Classic French Brioche: A Soft, Buttery Delight

Embrace the art of French baking with this Classic French Brioche recipe, a soft, buttery bread that melts in your mouth. This recipe captures the essence of traditional French brioche, with its rich, tender crumb and delicate flavor. Whether you’re a seasoned baker or new to the world of bread making, this brioche is sure to impress with its beautiful golden crust and fluffy interior.

Why You’ll Love This: Brioche is beloved for its versatility and luxurious texture. This recipe is no exception, offering a perfect balance of sweetness and buttery richness. The inclusion of vanilla sugar adds a subtle aromatic depth, making each slice a delightful experience. Ideal for breakfast, brunch, or as a snack, this brioche pairs wonderfully with your favorite jams, spreads, or simply on its own.

Perfect Occasion: This Classic French Brioche is a wonderful addition to any table, be it a special weekend breakfast, a holiday brunch, or as a comforting treat to enjoy any day of the week. It’s also a thoughtful homemade gift for friends and family, showcasing your baking skills and the timeless appeal of French cuisine.

Decoration Tips:

  • Brush the brioche with egg wash before baking to achieve a shiny, golden crust.
  • Sprinkle pearl sugar or sliced almonds on top before baking for a decorative and tasty finish.
  • Serve slices of brioche lightly toasted with a dollop of fresh cream or fruit compote for an extra special touch.


  • 500g all-purpose flour (T45)
  • 8g dry yeast
  • 200ml warm milk
  • Vanilla sugar (optional)
  • 3g salt
  • 80g butter, at room temperature
  • 2 eggs
  • 60g sugar
  1. In the bowl of a stand mixer fitted with the dough hook, layer the ingredients starting with flour, sugar, and salt on one side, and yeast, eggs, and warm milk on the other.
  2. Mix at a low speed for 2-3 minutes.
  3. Add the soft butter and knead at medium speed for 5 minutes, then increase to high speed for another 5 minutes, until the dough pulls away from the sides of the bowl (it will remain slightly sticky).
  4. Allow the dough to rise at room temperature for 1.5 to 2 hours.
  5. Divide the dough into three equal parts, roll each into a long rope, and braid them together.
  6. Let the braid rise for an additional 45 minutes.
  7. Brush with a mixture of egg yolk and a tablespoon of milk.
  8. Preheat the oven to 180°C (356°F) shortly before the end of the rise time, then lower to 170°C (338°F) and bake for 35 minutes. Keep an eye on it, as oven temperatures vary.
  9. Remove from the oven, unmold, and cool on a wire rack.

Enjoy this Classic French Brioche, a testament to the simple pleasures of baking, offering a slice of French culinary tradition right in your kitchen. Bon appétit!

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