Before you cook
Background Recipe story & origin
Brioche originated in Normandy, France, possibly as early as the 15th century, though the modern enriched bread developed in the 17th-18th centuries. Brioche is enriched bread—more butter and eggs than standard bread, giving it a tender crumb and golden color. Marie Antoinette's alleged 'Let them eat cake' was actually about brioche, not cake, reflecting its status as luxury bread. Classic brioche à tête features a small ball atop a larger base, baked in a fluted mold. The dough is challenging: high butter content makes it sticky and temperature-sensitive. Proper brioche requires overnight refrigeration and quality butter. It serves for French toast, hamburger buns, pastries, and simple breakfast with jam.
Before you start Equipment you'll need
- stand mixer — Provides powerful kneading action for developing gluten in enriched bread doughs with high butter content
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Make the dough
Mix flour, yeast, sugar, salt, eggs, milk. Knead until smooth. Gradually add butter, continuing until fully incorporated and dough is silky. Proof 2 hours. Punch down, refrigerate overnight.
-
Shape and bake
Shape into loaf or brioche à tête (ball with topknot). Proof 2 hours. Egg wash. Bake at 350°F 30-35 minutes until deep golden and internal temp 190°F.