Baked Goods & Sweet Treats Bread Recipes

Recipes || Brioche

Happy Valentine’s Day everyone! I hope your day is filled with love and chocolate. As my inaugural KitchenAid bake, I knew I wanted to do something special. Something new, and something that would definitely be somewhat of a push for me. So I opted for brioche as it has a reputation for being tricky (and very, very sticky.) 

One of my favourite things about brioche is that even when it goes stale it’s tasty. I almost relish it going off so that I can make super tasty French toast. (Although it’s a toss up for me about what makes better french toast: challah or brioche. What do you think? But really, why pick? It’s like picking a favourite child.)

I’ve been having #bakeoffbakealong link up withdrawals. If I hosted a non-Bake Off themed baking link up would you be interested in joining in? (Monthly as opposed to the weekly Bake Off posts.) 

Yields 12
3776 calories
431 g
1347 g
185 g
93 g
107 g
1128 g
5167 g
46 g
6 g
64 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3776
Calories from Fat 1634
% Daily Value *
Total Fat 185g
Saturated Fat 107g
Trans Fat 6g
Polyunsaturated Fat 13g
Monounsaturated Fat 51g
Cholesterol 1347mg
Sodium 5167mg
Total Carbohydrates 431g
Dietary Fiber 16g
Sugars 46g
Protein 93g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 125 mL milk
  2. 3 tablespoons of sugar
  3. 2 1/2 teaspoons of yeast
  4. 4 eggs (room temperature)
  5. 500 g of flour
  6. 2 teaspoons of salt
  7. 175 g butter, cubed and room temperature
  8. 1 egg for washing
  9. jam, butter and nutella for spreading on slices, if you desire.
  1. First, gently warm your milk. I whisked mine briskly on the stove for about 2 minutes. Don't let it get hot or it will kill the yeast. If you have a microwave, pop it in there for a few seconds at a time until it's warm.
  2. Pour your milk, yeast and sugar into a large bowl. Give it a quick stir and then let it stand for 5 minutes or until it gets quite frothy.
  3. Then beat in your eggs. Next alternate mixing in your flour and salt until it's all been thoroughly incorporated.
  4. Then add your butter in piece by piece, scraping down the bowl as you go. In a stand mixer with your dough hook, let it knead for about 5 minutes. While your dough is mixing away, butter a large bowl.
  5. Your dough will be ready when it starts pulling up and away from the edges. Put it into your buttered bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours. Then put it in your refrigerator for 12 hours (or overnight).
  6. The next day, take it out of the fridge and bring it back up to room temperature. Divide it up into your loaf tins by making small balls - I usually fit 5 or 6 balls per tin, cover them and let them rise for 2 hours.
  7. Preheat your oven to 180 C. Thoroughly beat one egg and brush the top of your loaves with your egg wash. Bake your brioche for 40-45 minutes.
Rhyme & Ribbons

 Do you love brioche as much as I do? Any interest in the baking link up that I mentioned above? It’s been such a joy hosting the link up for the past few years! 

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  • Ahhh Brioche makes me so reminiscent of my childhood, I love it toasted too with butter! 🙂 I’ve joined the Bumpkin Betty monthly baking club, there’s a different theme each month and everyone posts their bakes on a Facebook page and chats about baking too! Alice xxxx

    • I’ve totally talked to Jaclyn about her’s in the past before she started it. I like the idea of having a Facebook page to talk, and that she features her bakers on her blog, but I’m never really active on Facebook and I don’t search hashtags (bad blogger) . I like seeing a physical link up (like with Bake Off) on a blog, so that there’s one static page that you can go to and see everyone’s bakes that month without scrolling – I’m so lazy basically! You can never have too many excuses to bake though right?! 😉 Ala’s a super busy career woman / bride to be at the moment so you could even help co-host if you wanted! x

      Edited to add- PS: have you seen the news of Mary Berry’s replacement today? x

  • Ellie Adams

    Amanda, I’m not sure how I’ve only just come across your blog but it’s absolutely stunning! Gorgeous photos, this brioche looks ridiculously good! Will it work by substituting the normal flour for gluten free?


  • Oh wow! This actually looks amazing. I didn’t know you could make brioche so easily at home!

  • Isn’t KitchenAid the absolute BEST?!

  • Just last week I decided I needed to find a recipe for brioche after the store was out of the rolls I always buy. I will definitely give this a try.

    I have always enjoyed your baking posts so a baking link up is a great idea. I might even work up the nerve to join in….

  • You make it look easy Amanda! tempted to give it a try now. Always wanted to try brioche but like you mentioned that lever of “sticky” scares me 🙂

    • Haha it is SO sticky! I had true swamp creature hands afterwards, but that was the only real hurdle to the brioche. I bet you could totally do it! x

  • Yummy! Oh, this looks so good and yummy! Wishing you a happy Vday.
    xx finja |

  • I have a big love for brioche, I’ve never baked it before but I’ve always wanted to give it ago so I might just have to use this recipe!

    Kayleigh |

  • Ashley Angle

    Mmmm/ Fresh baked bread is the best! And it looks os pretty!
    Ashley @ A Cute Angle //

  • ninegrandstudent

    This looks delish! I love baking bread but brioche is something I’ve always been too scared to try!

    NINEGRANDSTUDENT: A Lifestyle Blog

    • I was really nervous about it too, but it ended up being markedly less scary than I thought! X

  • Thanks Josie! X

  • Oooo beautiful loaves!!!
    want a job? 😉

  • Homemade brioche is a labor of love but so worth it. It also makes amazing French toast if you have leftovers.

    • Totally! And I did indeed make French toast with it. (I even hide some aside to g et to the perfect level of staleness for it;) ) xx

  • This looks amazing, I have a brioche tin which I’ve only ever used to make some strange UFO shaped cake – I always thought brioche would be super complex but you’re making it look pretty easy. It’s one of my favourite naughty treats (naughty as I can’t resist but spreading it with mandarin marmalade or nutella and strawberries!!)

    Thanks for sharing!

    • I promise that the brioche is way less intimidating than it might seem! It’s my favourite treat to spread with nutella too! 😉 xx

  • Well this looks delicious! And I would be 100% in for a monthly baking link up! Would be less fattening than the weekly bake haha 🙂 xx