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

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

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

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

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

Step 5: Baking

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

Step 6:

- 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 ?

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

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.

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

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.


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.

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.

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

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