This Easiest Brioche Bread is so airy and flaky that it literally melts in your mouth. It works perfect for jelly sandwiches or French toast.
Use the same dough to make brioche buns.

Brioche bread is actually quite simple to make. The most time-consuming part of this recipe is waiting for the dough to rest and rise. But, when you open your oven and your house is filled with the smell of fresh brioche, you’ll be happy you put the time in!
What I love most about brioche is how forgiving the dough is! Depending on the brand of flour you use, the dough will come out a touch different. If it’s too sticky, add a bit more flour until it’s not. Brioche is hard to mess up, making it one of my favorites to bake :).

What is Brioche?
Brioche is a French yeast bread with high amount of eggs and butter. This combination makes the bread yellow light and fluffy on the inside, and golden brown on the outside.
Brioche comes in many different shapes, but most commonly you’ll see the bread made into a braid.
What Makes Brioche Different than Most Breads?
So, what’s the difference between brioche and other breads? Brioche is a French yeast bread that uses a TON more eggs than other breads, giving it a pretty, yellow color on the inside and a golden brown color on the outside. The end result is a light and fluffy texture that is to-die-for.
What is Brioche Used for?
- Enjoy it with jam and butter. Brioche has a perfect egg-y taste that goes great with jam and butter. My favorite combination is apricot jam and a European butter like Kerrygold or Pulgra.
- Make brioche french toast with your leftovers. You have probably seen brioche french toast on a brunch menu before, or you are already in love with it. Put those leftovers to good use and make a batch!
- Make brioche sandwiches. Grab your favorite cured meat (prosciutto, mortadella, salami, etc.) and some swiss cheese. Spread your brioche with a bit of dijon mustard and have yourself a perfectly simple European-style sandwich.
- Brioche Buns can be used for burgers. If you like a sweeter bun, brioche is easily formed into a hamburger bun. They are also great for when you are hosting brunch or if you just prefer to have small personalized breads.

Storing Brioche Bread
Keep your brioche fresher for longer by following these storage tips:
Refrigerating Brioche Bread
Refrigerate your brioche by wrapping it tightly in plastic wrap or placing it in a Ziploc bag. It will stay fresh for up to a week when stored in the fridge. Since this bread is heavy on the eggs, it is not recommended to store it at room temperature.
Freezing Brioche Bread
Brioche bread can be frozen for up to a month. The best way to keep it fresh is by wrapping it tight with a plastic wrap before placing it in the freezer. Thaw to room temperature before serving. Reheat as desired.
Other Similar Recipes to Try
Recipe
Ingredients
- 2 cups milk
- 1 cup sugar
- 1 1/2 tbsp active dry yeast
- 6 cups flour (depending on the brand of flour you may need more)
- 6 large eggs
- 1 tbsp vanilla extract
- 200 grams unsalted butter
Brushing tops
- 1 egg
- 3 tbsp water
Instructions
- Prepare ingredients for brioche bread.
- Combine warm (110°F) milk together with yeast, sugar and two cups of flour. Whisk ingredients together. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
- In a separate bowl whisk eggs together. Add eggs, vanilla and melted butter to the dough mixture. Whisk in remaining flour in small portions.
- Knead the dough by hand or your mixer until it becomes elastic.This will take about 10-15 minutes. Cover the dough and let it rise for about an hour.
- Remove the dough from the bowl, divide it into two even pieces, then divide each piece divide into three pieces. Roll them out into a long rope. connect the ends of the ropes together and braid them.
- Place braided brioche on a lined baking sheet, cover and let it rise for 30 minutes. Brush brioche with egg and water mixture.
- Bake brioche at 350°F for about 30 minutes or until the bread is golden brown.
I needed about 2.5 cups more flour (I’m in NYC and it’s super humid) but this is absolutely the best brioche I have ever tasted. Moist, rich, buttery, not crumbly at all. My family loved it so much I’m making it twice in one week!! Thanks for the great recipe!
Anastasia, I'm so glad you enjoyed the brioche bread, thank you for taking the time to share your feedback!
Natalya, could this recipe be made into dinner rolls? (Maybe 100g each?)
