Looking for a bread recipe that’s irresistibly soft, rich, and layered with buttery goodness? This Flaky Honey Brioche Bread is the perfect blend of sweet honey and flaky, buttery layers. The result is a golden-brown brioche that melts in your mouth with each bite. It’s a versatile loaf that can be enjoyed on its own, spread with butter or jam, or even used in French toast or bread pudding. Although it takes time and attention to detail, the reward is a beautifully flaky and tender bread that’s perfect for special occasions or weekend baking.
Ingredients:
- 2/3 cup warm whole milk (105-115°F)
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 large eggs (4 for the dough, 1 beaten for brushing)
- 3 1/2 – 4 cups all-purpose flour (plus more for rolling)
- 1 teaspoon kosher salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
Instructions:
- Activate the yeast: In a small bowl, combine the warm milk and honey, then sprinkle the instant yeast over the mixture. Let it sit for 5-10 minutes until the yeast becomes frothy and activated.
- Mix the dough: In a large bowl or stand mixer, whisk together 4 eggs, the frothy yeast mixture, 3 1/2 cups of flour, and kosher salt. Knead on medium speed until the dough comes together, about 5 minutes. Gradually add the softened butter in small chunks, kneading after each addition until fully incorporated.
- Knead and add flour: Continue kneading, adding more flour as needed (up to 1/2 cup) until the dough is soft, smooth, and slightly sticky but not too wet. Knead for another 8-10 minutes.
- First rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and allow it to rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Incorporate the cold butter for flaky layers: On a floured surface, roll the dough into a large rectangle (about 10×14 inches). Arrange the cold butter slices evenly over one half of the dough, then fold the other half over to cover the butter. Pinch the edges to seal in the butter.
- Roll and fold: Roll the dough out into another rectangle (similar in size to the first). Fold the dough into thirds like a letter (this is called laminating the dough, similar to making croissants). Cover with plastic wrap and refrigerate for 20-30 minutes to allow the butter to firm up.
- Repeat rolling and folding: Repeat the rolling and folding process 2 more times, chilling the dough for 20 minutes between each fold.
- Shape the loaf: After the final fold, roll the dough into a log and place it into a greased 9×5-inch loaf pan. Cover with a cloth and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Brush and bake: Brush the risen loaf with the beaten egg for a shiny, golden finish. Bake the brioche for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Cool and enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Conclusion:
This Flaky Honey Brioche Bread is a labor of love, with its buttery layers and sweet hint of honey. The time spent folding the dough and layering butter results in a beautifully flaky texture, while the honey adds just the right amount of sweetness. This bread is perfect for breakfast, brunch, or any time you want to indulge in something a little special. Whether you’re serving it with coffee or using it to elevate a classic sandwich, this brioche will not disappoint.
Flaky Honey Brioche Bread: A Buttery, Sweet, and Light Delight
A buttery and slightly sweet brioche bread madewith honey and layered with flaky, buttery goodness. This versatile bread isperfect for special occasions or as a treat any day of the week.
Ingredients
- 2/3 cup warm whole milk 105-115°F
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 large eggs 4 for the dough, 1 beaten for brushing
- 3 1/2 – 4 cups all-purpose flour plus more for rolling
- 1 teaspoon kosher salt
- 4 tablespoons 1/4 cup salted butter, at room temperature
- 1 1/2 sticks 3/4 cup cold salted butter, sliced into thin pieces
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and honey, then sprinkle the instant yeast over the mixture. Let it sit for 5-10 minutes until the yeast becomes frothy and activated.
- Mix the dough: In a large bowl or stand mixer, whisk together 4 eggs, the frothy yeast mixture, 3 1/2 cups of flour, and kosher salt. Knead on medium speed until the dough comes together, about 5 minutes. Gradually add the softened butter in small chunks, kneading after each addition until fully incorporated.
- Knead and add flour: Continue kneading, adding more flour as needed (up to 1/2 cup) until the dough is soft, smooth, and slightly sticky but not too wet. Knead for another 8-10 minutes.
- First rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and allow it to rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Incorporate the cold butter for flaky layers: On a floured surface, roll the dough into a large rectangle (about 10×14 inches). Arrange the cold butter slices evenly over one half of the dough, then fold the other half over to cover the butter. Pinch the edges to seal in the butter.
- Roll and fold: Roll the dough out into another rectangle (similar in size to the first). Fold the dough into thirds like a letter (this is called laminating the dough, similar to making croissants). Cover with plastic wrap and refrigerate for 20-30 minutes to allow the butter to firm up.
- Repeat rolling and folding: Repeat the rolling and folding process 2 more times, chilling the dough for 20 minutes between each fold.
- Shape the loaf: After the final fold, roll the dough into a log and place it into a greased 9×5-inch loaf pan. Cover with a cloth and let it rise in a warm place for 45-60 minutes, or until it has doubled in size.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Brush and bake: Brush the risen loaf with the beaten egg for a shiny, golden finish. Bake the brioche for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Cool and enjoy: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!