This is a recipe for Brioche. A French yeast bread and pastry that's enriched with butter and eggs. The recipe is surprisingly simple and easy to make and can be used to make sweet or savory treats like chocolate babka. Today, we bake the classic Brioche à tête.

Table of Content
I bet you've often seen brioche bread at the local bakery and wondered how they make it. It's rich, buttery, sweet, and of course expensive.
This French bread referred to as viennoiserie is often a cross between bread and pastry because it's rich like a pastry and also takes much longer than most bread recipes.
This is the recipe for Brioche à tête. Tete means head and that's what you see on top - the head. If you watch the video, you will the way we shape the dough and gives it, its name.
Why make this French brioche recipe?
- It makes the best brioche bread. This recipe is also simple and easy to make. The dough takes just about 10 minutes in the stand mixer.
- Most of the ingredients are easy to find or simple pantry staples.
- This is a basic recipe for brioche that can be used to make many different shapes, sandwich bread, buns, and rolls.
- The process of making brioche is not like regular bread. Once you prepare the dough, you want to let it rest in the fridge overnight. That's what helps develop flavor but it also gives you an opportunity to plan ahead.
Bakers schedule
- Make dough - 10 minutes
- Rise at room temperature - 60 minutes
- Chill dough - 6 to 12 hours (up to 24 hours)
- Shape brioche - 10 minutes
- Proof the brioche - 60 to 90 minutes (or overnight in the fridge)
- Bake - 25 minutes

Ingredients and substitutes
- Flour – Often, bread flour is recommended for making homemade bread. But I have been making bread now for over 10 years and I always use all-purpose flour for my brioche.
- Instant dry yeast – I like to use instant dry yeast because I’ve always had great success with it. But, you can also use
- 2 ¼ teaspoon active dry yeast,
- 21 grams of fresh baker's yeast.
- Sugar–brioche is a sweet bread but you can certainly reduce the sugar by half.
- Butter – is the star of the show so using good quality butter with high-fat content is recommended. I like to use good quality European butter.
- Eggs - Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture. The temperature of the liquid milk is an important factor in bread making. It has to be warm, not hot. Usually about 110 F.

Homemade Brioche bread recipe
Brioche dough
- Dry ingredients - In a large bowl, combine salt and flour - set aside.
- Wet ingredients - In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour.
Pro tip - Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker's yeast like me.

- Knead
- By hand - start in a bowl then transfer to a floured work surface and knead for 8 to 10 minutes
- Stand mixer - once all the flour is well incorporated, knead on medium for 12 to 15 minutes
- Butter - Next, add the soft room temperature butter one cube at a time. Once all the butter is in knead for 10 minutes more.
Pro tip - A brioche dough is soft, elastic, smooth, and still slightly sticky so do not be tempted to add extra flour. - Bowl - Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise
- Room temperature - Leave to rise in a warm place for about an hour. It will rise slightly but not too much. Punch the dough down.
- Fridge - Make a smooth ball again. Cover and let rise in the fridge for 6 to 12 hours or up to 24 hours.
- Room temperature - Thaw at room temperature for 2 to 3 hours.
Pro tip - A brioche is an enriched dough with lots of butter, sugar, and eggs. Hence, it does take longer for the yeast to mature so overnight in the fridge does add tons of flavor.

Shape the brioche a tete
- Divide - Butter the brioche molds and set them aside. Divide the dough into 2 portions. Then, divide each into 6 equal portions of approximately 110 grams each making a total of 12 buns. Alternatively, you can also make 8 equal pieces of approximately 80 grams each. (see video). Shape each portion into a ball. Set aside.
Pro tip - You can also use a muffin pan or mini cake pans. - Shape
- Method 1
- Press each ball with your fingers to create a slightly oblong shape (like a snowman with a big head and small body).
- Using your fingers poke a hole in the center of the large ball (body) and poke the small ball (head) through it. (see video)
- Method 2
- Divide each ball into two - one large and one small.
- Make a hole in the large ball.
- Then, place the small ball in the hole on the large ball.
- It does not have to be in. Just placed on top.
- Method 1

- Place in the prepared brioche pans. Cover with a clean kitchen cloth and let rise in a warm place until double in size. This can take an hour up to 90 minutes.
Pro tip - You can also let these proof in the fridge overnight, and thaw an hour before baking. Perfect for weekend or festive breakfast.

Proof and bake
- About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5.
- Brush each brioche with egg wash and sprinkle with sugar pearls. Bake for 20 to 25 minutes or until lightly golden brown on top.
Pro tip - If the buns get too dark on the top - tent with a foil. - Cool on the cooling rack. It is best to rest these for at least 15 mins before you serve.