Hey, Yes for sure. We do have Brioche Buns recipe on the blog, which may be useful. https://momsdish.com/homemade…
I am making this recipe for Easter dinner! I can't get over how quickly it all comes together! Have you ever tried making a sourdough brioche? I'd love a recipe! Thank you!
Hey Dede, I have never tried working with sourdough, sorry I cant be much help... 🙂
Hi, do you make this with bread four?
We use all-purpose flour, Bobs Redmill works perfectly with this recipe.
Loved this recipe! Had to use about 1 cup more flour and used unsweetened vanilla almond milk instead and still came out great! I think it's just missing a bit of salt.
Thank you for all of the tips, Kellie, they will be helpful to others! I'm so glad you enjoyed the recipe!
Best brioche recipe i've tried! You can easily manipulate sugar and salt levels to suit what you wanna make with them. I've used them as burger buns and cinnamon rolls! Much love!
Amna, so happy to hear this. Thank you for sharing your feedback!
Yes, it is an easy recipe to play with! I'm so glad you enjoyed it, thank you for your feedback!
This is the best brioche recipe I've tried! I made buns and 2 loafs of bread with a doubled recipe. The recipe is simple but I feel it was missing some specifics such as: being directly told to melt the butter and I was a bit confused with the two dough pictures before the first rise as to which to choose as a guideline for my dough to reach. I'm disabled and make all my dough by hand mixing/kneading and had some difficulty getting to the elastic point BUT I did what I could and let it rise, after it rised I did more kneading and added flour to a satisfactory point and it still turned out amazing! It's definitely a forgiving recipe. Warning though, it rised A TON in the oven so make sure your racks give it enough room (I didn't aha) but again a *very* forgiving recipe. Thanks!
Beau, thank you for all of those tips and the feedback, it is very helpful! I'm glad you found the dough forgiving, I hope you enjoyed the Brioche bread!
I made this about a week ago for the first time and it was great. Halved the recipe and used a loaf pan instead of braiding. Thanks for the easy recipe.
Caryl, I'm so glad you enjoyed the recipe, thank you for taking the time to comment!
Great recipe! Just made mine ans it came out perfect. I think I will use a bit more sugar next time because I was not sweet enough to eat by itself but delicious with jam 😉
So glad it worked out well! Thank you for the sweetness tip!
Looks good! When speed should my mixer be on when making the dough?
Hey Tommy, it should be on medium and you can lower it towards the end of kneading time.
I also used my kitchen aid mixer with dough hook to knead for about 7 minutes
I used while lily bread flour
And I half the recipe and I used about 1/2 more flour
Thanks for all this feedback! 🙂
I halted the recipe and just came out of the oven. It’s delicious
Thank you for the recipe
So happy to hear this!!!
Hi, is the 10-15 minutes kneading by hand or stand mixer? From my experience doesn’t using a stand mixer shorten the kneading time? Thanks!
It does shorten kneading time in a stand up mixer but as soon as it’s electric, you can stop kneading.
I tried making this... do you think it was ok for me to put in the fridge instead of the second rise? It's a bit hard but I've left it out for it to soften a little...
It’s best to have it rise again in a warm place. I haven’t tested much with refrigerating the dough. Hope this helps
Hi. I tried making this and did a smaller version by cutting everything by hall. My insides were dry and somewhat crumbly. I wonder if making it with artificial butter and no salt substitute could be the reason???
Artificial butter would change the texture of the bread dramatically. Real butter has a much higher fat ratio then substitutes. The substitute has a high water content and will change the whole structure of the bread. My best suggestion is to find a specific recipe for the ingredients you would like to use. Baking is more specific and scientific unlike regular cooking which you can “wing it”. I hope this helps you!
Curious why you used a salt substitute. I didn't see salt in the ingredients list.
Your yeast may not be working.
Maybe, this recipe always came out great for us.
Absolutely delicious! I used pillsbury bread flour and found that I needed about a cup extra flour to get the texture right. Because of the extra gluten proteins in the breast flour I used the dough hook attachment for almost 2 minutes, stopping to stir occasionally and check the elasticity of the bread. Once I felt it was right, I followed the rest of the directions to a T and handled it with all-purpose flour before making 6 rolls and a very large braided loaf with it. A tip for ensuring its baked through is to make sure the internal temp is at least 190 Fahrenheit. This recipe is delicious and an absolute keeper!!
