The Best French Brioche Recipe

In the world of French baking, if you had to choose one bread that best represents "luxury yet affordability," it would undoubtedly be the Brioche. Often affectionately called the "ceiling of bread," its rich buttery and eggy aroma bursts in your mouth with every bite, making you want to close your eyes and savor it. So how did this bread transform from a luxury item to a dream product that everyone wants to make at home? Let's take a casual look at its history.

The Origin of Brioche

The origin of Brioche is quite dramatic. It can be traced back to the Normandy region around the 15th century, a region rich in high-quality dairy products. Farmers used the whey left over from butter production to make dough, creating a richer texture than ordinary bread. Initially, it was just an everyday food in the countryside, nothing particularly luxurious. But in the 17th century, with the introduction of the butter tax and the pursuit of luxury during the reign of Louis XIV, Brioche gradually evolved: the ratio of flour to butter increased (sometimes even reaching 2:1 or more), and large amounts of eggs and sugar were added, transforming it into a "noble bread" that only the upper class could afford. It evolved from the church's "pain bénit" bread, gradually making its way to the royal dining table, symbolising wealth and refinement.

By the 17th century, with the introduction of the butter tax and the pursuit of luxury during the reign of Louis XIV, the Brioche gradually evolved.

A classic aristocratic saying: "Let them eat Brioche!"

When discussing the most classic "aristocratic legend" of the brioche, one cannot ignore the famous phrase, "Let them eat brioche!" (Qu'ils mangent de la brioche!). This saying is often attributed to Queen Marie Antoinette, who casually responded when her ministers told her that the common people had no bread. However, most historians now believe this is a rumour fabricated by later generations to satirise the vast gap between the nobility and the common people. Undeniably, it was precisely because brioche used luxurious ingredients at the time (butter and eggs were expensive ingredients in the past) that it was seen as a symbol of "only the wealthy could enjoy it," and even indirectly became one of the microcosms of social injustice during the French Revolution.

A classic aristocratic saying: "Let them eat Brioche!"

The unique charm of Brioche

So, what makes Brioche so special that it remains captivating to this day? First, its texture: somewhere between bread and cake, with a delicate, dense structure, moist and elastic inside, and a thin, tempting golden crust. When you tear it open, you see layers of evenly distributed air pockets, as light as a cloud. The moment you bite into it, the rich aroma of butter intertwines with a subtle eggy fragrance, the sweetness mild yet lingering, unlike the monotonous flavour of typical white bread.

Traditional Brioche often contains 40% to 60% or more of the flour weight in butter and eggs, which makes the fermentation process more patient. It usually requires two long fermentations to allow the dough to fully develop its soft and chewy texture. In terms of shape, the most classic is "Brioche à tête"—a small round top with a large round body, like wearing a cute little hat; there are also long strips, braided shapes, or variations made into toast slices or hamburger buns. In any of these forms, it can easily blend into both sweet and savoury styles: it is incredibly luxurious when made into French toast, and it is especially elegant when used to sandwich hamburgers or lobster salads.

the rich aroma of butter intertwines with a subtle eggy fragrance, the sweetness mild yet lingering

Dream recipes that everyone can make

Today, Brioche has long shed its "aristocratic" label and become a dream recipe for baking enthusiasts worldwide. Making one yourself, while a bit time-consuming (especially the long mixing time until it reaches the "windowpane" stage), brings a sense of accomplishment and satisfaction that is absolutely worthwhile when the aroma of freshly baked Brioche fills the kitchen. Perhaps it is precisely because it was once out of reach that we can now cherish the tenderness and richness of every bite.

Watch the video below now! Scroll down for more detailed text recipes and instructions.

Ingredients

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Yeast Mixture:

Bread flour	50 grams
sugar	20 grams
Instant dry yeast	5 grams
milk	100 ml

Dough:

Bread flour	325 grams
sugar	40 grams
salt	1 pinch
Eggs	3 pieces/150g (reserve the extra for egg wash)
Butter (soften)	100 grams

Steps

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1.

Prepare the yeast mixture: In a bowl, add 100 ml milk, 20 g sugar, 5 g instant yeast, and 50g of bread flour. Mix until completely smooth, cover and let rest for 30 minutes.

2.

While the yeast mixture is resting, place the dry ingredients directly into the mixing bowl of the stand mixer. Add the remaining bread flour, sugar and salt. Mix briefly to distribute the sugar and salt evenly.

3.

Crack the 3 eggs into a small bowl and lightly beat them. This will make them easier to incorporate into the dough later.

4.

After about 30 minutes, check the yeast mixture. It should be very bubbly and active, indicating that the yeast is healthy and ready. This step is crucial for achieving a soft and flavourful brioche.

5.

Attach the mixing bowl back onto the mixer. Add the yeast mixture into the dry ingredients and start mixing on low speed. Gradually add the beaten eggs while mixing. Knead for about 6–8 minutes. If kneading by hand, lightly flour your work surface and be patient.

6.

Add the softened butter little by little, one small piece at a time, allowing the dough to absorb it while mixing. After all the butter is added, increase to medium speed and knead for another 10–15 minutes until the dough becomes smooth, elastic, and slightly glossy. Depending on your mixer and room temperature, the entire kneading process will take about 15–25 minutes

7.

Transfer the dough into a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place for about 1 hour, or until doubled in size.

8.

Once risen, gently punch down the dough to release the air. Divide it into 4 equal portions and roll each into a smooth ball. Arrange them in a baking mould, cover, and let proof again for 45 minutes to 1 hour.

9.

Preheat the oven to 170°C. Bake for 20–25 minutes, and it's done!