Homemade Classic Brioche Recipe

In the bowl of a stand mixer, combine the warm milk, yeast, 1 large egg, and 1 cup of the flour using a spatula until the mixture is very sticky and uniform.

Sprinkle the remaining 1 cup of flour evenly over the sponge to cover it completely. Let the mixture rest in a warm place for 30 minutes without covering it. You should see cracks in the flour indicating active yeast.

Add sugar, salt, the 4 beaten eggs, and 1 cup of flour to the sponge. Attach the dough hook to your stand mixer and mix on low speed for 1 minute until the dough starts coming together. Gradually add the remaining 1/2 cup flour while mixing on low.

Increase mixer speed to medium and knead for 15 minutes. After 10 minutes, if dough feels too loose, add up to 3 tablespoons more flour to help form a cohesive dough. Proper kneading is essential for gluten development.

Reduce speed to medium-low and add the softened butter in small pats, waiting until each addition is fully absorbed before adding the next. When all butter is incorporated, increase speed to medium-high for 1 minute, then knead on medium for another 5 minutes. The dough should be soft and slightly sticky.

Cover the dough bowl tightly with plastic wrap and allow it to rise at room temperature for 2 hours, until doubled in size.

Use a spatula to gently press down the dough to redistribute the yeast, taking care not to deflate it too much.

Cover the bowl again and refrigerate overnight, or at least 8 hours, to develop flavor and improve texture.

Using a sharp knife, cut the cold dough into 3 equal sections. Cut each section further into 6 pieces, shaping each piece into a ball or leaving them square as desired.

Grease three standard loaf pans with butter if they are not nonstick. Place 6 dough balls into each pan, cover with plastic wrap, and let rise for 2 hours until puffy.

Preheat the oven to 375°F. Optionally, brush the tops of the risen loaves with egg wash for a shiny, golden crust.

Bake the loaves for approximately 30 minutes until the internal temperature reaches 190°F. If the brioche browns too quickly, cover loosely with foil or move lower in the oven.

Remove loaves from oven and cool on a wire rack for at least 20 minutes to prevent gumminess and develop superior texture. Bread may be enjoyed warm but should be fully cooled before storing.