Brioche Feuilletée

Sep 2, 2026 · By VanillaGoods

Baking Breads rolls Vanilla: Beans Medium

A glossy, deep golden brioche feuilletée on a wooden board, one piece torn open to show the soft, feathery crumb

Brioche Feuilletée is a luxurious enriched yeast dough with butter folded in layers through lamination, creating flaky, tender buns with a delicate vanilla flavor and a crisp, golden crust.

Prep 75 min

Cook 25 min

Cooling 4 hr

Total 7 hr 10 min

Yield 12 buns

Diet —

Ingredients

Adjust yield

buns

3 ½ cups (420.0 g)bread flour
⅓ cup (67.0 g)sugar
2 ½ tsp (7.0 g)instant yeast
1 ½ tsp (9.0 g)fine sea salt
5.0 large (250.0 g)eggs
⅓ cup (80.0 ml)whole milk, lukewarm
1.0vanilla bean, split and scraped
10.0 tbsp (140.0 g)unsalted butter, very soft, for dough
11.0 tbsp (155.0 g)unsalted butter, cold, for laminating
1.0 large (50.0 g)egg, for egg wash
1.0 tbsp (15.0 ml)whole milk, for egg wash

Make it at home

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Instructions

In the bowl of a stand mixer, combine bread flour, sugar, instant yeast, and fine sea salt, keeping the salt and yeast on opposite sides.
Lightly beat 5 eggs with the lukewarm whole milk and scrape in the seeds from the vanilla bean. Stir to combine.
Add the egg mixture to the dry ingredients. Mix with the dough hook on low speed until combined, then knead on medium speed for about 8 minutes until the dough is smooth.
Add 10 tbsp (140 g) of very soft unsalted butter in small pieces, mixing after each addition until fully incorporated and dough is smooth and glossy.
Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 3 hours or overnight to allow the dough to firm and flavors develop.
On a lightly floured surface, roll the cold dough into a 10x14 inch rectangle.
Arrange the 11 tbsp (155 g) cold unsalted butter by pounding and shaping it between parchment into a 7x10 inch slab. Place this butter slab in the center of the dough rectangle.
Fold the shorter sides of the dough over the butter slab to fully enclose it, pinching seams to seal.
Roll the dough lengthwise into a 20x10 inch rectangle, then fold into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. Turn dough 90 degrees before rolling to create layers.
After the final fold and chill, roll dough out to 12x16 inches and cut into 12 equal pieces.
Place the pieces on a parchment-lined baking sheet or in a greased 9x13 inch pan, cover lightly with plastic wrap or a damp towel, and proof in a warm spot until doubled in size, 60 to 90 minutes.
Preheat oven to 375°F (190°C).
Beat together the egg and 1 tbsp whole milk for the egg wash. Gently brush the tops of the proofed buns.
Bake for 20-25 minutes until golden brown and an instant-read thermometer inserted in the center registers 190°F (88°C).
Cool brioche feuilletée in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips

Keep the lamination butter cold and chill the dough between folds to maintain distinct buttery layers for flakiness.
Vanilla bean seeds added to the wet ingredients give a subtle but rich vanilla aroma that complements the buttery layers.

Recipe FAQ

How long does it take to make brioche feuilletée?

Plan on 75 minutes of prep and 25 minutes of cooking, plus 5 hours 30 minutes to rise and chill. The recipe makes about 12 buns.

How should I store brioche feuilletée?

Store cooled brioche feuilletée buns in an airtight container at room temperature for 2 days. Refresh by warming gently in an oven.

Can I make brioche feuilletée ahead?

Refrigerate the dough overnight before laminating to deepen flavor and improve handling.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Brioche Feuilletée is a luxurious enriched yeast dough with butter folded in layers through lamination, creating flaky, tender buns with a delicate vanilla flavor and a crisp, golden crust.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

334 Calories / serving

23.8g Fat

23.5g Carbs

7.1g Protein

7.8g Sugar

Whole recipe (12 servings): ~4008 cal · 286g fat · 282g carbs · 85g protein · 94g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 334 calories

What it takes to burn one serving

Brisk walking 63 min·3.7 mi·~7350 steps
Walking uphill or incline treadmill 45 min·2.3 mi·~4500 steps
Moderate cycling 34 min·6.8 mi
Swimming laps 47 min
Jogging 33 min·2.8 mi·~5300 steps
Stair climbing 31 min·~2800 steps
Dancing 54 min
Bodyweight circuit training 34 min
Cleaning, errands, or playing with the dog 78 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.