If you’re looking for a rich, buttery bread that melts in your mouth, Judy’s Homemade Brioche is the perfect recipe. This French-inspired bread has a soft, airy texture and a slightly sweet flavor, making it ideal for breakfast, sandwiches, or simply as a delicious snack. While it takes some time and patience to prepare, the result is well worth the effort. This recipe uses basic ingredients but creates a decadent loaf that’s perfect for special occasions or weekend baking projects.
Ingredients:
- 6 large eggs (at room temperature)
- 1 cup of unsalted butter (equivalent to 2 sticks or ½ pound, 230g), softened to room temperature.
- 4 ¾ cups of all-purpose flour (620g, separated).
- 1 tablespoon active dry yeast (9g)
- ¼ cup granulated sugar (50g)
- 1 ½ teaspoons salt (8g)
- ½ cup warm water (120 ml, about 120°F/49°C)
- 2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water)
Instructions:
- Activate the yeast: In a small bowl, mix the warm water (120°F/49°C) with 2 teaspoons of sugar and stir in the active dry yeast. Let it sit for 5-10 minutes until frothy and activated.
- Mix dry ingredients: In a large mixing bowl, whisk together 4 cups of flour, granulated sugar, and salt.
- Add wet ingredients: Add the eggs to the dry mixture and mix until well incorporated. Slowly pour in the yeast mixture.
- Incorporate the butter: Gradually add the softened butter to the dough, a few pieces at a time, mixing continuously until fully incorporated.
- Knead the dough: Add the remaining ¾ cup of flour and knead the dough on a lightly floured surface or in a stand mixer for about 10 minutes, until the dough becomes smooth, soft, and slightly sticky.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the dough: Punch down the dough and turn it out onto a floured surface. Divide and shape it into your desired loaf or roll shapes. Place them into greased pans.
- Second rise: Cover the shaped dough with a cloth and let it rise again for 1 hour, or until doubled in size.
- Preheat oven: Preheat the oven to 375°F (190°C).
- Bake: Brush the tops of the loaves with the dissolved sugar-water mixture for a shiny finish. Bake the brioche for 25-30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Cool and enjoy: Remove the brioche from the oven and let it cool on a wire rack before slicing and serving.
Conclusion:
Judy’s Homemade Brioche is an indulgent and delicious bread that adds a touch of elegance to any meal. With its rich, buttery flavor and soft texture, it’s perfect for breakfast with a little jam, served alongside dinner, or transformed into French toast. While this recipe requires some preparation time for the dough to rise, the process is straightforward, and the result is a beautifully tender, golden loaf that’s sure to impress.
Judy’s Fluffy Homemade Brioche: A Buttery, Tender Bread Recipe
A rich and buttery homemade brioche recipe, perfectfor breakfast, brunch, or dinner. This soft, slightly sweet bread is easy tomake and worth the wait.
- 6 large eggs (at room temperature)
- 1 cup of unsalted butter (equivalent to 2 sticks or ½ pound, 230g, softened to room temperature.)
- 4 ¾ cups of all-purpose flour (620g, separated.)
- 1 tablespoon active dry yeast (9g)
- ¼ cup granulated sugar (50g)
- 1 ½ teaspoons salt (8g)
- ½ cup warm water (120 ml, about 120°F/49°C)
- 2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water)
- Activate the yeast: In a small bowl, mix the warm water (120°F/49°C) with 2 teaspoons of sugar and stir in the active dry yeast. Let it sit for 5-10 minutes until frothy and activated.
- Mix dry ingredients: In a large mixing bowl, whisk together 4 cups of flour, granulated sugar, and salt.
- Add wet ingredients: Add the eggs to the dry mixture and mix until well incorporated. Slowly pour in the yeast mixture.
- Incorporate the butter: Gradually add the softened butter to the dough, a few pieces at a time, mixing continuously until fully incorporated.
- Knead the dough: Add the remaining ¾ cup of flour and knead the dough on a lightly floured surface or in a stand mixer for about 10 minutes, until the dough becomes smooth, soft, and slightly sticky.
- First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the dough: Punch down the dough and turn it out onto a floured surface. Divide and shape it into your desired loaf or roll shapes. Place them into greased pans.
- Second rise: Cover the shaped dough with a cloth and let it rise again for 1 hour, or until doubled in size.
- Preheat oven: Preheat the oven to 375°F (190°C).
- Bake: Brush the tops of the loaves with the dissolved sugar-water mixture for a shiny finish. Bake the brioche for 25-30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Cool and enjoy: Remove the brioche from the oven and let it cool on a wire rack before slicing and serving.