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Easier brioche recipe

Easier brioche recipe

  • Recipes
  • Dish type
  • Bread
  • French bread
  • Brioche

Make it easier by starting the dough in the bread machine, then roll it out and shape it into a plaited loaf or small rolls.

81 people made this

IngredientsServes: 15

  • 80ml warm water (45 degrees C)
  • 3 eggs
  • 2 egg yolks
  • 175g butter, softened
  • 425g plain flour
  • 4 tablespoons sugar
  • 1/2 teaspoon dried active baking yeast
  • 1 egg white
  • 2 tablespoons water

MethodPrep:15min ›Cook:20min ›Extra time:2hr › Ready in:2hr35min

  1. Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
  2. Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking tray. Set aside to rise in a warm place until doubled in size.
  3. Preheat the oven to 180 C / Gas mark 4. Whisk together 1 egg white and the water. Brush onto the top of the loaf.
  4. Bake in the preheated oven until deep golden brown, about 20 minutes.

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Reviews & ratingsAverage global rating:(79)

Reviews in English (59)

by the this site staff

We have updated this recipe to include a second rising time after the loaf is formed. We have also added ingredients for the egg wash to the ingredient list.-01 Apr 2008


I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. For the summer pudding, I made a syrup with a couple packages of fresh frozen mixed berries, water, corn starch and brandy extract, then layered it with slices of de-crusted brioche, weighted it and set it overnight. The results were spectacular! I served this at my neice's baby blessing reception to rave reviews. Since the majority of the moisture in the dough comes from fat, the brioche makes the pudding rich and utterly delicious. I wouldn't recommend eating brioche plain, but in a dessert or with a stew, amazing! Great job, Linda!-18 Oct 2003

Quick Brioche Bun Recipe

Would you believe me if I told you that you could make your own delicious homemade burger buns and have them ready in just an hour? It’s true! I’ve taken my favorite hamburger bun recipe and made it quicker and easier than ever. These brioche buns are light and soft with just a hint of sweetness. You will love them!

Brioche bread is made with butter, eggs, milk and a touch of sugar. These simple ingredients bring so much flavor, as well as a soft crumb. Toasted or as is, a brioche bun will make your burger the best it can be.

If you are new to baking with yeast, don’t let it intimidate you. I’ll walk you through the easy steps to making your own perfect brioche burger buns. With this recipe, you don’t need to let the dough rise before shaping it into balls. This makes this recipe especially quick!

I recommend using a stand mixer to mix and knead the dough for your hamburger buns. You can mix and knead by hand, but a stand mixer makes the job much easier.

Try this brioche bun recipe for serving your favorite burgers or sandwiches. These brioche rolls are delicious with any type of burgers – my favorite turkey burger recipe, or beef or veggie burgers! They also make amazing pulled pork sandwiches and breakfast sandwiches!

Or, eat them warm from the oven with a spread of butter. There’s nothing better than fresh, warm homemade bread. Try my easy Honey Yeast Rolls Recipe next!

What is Brioche?

Brioche is a type of French bread made from a dough enriched with butter and eggs, giving it a tender, moist crumb and dark golden crust. Brioche comes in all shapes and sizes––dinner buns, hamburger buns, loaves, plain or with savory/sweet fillings.

Pretty much everyone agrees that brioche is Very Fancy. Put something between a brioche bun and it’s instantly much fancier (and expensive!). A loaf costs anywhere from $7 to $12. Our local supermarket sells 6 hamburger buns for $8 (compared to a regular hamburger bun, which costs less than half of that).

But only after making this bread do you realize why brioche is so darn expensive––it’s a lot of rich ingredients, and it takes work!

Brioche Made Easy

If opposites truly attract, my husband and i will be married forever. He likes process I like results. He likes to take things apart to find out more about them I like to make things so I can use them or, better yet, eat them. He has a degree in engineering I skipped any subject that required that part of my brain and took science for poets-—pass/fail.

In fact, I managed to skip out on a lot: no calculus (happily, the poets also had a math class), no chemistry (although I'm sorry now that molecular gastronomy's the rage), and no physics (despite my crush on one of the teaching assistants).

But sometimes even the wiliest of us get caught. Sometimes a teacher is just too clever and you get blindsided into doing the hard stuff, which explains how I learned to make brioche. I mean really make brioche. The way it was made when Marie Antoinette lost her head over it.

Those of you who didn't cut history (or French) might recall that when the young queen was told that the peasants of her land didn't have enough bread, she was quoted as quipping: "Qu'ils mangent de la brioche," or "Let them eat [rich, buttery, impossible-for-ordinary-citoyens-to-afford, and oh so beautiful] brioche."