Variations
- Brioche loaf - this dough can be shaped into a loaf and baked in a 9 x 4 x 4-inch loaf pan.
- Jam babka - roll the dough into a rectangle, and smear a generous amount of your favorite jam. Cut in the middle lengthways and twist to make a babka. Bake until golden.
- Hamburger buns - these make the most delicious buns for your burgers. Divide into 12 and shape and shape into a flat ball. See my brioche buns recipe

Tips for Success
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand for 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour and then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it will often give you soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker especially for soft doughs like brioche.
- Leave the dough at room temperature to rise until doubles in volume. While not recommended, when in haste, you can place it in a warm (30 C / 85 F - not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
More brioche recipes
If stored properly, this soft brioche will stay for 3 to 4 days at room temperature. It can also be frozen for a month or more.
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
Both are enriched doughs.
- Challah is a Jewish braided bread and is made without dairy.
- So while brioche bread is made with milk, eggs, and butter, challah is made with water, eggs, and oil.
- Challah needs less raising time compared to brioche which means it is ready much quicker than brioche.
Brioche is often considered a pastry because it is rich in butter and eggs. But, unlike brioche, croissants, Danish, and puff pastry are laminated doughs made with layers of butter between the dough. The result is a flaky pastry, unlike brioche which bakes into a rich, butter, soft bread. See types of pastry
Printable Recipe
Recipe for Brioche
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough -about 1200 grams (62% Hydration )- Makes 12 buns x 110 grams each
Plus
- 1 Egg yolk
- 2 tablespoon Water
- 2 tablespoon Pearl sugar (optional)
Instructions
Brioche dough
- Dry ingredients - In a bowl, combine salt and flour - set aside.625 g Bread flour, 10 g Salt
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour. Pro tip - use a whisk to ensure everything is well combined especially if you are using fresh baker's yeast like me.180 g Whole milk, 14 g Active dry yeast, 200 g Eggs, 75 g Sugar
- Knead - By hand - start in a bowl then transfer to a well-dusted worktop and knead for 8 to 10 minutes - Stand mixer - once all the flour is well incorporated, knead on medium for 12 to 15 minutes
- Butter - Next, add the soft room temperature butter one cube at a time. Once all the butter is in knead for 10 minutes more.Pro tip - a brioche dough is soft, elastic, smooth, and still slightly sticky so do not be tempted to add extra flour.113 g Butter
- Bowl - Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise Room temperature - Leave to rise in a warm place for about an hour. It will rise slightly but not too much. Punch the dough down. Fridge - Make a smooth ball again. Cover and let rise in the fridge for 6 to 12 hours or up to 24 hours. Room temperature - Thaw at room temperature for 2 to 3 hours. Pro tip - a brioche is an enriched dough with lots of butter, sugar, and eggs, it does take longer for the yeast to mature so overnight in the fridge does add tons of flavor.
Shape the brioche a tete
- Divide - Butter the brioche molds and set them aside. Divide the dough into 2 portions. Then, divide each into 6 equal portions of approximately 110 grams each making a total of 12 buns. Alternatively, you can also make 8 equal pieces of approximately 80 grams each. (see video). Shape each portion into a ball. Set aside.Pro tip - you can also use a muffin pan or mini cake pans.
- Method 1 - - Press each ball with your fingers to create a slightly oblong shape (like a snowman with a big head and small body). - Using your fingers poke a hole in the center of the large ball (body) and poke the small ball (head) through it. (see video)
- Method 2 - - Divide each ball into two - one large and one small. - Make a hole in the large ball. - Then, place the small ball in the hole on the large ball. It does not have to be in. Just placed on top.
- Place in the prepared brioche pans. Cover with a clean kitchen cloth and let rise in a warm place until double in size. This can take an hour up to 90 minutes.Pro tip - you can also let these proof in the fridge overnight, thaw an hour before baking. Perfect for weekend or festive breakfast.
Proof and bake
- Oven - About 10 minutes before baking preheat the oven at 375°F / 190°C / Gas Mark 5.
- Bake - Brush each brioche with egg wash and sprinkle with sugar pearls. Bake for 20 to 25 minutes or until lightly golden brown on top. Pro tip - If the buns get too dark on the top - tent with a foil.1 Egg yolk, 2 tablespoon Water, 2 tablespoon Pearl sugar
- Cool on the cooling rack. It is best to rest these for at least 15 mins before you serve.
Recipe Notes & Tips
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast, similarly, if the liquid is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not, it’s best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it will often give you soft puffy bread. So, don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker especially for soft doughs like brioche.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 85 F - not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Adrianne
This is comfort food baking at its finest!! I love the shiny gloss on the brioche. I bet that taste delicious. I can almost smell how amazing they would be, yum!!
Veena Azmanov
Yes, it tasted absolutely heavenly.
Jessica Formicola
I love brioche bread! So glad to have found an excellent recipe to make my own at home!
Veena Azmanov
Thank you, Jessica
Ingrid
this looks great. how do you suggest thawing/heating them after they have been frozen? should they be frozen in foil and then reheated in the foil?
Veena Azmanov
I freeze them in paper bags, Ingrid. I thaw them on the counter and put them in the microwave for 30 seconds. You can also bake them in the oven wrapped in foil. Thanks
Jersey Girl Cooks
This looks heavenly! I love brioche bread!
Veena Azmanov
Thank you
Cindy
The kids have been so active in the kitchen during quarantine. They have had fun picking out recipes and making them. They picked out your recipe and we made it today! It was a hit! My kids had SO much fun baking!! Can't beat brioche!
Veena Azmanov
Ah.. I am so happy to hear that. This is delicious. Can't beat brioche. Thanks for the lovely feedback.
Emily Liao
I've always wanted to learn how to make brioche at home - and this recipe broke it down perfectly! Mine came out nice and fluffy and so delicious.
Veena Azmanov
Thank you so much for the lovely feedback, Emily. So happy to hear that