Brioche Bread

Brioche Bread is something that I’ve always wanted to bake, its one of the most buttery and tasty breads i’ve ever eaten. So while I was speaking to a friend of mine, she gave me a recipe for the Brioche bread which I tried and it turned out lovely. I did some minor alterations to the recipe just to go with how I feel it should be. So this is my take on Baking at République’s recipe. I hope you like it as much as I do!

Here’s how you bake it!


  • 220g butter, cut into cubes, at room temp
  • 420g plain flour
  • 75g sugar
  • 5 eggs
  • 32 ml milk
  • 1 tsp kosher salt
  • 10g fresh yeast


  1. Heat up your milk so it reaches finger warm (~37C), add in the yeast and mix until fully blended in. Then in a bowl fitted with a dough hook, combine the eggs and the milk/yeast. Mix until all eggs are broken up and mixed in well with the milk/yeast.
  2. Add the flour, and salt. Mix on low speed (my kitchen aid low speed is a 2) until all ingredients are incorporated. Then scrape down the sides, and turn the speed to medium (4 on a Kitchen aid) and start adding in the sugar. The dough should start pulling off from the sides, and look stringy. Mix for about 8-10 minutes until the dough starts looking a bit softer.
  3. Turn the stand mixer off, and add in all the butter. Star mixing at low speed (kitchen aid : speed 2) for about 8 min, then turn the speed to medium (kitchen aid 4) for roughly 5-6 min, or until the dough becomes glossy and smooth, but not super sticky. The dough will be a bit sticky, but as long as it’s not wet and overly sticky you’re good.
  4. Take a large bowl, coat with some vegetable oil, and place the dough into it. Cover with plastic wrap and leave to rest for 30 min. Once rested, dust your table with some flour and place the dough on it. Gently press the dough out into a rectangle, roughly 4 cm in thickness, and then fold one end into the center, then the other end to the center – this is called a ‘book fold’ – here are images for reference :
  5. Then place it back into the lightly oiled bowl, cover with plastic wrap, and let rise until doubled in size. (This can take anywhere from 30min to 50 min). Once doubled, then take the dough out again, and repeat the ‘book fold’, place back into the lightly oiled bowl, cover with plastic wrap and place into the fridge for 12 hours, or over-night.
  6. Take out the fridge, and cut into 4 equal pieces, and then place into a buttered bread pan. This recipe will give you three loaves. Let rise for 1 hour, or until doubled in size.
  7. Heat the oven at 175C. Brush the top of the bread with some egg wash and then bake in the oven for 30-40 minutes. if yo have a thermometer at home, the inside temperature of the bread needs to reach 92C.  Take out, and let cool completely before you take it out.




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