Here’s a simple, reliable recipe for a fluffy brioche loaf—rich, buttery, and soft like a bakery version.
🧈 Fluffy Brioche Loaf Recipe
Ingredients
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) sugar
- 2 ¼ tsp (1 packet) instant yeast
- 1 tsp salt
- 4 large eggs (room temperature)
- ½ cup (120ml) warm milk
- 1 cup (225g) unsalted butter, softened
- 1 egg (for egg wash)
Instructions
1. Make the Dough
- In a bowl, mix flour, sugar, yeast, and salt.
- Add eggs and warm milk. Mix until a sticky dough forms.
2. Knead & Add Butter
- Knead for 8–10 minutes (by hand or mixer).
- Gradually add softened butter, a little at a time.
- Keep kneading until the dough is smooth, elastic, and slightly sticky.
3. First Rise
- Cover and let it rise in a warm place for 1–2 hours, until doubled.
4. Chill (Important!)
- Refrigerate the dough for at least 4 hours or overnight.
(This step makes it easier to shape and improves flavor.)
5. Shape
- Divide dough into 3–4 balls and place in a greased loaf pan.
- Cover and let rise again for 1–2 hours, until puffy.
6. Bake
- Brush with egg wash.
- Bake at 180°C (350°F) for 30–35 minutes until golden brown.
✨ Tips for Extra Fluffiness
- Use room temperature ingredients—especially eggs and butter.
- Don’t rush the rising times. Brioche needs patience.
- Dough should feel soft and slightly sticky—not dry.
- If browning too fast, cover loosely with foil.
If you want, I can also give you a no-mixer version, a chocolate brioche variation, or tips to get that ultra bakery-style shreddable texture.
