Delish Brioche

Brioche is like the sophisticated cousin of the humble bread roll, but don’t let that scare you off. It’s a soft, buttery, slightly sweet bread that’s got a touch of fancy while still being down-to-earth. Perfect for breakfast, sandwiches, or just slathering with jam when no one’s looking. The yeast mingles with butter and eggs for a dough that’s so fluffy it feels like a little cloud, and who doesn’t love starting the day with clouds? My little family has fallen in love with it—it’s like our morning ritual now. Obviously, this brioche isn’t just about carbs; it’s a conduit of joy, bringing smiles and slightly sticky fingers to Saturday mornings.

Our little crew’s obsession with brioche started on a cozy Sunday brunch. Picture this: sleepy eyes opening wide at the smell wafting from the kitchen. My husband actually folded his newspaper to watch as I pulled a golden loaf out of the oven. It was like a scene from a feel-good movie. From that day on, it became a household staple. Now, if I don’t whip one up weekly, I get the side-eye of doom from the kids. And honestly? I can’t blame them. This brioche is just that good.

How to Make It

Grab your rolling pin and channel your inner bakery goddess. Here’s the thing with brioche: patience is a virtue. Your dough will love you more if you just let it nap in a warm corner to rise to the occasion. Kneading is a bit of an arm workout but think of it as prepping for all the butter you’re about to consume. Get every ingredient at room temperature; it’s less cranky that way. Seriously, it’s as simple as mix, knead, rest, shape, and bake. Oh, and practice not licking your fingers too much; we’re adults here—sort of.

✔Ingredient Notes

– Flour: All-purpose works fine, but treat yourself to bread flour if you’re feeling bougie. It gives a nice, chewy texture that’ll make your socks roll up and down.
– Butter: Real butter, please. Margarine just won’t cut it, trust me—even when it looks the same, like butter’s impostor cousin.
– Yeast: Instant yeast is my go-to. I once used expired yeast—it did nothing. Lesson learned: check the date.

✔Recipe Steps

1. Mix flour, sugar, and yeast.
2. Add eggs and milk; mix until dough forms.
3. Knead in softened butter until glossy.
4. Let dough rise until doubled—have a coffee while you wait.
5. Shape dough into a loaf or rolls.
6. Bake in preheated oven until golden and delicious.

What to Serve It With

Sliced and slathered with salted butter, garnished with a dollop of homemade jam, or transformed into French toast that would make Julia Child do a happy dance.

✔Tips & Mistakes

✔Storage Tips

Once you and the fam have scarfed down half a loaf, store leftovers in a bread box to stay fabulous. Cold brioche isn’t the worst thing ever; it’s just begging to be dunked in your morning coffee or toasted lightly. If it lasts more than two days, freeze it. But let’s be honest, not sure that’ll happen.

✔Variations and Substitutions

If life gives you lemons (or an empty pantry), swap the honey for maple syrup or sugar, and that leftover heavy cream in your fridge can tag in for milk. Feeling fancy? Toss in a handful of chocolate chips or dried fruit before shaping.

Frequently Asked Questions

Delish Brioche

This rich and buttery brioche bread is soft, fluffy, and perfect for breakfast or brunch. Enjoy the golden crust and tender crumb with your favorite jams or spreads.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups all-purpose flour
• ▢ 0.5 cup granulated sugar
• ▢ 2 teaspoons active dry yeast instant yeast works as well
• ▢ 1 teaspoon salt
• ▢ 0.5 cup whole milk warmed to 110°F
• ▢ 4 large eggs
• ▢ 0.75 cup unsalted butter softened

Instructions

Preparation Steps

• In a large bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy.
• Add sugar, eggs, and salt to the yeast mixture and whisk to combine.
• Gradually add flour, mixing until dough begins to form.
• Add softened butter in pieces, kneading until fully incorporated and the dough is smooth and elastic, about 10 minutes.
• Place dough in a greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1.5 hours.
• Punch down the dough and shape into a loaf. Place in a greased loaf pan.
• Cover and let rise for another 45 minutes until doubled.
• Preheat oven to 350°F (175°C). Brush the top of the loaf with egg wash.
• Bake for 25 minutes until golden brown and the loaf sounds hollow when tapped.
• Let cool in the pan for 10 minutes then transfer to a wire rack before slicing.

Notes

Store brioche in an airtight container for up to 3 days or freeze slices for longer storage.