Quick and Easy Brioche

Brioche is a yeast bread, but this rich butter and egg loaf is so light you'll almost think you're eating cake. This brioche recipe is a quick version to make with little fuss. One plus is that it does not take the usual 4 hours for refrigeration of the dough that many other brioche recipes require.

I first learned to make this brioche when I went to the Viking Cooking School in Franklin, Tennessee, and took their Artisan Bread class.

Quick and Easy Brioche

1/2 cup milk
1 tablespoon active dry yeast
3 cups unbleached all purpose flour
8 tablespoons (1 stick) cold unsalted butter, cut into 12 pieces
1/4 cup sugar
1 teaspoon sea salt or kosher salt
2 large eggs
2 large egg yolks

Egg wash:
1 additional egg beaten with a pinch of salt

In a small bowl, heat the milk in the microwave until lukewarm (about 110 - 115 degrees F). Whisk the yeast into the warm milk, then stir 1 cup of the flour in the mixture with a spoon. Cover the bowl with plastic wrap and set aside until slightly risen, about 20 minutes.

In the bowl of a food processor fitted with the metal blade, combine the butter, sugar, salt, eggs, and egg yolks. Pulse until the butter is finely chopped and equally distributed throughout the mixture.

Scrape the yeast mixture into the food processor and pulse 6 times to mix. Add 1 cup of the remaining flour and pulse until the mixture is smooth. Scrape down the bowl. Add the rest of the flour and pulse again until well mixed. Let the dough rest in the food processor for 10 minutes.

After the rest, start the processor and let it run continuously for 10 seconds. Turn the dough out onto a floured work surface. With the help of a pastry scraper, knead the dough 5 or 6 times, or until it is slightly more elastic. With the help of a pastry scraper, divide the dough into 3 equal pieces. Roll each piece into a thick even rope about 12 inches long. If the dough is too sticky to work with, refrigerate it for 20 minutes and start again.

Line a baking sheet with parchment paper. Place the 3 ropes lengthwise on the sheet, with about 1/2 inch between them. Starting with the middle rope, braid the ropes toward you, pinching the ends together and gently tucking them under the loaf.

Cover the braid with buttered plastic wrap or a light kitchen towel and let rise until doubled in bulk, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. When bread is ready to bake, brush the braid all over with the egg wash, being careful not to let it puddle in the creases of the braid. Bake until golden and glossy, about 25 - 30 minutes. Slide the parchment paper onto a wire rack to let the bread cool before slicing.

Brioche is a bread made rich with butter and eggs.

Divide the dough into 3 equal portions, then roll into thick ropes about 12 inches long.

After braiding the ropes, cover with buttered plastic wrap and let rise until doubled.

Brush the loaf with the egg wash before baking.

Slide the parchment paper to a wire rack so the bread can cool before slicing. AND, don't turn your back or leave the room, because there won't be a whole loaf to photograph if you do! The end of mine was missing when I came back for the pictures. Someone couldn't wait.



  1. I love making bread and this looks like a great one. Nick Malgieri has some great recipes. I have one of his cookbooks...How To Bake, and I love it.

  2. I know what you mean about leaving fresh baked bread. My Dad loves it and can eat half the loaf as soon as it's finished baking. A few times I've made bread and plan to take pictures and have to remind everyone to wait for my okay.

    Normally when I bake bread it's made in the bread machine. I have made it by hand a few times and always ask myself how Ma Ingalls and all those pioneer women did this every day. That's a lot of work!

    Your bread looks really good! I can see why your family was in such a hurry to enjoy it.

  3. Yum! I'll have to pin this to try later!

  4. Anita, this is a beautiful bread!!! I can almost smell the butter! YUMMY!

  5. Hi Anita,
    I can almost taste your delicious looking Brioche. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  6. Anita, My mouth is watering looking at that beautiful loaf of brioche which I love. I have never baked brioche thinking it was too complicated and too time consuming. I just might give this recipe a try. On another subject, I just checked out your new blog and I think you have found your niche. I really enjoyed your writing and your wit. Good luck with it! Shannon

  7. Anita, I guess my mind is going like you were writing about on your other blog. I forgot that I had already commented and was in such a hurry that I didn't even look at the other comments which might have jolted my memory back into reality. Anyway, excuse me but don't think this is my first insane moment and surely won't be my last. LOL

  8. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

  9. good bread but can it be made with wheat flour?

    1. I haven't tried any alternative flours in this recipe, but I think it would be good with whole wheat. Probably would be a good idea to test with half whole wheat flour to see how it does.