Brioche is yeast's most elegant achievement. Best known as a morning treat (the small buns keep company with croissants at a French breakfast), brioche is part bread, part cake. The milk, eggs, sugar, and butter come from the sweet kitchen, the yeast comes from the bread baker's pantry, and the texture comes from heaven—gently pull at a piece and it stretches into lacy strands.

My guess is that the pastry cooks at Versailles had the same equipment for making brioche that the instructor of our baking class gave us: a bowl and a wooden spoon. We had to supply the elbow grease—and you need a lot of it to make brioche by hand, since it takes more than half an hour of beating the heavy, sticky dough to turn it into something so satiny you want to pet it. It's tough work, and the whole time I beat that dough and cursed the teacher, I wondered why the palace cooks hadn't started the revolution.

But here's the truth—after transforming that dough from a mound of ordinary ingredients into a bread worthy of royalty, brioche is mine. I own it. I could make it blindfolded if I had to. And, 30 years later, it's still my favorite dough to make—in a heavy-duty mixer.

Since I don't believe that just because I suffered through Brioche 101 you've got to, too, I'm about to tell you everything I learned, and everything you need to know to ace it.

  • New yeast rises best Use regular active dry yeast, not rapid-rise or quick-rising, and check the expiration date. I know it sounds obvious, but it's important.
  • Temperature matters Dissolve the yeast in liquids that are warm to the touch. Think Goldilocks: not too hot, not too cold, just about 110°F. And have your eggs and butter at room temperature.
  • Texture matters, too The butter should be malleable, not mushy, and the same consistency as the dough. If it's too hard, squeeze each little pat between your palms—it's messy, but kind of fun and very effective.
  • Mixing matters almost most of all It's mixing and then even more mixing that give brioche its exquisite texture. Don't skimp here.
  • Take time with the butter It's not the butter's fault that it's slow to blend with the dough. Add it a few pieces at a time, and don't panic if it makes your beautiful dough fall apart—it'll all come together with more mixing.
  • Listen to your dough The dough will wrap itself around the dough hook and slap itself around the bowl. Keep your ears open for that slapping sound—it's the sign that all's right with the dough.
  • __Be patient__Brioche needs time in the mixer, time to rise, an overnight chill, more rising time, and time to cool just a little before you tear into it—cooling helps set its luxurious texture.

I love using the dough for a sugar tart, a circle of brioche baked with custard, and I've created my own shape for the buns, making them bubble-topped, so they look like feather-light Frenchified Parker House rolls (that recipe is below). But if you fall hard for the dough, I know you'll find other ways to use it—it makes great raisin pinwheels and beautiful loaves. Leftovers are the stuff of French-toast dreams.

You don't get extra credit for being creative here, but you sure get extra pleasure. And that beats an A in any class.


Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.

Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.

Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.

No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

Special Brioche Ideas

The great thing about brioche? It’s an ideal base recipe for trying out different flavor and texture combinations.

If you’re tired of the usual brioche, you can easily tweak the recipe to incorporate something new and fun!

The following are a few ideas on how to tweak your classic brioche recipe. Want a treat? Want something healthier? Need a specific flavor to complement a meal? All it requires is a few tweaks.

Chocolate Chip Brioche

Chocolate chip brioche is one of those classic takes on sweet brioche. It’s a great alternative to cupcakes shape it the right way and you can barely tell the difference.

As a plus, it makes a great breakfast and snack option, and kids are sure to gobble up every single one of them.

This recipe from Chocolate, Chocolate and More takes us through the steps of making a chocolate chip brioche that everyone is sure to love.

Fruit Brioche

For a bit of a healthier approach, fruit brioche is also a great way to change up the basic brioche dough. The right fruits are also a great way to usher in a new season.

Try pineapples for summer brunch brioches, or raisins and dates for a holiday reunion dessert.

This recipe by KitchenAid uses fruits and nuts to bring flavor to the basic brioche, so you can add some crunch to your sweetened bread.

Other Brioche Shapes

The basic brioche recipe from Pretty Simple Sweet is a good loaf shape, perfect for snacks with jam. But that’s not all that you can have with brioche.

Just like its flavor, you can also change the shape of brioche for different events and meals. The following are a few ideas from the Kitchn on how to shape your brioche dough.

Grande Brioche a Tete

Grande brioche a tete is the closest you can get to bread looking and tasting like cake. The grande brioche a tete is made by shaping the dough so that it appears like layers on a cake.

To get this look, divide the dough in half. Pinch off a bit of dough from each half, setting it aside. Then roll the two large portions into two balls.

The dough you set aside should be stacked on the larger portions. Bake in a fluted brioche pan.

