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.
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
- 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.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
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.
Originally published May 10, 2018
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
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.