This stringy brioche is incredibly soft, rich, and buttery with long, delicate strands that pull apart beautifully. It’s a classic French-style brioche, perfect for breakfast, brunch, or simply enjoyed with jam, honey, or a cup of coffee.
Why This Brioche Recipe Works
Using a high egg and butter ratio gives this brioche its signature tender crumb and elastic texture. Chilling the dough enhances flavor development and makes shaping easier, while slow fermentation creates that irresistible stringy interior.
Ingredients
For the Brioche Dough
500 g all-purpose flour
60 g powdered sugar
10 g salt
20 g fresh bakery yeast, finely crumbled
6 large eggs
250 g butter, room temperature
For Brushing
1 egg yolk
Step-by-Step Instructions
Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook, add the flour, powdered sugar, and salt. Add the crumbled fresh yeast, making sure it does not come into direct contact with the salt, as salt can inhibit yeast activity.
Add the eggs and knead on low speed for about 5 minutes until the dough becomes smooth and elastic.
Incorporate the Butter
Add the butter gradually, a few pieces at a time, while continuing to knead. Increase the speed slightly and knead for 10–15 minutes until the butter is fully incorporated. The dough should be soft, stretchy, slightly sticky, and pull away from the sides of the bowl.
First Rise and Chilling
Cover the bowl and let the dough rise at room temperature for 1½ to 2 hours, or until doubled in size.
Gently deflate the dough, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight for better flavor and structure.
Shape the Brioche
Divide the chilled dough into 4 equal portions. Roll each portion into a long log (boudin shape). Place them side by side into a well-buttered loaf or cake pan.
Second Rise
Cover and let the dough rise again at room temperature for about 1 hour, until it fills the mold and looks puffy.
Bake
Preheat the oven to 180°C (350°F). Brush the top gently with the beaten egg yolk for a glossy golden finish.
Bake for 25–30 minutes until the brioche is deep golden brown. If it browns too quickly, loosely cover with aluminum foil during baking.
Cool and Serve
Remove from the oven and let cool slightly before slicing. Enjoy warm or at room temperature.
Recipe Information
Prep Time: 20 minutes (excluding resting time)
Rise Time: Approximately 2½ hours
Bake Time: 25–30 minutes
Total Time: About 3 hours
Servings: 8–10 slices
Serving & Storage Tips
This brioche is best enjoyed fresh but can be stored tightly wrapped at room temperature for up to 2 days or frozen for longer storage. Lightly toast slices before serving to revive the buttery aroma.