The Brioche

Brioche, a rich bread made with butter, eggs, and sugar, originated in France during the Middle Ages. It first gained popularity in Normandy, a region known for dairy, and gradually became a festive treat across the country. In the 17th century, it entered royal kitchens and was seen as a luxurious delicacy. Marie Antoinette is often (though falsely) credited with saying, “Let them eat brioche.” Famous variations include the pink-praline-studded Lyonnaise brioche and the buttery Nanterre loaf. Today, brioche stands as a symbol of French craftsmanship, bridging the gap between traditional baking and modern pâtisserie creations.

Classic French Brioche Recipe

Ingredients (for 2 medium or 1 large brioche)

  • 500 g all-purpose flour (preferably pastry flour)
  • 20 g fresh baker’s yeast (or 7 g dry yeast)
  • 60 g sugar
  • 10 g salt
  • 6 eggs (about 300 g)
  • 250 g unsalted butter, softened
  • 1 egg yolk + 1 tbsp milk (for egg wash)

Preparation

1. Make the Dough

  • In a stand mixer (or by hand), mix the flour, crumbled yeast, sugar, and salt.
  • Add the eggs one at a time while kneading on low speed.
  • Knead for 10–15 minutes until the dough is smooth, elastic, and pulls away from the bowl.

2. Incorporate the Butter

  • Add the butter in small pieces, gradually, at medium speed.
  • Knead for another 10 minutes until the dough is shiny and fully combined.
  • The dough will be slightly sticky—this is normal.

3. First Rise

  • Cover the bowl with a clean cloth or plastic wrap.
  • Let the dough rise for 1.5 to 2 hours at room temperature, until doubled in size.
  • Deflate the dough by folding it gently to remove air.

4. Cold Rest

  • Wrap the dough in plastic or cover tightly and refrigerate overnight (at least 6 hours, ideally 12).
    This improves flavor and makes shaping easier.

5. Shaping

  • Remove the chilled dough and shape as desired (balls, braid, classic loaf…).
  • Place in buttered pans or on a tray.
  • Let rise 1.5 hours at room temperature (ideally around 28–30°C / 82–86°F), until doubled.

6. Egg Wash & Baking

  • Preheat oven to 170°C (340°F), fan setting if possible.
  • Brush with egg yolk + milk mixture.
  • Bake for 25–30 minutes for small brioche, or 35–40 minutes for a large one.
  • Let cool on a wire rack.

Practical Tips

  • Dough too soft? Don’t add flour—chill it to make it easier to work with.
  • Slow rise? Place the dough in a turned-off oven with the light on or near warm water.
  • Richer flavor? Add vanilla, orange blossom water, or citrus zest.
  • Premium touch? Use high-quality butter (like Isigny or Charentes).
  • Storage: Wrap in a clean cloth. Keeps for 2 days at room temperature or can be sliced and frozen.
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