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photo of soft homemade brioche bread showing the finished loaf and a fluffy sliced piece held by hand.

Soft Homemade Brioche Bread

Soft, fluffy pull-apart brioche baked golden with an egg-wash shine and sliced almond topping.
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Prep Time 20 minutes
Cook Time 30 minutes
chill time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings: 10 SLICES
Course: bread, Breakfast
Cuisine: frensh
Calories: 315
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Brioche Dough
  • 1 cup 240 ml warm milk
  • 1 tbsp 10 g dry yeast
  • 1/3 cup + 1 tbsp 70 g sugar
  • 15 g vanilla sugar
  • 1 egg
  • 1/4 cup + 2 tsp 70 ml vegetable oil
  • 1 tsp salt
  • 4 cups 500 g all-purpose flour
Decoration
  • 1 egg for egg wash
  • 1/4 cup sliced almonds almond flakes

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Kitchen scale (recommended)
  • Plastic wrap or clean kitchen towel
  • 9-inch (23 cm) springform pan or round cake pan
  • Pastry brush
  • Oven

Method
 

  1. In a large bowl, whisk warm milk, yeast, sugar, and vanilla sugar. Rest 5–10 minutes, until foamy.
  2. Whisk in the egg and vegetable oil. Add flour and salt, then mix until a soft dough forms. Knead until smooth and elastic.
  3. Cover and let rise until doubled in size.
  4. Divide dough into equal pieces and shape into smooth balls.
  5. Grease a round pan and arrange the dough balls inside. Cover and let rise again until puffy.
  6. Brush the top with beaten egg and sprinkle with sliced almonds.
  7. Bake until deeply golden and cooked through. Cool 15–20 minutes before slicing and serving.

Nutrition

Serving: 10slicesCalories: 315kcalCarbohydrates: 48gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 240mgPotassium: 120mgFiber: 2gSugar: 11gVitamin A: 4IUCalcium: 6mgIron: 10mg

Video

Notes

  • For best rise, keep the dough in a warm (not hot) spot.
  • If using instant yeast, mix it with the flour and reduce the “blooming” step.
  • Dough should feel soft; avoid adding lots of extra flour.
  • Bake time can vary by pan and oven; aim for a deep golden top and a set center.

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