Brioche – The French Classic Bread

Brioche, a rich and tender French bread, has a fascinating history rooted in France’s culinary heritage.

The origins of brioche can be traced back to the Middle Ages, around the 15th century. It is believed to have originated in the province of Normandy in northern France. The name “brioche” is thought to have derived from the Old French word “broyer,” meaning to knead or mix, which aptly describes the method used to make this bread.

Initially, brioche was considered a luxury bread, reserved for nobility and wealthy households due to its richness and the cost of its ingredients, which included butter, eggs, and sometimes sugar. Its soft, light texture and slightly sweet flavor made it a favorite among the upper classes.

During the Renaissance period, brioche gained popularity across France, particularly in the royal court. It became a symbol of indulgence and decadence, often served at lavish banquets and celebrations.

In the 17th and 18th centuries, brioche continued to evolve, with variations such as “tête de brioche” (literally “brioche head”), which refers to the traditional round shape with a small ball of dough on top. Brioche was also shaped into elaborate forms, such as braids or rolls, showcasing the skill and artistry of French bakers.

By the 19th century, brioche had become more accessible to the general population as techniques for bread-making improved and ingredients became more affordable. It became a staple of French bakeries and households, enjoyed as a breakfast pastry or a snack throughout the day.

Today, brioche remains a beloved classic in French cuisine, cherished for its buttery richness and versatility. It is enjoyed in various forms, from simple rolls to more elaborate pastries like brioche feuilletée (flaky brioche) or brioche aux fruits (fruit-filled brioche). Whether served plain or used as the base for decadent desserts like bread pudding or French toast, brioche continues to hold a special place in French gastronomy, embodying centuries of tradition and craftsmanship.

The recipe for making this bread is as follows:


  • 500g (about 4 cups) all-purpose flour
  • 7g (2 1/4 teaspoons) instant yeast
  • 50g (1/4 cup) granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 150g (2/3 cup) unsalted butter, softened
  • 60ml (1/4 cup) warm milk
  • Optional: Egg wash (1 egg beaten with 1 tablespoon milk) for glazing


  1. Mix the dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt.
  2. Add the eggs: Crack the eggs into a separate bowl and lightly beat them. Pour the beaten eggs into the dry ingredients.
  3. Knead the dough: Begin mixing the dough on low speed (if using a stand mixer) or by hand until the eggs are incorporated. Gradually increase the speed and knead the dough for about 5-7 minutes, or until it becomes smooth and elastic.
  4. Incorporate the butter: Cut the softened butter into small pieces and gradually add them to the dough, continuing to knead until the butter is fully incorporated and the dough is smooth and shiny. This may take another 5-7 minutes.
  5. Let the dough rise: Place the dough in a clean, lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
  6. Shape the brioche: Once the dough has doubled in size, gently punch it down to release the air bubbles. Divide the dough into equal portions and shape them into desired shapes, such as rolls, braids, or loaves. Place the shaped dough on a baking sheet lined with parchment paper, leaving some space between each piece.
  7. Final rise: Cover the shaped dough with plastic wrap or a clean kitchen towel and let it rise again for about 1 hour, or until puffed up and nearly doubled in size.
  8. Preheat the oven: While the dough is rising, preheat your oven to 180°C (350°F).
  9. Bake the brioche: Once the dough has risen, brush the tops with the egg wash (if using) for a shiny finish. Bake the brioche in the preheated oven for 20-25 minutes, or until golden brown and cooked through. If you’re unsure whether it’s done, you can check by tapping the bottom of the brioche—it should sound hollow when done.
  10. Cool and serve: Allow the brioche to cool slightly on a wire rack before serving. Enjoy your freshly baked brioche plain or with your favorite toppings!
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