We can think of no better edible testament of love and goodness than this buttery brioche. Bake it as loaves or as wee rolls. Either way, you’ll experience swoon-worthy bread that’s airy yet rich, lofty yet sturdy enough to withstand a generous schmear of butter.Renee Schettler Rossi

Buttery Brioche sliced on wooden cutting board.

Buttery Brioche

4.75 / 4 votes
This buttery brioche recipe, made with butter, eggs, and milk, can be made into small classic brioche rolls or baked into loaves. It’s rich and buttery. Superb for sandwiches, French toast, bread pudding, or eating out of hand.
David Leite
Servings32 servings
Calories135 kcal
Prep Time40 minutes
Cook Time2 hours 35 minutes
Total Time3 hours 15 minutes


  • Loaf pans or brioche molds


  • 3/4 cup whole milk
  • 1/4 cup granulated sugar
  • 3 packages active dry yeast
  • 6 large eggs, plus 3 large egg yolks, at room temperature and lightly beaten
  • 2 teaspoons kosher or sea salt
  • 4 to 5 cups unbleached all-purpose flour
  • 2 sticks unsalted butter, at room temperature, plus more for the pans
  • Vegetable oil, for the bowl
  • 1 large egg, beaten with 1 tablespoon milk


  • In a small saucepan, heat the milk and sugar, stirring, so that it is just warm to the touch [120°F (49°C)]. Pour the mixture into the bowl of an electric mixer or a large bowl and sprinkle the yeast on top. Stir briefly to dissolve and let the mixture sit for 5 to 10 minutes, until it begins to foam.
  • Add the beaten eggs and yolks, the salt, and 3 cups of the flour to the bowl and beat with the electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, until the mixture is smooth. Add the butter a tablespoon or two at a time and beat into the dough. Add the remaining flour, 1/2 cup at a time, beating continuously until the dough is shiny and no longer sticky, about 5 minutes.
  • Transfer the dough to a large, lightly oiled bowl, and turn the dough to coat it. Cover the bowl with a towel and let the dough rise until doubled, about 1 hour.
  • Butter 2 medium loaf pans or 20 individual brioche molds. Punch down the dough and knead briefly. Divide the dough among the prepared pans or molds. Let it rise until doubled, about 1 hour.
  • Preheat the oven to 400°F (200°C).
  • Brush the tops of the brioche with the beaten egg-milk glaze. Bake on the center rack for 25 to 40 minutes for loaves and 12 to 14 minutes for rolls. Check periodically — the brioche should be a rich golden brown and firm to the touch. Remove from the oven and cool slightly before turning out from the pan.

Adapted From

From the Earth to the Table

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Serving: 1 sliceCalories: 135 kcalCarbohydrates: 14 gProtein: 3 gFat: 7 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 56 mgSodium: 165 mgPotassium: 47 mgFiber: 1 gSugar: 2 gVitamin A: 245 IUVitamin C: 1 mgCalcium: 17 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2007 John Ash. Photo © 2009 Rebecca Siegel. All rights reserved.

Recipe Testers’ Reviews

I make brioche loaves and rolls fairly regularly since I learned the proper techniques in pastry school. However, this is, by far, the best brioche I have ever made. It rose to a beautful height, exceeding the height of my pan. The crust was absolutely perfect and baked to a uniform, deep golden brown. The crumb was also perfectly light and very flavorful.

I made this bread because I was making another recipe that required brioche. I cannot tell you how excited I was to see a successful brioche recipe come together in under 3 hours and taste as if I’d been laboring at it for days. This was perfect and delicious. A winner and a keeper.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    Love this recipe, a rare brioche recipe that can be made in the same day. I reduced the butter to half cup and it’s fine. Delicious, just make sure not to let it overcrest otherwise the crumb structure is too soft.