Petit Brioche a Tete

If you want your brioche to look like cupcakes, the petite brioche a tete is the way to go. First, divide the dough into 14 portions, rolling 12 into balls and transferring to fluted mini-brioche tins.

The remaining pieces should be divided further into twelve smaller pieces, rolled into balls, and pressed on top of each of the larger pieces.

Dinner Rolls

Making your brioche into dinner rolls is easy and quick. Simply divide the dough into small portions, making about 16 to 20 pieces. Roll the pieces into balls, put them in a baking sheet, and bake.

The great thing about shaping brioche is that you can reform it nearly as much as pie crust. Your brioche can be shaped into lovely works of art that can rival even the most experienced of pie makers.

This page shows a few ways on how to elevate the shape of your brioche into an art form.

And here’s a demonstration of braided brioche in this video.

This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast. I have listed below pieces of equipment that are recommended for this recipe (although not compulsory). I also recommend you read my cooking notes, where I share a few tips I’ve learned over the years, to make consistently successful brioche in your own kitchen.

How to Make Strawberry Paste

The key to success to the Strawberry Brioche dough is cooking down the strawberries in order to significantly reduce the liquid. I am calling this strawberry paste rather than puree because the end result is more reminiscent of a tomato paste in terms of look, although not quite as thick as tomato paste. Making the strawberry paste is actually quite simple and requires only one ingredient: strawberries! That said, if you want to “up” the strawberry flavor, you can grind up some freeze dried strawberries (12 grams or 1/2 cup) in a blender to turn it into a powder and cook it with the puree.

Fresh or Frozen Strawberries?

When I decided to go down this strawberry path, I discovered that the local markets did not have very nice looking strawberries, and what they did have were astronomical in terms of price. I believe that is because it is not yet strawberry season in my area, and we usually get strawberries this time of year from Texas. Earlier this year, however, Texas experienced unusually cold weather that killed much of the strawberry crop. Such is life.

I did not want the lack of fresh strawberries to slow me down, so I opted for frozen strawberries. A dear friend of mine who lives in California and has an abundance of fresh, sweet strawberries has made this dough recipe with fresh strawberries. While she obtained a delicious, fluffy brioche, she reported back that it did not have any strawberry flavor. Since I have not been able to try it out myself with fresh strawberries, this recipe only uses frozen strawberries.

That said, if you want to use fresh strawberries, make sure that they are very ripe and sweet. One of the benefits of using frozen strawberries is that they are picked and frozen at their peak. The downside to using frozen strawberries is that they have even more water in them. All that means is that it needs to cook longer. No biggie.

In the U.S., Dole sells 1-pound sized bags of whole strawberries, which should be enough for this recipe. I have also used other brands that sell 10 ounce bags (which is almost two-thirds of a pound), in which case I have pureed and cooked down 20 ounces at a time. While I have had success with other brands, I have found that Dole has a little less water in them, resulting in a faster cook time. I will also tell you that when I last cooked down 20 ounces of strawberry puree from a generic brand, it took 2.5 hours when I had the flame as low as possible. (I will get into cook time in Step 2, below.)

Step 1: Puree the Strawberries

When using frozen strawberries, allow them to thaw at least a half hour, if not longer, before pureeing. Even if you have a strong blender like a Vitamix, it will be easier to puree them when they aren’t so frozen.

Step 2: Cook the Puree to a Paste

Regardless of whether you use fresh or frozen strawberries, the trick is to make sure you cook down the puree until it is a paste. When you slide a spatula against the bottom of the pan, the mounds on either side should hold their shape so you can see the bottom of the pan. Even when you are at that point, I recommend to keep cooking for a bit. I call this a paste because it should look similar to tomato paste.

When cooking the puree, do not start by bringing it to a boil, as the sides may burn and stick to the pan. Your best bet is to set the flame on medium-low, giving it a stir every 10-15 minutes. If using frozen berries, it will take longer to reach the paste consistency.

Once cooked, allow it to cool at least 15 minutes before making the dough. While it can be warm, you do not want it to be much warmer than 115 The cooked strawberry puree should look similar to tomato paste, holding its shape and thick in consistency.

Recipe Summary

  • 3 ⅓ cups bread flour
  • ⅓ cup white sugar
  • 2 teaspoons active dry yeast
  • 1 pinch salt
  • ¾ cup milk, warmed
  • 2 eggs, separated
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vegetable oil, or as needed
  • 1 cup cookie butter (such as Biscoff®), divided

Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.

Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.

Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.

Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top trace the rim with a sharp knife to cut dough into an 8-inch circle.

Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.

Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.

Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.

Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.

Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

As always, if you make this vegan and gluten free sheet pan hash browns recipe be sure to leave me a comment, rate this recipe, and tag me@theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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