Go Back
+ servings
A loaf of brioche bread inside a tin with a blue cloth on the left side of the image

Foolproof French Brioche Bread

Course: Bread
Cuisine: French
Keyword: Brioche Bread, French Brioche Bread, Homemade Bread
Prep Time: 30 minutes
Cook Time: 30 minutes
Proving Time: 2 hours 15 minutes
Total Time: 3 hours 15 minutes
Servings: 15 slices
Calories: 191kcal
Author: Amy Treasure
A foolproof recipe for authentic French brioche bread. Brioche is so versatile and a lot easier to make than you think!
Print Recipe


  • 500 g strong white bread flour
  • 7 g instant yeast
  • 2 large eggs beaten
  • 200 ml whole milk warm (not hot)
  • 100 g unsalted butter softened
  • 2 tbsp granulated sugar
  • 1 tsp salt


  • Sift 500g strong white bread flour into a large mixing bowl and mix in 7g instant yeast.
  • Warm 200ml of whole milk in the microwave (do not make it hot - put your finger into the milk to test it first)
  • Beat 2 large eggs and add them to the mixing bowl with the flour along with the warm milk, 2 tablespoons of sugar, 1 teaspoon of salt and 100g of softened butter.
  • Mix slowly until everything is combined then increase the speed and continue to mix until you have a smooth and soft dough. It should feel stretchy and elastic as opposed to very sticky. 
  • Transfer the dough to a large bowl and cover with clingfilm. Leave it in a warm place until it has doubled in size (1-2 hours).
  • When the dough has doubled in size, remove the clingfilm and use your fist to punch the dough down and knock the air bubbles out. Divide into three equal pieces and roll them into sausage shapes. Join the three pieces together at one end then plait the dough and join at the other end. 
  • Brush a 3lb loaf tin with melted butter and drop your plait into the tin. Cover with clingfilm and leave to prove for 15 minutes - or until the dough almost reaches the top of the tin. 
  • Preheat the oven to 200ºC /180 Fan/ Gas 6.
  • Brush the top of the loaf with beaten egg and bake in the centre of the oven for 25-30 minutes.
  • The brioche is ready when it has risen and the outer crust is golden brown. Once baked remove from the oven and leave to cool on a wire rack. 


Baking tips

  • Brioche can be made by hand but it is much easier to use a stand mixer with the dough hook attached.
  • Make sure the milk is only warm and not hot to the touch.
  • There is a difference between 'active' yeast and 'instant' yeast - we are using instant yeast because it can be mixed straight into dry ingredients and doesn't need to be activated first.
  • The mixed dough will feel slightly sticky but not so sticky it can't be easily handled.


Calories: 191kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 164mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Calcium: 25mg | Iron: 0.4mg