This brioche bread dough recipe is buttery, silky
and has a delicious soft crumb.
It’s ideal for french toast or as sandwich bread!
I also love how versatile it is as you can
make it sweet or savory.
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I learned this lovely brioche bread dough recipe while I was living my bakers dream at the International Culinary Center in New York (now the Institute of Culinary Education) and since then I havent been able to find another brioche bread recipe for this delicious bread to replace or update it.
A brioche, is a french bread that is the perfect mix between a pastry and a bread. This, due to the amount of fats it has: eggs, butter, milk.
For this same reason, the versatility this dough provides is amazing! you can do it plain, or you can also use your imagination to make it sweet or savory: just imagine the below flavors:
- Pesto and mozarella
- Roasted garlic and olive oil
- Rosemary,
- Etc…
If you love chocolate breads thoughs, I also use this brioche bread recipe to make the dough of my one and only chocolate babka, recipe here!
Why is this recipe my favorite brioche bread recipe?
.
1) The video will clearly show you know when is the dough ready! Because the trickiest part of making this dough, is knowing what you need to achieve once you have mixed the dough.
2) It’s a recipe I’ve done hundreds of times, therefore its been tested and tested for you to make at home successfully!
3) You can have 2 applications with this same recipe, a plain brioche or turning it into a chocolate babka!
Do I need any special equipment to make this bread?
.
Yes! you need to use a stand mixer – the one I used for the video is my Ankarsrum Stand Mixer from Pleasant Hill Grain.
Brioche Bread Dough Recipe
Equipment
- Stand mixer
Ingredients
- 500 grams All purpose flour
- 150 grams Whole milk
- 110 grams Eggs weigh the eggs as they are usually different sizes
- 15 grams Instant yeast also known as bread/rapid rise yeast
- 60 grams Sugar
- 10 grams Fine salt
- 160 grams Unsalted Butter
Instructions
- Put all the ingredients, except the butter in the mixer (this dough cant be done by hand). Develop the dough, and later add the butter until incorporated. Mix until the dough is smooth. Take the dough from the mixer, and shape it into a ball.
- Let the dough rest for aproximately 20, or as it feels fluffy.
- Divide the dough into 500 gram pieces, and shape into a log. Put in a greased loaf pan and let proof until it has gone above the sides of the loaf pan. Egg wash before baking.
- Preheat the oven to bake at 350°F and bake for 30 minutes. Then tent lightly with a foil and bake for 15 more minutes.
Video
Enjoy these delicious bread and please let me know if you have any questions. Also, feel free to tag me on social media so I can see your baked goods here.
Happy baking!
Javi
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I note that you changed the bread hook out and put the roller in. At what point did you do this? And why?
I have an Ank so I could mix it all in one go as you are doing in your video but I was wondering would the flavour of the bread not increase if it was given the longer time in the fridge?
And one more question: If you do refridgerate it will it need to be kneaded more?
Hi Pam, I did change the hook to the roller as I needed more kneading strength!
Regarding leaving the dough in the fridge, nothing will happen to it if you leave it max 3 days (if not freeze it).
If you refrigerate it, you don’t need to knead it, just shape it and let it rise before you bake it! Hope this answers your questions.