Brioche Bread is a rich and tender loaf with a subtle sweetness that is a little bit pastry-like, a little bit cake-like, and a whole lot of deliciousness! It’s a versatile bread that can be enjoyed on its own, used in French toast, for sandwiches and burgers, and more. For more homemade bread, check out my Simple White Bread, too!

Loaf of Brioche Bread on a cutting board from overhead.
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Ingredients & Substitutions

Milk: Whole milk adds moisture and richness to the dough. If using lower-fat milk or water, it may affect the flavor and texture of the bread.

Sugar: Granulated sugar helps sweeten the bread as well as helps feed the yeast.

Yeast: Look for a packet (or about 2 1/4 teaspoons) of active dry yeast. It is the leavening agent in the bread.

Eggs: You will need 3 large eggs, two for the bread and one for the egg wash. Be sure the eggs are at room temperature before using.

Flour: All-purpose flour is the best choice for brioche bread, giving it a fluffier texture (not too heavy and dense).

Butter: Butter is a key ingredient in brioche, and I prefer unsalted butter for the best results. Unsalted butter gives you more control over the salt in a recipe. If using salted butter, you may want to lessen the amount of salt added. Cut the butter into 1-inch pieces and let it come to room temperature before adding it one piece at a time.

Dough for Brioche Bread in a pan.

When Is Dough Done Rising?

It is important to get the correct rise of the dough for the best results in baking this brioche. The first and last rises should double the dough size, each taking an hour up to a couple of hours. Over-risen dough can collapse during baking, or give the bread an odd shape. So, when is it done rising? Here are some ways to check:

  • Check the size. It should have doubled, which can take about an hour or two.
  • Do the ‘poke test’. Gently press the top of the dough with your finger. If the dough springs back slowly and stays, it is ready for the next step! (However, if it springs back super quickly, it may need more time to rise.)
  • Look at the dough; the surface will be smooth and rounded with an airy, puffy appearance.
  • Take in the yeasty aroma, which becomes more pronounced as the dough rises.
Loaf of Brioche Bread with a piece torn off from overhead.

Why Refrigerate The Dough?

After the initial rise of the dough, you will transfer it to the refrigerator for at least 8 hours (up to overnight). Do not skip this step! Letting the dough continue to slowly ferment in the refrigerator for an extended period lets the yeast develop slowly, which results in a tender crumb. Refrigerating the dough also keeps the butter from getting too warm and melting, again, affecting the texture. It will also give you a more flavorful loaf.

How To Use Brioche Bread

Brioche is a versatile loaf that can be enjoyed in both sweet and savory ways. Here are some delicious options to try:

Close up of a loaf of Brioche Bread's inside texture.

How To Store Brioche Bread

Although best served fresh, you can store brioche for a few (2-3) days at room temperature. Once baked and cooled, store it in an airtight container or wrap it in plastic wrap or aluminum foil. For longer storage, freeze the brioche for up to 3 months or so.

Loaf of Brioche Bread on a cutting board with butter and a knife from overhead.

Brioche Bread

Prep Time 20 minutes
Cook Time 35 minutes
Rise Time 11 hours 30 minutes
Total Time 12 hours 25 minutes
Brioche Bread is a rich and tender loaf with a subtle sweetness that is a little bit pastry-like, a little bit cake-like, and a whole lot of deliciousness! It's a versatile bread that can be enjoyed on its own, used in French toast, for sandwiches and burgers, and more.


  • 1 cup (245 g) whole milk, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 packet (about 2 ¼ teaspoons) active dry yeast
  • 2 large eggs, room temperature
  • 4 cups (500 g) all-purpose flour, plus up to ½ cup extra as needed
  • ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
  • 1 teaspoon kosher salt

Egg Wash

  • 1 large egg, room temperature
  • 1 tablespoon whole milk


  • To the bowl of a stand mixer fitted with the dough hook attachment, add milk, sugar, and yeast. Mix on low speed to combine.
  • With the mixer still on low, add eggs, mixing until combined.
  • Turn off the mixer. Add flour. Then, continue mixing at low speed. Once the flour is incorporated, with the mixer still on low speed, add butter, 1 piece at a time, blending well between each addition.
  • Once the butter is all incorporated, add the salt. Knead on medium speed until the dough that gathers on the hook is a soft smooth ball, about 5-6 minutes. At this point, you may need additional flour. I mixed in 1 tablespoon of flour at a time until the dough pulled away from the sides of the bowl, creating a smooth ball (a total of ¼ cup extra flour). The dough should be very soft and not sticky when handling it.
  • Spray a medium bowl with nonstick cooking spray. Place the dough into the bowl. Then, turn the dough over so that the top of it gets coated with cooking spray as well. Cover. Let rise in a warm area until it is doubled in size, about an hour.
  • With the cover still in place, place the bowl of dough in the refrigerator for 8 hours, up to overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
  • After 8 hours, remove the dough from the refrigerator and let it sit out at room temperature for 30 minutes.
  • When ready, place the dough on a lightly floured surface. Evenly divide it into 8 pieces. Shape each piece into a small ball.
  • Spray a 9×5-inch loaf pan with cooking spray.
  • Arrange the dough balls in a single layer, spacing them evenly to fill the loaf pan, with 2 rows of 4. Cover. Let it rise in a warm area for about 2-2 ½ hours, or until doubled in size.
  • Preheat the oven to 350°F.
  • In a small bowl, whisk the egg and milk together. Brush the top of the loaf with the egg and milk mixture.
  • Bake for 35-40 minutes, or until the internal temperature reaches 190°F. If the top is getting too dark, cover it with aluminum foil.
  • When done baking, let the brioche rest in the pan for 5-10 minutes. Then, remove from the pan and let cool completely on a wire rack.


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What the Test Kitchen had to say about this recipe:


This bread is amazing. Just the perfect amount of sweetness, you don't even need butter!


This bread is so good, I even enjoyed it plain! I love the density of it and can't wait to make some French toast with it!


Beautiful loaf! Brioche has such a gorgeous rich brown top and the dough is dense, but ever so sweet. This is great on its own or would make a fantastic Brioche French toast.


This has such a lovely brown and shiny crust! The interior is pillowy soft, buttery, and absolutely tasty!


This bread is so tasty! It's subtly sweet and has a lovely texture that is soft but slightly dense and perfectly moist!


This bread is so delicious. Totally worth the extra prep to achieve that rich flavor. I love the shiny top!!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hello Amanda,
    I just wanted to let you know when I just went to print your recipe, I chose to double to two loaves and the recipe the butter did not increase in grams. Thankfully, I noticed it, so no harm done, but thought you should know for other bakers. ie. instead of 226 grams it remained 113 grams.
    Thank you for your many wonderful recipes.

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