{"id":23661,"date":"2026-05-04T16:24:43","date_gmt":"2026-05-04T23:24:43","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=23661"},"modified":"2026-05-04T16:35:22","modified_gmt":"2026-05-04T23:35:22","slug":"sallys-brioche","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/sallys-brioche\/","title":{"rendered":"Sally’s Brioche"},"content":{"rendered":"

Here is my recipe.<\/a><\/p>\n

Sally’s Baking Addiction . com<\/a><\/span><\/p>\n

Ingredients You Need<\/h2>\n

You need 7 ingredients altogether. They\u2019re the same ingredients in my soft dinner rolls<\/a>, which is also a rich dough. However, brioche requires more butter, sugar, eggs\u2026 and a bit more time!<\/p>\n

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The other main difference you\u2019ll see between this recipe for brioche compared with many of my yeast bread<\/a> recipes is the temperature<\/em> of the milk, eggs, and butter. We\u2019ll get into that below, when I walk you through the steps.<\/p>\n

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  1. Flour:<\/strong> You need bread flour for this recipe. All-purpose flour is convenient for most, but bread flour produces the best structure here. There are no other changes to the recipe if you use all-purpose flour.<\/li>\n
  2. Yeast:\u00a0<\/strong>You need 2 and 1\/4 teaspoons active dry yeast or instant yeast, which is 1 standard packet (7g).<\/li>\n
  3. Sugar:\u00a0<\/strong>Sugar feeds the yeast, increases its activity, and tenderizes the dough. Plus it gives this brioche its characteristic mildly sweet flavor.<\/li>\n
  4. Salt: <\/strong>You can\u2019t make flavorful bread without salt!<\/li>\n
  5. Milk:\u00a0<\/strong>For the softest brioche, use whole milk.<\/li>\n
  6. Eggs:<\/strong> 3 eggs provides structure and richness.<\/li>\n
  7. Butter: <\/strong>Butter promises a flavorful, soft, tender brioche. You\u2019ll add it in later, a little at a time.<\/li>\n<\/ol>\n

    To learn how to make homemade brioche, I turned to the king. King Arthur Baking, that is; specifically, their Big Book of Bread<\/a><\/em>, which is one of my favorite cookbooks<\/strong> for discovering the hows and whys of bread-making. The recipe you see below was adapted from the basic brioche in that book.<\/p>\n

    A Key Step: Plasticizing the Butter<\/a><\/h2>\n

    Success Tips for Making Brioche<\/h2>\n
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    1. Use a stand mixer: <\/strong>Brioche requires a really long mixing time, so I strongly recommend using a stand mixer (fitted with a dough hook) to make it. It is very difficult (and a lengthy process!) to make brioche without one.<\/li>\n
    2. Keep things cold:<\/strong> The milk, eggs, and butter should all be cold when you begin. The long mixing time means the dough will gradually warm up. Keep the butter in the refrigerator until you\u2019re ready to add it to the dough, and pound it with a rolling pin between sheets of parchment paper to make it pliable (but still cool).<\/li>\n
    3. Give it a rest:<\/strong> Once the dough is kneaded and ready to rise, cover it tightly and refrigerate it for at least 12\u201316 hours. The buttery dough will be very soft and difficult to handle, and you need to allow the butter time to re-solidify, so the dough will be workable and easy to shape. (You can actually leave it in there for up to 48 hours, so that allows for flexibility for when you bake it.) The cold air also slows down the yeast activity and fermentation, which enhances the bread\u2019s flavor.<\/li>\n
    4. Use a kitchen scale: <\/strong>In addition to using a food scale to weigh the ingredients for the most precise measurements, it really comes in handy for dividing the dough into 6 evenly sized pieces. Simply weigh the entire ball of dough, then divide that number by 6 to determine how much each dough ball should weigh.<\/li>\n
    5. Tent with foil:<\/strong> Loosely tent the loaf with aluminum foil halfway through baking. This prevents the top of the loaf from burning before the center has fully baked.<\/li>\n
    6. Let it cool: <\/strong>As tempting as it is to slice into warm, freshly baked brioche, it\u2019s best to wait. Cutting too soon can make the inside seem dense or gummy because the steam hasn\u2019t had time to escape. This is true for most breads, including yeast bread and quick bread.<\/li>\n<\/ol>\n
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      Should I use European-style butter in homemade brioche?<\/strong><\/p>\n

      You can use either American or European butter in brioche. European butter has a touch more butterfat (about 82\u201385% compared to 80% in American), so the flavor is a little richer and creamier. That extra bit can really shine in a bread like brioche, which is already loaded with butter, eggs, and milk. That said, the difference isn\u2019t huge. If European butter is what you have, go for it! Otherwise, American butter will bake up a perfectly soft, fluffy loaf. It\u2019s what we used in many test loaves.<\/p>\n<\/div>\n

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      Can I bake the brioche dough into rolls?<\/strong><\/p>\n

      Yes, absolutely. You can divide the dough into 12 smaller rolls, rather than 6 larger pieces. Arrange the shaped rolls in a greased 9\u00d713-inch pan. Proceed with step 8 below. Shorten the bake time to around 25\u201328 minutes. You can also bake the rolls separated on a lined baking sheet; this style produces excellent hamburger and sandwich buns. See recipe Note below.<\/p>\n<\/div>\n

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      Can I braid this brioche dough?<\/strong><\/p>\n

      My team and I tested this dough in a braided design in the loaf pan. The finished bread was considerably dense, due to the tight braiding technique. For the tallest, fluffiest brioche, I recommend the brioche nanterre<\/em> shape instructed in the recipe below.<\/p>\n<\/div>\n

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      Homemade Brioche<\/h2>\n
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      5 Stars <\/span> <\/i> <\/span> 4 Stars <\/span> <\/i> <\/span> 3 Stars <\/span> <\/i> <\/span> 2 Stars <\/span> <\/i> <\/span> 1 Star <\/span> <\/i> <\/span><\/span><\/span> 4.5<\/span> from 17<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n
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