Brioche
A soft, golden French yeast bread enriched with plenty of eggs and butter.
- Cakes, cookies, pastries and baked goods
- French
Brioche is an enriched dough: the butter and eggs make it tender and rich, but they also make it soft and sticky and slow the yeast. The butter is usually beaten in gradually after the gluten has developed, and many recipes chill the dough overnight, which adds flavor and makes it much easier to shape.
It is baked as loaves, buns and the traditional brioche à tête with its little topknot, and it makes excellent French toast and bread pudding.
Bake it at VanillaGoods
- RecipeClassic brioche loaf
- RecipeBrioche a tete
- RecipeBrioche buns
- Baking Academy lessonBread baking 101 4 brioche
Tools for this
KitchenAid 7-Qt Bowl-Lift Stand MixerA big, powerful mixer for stiff doughs and large batches.See it on Amazon
Brod & Taylor Folding ProoferKeeps dough at a steady warm temperature for even proofing.See it on Amazon
USA Pan 9x5 Loaf PanEven browning and a clean release for tall, tender loaves.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Sample text for Library of Congress control number 99462216, Library of Congress (catalog sample text, Nancy Silverton's Pastries from the La Brea Bakery)
- Did Marie-Antoinette Really Say "Let Them Eat Cake"?, Encyclopaedia Britannica
- Yeast Bread Baking - A Kitchen Science "Drama", Iowa State University Extension and Outreach (AnswerLine)
- Brioche (Q917574), Wikidata