A delicious brioche recipe with step-by-step photos. Make this classic French brioche (Brioche à Tête) at home for breakfast or brunch.
For the Brioche
For the Eggwash
Begin this recipe the night before.
CAKE PAN SIZE
I use a brioche pan which is 22.5 cm /9 inches wide.
DIFFERENT TYPES OF FLOUR
* I recommend using bread flour when making brioche or other types of enriched dough. Bread flour contains more protein than plain flour (all-purpose flour), so look for flour which has 11-13% protein content.
* For Swiss readers, I use Zopfmehl (or farine pour tresse) when making bread and brioche.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
ELECTRIC STAND MIXER
Given the high butter content, it is easiest to make this brioche using an electric stand mixer or a food processor fitted with a dough hook. However, you can, of course, make the dough by hand if you don’t mind a bit of an upper-body workout.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.