20 Delicious Brioche Bread Recipes Easy

Unleash the magic of baking with our roundup of 20 Delicious Brioche Bread Recipes Easy! Whether you’re craving something sweet for breakfast or a buttery side for dinner, brioche is your go-to for comfort and versatility. Perfect for home cooks looking to impress, these recipes promise simplicity without sacrificing flavor. Dive in and discover your next baking adventure!

Classic French Brioche

Exquisite in its simplicity, Classic French Brioche is a buttery, tender bread that marries the richness of pastry with the light, airy texture of the finest loaf. Perfect for breakfast or as a sophisticated base for sandwiches, its golden crust and soft interior are a testament to the art of baking.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast (proof in warm liquid to ensure activity)
• 1/2 cup whole milk, warmed to 110°F (just warm to the touch)
• 4 large eggs, room temperature
• 1 cup unsalted butter, softened (cut into tablespoons for easier incorporation)
• 1 egg yolk, beaten with 1 tbsp water (for egg wash)

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, salt, and yeast.
2. Add warmed milk and eggs to the dry ingredients. Mix on low speed until the dough begins to come together, about 2 minutes.
3. With the mixer running, add softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 10 minutes.
4. Once all butter is added, increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 5 minutes.
5. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
6. Punch down the dough and divide into two equal portions. Shape each into a loaf and place in greased 9×5-inch loaf pans.
7. Cover loosely with plastic wrap and let rise until the dough reaches just above the rim of the pans, about 1 hour.
8. Preheat oven to 350°F. Brush the tops of the loaves with egg wash.
9. Bake for 25-30 minutes, or until the tops are deep golden brown and the internal temperature reaches 190°F.
10. Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Soft and rich with a delicate crumb, this brioche is a versatile delight. Serve it toasted with jam for a sweet start to the day, or use it as the foundation for an indulgent French toast. Its buttery flavor and light texture make it a standout in any baker’s repertoire.

Chocolate Chip Brioche

Zesty mornings call for something special, and this Chocolate Chip Brioche is the epitome of indulgence, blending the buttery richness of brioche with the sweet, melty joy of chocolate chips. Perfect for a leisurely breakfast or a sophisticated brunch, this recipe promises to elevate your baking repertoire with its delicate texture and irresistible flavor.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 3 large eggs, at room temperature
• 1 cup unsalted butter, softened (cut into tablespoons for easier mixing)
• 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)
• 1 egg yolk, beaten (for egg wash)

Instructions

1. In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast.
2. Add the warmed milk and eggs to the dry ingredients. Using the dough hook, mix on low speed until just combined.
3. Gradually add the softened butter, one tablespoon at a time, allowing each piece to incorporate fully before adding the next. This process should take about 10 minutes.
4. Once the dough is smooth and elastic, fold in the chocolate chips until evenly distributed.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
6. Punch down the dough and divide it into two equal parts. Shape each into a loaf and place in greased 9×5-inch loaf pans.
7. Cover the loaves with a clean kitchen towel and let rise again until puffy, about 45 minutes to 1 hour.
8. Preheat the oven to 350°F. Brush the tops of the loaves with the beaten egg yolk for a golden finish.
9. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Out of the oven, this Chocolate Chip Brioche boasts a tender, fluffy interior studded with gooey chocolate chips, encased in a golden, buttery crust. Serve slices toasted with a dollop of clotted cream or as the base for an extravagant bread pudding to truly showcase its versatility.

Brioche French Toast

Zesty mornings call for a breakfast that’s as indulgent as it is comforting, and nothing fits the bill quite like Brioche French Toast. With its golden, crispy exterior and a custardy, soft interior, this dish transforms simple ingredients into a luxurious start to the day.

Ingredients

• 4 thick slices of brioche bread (about 1 inch thick for the perfect texture)
• 2 large eggs (room temperature for even mixing)
• 1/2 cup whole milk (or half-and-half for extra richness)
• 1 tbsp granulated sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/4 tsp ground cinnamon (optional for a warm spice note)
• 2 tbsp unsalted butter (for frying, or any neutral oil)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly.
3. Dip each slice of brioche into the egg mixture, allowing it to soak for about 20 seconds per side for maximum absorption without becoming soggy.
4. Transfer the soaked brioche to the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
5. Repeat with the remaining slices, adding more butter to the pan as needed to prevent sticking.
6. Serve immediately with your choice of toppings, such as maple syrup, fresh berries, or a dusting of powdered sugar.

Velvety and rich, this Brioche French Toast offers a delightful contrast of textures and flavors. For an extra special touch, drizzle with caramel sauce or serve with a side of whipped cream and sliced bananas for a decadent twist.

Brioche Hamburger Buns

Creating the perfect brioche hamburger buns is an art that combines the richness of brioche with the practicality needed for your favorite burgers. These buns are not just a vessel but a highlight, offering a buttery, slightly sweet flavor and a pillowy texture that elevates any burger experience.

