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Fluffy Braided Brioche Loaf

Featured in Ambitious Recipes Worth Your Time.

This rich, eggy brioche loaf is braided beautifully and baked to perfection. It’s soft, fluffy, and works well for morning toast, sandwiches, or brunch spreads. While it needs time for rising, the end result is both tasty and satisfying.

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Sarah
Updated on Sat, 12 Apr 2025 00:02:29 GMT
A golden braided brioche loaf sitting fresh from the oven. Pin it
A golden braided brioche loaf sitting fresh from the oven. | chefmiarecipes.com

Dreamy Handcrafted Brioche Bread For Home Bakers

The smell of butter and homemade bread fills every corner when I bake this braided beauty. Each golden loaf turns out so stunning it's almost too pretty to eat. But once you've tasted how incredibly soft and rich this bread is, you'll wonder why you ever bought brioche from stores.

Why This Brioche Stands Out

Over time, this bread has become my go-to weekend project. It's like magic watching simple ingredients mix with eggs and butter to create the softest, most pillowy bread texture you can imagine. Yes, it takes some patience, but you'll find it's totally worth the wait. My kids now beg for this bread, especially when we're planning French toast for Sunday breakfast.

Your Complete Brioche Ingredient List

  • Dry Active Yeast: This makes your bread rise properly.
  • Granulated Sugar: Gives sweetness and helps wake up the yeast.
  • Milk: Wakes up the yeast and makes your bread super soft.
  • Large Eggs: These give the bread its wonderful richness.
  • Flour: We mix all-purpose and bread flour together for just the right texture.
  • Unsalted Butter: This gives amazing flavor and richness.
  • Kosher Salt: Balances the sweet notes and brings out all the flavors.
A glossy, golden-brown braided loaf of freshly baked bread shown in close-up detail. Pin it
A glossy, golden-brown braided loaf of freshly baked bread shown in close-up detail. | chefmiarecipes.com

Step-By-Step Braided Brioche Guide

Combine Flour and Butter
Put your all-purpose flour, bread flour, kosher salt, and softened butter in your stand mixer bowl. Put on the dough hook and mix them together on low for about 60 seconds.
Get the Yeast Going
In a big measuring cup, mix your yeast with sugar and warm milk (around 100-110°F). Let it sit for about 15 minutes until it gets bubbly. Then add your eggs and stir everything well.
Mix Everything Together
Pour your bubbly yeast mixture into the stand mixer and mix slowly until it's all combined. You might need to add a bit more flour. Let it mix for a couple minutes until your dough feels slightly sticky but still firm.
Let It Rise First
Move your dough to a greased bowl and shape it into a ball. Cover the bowl and wait until the dough doubles in size, which takes somewhere between 45 minutes and an hour.
Create Your Braid
Cut the dough in half, then cut each half into three equal pieces. Roll each piece into a long rope and braid them together. Put your braid on a baking sheet with parchment paper or baking spray. Do the same with the other half of dough.
Let It Rise Again
Cover your braids with a kitchen towel and wait until they double in size, about 30-40 minutes.
Get Ready to Bake
Brush the top with egg wash (just an egg mixed with a splash of water) and sprinkle some kosher salt on top.
Into the Oven
Bake at 375°F (190°C) for around 25 minutes, until it turns a beautiful golden brown. If you want, brush some melted butter on top.
Cool It Down
Let your bread cool completely on a wire rack before you cut into it.

Storage Tips For Your Homemade Brioche

I've baked tons of these loaves and found that keeping brioche in an airtight container at room temperature works great for up to 4 days. When I make extra loaves, I just stick them in freezer bags and they stay amazing for up to three months.

Delicious Ways To Use Your Brioche

Frequently Asked Questions

→ How many days can brioche stay fresh?

Stored in a sealed container at room temperature, brioche stays fresh for 3-4 days. For long-term storage, pop it into freezer bags and freeze it for up to three months.

→ Is it possible to make this without a mixer?

You can, but it’ll need more effort. By hand, knead for 15-20 minutes to get the proper gluten structure. A mixer just cuts down on the hard work.

→ What’s the reason for two dough rises?

Letting the dough rise the first time locks in flavor and gives strength. The second rise makes it light and fluffy—the secret to how brioche gets its texture.

→ Can all-purpose flour replace bread flour?

You can use all-purpose if that’s what you have. The loaf might not be as chewy, but it’ll still turn out soft and flavorful.

Braided Brioche Loaf

Soft, buttery brioche loaf with a braided look and golden finish. Makes the best toast, sandwich, or treat with jam.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes

Category: Weekend Projects

Difficulty: Intermediate

Cuisine: French

Yield: 12 Servings (2 loaves)

Dietary: Vegetarian

Ingredients

01 1 cup warm milk (around 100-110°F).
02 ⅓ cup white sugar.
03 2 cups plain flour.
04 4 large eggs.
05 2¼ teaspoons dry yeast (1 packet).
06 4 cups bread flour.
07 1 cup soft unsalted butter.
08 2 teaspoons salt (kosher preferred).
09 Extra butter to brush on (optional).
10 1 egg mixed with a tablespoon of water for egg wash.

Instructions

Step 01

In your stand mixer, combine flours, salt, and softened butter on low for about a minute with the dough hook.

Step 02

Stir the yeast, sugar, and warmed milk in a measuring cup. Leave it for 15 minutes until it gets foamy.

Step 03

Mix the yeast mixture and eggs together until fully combined.

Step 04

Pour the wet mixture into the flour base and mix on a low setting until it all comes together.

Step 05

Knead the dough on medium for 2-3 minutes until it's a bit sticky but holds its shape.

Step 06

Grease a bowl, then add the dough with the smooth side facing up.

Step 07

Cover the bowl and let the dough rise for 45-60 minutes until it’s twice its size.

Step 08

On a lightly oiled surface, divide the dough evenly into two portions.

Step 09

Take each half and cut it into three equal chunks.

Step 10

Roll each chunk into a rope that’s 12-15 inches long.

Step 11

Braid three ropes into one loaf, tucking the ends underneath to seal.

Step 12

Transfer the braid to a baking sheet and do the same for the second set of dough.

Step 13

Cover loosely and let them rise again until they’re nearly doubled in size.

Step 14

Gently brush the tops with the egg wash, sprinkling on a little salt for extra flavor.

Step 15

Bake in a 375°F oven for about 25 minutes, or until golden brown.

Step 16

If you prefer, brush the warm loaves with some melted butter after baking.

Step 17

Let them cool fully on a wire rack before cutting into slices.

Notes

  1. Keeps frozen for up to 3 months.
  2. Amazing for making French toast.
  3. Great for sandwich bread.
  4. Will stay fresh 3-4 days in an airtight container.

Tools You'll Need

  • Dough hook attachment for stand mixer.
  • Tray for baking.
  • Rack for cooling bread.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.
  • Includes eggs.
  • Contains gluten (wheat).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g