Fluffy Brioche Bread
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In this video, learn how to make delicious and fluffy brioche bread!
This recipe has a rather special story. It dates from the time when chef Ludivine worked in a 2 Michelin star restaurant in France: Le Relais Bernard Loiseau. Over the years, this French brioche recipe has been improved many times in order to obtain this rich and fluffy brioche recipe.
Brioche dough has a reputation for being relatively sticky and difficult to knead by hand. Therefore, for homogeneous and 100% successful kneading, we recommend that you use a stand mixer.
For more information, check out our detailed article “The Best KitchenAid Mixers & Blenders”
We truly can’t wait for you and your family to try to make this fluffy brioche bread recipe!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 30 mins / Servings: 2 loaves
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Brioche Bread
20.5 oz (580g) - Flour
1.7 oz (50g) - Xylitol
2 tsp (10g) - Himalayan salt
1.7 oz (50ml) - Milk
1 tsp (7g) - Dry yeast
6 - Eggs
11 oz (312g) - Butter
Egg wash
1 - Egg yolk
1 tbsp (15ml) - Milk
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Brioche Bread
1 - To a stand mixer bowl, add the flour, xylitol, and Himalayan salt. Give it a quick mix with a whisk and set aside.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
2 - Heat the milk in the microwave for 15 seconds, then stir in the dry yeast until well combined. Then, allow the mixture to rest for 5 minutes.
3 - Crack all the eggs into a measuring jug, also setting aside ready to be used.
4 - Grate the orange zest into the flour mix using a microplane zester. Then, add in the bloomed yeast. Using the dough hook attachment, start on a slow speed to incorporate the yeast into the flour.
5 - With the motor still running, slowly start to incorporate the eggs, pouring in one at a time.
6 - Once all the eggs have been added, allow the stand mixer to knead the dough for a further 8 minutes.
7 - Once the dough is homogeneous, turn the speed up to medium-high and start adding the room temperature butter one cube at a time. Once all the butter has been added, allow the mixer to knead the dough for a further 8 minutes.
8 - The dough is ready when it no longer sticks to the sides of the bowl. To check that the gluten has properly developed, grab a small ball of the dough and test it by stretching it with your hands.
9 - Transfer the fully kneaded dough into a clean bowl, cover with cling wrap and set it aside to prove for 35 minutes before refrigerating it for a further 2 hours.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for its quality products and low prices!
10 - Once the dough has proved and chilled, tip it onto a floured work surface (or like us a quality cutting board) and gently press it into a thick rectangle. Then, portion the dough into 3oz (85g) pieces using a bench scraper ( metal/plastic/wood).
Tip: We love the practicality of this elegant dual-platform digital scale from KitchenAid.
11 - Take each piece and, using your hands, gently knead and roll each one into a tight neat ball. Repeat this for each piece of brioche.
12 - Grease a loaf pan with butter and then tightly arrange the brioche balls to fill the bottom of the loaf pan.
Tip: Le Creuset is one of the best brands money can buy. Here, we used this fantastic ceramic loaf pan from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
Egg Wash
1 - Whisk together one egg yolk with a tablespoon of milk until fully incorporated.
2 - Using a pastry brush (boar/silicone), brush the egg wash over the top of the brioche. Then, set the loaf pan aside to let the dough proof again for another 2 hours.
3 - Preheat the oven to 330℉ (165℃).
4 - After proofing, brush the dough with another layer of egg wash before transferring it to the oven to bake for about 30 minutes.
5 - Once baked, allow the bread to cool slightly in the pan before transferring to a cooling rack to cool completely.
6 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.