Quick Recipe Version (TL;DR)
Quick Ingredients
- Bread flour 3 cups (360 g)
- Granulated sugar 1/4 cup (50 g)
- Fine sea salt 1 1/2 tsp (9 g)
- Instant yeast 2 1/4 tsp (7 g)
- Whole milk 1/4 cup (60 ml), lukewarm
- Large eggs 4 (200 g without shells), room temp
- Unsalted butter 12 tbsp (170 g), very soft
- Pure vanilla extract 1 tsp
- Egg wash: 1 egg + 1 tbsp milk + pinch salt
- Optional: 1–2 tbsp turbinado or pearl sugar
Do This
- 1. Whisk flour, sugar, salt, and instant yeast. Mix in eggs, milk, and vanilla until a shaggy dough forms; rest 10 minutes.
- 2. Knead with a dough hook 3–4 minutes, then add butter a tablespoon at a time; knead 8–10 minutes more to a smooth, elastic dough.
- 3. First rise: Cover and let double at 75–80°F for 1 1/2–2 hours (or refrigerate 8–24 hours for better flavor/handling).
- 4. Divide into 12 pieces (about 70 g each), shape tight balls. Arrange 3 x 4 in a parchment-lined 9 x 5 inch loaf pan.
- 5. Second rise: Cover and proof 60–90 minutes until puffy and 1 inch above the pan. Preheat oven to 350°F (175°C).
- 6. Brush with egg wash; bake 28–32 minutes until deep golden and 190–195°F inside. Cool 15 minutes in pan, then on a rack.
Why You’ll Love This Recipe
- Ultra-buttery, tender crumb that pulls apart in feathery layers.
- Shiny egg-washed top and a faint vanilla aroma—bakery-level at home.
- Stand mixer-friendly, with make-ahead overnight option for easier shaping.
- Perfect for brunch, gifting, or an irresistible tear-and-share centerpiece.
Grocery List
- Produce: None
- Dairy: Unsalted butter, whole milk, large eggs
- Pantry: Bread flour, granulated sugar, fine sea salt, instant yeast, pure vanilla extract, turbinado or pearl sugar (optional)
Full Ingredients
For the Brioche Dough
- Bread flour: 3 cups (360 g)
- Granulated sugar: 1/4 cup (50 g)
- Fine sea salt: 1 1/2 tsp (9 g)
- Instant yeast: 2 1/4 tsp (7 g)
- Whole milk, lukewarm (about 80–90°F / 27–32°C): 1/4 cup (60 ml)
- Large eggs, room temperature: 4 (about 200 g without shells)
- Pure vanilla extract: 1 tsp
- Unsalted butter, very soft but not melted (65–68°F / 18–20°C): 12 tbsp (170 g)
For the Egg Wash & Finish
- Egg: 1 large
- Milk: 1 tbsp
- Pinch of fine salt
- Optional topping: 1–2 tbsp turbinado or pearl sugar
Step-by-Step Instructions
Step 1: Set up and measure precisely
Line a 9 x 5 inch loaf pan with parchment, leaving a sling for easy removal. Lightly butter or spray it. Weigh ingredients for accuracy—brioche rewards precision. Ensure eggs are at room temperature and butter is very soft but not greasy.
Step 2: Make the initial dough
In the bowl of a stand mixer, whisk together the bread flour, sugar, salt, and instant yeast. In a separate bowl, whisk the eggs, milk, and vanilla. Fit the mixer with a dough hook and pour the wet ingredients into the dry. Mix on low just until a shaggy dough forms, 1–2 minutes. Cover and let rest 10 minutes to hydrate the flour (this short rest makes kneading easier).
Step 3: Develop gluten, then add butter gradually
Mix on medium speed (KitchenAid speed 4) for 3–4 minutes until the dough looks smoother. With the mixer running, add the soft butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next. Once all butter is in, knead 8–10 minutes more, scraping the bowl as needed, until the dough is silky, elastic, and clears the sides of the bowl. It should feel tacky, not sticky, and stretch thinly without tearing (windowpane test). If the dough gets warm or smears, pause and chill the bowl for 10 minutes, then continue.
Step 4: First rise (bulk ferment)
Gather the dough into a ball. Place in a lightly greased bowl, cover tightly, and let rise at warm room temperature (75–80°F / 24–27°C) until doubled, 1 1/2–2 hours. For the best flavor and easier shaping, you may refrigerate the dough after 45 minutes of rising and keep it chilled 8–24 hours. If chilled, let soften 10–15 minutes before dividing.
Step 5: Divide and shape into buns
Turn the dough onto a lightly floured surface. Weigh and divide into 12 equal pieces (about 70 g each). To shape, cup your hand over a piece and roll it against the counter to create surface tension, forming a tight ball with a smooth top. Arrange the balls in the prepared pan in a 3-by-4 grid, smooth side up, spacing them evenly.
Step 6: Second rise (proof)
Cover the pan loosely and proof at warm room temperature until the buns are puffy, touching, and the highest points sit about 1 inch above the rim, 60–90 minutes. About 20 minutes before baking, preheat the oven to 350°F (175°C) with a rack in the center.
Step 7: Brush and bake
Beat the egg, milk, and a pinch of salt until fluid. Gently brush the tops and visible sides of the buns with a thin, even coat. Sprinkle with turbinado or pearl sugar if you like. Bake at 350°F (175°C) for 28–32 minutes, rotating the pan once halfway through, until deeply golden and the center registers 190–195°F (88–90°C). If browning too fast, tent loosely with foil at the 18–20 minute mark.
Step 8: Cool and serve
Cool the loaf in the pan for 15 minutes, then lift out using the parchment and transfer to a rack. Cool at least 30 minutes more so the crumb sets. Serve warm or at room temperature—tear into feathery buns and enjoy the buttery, vanilla-kissed aroma.
Pro Tips
- Butter texture matters: it should be very soft and pliable, not melted. This helps it emulsify into the dough for an ultra-silky crumb.
- Windowpane test: Stretch a small piece of dough. If it forms a thin, translucent membrane without tearing, you’re ready to proof.
- Control dough temperature: Aim for a cool, supple dough (75–78°F). If it warms up, chill the bowl briefly and continue.
- Scale the pieces: Weighing to 70 g each ensures an even rise and a neat, bakery-style pull-apart look.
- Active dry yeast swap: Use 2 1/2 tsp (7–8 g). Bloom in the lukewarm milk with a pinch of sugar for 5–10 minutes before mixing.
Variations
- Cinnamon-sugar brioche: Roll each ball lightly in 1/4 cup sugar mixed with 1 tsp cinnamon before arranging in the pan.
- Chocolate chip brioche: Knead in 3/4 cup (120 g) mini chocolate chips at the end of kneading (chill dough 20 minutes first to prevent melting).
- Savory herb-garlic: Reduce sugar to 1 tbsp, omit vanilla, and toss shaped balls in melted butter with minced parsley, chives, and a pinch of garlic powder.
Storage & Make-Ahead
Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 2 days. Rewarm at 300°F (150°C) for 8–10 minutes to refresh. Freezer: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge and rewarm before serving. Make ahead: Refrigerate the dough 8–24 hours after the first 45 minutes of rising; or shape the buns, place in the pan, cover, and refrigerate up to 16 hours. Let sit at room temp 45–75 minutes to finish proofing before baking.
Nutrition (per serving)
Approximate for 1 of 12 buns: 270 calories; 13 g fat (8 g saturated); 31 g carbohydrates; 1 g fiber; 8 g sugar; 7 g protein; 230 mg sodium.
