Learn how to make a classic French bread from scratch with our Brioche Recipe! Follow our step-by-step Brioche Recipe directions for delicious results.
What You Need
Original recipe yields 16 servings
4 cups flour, divided
2 pkt. (1/4 oz. each) fast-rising yeast (4-1/2 tsp.)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
4 whole eggs
1/3 cup sugar
1-1/2 tsp. salt
1 cup butter, cut into 16 pieces, softened
1 egg yolk
1 Tbsp. water
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Let's Make It
Beat 2 cups flour, yeast, sour cream and milk in large bowl with mixer until blended. Add whole eggs; mix well. Let stand at room temperature 45 min.
Add remaining flour, sugar and salt; beat until blended. Gradually add butter, mixing after each addition until well blended. (Dough should be soft.)
Place dough on lightly floured work surface. Knead a few times, then shape into ball. Place in bowl sprayed with cooking spray. Let stand at room temperature 1 hour or until doubled in volume.
Remove 1/3 of the dough. Wrap in plastic wrap, then reserve for later use. Roll remaining dough into 16 balls; place 1 ball in each of 16 muffin pan cups sprayed with cooking spray.
Roll reserved dough into 16 small balls. Use rounded handle of wooden spoon to press deep indentation into center of each dough ball in muffin pan; fill each indentation with small dough ball. Cover loosely with plastic wrap. Let rise in warm place 1 to 1-1/2 hours or until doubled in volume. (Dough should spring back when pressed lightly with finger.)
Heat oven to 375°F. Beat egg yolk and water until blended; brush lightly onto dough.
Bake 18 min. or until golden brown. Cool brioche in pans 10 min. Remove to wire racks; cool slightly.
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For best results, have the eggs, milk and sour cream at room temperature. Using cold ingredients will increase the dough rising times. To quickly warm the eggs, place eggs, in their shells, in a bowl of warm water; let stand 15 min.
How to Reheat the Brioche
Brioche is best when served slightly warm. To reheat, place the brioche on baking sheet, then bake in 325°F oven 7 to 8 min. or just until outsides are crisp.
An instant-read thermometer can be helpful in determining the doneness of breads. For brioche, the internal temperature should be 190°F.
Instead of letting the prepared dough stand at room temperature for 1 hour or until doubled in volume, you can refrigerate the dough at least 4 hours or up to 24 hours until doubled in volume. Let stand at room temperature 2 hours before using as directed.
If you have 3-inch brioche à tête molds, you can use them instead of the muffin pan cups.
Brioche dough is very soft. Using too much flour will cause the brioche to be tough. To measure flour, stir flour in canister to lighten, then spoon gently into dry measuring cup to overflowing; level with back side of knife or other straight edge. Avoid tapping the measuring cup on the counter since that compresses the flour giving you more flour than you need. If you have a scale, weighing is the most accurate way to measure flour. Use 1 lb. 2 oz. of flour for every 4 cups needed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.