Thank you so much for all of those tips! I'm so glad you loved the recipe, thank you for taking the time to comment!
I made this recipe for Brioche bread today. I divided the recipe in half. It had a very good taste but the insides were crumbly like a biscuit with the same texture, not like a bread at all. Wondering if you have any ideas as to what went wrong. I followed the steps to the T. Would like to make again with a different outcome! TIA
Kathy, I have never experienced anything like this. Here is our video for the dough, I hope it will give you some pointers. Yeast dough should never come out crumbly so I am really confused. https://www.youtube.com/watch…
Thanks!
why did you use weight measurement for butter, but not flour?
Hi Cindy, if you need to convert them you could always google the conversions. I hope you try the recipe 🙂
Hi! I'm excited about this recipe! Looks YUM! Should I use all purpose flour or bread flour? Thanks! DP
All purpose flour is great in this recipe. Bobs Redmill is a good one to use.
Fantastic recipe, thanks for sharing. I made half the size and similar to other contributors, I found the dough needed extra flour. Instead of 3 cups (for half size) I used 4. Excellent results and my kids are devouring it!
Negin, thank you for sharing your feedback. So glad the recipe came out great! 🙂
Aloha,
I just took this bread out of the oven. So easy to make, so delicious. I can’t thank you enough for the amazing recipe. We will treasure it.
With Warmest Aloha
April
Hi April, I'm so glad you found the recipe easy and delicious, thank you for your feedback and kind words 🙂
Mine had such a strong yeasty flavour. I followed the recipe exactly. What can have happened? It tasted like beer and was actually inedible 🙁
Hey Rosie, what brand of yeast did you use? Did you allow the yeast to sit with milk?
Tastes great but don't claim 1hr10 minutes total at the top of the recipe when there are 2 hours of rise time needed. Rise time counts also
Hey Larry, the recipe shows prep time and cooking time. I hope this makes sense. Thanks
Neither cook time not prep time accounts for total rise time (1 hour+)
Hope this makes sense
Jody, I understand, the structure of the recipe shows prep time and cooking time. Hope this helps.
would this recipe work with almond milk as well? we don't drink/have cow's millk in my household
We did unsweetened vanilla almond milk and it worked great!
Hi, I haven't tested this recipe with almond milk. I would try to google for the best replacement for milk. Thanks
Have you ever made loaves in bread pans with this recipe?
The recipe is delicious 😋
Hey Kelda, yes I have and it turns out fantastic. You will love it.
Delicious 😋. Do you think it works in a loaf pan too?
Yes, it will. Enjoy
I just had to comment because I saw all the others confused how to do things or complaining that it came out weird. First off, the dough is going to be tacky, it needs to be tacky in order for it to be fluffy, turn out it should, and delicious. I followed the recipe exactly, no deviating at all. I'm in Wyoming, so there's virtually 0 humidity. I used the exact measurements and no extra flour. I am going to include image hosted pictures so you can see that it was absolutely gorgeous, fluffy, golden, and delicious! The hardest part is the braiding...seriously. This recipe is so easy in comparison with other bread recipes. I did not do a refrigerator rise, I followed the directions exactly as they are.
Hi Deborah,
Thank you very much for your feedback, I'm so glad to hear this recipe worked out well and that you loved the bread. Haha, yes braiding with dough takes a little patience and practice 😊
Hi I was about to make this but I was wondering why there isn’t any salt and if I could add some?
I loved this recipe and I think it was missing a bit of salt!
Hey Amy, you can definitely add a pinch of salt. Enjoy
Well followed exactly and had to add 2 cups more flour. Was still very loose, but i stopped after the extra 2 cups. My only guess is I used our farm eggs - maybe they are too big? Well, it's proofing now so we will see how it goes.
Hey Amanda, brioche dough will be very soft, almost runny. It could be that your brand of flour just requires more. Keep me posted.
Wow! This was the easiest recipe and clear simple step by step directions! I baked this yesterday and turned out great! The only problem you can’t stop eating it! Thank you! My family loved it!
Hi Hilda, I'm so glad that the recipe went well for you! Thank you for your feedback.