Flaky Brioche Recipe

White flaky bread loaf on a cutting board against a white background.

A delicous and rich brioche recipe that bakes up to be perfectly golden brown with layers and layers of flaky bread!

Course Snack

Cuisine French

Prep Time 1

Cook Time 35

Chill time 3

Total Time 4 35

Servings loaves

Calories 3248kcal

Author Whitney Wright

Equipment

Ingredients

2/3 cup warm milk
2 1/4 teaspoon yeast active or instant
1/3 cup granulated sugar
4 eggs
3 3/4 - 4 cups all purpose flour
1 teaspoon kosher salt
6 tablespoons unsalted butter at room temperature
1 cup unsalted butter slightly chilled
1 egg for the egg wash

Instructions

Make the Dough

In the bowl of a stand mixer combine the yeast and warm milk. Let sit for 10 minutes until yeast is foamy and activated. Add in the flour, salt, and sugar. With the dough hook, stir to combine. Add in 4 eggs*, and mix until dough is smooth about 6 minutes.
Add the room temperature butter, 1 tablespoon at a time, mixing well after each addition. Continue mixing for 3 minutes, or until the dough is smooth and shiny. If your dough is still really sticky add 1 T of flour at a time. The dough should pull away from the sides of the mixing bowl, and the very bottom of the dough will still be stuck to the bottom of the bowl.
Turn the dough out onto a lightly floured work surface. Knead the dough into a ball. Wrap it in plastic wrap and refrigerate the dough for 1 hour.

Prepare the butter and layering

In the bowl of your stand mixer fitted with the paddle attachment, beat the cold butter until it’s broken up but smooth, about 1-2 minutes.
Place a piece of parchment paper on a work surface. Scoop the butter onto the parchment and shape the butter into a 5x8 inch rectangle. Refrigerate until the butter is chilled about 20 minutes.
On a lightly floured work surface roll the dough out to a 7x18 inch rectangle. Place the chilled butter on the bottom half of the dough leaving a 1 inch border on 3 of the 4 sides. Fold the top half of the dough over the butter to cover, then pinch the edges to seal. Tuck the overhanging dough edges under to form a neat looking tucked package.
Roll the dough into a 7 x 18 inch rectangle. Fold the top third of the dough down towards the center, then fold the bottom third on top, like a business letter. This completes 1 turn.
Rotate the dough package 90 degrees. Roll the dough into a 7 x 18 inch rectangle. Rold the top third of dough down towards the center, then fold the bottom third on top, like a business letter. Wrap the dough envelope in plastic wrap and refrigerate for 25 minutes or freeze for 12-15 minutes.
Remove from fridge or freezer. Roll the dough into a 7 x 18 inch rectangle. Fold the top third of the dough down towards the center, then fold the bottom third on top, like a business letter.
Rotate the dough package 90 degrees. Roll the dough into a 7 x 18 inch rectangle. fold the top third of dough down towards the center, then fold the bottom third on top, like a business letter. Wrap the dough envelope in plastic wrap and freeze for 12-15 minutes or refrigerate for at least 1 hour or up to overnight.

Bake the Brioche

When ready to bake, brush two standard 9x5 inch loaf pans with butter.
Remove the chilled dough and roll the dough into a 12 x 18 inch rectangle. Roll the dough into a log, trying to keep it tight as you go. When you reach the edge, pinch the edges to seal.
Cut the dough log in half (so that you have 2, 9 inch logs in length) and place seam side down in prepared pans. Cover and let rise for 45 minutes to 1 hour.
When ready to bake, preheat oven to 350°F. Whisk 1 egg in a small bowl. Brush the egg over the tops of the bread loaves.
Bake until loaves are lightly golden, about 35-37 minutes. Let the loaves cool in the pans for 5 minutes and then turn them out onto a wire rack to continue cooling.
Serve warm or cold.

Notes

*The dough will appear quite dry and crumbly at this stage, but don't worry because with time it really comes together and evens out.

Store the loaves in an airtight container or Ziplock bag (to stay soft) at room temperature for 3-4 days or in the fridge for up to 7 days.

To freeze the baked loaves, let them cool completely then wrap the loaves in plastic wrap and store in a Ziplock bag. The loaves should keep in the freezer for 1-2 months. Remove from the freezer and let thaw overnight in the fridge.

Recipe adapted from Martha Stewart

Nutritional information is based on 1 serving; you'll notice there are 2 loaves in the "servings" area. If you want to know the nutritional info per slice, you'll have to do some math.

Nutrition