Homemade brioche

Homemade brioche: stringy, golden and soft, filling the kitchen with its aroma as it bakes. A breakfast and teatime classic, far better homemade and without additives.

Prep: 30 min  |  Cook: 25 min  |  Serves: 10  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 217 kcal · 6 g protein · 32 g carbohydrate · 6 g fat

Ingredients

• 400 g strong white bread flour
• 2 eggs
• 12 cl milk
• 1 sachet dried yeast
• 60 g butter
• 40 g caster sugar
• 1 pinch of salt

Method

1. Knead the flour, lukewarm milk, eggs, yeast, sugar and salt for 10 minutes.
2. Work in the softened butter, knead again and leave to rise for 1 h 30 min.
3. Shape (plait or rolls) and leave to rise for 45 minutes.
4. Glaze with egg yolk and bake for 25 minutes at 180 °C.

Nutritional benefits

Made at home, brioche avoids the additives and excess sugar of industrial versions, and you can use good butter in a controlled amount. It is still a treat, to enjoy in a sensible portion at breakfast or teatime.

Variations and swaps

• With chocolate chips.
• Plaited brioche.
• With plant-based milk.
• Pain au lait style (in finger-shaped rolls).

Storage and making ahead

Keeps for 3 days wrapped and freezes well; stale brioche makes perfect French toast.

💡 Good to know

Long kneading develops the gluten, and that is what gives the stringy crumb: do not rush it, it is the key step in brioche.

Read more

Discover more vegetarian recipes · kids’ recipes.

The foods in this recipe: flour · eggs · milk · butter · sugar.

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