Brioche is a fluffy and delightful egg style bread with the richness of butter. This has to be the easiest brioche recipe that I have come up with so far. This is my go to recipe for brioche. I make loaves or buns with this recipe and it turns out perfect every single time. It really is very easy and delicious.

Brioche Loaves/Buns


2 1/4 tsp yeast
1/4 cup. warm water
2 tbsp sugar
1 tsp fine salt
3 1/2 cups flour
5 eggs
1 cup ( 2 sticks) butter – room temp
1 tbsp oil – for the bowl
1 egg + 1 tbsp water – for egg wash


  1. Combine the yeast, sugar, and water in a bowl and gently stir to combine. Set aside for 5 minutes or until the mixture is proofed and foamy.
  2. Combine the yeast mixture and 1/2 cup flour in a stand mixer and blend until combined. Add the salt and mix again. Scrape down the sides and mix for two minutes with the dough hook attachment.
  3. Add the 5 eggs 1 at a time alternating with 1 tbsp of the butter at a time until all is combined and well mixed. The batter should look small peas. Gradually add in the remaining 3 cups of flour and blend until well combined and soft. This makes a sticky dough so do not worry. This should take about 8 to 10 minutes with the mixer on low to combine then on medium speed for the remainder to knead the dough.
  4. Grease a large bowl with the oil and pour in the soft dough. Toss to coat the dough with the oil. Cover tightly with plastic wrap and let rise for 3 hours or until doubled in size.
  5. Punch the dough down gently by gently folding the edges with a rubber spatula. Recover the dough tightly and chill in the fridge for 12 hours.
  6. After 12 hours remove the dough and either cut in half to make two loaves or cut in to 6 to 8 pieces to make buns.
  7. Brush lightly with the egg wash and cover loosely with plastic and a tea towel. Let rise for 1 hour.
  8. In the mean time preheat the oven to 400*. When ready brush again with the egg wash and bake for 15 to 20 minutes or until nice and golden brown. Remove and let cool on a wire rack.


  1. In a bowl combine the yeast, sugar, and water. Stir and set aside for 10 minutes to proof.
  2. In a stand mixer combine the flour and salt. Stir. Set aside until ready.
  3. Add the yeast mixture to the flour and mix with the dough hook attachment.
  4. Add the eggs one at a time along with 1 tbsp of the butter at a time until all is mixed and well combined. Keep the mixer on low until everything gets mixed together and then turn the mixer on medium speed and knead the dough for about 5 to 8 minutes or until everything is well combined and together. The dough should pull away from the sides.
  5. Grease a large bowl with the oil and add the dough. Toss the dough around in the oil until coated. Cover tightly with plastic wrap and let rise in a warm draft free area for 2 hours.
  6. Lightly flour a work surface and turn the dough out. I like to use a pastry mat to keep from adding any more flour so the dough stays light and airy. If you do not have one don’t worry. Just add as little of flour as possible. Knead the dough for about 2 to 3 minutes. Cut the dough into 6 to 8 pieces or in to loaves. If you are making buns, shape the buns by turning and tucking the bottom underneath of the dough to make a bun shape and place on a parchment lined sheet tray. If you are making loaves, Shape into a loaf shape and place into two loaf pans.
  7. Brush the tops with the egg wash and lightly cover and let rise for 30 minutes to an hour in a warm draft free area.
  8. In the meantime, Preheat your oven to 400*
  9. When the oven is nice and hot, Brush the tops again with the egg wash and bake for 15 to 20 minutes or until the tops are golden brown. Remove from the oven and let cool completely on a wire rack.
  • To store: Keep in an airtight bag or container on the counter up to 5 days.
  • This makes great bread crumbs. If you have left over bread that you have no idea what to do with, as I sometimes do, I just simply blitz them in the food processor until crumbly and store them in an airtight plastic container in the freezer. They keep up to 1 month in the freezer. I always have them on hand for All the recipes that call for bread crumbs. They add a beautiful flavor to the dish as it is rich in flavor. You can also toast them before using as well. I do this sometimes when I add them to my burgers for added flavor. I toast some up in a dry skillet until golden. Let them cool and add them to any dish. You can use them as a coating for many dishes as well.
  • You can add any flavorings to the bread as well. I have added pecorino cheese and sun dried tomatoes to the batter for a beautiful addition to the bread. I have added herbs such as thyme and rosemary for a herby flavor. I have also added different shredded cheeses for a cheesy flavor. Breads are so versatile when it comes to additions. I have also grilled the bread to toast it up when serving burgers on brioche. It adds a nice smokey flavor to the burgers. Just keep in mind that if you do grill these be mindful of the heat of the grill and where you place them. Put them on the cooler side of the grill and keep a watchful eye on them so they do not burn. With all of the butter in them they will burn rather quickly. As soon as you see grill marks remove them and set them aside on a plate.

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