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Brioche Bread: Classic Loaf, Braided, and Buns

Indulge in rich, buttery homemade brioche bread! This versatile recipe lets you make a classic loaf, a beautiful braided version, or soft brioche buns—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Breakfast
Cuisine French
Calories 250 kcal

Equipment

  • Stand mixer with dough hook
  • Large mixing bowl
  • Loaf pan (for classic brioche loaf)
  • Baking sheet (for braided brioche and buns)
  • Pastry brush
  • Plastic wrap or kitchen towel for proofing

Ingredients
  

For the Dough:

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk 110°F
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 4 large eggs room temperature
  • 1 cup unsalted butter softened and cubed
  • For the Egg Wash:
  • 1 egg
  • 1 tablespoon milk

Instructions
 

Activate the Yeast

  • In a small bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.

Mix the Dough

  • In a stand mixer, combine flour, sugar, and salt.
  • Add eggs and the yeast mixture. Mix on low speed until combined.

Incorporate the Butter

  • Gradually add butter, one cube at a time, mixing until fully incorporated.
  • Continue kneading until the dough is smooth and elastic (8–10 minutes).

First Rise

  • Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1.5–2 hours, or until doubled in size.
  • Shape the Brioche

For a Classic Loaf:

  • Punch down the dough, shape into a log, and place in a greased loaf pan.

For a Braided Brioche:

  • Divide the dough into three equal parts, roll into ropes, and braid. Place on a parchment-lined baking sheet.

For Brioche Buns:

  • Divide the dough into 8 equal balls and arrange on a baking sheet with space between them.

Second Rise

  • Cover and let the shaped dough rise for 45 minutes to 1 hour.

Apply Egg Wash

  • Whisk the egg and milk together, then brush over the dough for a golden, glossy finish.

Bake

  • Preheat oven to 375°F (190°C).
  • Bake for 25–30 minutes for loaves, 20–25 minutes for braids, and 15–20 minutes for buns.
  • Remove when deep golden brown.

Notes

For a richer flavor, refrigerate the dough overnight before shaping and baking.
Store at room temperature for up to 3 days, or freeze for up to 2 months.
Toast leftovers for a delicious treat!
Keyword braided brioche, brioche bread recipe, brioche buns, brioche loaf, buttery bread, easy brioche recipe, homemade brioche, soft bread