporate finely grated zest from an orange or lemon into the dough for a citrusy aroma and flavor. Mix it in during the dough-making process.
2. Chocolate Swirl:
   • Roll out the dough and spread a layer of chocolate ganache, chocolate chips, or a mixture of cocoa powder and sugar. Roll the dough into a log, then shape it into a loaf. The result is a delicious chocolate-swirled brioche.
3. Cinnamon Sugar Swirl:
   • Create a mixture of cinnamon and sugar and sprinkle it over the rolled-out dough before shaping. Roll the dough into a log and proceed with shaping it into a loaf for a delightful cinnamon-sugar swirl.
4. Dried Fruit and Nuts:
   • Add chopped dried fruits such as raisins, cranberries, or apricots, along with nuts like almonds or walnuts, into the dough. These additions provide bursts of sweetness and texture.
5. Spiced Brioche:
   • Incorporate warm spices such as ground cinnamon, nutmeg, or cardamom into the dough for a flavorful and aromatic brioche.
6. Herb and Cheese:
   • Add finely chopped herbs like rosemary or thyme and shredded cheese (such as cheddar or Parmesan) to the dough for a savory twist. This variation pairs excellently with savory dishes or as a standalone snack.
7. Honey Brioche:
   • Substitute some of the granulated sugar with honey for a slightly different sweetness and flavor profile. Adjust the sweetness to your liking.

Pairing and serving suggestions

1. Butter and Jam:
   • Serve slices of freshly baked brioche with softened butter and your favorite jam or fruit preserves for a classic and delightful breakfast or snack.
2. French Toast:
   • Use slices of brioche to make luxurious French toast. Soak the slices in a mixture of eggs, milk, and cinnamon, then fry until golden brown. Serve with maple syrup and fresh berries.
3. Sandwiches or Toast:
   • Use slices of brioche to make delicious sandwiches. Fill them with ingredients like ham and cheese, smoked salmon and cream cheese, or roasted vegetables for a gourmet twist.
   • Toast slices of brioche and serve them with avocado, poached eggs, or a spread of your choice for an elevated toast experience.
4. Bread Pudding:
   • Use leftover brioche to make a decadent bread pudding. Combine with milk, eggs, sugar, and spices. Bake until golden and serve warm with a dollop of whipped cream or custard.
5. Tea or Coffee Pairing:
   • Enjoy slices of brioche with a cup of your favorite tea or coffee. The buttery richness of the bread complements the beverages wonderfully.
6. Dessert Delights:
   • Use brioche as a base for delectable desserts like bread pudding, trifle, or layered desserts by soaking the slices in flavored syrups or liqueurs.
7. Charcuterie or Cheese Platter:
   • Slice brioche and serve it alongside a charcuterie board or cheese platter. Its slightly sweet flavor and soft texture pair beautifully with savory or creamy cheeses and cured meats.
8. Fancy Toast Toppings:
   • Get creative with fancy toast toppings by using brioche. Top toasted brioche slices with ricotta, honey, fresh fruits, or a drizzle of balsamic glaze for an elegant snack.

FAQ

Q: Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in the same quantity. However, there’s no need to dissolve instant yeast in warm liquid before adding it to the dough.

Q: Can I make brioche without a stand mixer?

Yes, you can knead the dough by hand instead of using a stand mixer. It may require more effort and time, but the dough should be kneaded until it becomes smooth and elastic.

Q: How do I know when the dough has risen enough?

The dough should double in size during the rising process. This usually takes around 1-2 hours for the first rise and about 1 hour for the second rise. It should be visibly puffy and airy.

Q: Can I freeze brioche dough?

Yes, you can freeze portions of brioche dough for future use. Shape the dough into balls or loaves, then freeze them. Thaw overnight in the refrigerator before using.

Q: My brioche turned out too dense. What went wrong?

Over-kneading the dough or not allowing sufficient rising time could result in a dense texture. Ensure you knead until the dough is smooth but not overworked, and give it ample time to rise.

Q: How should I store leftover brioche?

Store leftover brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2-3 days. For longer storage, freeze individual slices or the entire loaf.

Q: Can I make smaller or larger loaves with this recipe?

Yes, you can divide the dough into smaller portions for smaller loaves or shape it into a single larger loaf. Adjust baking times accordingly.

Q: Can I reduce the sugar in the recipe?

The sugar not only adds sweetness but also contributes to the brioche’s texture and moisture. You can slightly reduce the sugar, but significant alterations may affect the final outcome.