by - April 16, 2019

Brioche is a bread that is originally French. The loaf is rich with eggs and butter. The taste and texture is quite similar to our light and fluffy Asian bread.

This is my second attempt and I am happy with the result.  The texture is soft, buttery and fluffy on the first day.  But, it lost the softness slightly on second day.  It is advisable to toast before eating from the second day onwards.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Brioche Recipe

Yields: 2 loaves


500g bread flour 
1 1/8 tsp (7g) instant yeast
5 tbsp (50g) brown sugar
1 1/2 tsp salt
5 eggs, medium size (about 60g)
240g butter, room temperature, cut into small cubes
100g fresh milk or full cream milk

Egg wash:
1 egg, whisked

2 X Loaf pans - (23 X 10 x 7 cm) or (20 X 10 X 10 cm)


Day 1
  1. In a bowl of stand mixer, combine all the dried ingredients (flour, sugar, yeast and salt).  Then add in the whisked eggs and milk. Using the dough hook, knead for 6 - 8 minutes or until all comes together.  Lower the speed and add in the butter at few batches.  Turn on to medium speed and continue knead for another 8 - 10 minutes.  The dough is wet, sticky, soft and shinny.
  2. Transfer the dough to a well greased bowl with dough scrapper. Cover tight and refrigerate overnight in the fridge for 8 hours or more.  
Day 2
  1. Line loaf pans with parchment paper.
  2. Remove dough from the refrigerator.  Transfer to a floured surface.  Slightly knead the dough if it is a bit stiff to handle. Then divide into 2 equal pieces then cut each half into 8 equal pieces for total of 16 pieces of dough.  Shape each piece into a ball and place the balls into the prepared loaf pans.
  3. Let the dough proof for 45 to 60 minutes or until double in size.  To test final proof is one, just lightly press your index finger on the top of the loaf.  If it bounce back, it means it is ready to bake.
  4. 15 minutes before baking, preheat the oven to 180C.
  5. Brush with egg wash and bake at preheated oven for 25 - 30 minutes, or until golden brown.
  6. Remove bread from oven and let them cool on rack.

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Thanks for sharing your revipe. I tried but the dough waa still soft wet and sticky the next day...I have to add load of bread flour just so I could roll them into the loaf pan. The bread is soft though after 20min of baking at 180 degrees.:)

    1. Hi, Thank you for trying this recipe. Yes, it is correct. The dough is supposed to be soft and sticky. I agreed not easy to handle and shape compare to the normal bread flour.

      Cheers :)