Fluffy, Buttery and Golden Brioche Bread is easy to make and takes almost no efforts. That Gorgeous Brioche will feeds you friends and family and make everyone around you happy.

Step 1: Mixing and Kneading

Picture of Mixing and Kneading

Mix together :

- 500g Baking Flour (strong flour, refined one)
- 2 eggs - 50g sugar =2 heaped tbsp

- 8-10g salt = 1 tsp

- 10g dry yeast (it's often mentioned on packages how many grams there are in em) or 20g fresh yeast

- 100g butter (again look at the grams on packages)

- 200g (ml) milk ( small glass )

Knead everything on low then on high speed in a stand mixer.

Step 2: 1st Proofing

Picture of 1st Proofing

Proof the brioche dough in a covered bowl for 1 - 2 hours, until it did double in size.

Best is to use a warm and dark place like your oven off for example.

Step 3: Braiding

Picture of Braiding

Push down after first proofing, then divide in three, and make sausages.

- Braid it in a compact way. - Place brioche dough in cake tin for the record my cake tin is 30cm or 12in X 13cm or 5in X 8cm or 3in.

Step 4: 2nd Proofing

Picture of 2nd Proofing

- Proof again until risen but not too much ( 20 min or so )

Step 5: Baking

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- Bake in preheated oven @200°C or 390°F for about 25min or until golden brown.

Step 6:

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- Cool down and enjoy. Buttery,, golden, fluffy and just slightly stringy which is the indisputable sign of a perfect BRIOCHE. I like their outrageous uncontrolled look.

It smells incredible very buttery and warm and conformritng, very soft, very tender, absolutely the fluffiest thinf on the planet, taste wise it’s well balanced, not too swweet .

Colors : golden brown with lither shades in the center. I really like the effect of that braid, what do you think ?


Darryl Anne (author)2017-01-10

This too has ingredients all in the metric system. Can't you indicate measurements in the USA (English) system??

Wild-Bill (author)Darryl Anne2017-01-22

It is way easier and with more consistent results to use a scale. I picked up a digital cheap ($11) and it does pounds, grams and can measure water volume as well (though I never use it). A good addition to any kitchen. How to measure - you put bowl on scale and zero it out - add flour to the correct weight. Easy. I use to weigh with a triple beam balance scale ($300+) - not so trivial.

dolorsg made it! (author)2016-12-27


thevegetarianbaker (author)2016-10-18

Nice. I love brioche. It's a great bread to use in Bread Pudding.

manofsteelinstructable (author)2016-09-14

Yup, thanks. That's clearer. Great recipe, though. Surely gonna make it. But it'll my first time working in the kitchen.
So proofing is done in oven? Or just in a warm place?

In a warm place. I don't like using the oven, because it's too easy to overheat or forget to turn it off, and you end up with dried out cooked unrisen dough. This time of year, I proof my bread in the garage, because it's usually about 95 degrees and humid in there. I cover it with oiled plastic wrap to keep any dust or flies off.

You don't even really have to put it in a warm place, just room temperature is fine. It will rise eventually, though it might take extra time. Some people like to do the first rise in the refrigerator overnight; that way, you can make the dough after dinner one night and finish the job the next day. Have fun with your baking!

I have baking the no-knead bread and the quick-rise bread - lots of fun, I tried the overnight in the fridge thing and the dough nearly took over the fridge. For some reason it just kept rising and rising. It is almost 2 am and I am going to go make a batch now, sigh. I got no control.

kuyahill (author)2016-09-14


I have tried making this twice now and I can't seem to get it right. My dough is coming out very runny and it isn't rising like yours.

You make it look so easy in the video, but I think I am missing a couple of key steps.

1. In your video, you start to mix some ingredients and then add others (ie butter) after a certain amount of time. Is this critical?

2. How long (in minutes) are you mixing the each step? I read another brioche recipe where it called to mix for 15 minutes.

3. Are you adding warm milk to the yeast? I'm guessing yes, but you don't mention this? Sorry, this is the first time I'm making bread so I'm hoping you share the basics.

4. What else am I missing from your instructions above and your video?

Thank you for your time and for being willing to share you talent.

Eirinn (author)kuyahill2016-09-18

I've tried it twice as well and I've had the same (catastrophic) results. Dough comes out runny and extremely sticky and takes over twice the time to bake. I think something in the recipe is wrong. There's no way small differences can account for all of this.

bigloaf (author)2016-09-14

Google a recipe for Cuban French toast. It's basis is a loaf of Brioche.

Iwannamakethattoo (author)2016-09-08

I am SO EXCITED to have found this and can't WAIT TO TRY TO MAKE IT!!!

Let me know how it goes !

bigloaf (author)2016-09-11

I will bake your recipe this week. Brioche is (now maybe was) one of my more difficult breads to make. Thank you for a great Instructable


frenchguycooking (author)bigloaf2016-09-14

YOu are too kind

craftyincobalt (author)2016-09-11

Lovely tutorial. I want to make brioche bread now. Thank you.

pleasure is for me :)

shambuda2000 (author)2016-09-08

Challah back yo!


kakungulu (author)shambuda20002016-09-12

Yeah, although usually Challah is parve, which means no butter or milk. Milchig Challah limits your meal to dairy/vegeterian only, unless you don't observe kosher.

On that subject, a dairy-free Brioche idea?

buildandsewandstuff (author)2016-09-12

Beautiful! The only brioche recipes I've seen say to beat in pieces of butter into the dough before kneading, but I think that would make a very sticky dough. I want to try this way, and make some hamburger buns. (We get brioche burger buns sometimes when we're near the fancy bakery in our son's town - they don't sell them in our town. They are fantastic!)

Brioche buns with it will be fantastic

manofsteelinstructable (author)2016-09-13

I don't really understand how you get from first proofing to suddenly braiding.

You proof them for about one hour in the ove, cut that dough into 3 parts, then roll them into rods. Then Braid. Hope it's clearer this way.

gomez pavel made it! (author)2016-09-14

una receta muy facil

gomez pavel (author)gomez pavel2016-09-14

gracias X compartir la receta


mlawing (author)2016-09-13

Looks soooo good!

alanrogerh (author)2016-09-11

Can you please terll me how to make a typical French Baquet . No one in Roast beef land can make thsi because they only make the shape the same but not the taste or terxture . I will import the flour if I have to . Please help you will be the superstar of the cooking net . Alan

AdrianB92 (author)alanrogerh2016-09-12

If it's any help you should be using Type 55 flour for baguettes. I don't know in which country you live but the last time I bought some it was from Aldi.

lanzadora (author)alanrogerh2016-09-11

hi , im sorry - its german ... but it works really well ! i hope you find someone who can translate i t for you .

150 g Weizenmehl Type 812, ¼ Würfel Hefe (ca. 10 g), 1 TL Salz, 300 g Weizenmehl Type 550, 1 TL Zucker, Mehl zum Arbeiten

Schritt 1Mehl Type 812 in eine Schüssel füllen. Die Hefe in knapp 300 ml lauwarmes Wasser bröckeln und verrühren, bis sie sich aufgelöst hat. Mit dem Salz unter das Mehl mischen und kräftig mit einem Rührlöffel schlagen. Die Schüssel fest zudecken und den Teigansatz an einem kühlen Platz (Schlafzimmer, Keller oder Gemüsefach des Kühlschranks) ca. 6 Std. gehen lassen, bis die Mischung kräftig Schaum bildet.

Schritt 2

Nach und nach das Mehl Type 550 untermischen, bis ein glatter Teig entsteht. Auf eine bemehlte Fläche stürzen und 10 Min. kräftig kneten oder mit einer Küchenmaschine kneten (der Teig ist sehr weich). Den Teig wieder in die Schüssel legen, mit ein wenig Mehl bestreuen und zugedeckt an einem warmen Platz ca. 2 Std. gehen lassen, bis er doppelt so dick ist.

Schritt 3

Den Teig in zwei Stücke teilen, diese zu Kugeln formen und 5 Min. mit einem Tuch bedeckt ruhen lassen. Dann auf der leicht bemehlten Arbeitsfläche eine Kugel mit den Händen zu einer rechteckigen Platte auseinander drücken. Die Enden nach innen schlagen und flach drücken. Die Platte aufrollen, den Teigschluss andrücken und die Rolle mit den Handflächen unter sanftem Druck hin- und herrollen, dabei von der Mitte der Rolle nach außen hin arbeiten, so dass die Rolle immer länger und dünner wird. Sie sollte 3-4 cm dick sein. Wenn sich der Teig wieder zusammenziehen will, kurz unter dem Tuch ruhen lassen und so lange die zweite Rolle bearbeiten.

Schritt 4

Ein Backblech dünn mit Mehl bestreuen und die Baguettes mit Abstand darauf legen. Ein leicht angefeuchtetes Tuch darüber legen und die Brote nochmals warm gut 1 Std. gehen lassen, bis sie doppelt so dick geworden sind.

Schritt 5

Backofen auf 250° (Umluft 230°) vorheizen. Den Zucker mit ca. 75 ml Wasser verrühren. Die Brote schräg 3-mal tief einschneiden. Brote in den Ofen (Mitte) schieben, Ofenwände kräftig mit Wasser besprühen. Die Baguettes in ca. 20 Min. mittelbraun backen, dabei ab und zu Wasser in den Ofen und auf die Brote sprühen. Nach ca. 10 Min. die Oberfläche der Brote (aber nicht die Einschnitte) mit Zuckerwasser bestreichen, damit die Kruste knusprig wird. Aus dem Ofen nehmen und mit einem trockenen Tuch abdecken. Tuch nach 10 Min. abnehmen und Baguettes auf einem Kuchengitter abkühlen lassen.
alcrazy12 (author)2016-09-11

My favourite bread is the Brioche, however i am gluten sensitive because i suffer from Coelic Disease and am also Lactose intolerant, but loved the video especially when you put either Blackcurrant jam on a slice of Blueberry conserve on that slice, i died and went to heaven, i really do love Brioche and a certain store had brioche rolls they were delicious, WOW, keep up the good work.

PattyP17 (author)2016-09-11

You are making my mouth water! there is nothing like home made bread, though I've never eaten brioche. I want to go make it now!

I was looking for a good recipe, perfect!

Kollaps (author)2016-09-09

Thank you, nice and simply job.

deluges (author)2016-09-09

Ah ouaiiiiis. Je vais faire ça ce week-end :)

Kollaps (author)deluges2016-09-09

Pareille !!!!

annelisemos (author)2016-09-09

like it

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