Ingredients

• 1 cup warm whole milk (110°F, ideal for activating yeast)
• 2 1/4 tsp active dry yeast (check expiration date for effectiveness)
• 1/2 cup granulated sugar (adjust to taste for sweetness)
• 4 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 1/2 tsp salt (fine sea salt recommended for even distribution)
• 2 large eggs (room temperature for better incorporation)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking eggs)
• 1 egg yolk (for egg wash, creates a golden finish)
• 1 tbsp water (for diluting egg yolk)

Instructions

1. In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until frothy, indicating yeast activation.
2. Add flour, salt, eggs, and melted butter to the yeast mixture. Mix until a sticky dough forms.
3. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Tip: If dough sticks, add flour sparingly.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down dough and divide into 8 equal portions. Shape each into a smooth ball and place on a parchment-lined baking sheet.
6. Cover with a damp cloth and let rise for another 30 minutes until puffy. Tip: For even buns, space them 2 inches apart.
7. Preheat oven to 375°F. Whisk egg yolk with water and brush over buns for a glossy finish.
8. Bake for 15-18 minutes until golden brown. Tip: Rotate pan halfway for even baking.
9. Transfer to a wire rack to cool completely before slicing.

Golden and glossy, these brioche hamburger buns boast a tender crumb and a rich, buttery flavor that pairs wonderfully with juicy burgers. For a twist, toast them lightly on the grill for added smokiness.

Brioche Donuts

Just imagine biting into a cloud-like brioche donut, its golden exterior giving way to a tender, buttery interior that melts in your mouth. These exquisite treats, with their delicate crumb and rich flavor, are the epitome of indulgence, perfect for elevating your morning coffee or serving as a show-stopping dessert.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tsp active dry yeast (proof in warm liquid to ensure activity)
• 1/2 cup whole milk, warmed to 110°F (like bathwater, not hot)
• 2 large eggs (room temperature for better incorporation)
• 1/2 cup unsalted butter, softened (cut into pieces for easier mixing)
• 1/2 tsp salt (fine sea salt preferred for even distribution)
• Vegetable oil for frying (or any neutral oil with high smoke point)
• 1/2 cup powdered sugar for dusting (sift to avoid lumps)

Instructions

1. In a large bowl, whisk together flour, sugar, and yeast.
2. Gradually add warm milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
3. Incorporate the softened butter, one piece at a time, kneading until the dough is smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.
4. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
5. Punch down the dough and roll it out on a lightly floured surface to 1/2-inch thickness.
6. Cut out donuts using a 3-inch round cutter and a 1-inch cutter for the holes, placing them on a parchment-lined baking sheet.
7. Cover with a damp cloth and let rise again until puffy, about 30 minutes.
8. Heat oil in a deep fryer or heavy pot to 350°F, ensuring it’s hot enough to sizzle but not smoke.
9. Fry donuts in batches, about 1 minute per side, until golden brown, adjusting heat as needed to maintain temperature.
10. Drain on a wire rack over paper towels, then dust with powdered sugar while still warm.

Velvety and rich, these brioche donuts boast a luxurious texture that pairs wonderfully with a dollop of jam or a drizzle of chocolate. Serve them fresh for the ultimate experience, where the contrast of the crisp exterior and soft interior truly shines.

Brioche Bread Pudding

This luscious Brioche Bread Pudding transforms humble ingredients into a decadent dessert, perfect for any occasion. The rich, buttery brioche soaks up a creamy custard, resulting in a dessert that’s both luxurious and comforting.

Ingredients

• 6 cups brioche bread, cut into 1-inch cubes (stale bread works best)
• 2 cups heavy cream (for a lighter version, substitute half with whole milk)
• 4 large eggs
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/4 tsp salt (enhances the sweetness)
• 1/2 cup raisins (optional, soak in warm water for 10 minutes to plump)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the brioche cubes evenly in the prepared baking dish, sprinkling the plumped raisins over the top if using.
3. In a large bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, and salt until well combined.
4. Pour the custard mixture over the brioche cubes, pressing down gently to ensure all pieces are soaked.
5. Let the mixture sit for 15 minutes, allowing the bread to fully absorb the custard.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let cool for 10 minutes before serving.

Melt-in-your-mouth tender with a crispy top, this Brioche Bread Pudding is a delightful contrast of textures. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Brioche Cinnamon Rolls

Amidst the quiet hum of a weekend morning, there’s nothing quite like the aroma of brioche cinnamon rolls wafting through the air, their golden layers promising a tender, buttery bite infused with the warmth of cinnamon.

Ingredients

• 1 cup whole milk, warmed to 110°F (just warm to the touch)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened (plus more for greasing)
• 1/4 cup light brown sugar, packed
• 2 tbsp ground cinnamon
• 1 cup powdered sugar (for glaze, optional)

Instructions

1. In a large bowl, combine warmed milk, yeast, and 1 tbsp of the granulated sugar. Let sit for 5 minutes until frothy.
2. Add remaining granulated sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a soft dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down dough and roll out on a floured surface into a 16×12 inch rectangle.
6. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
7. Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use dental floss for clean cuts.
8. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes until puffy.
9. Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown. Tip: Cover with foil if tops brown too quickly.
10. Whisk powdered sugar with 2 tbsp milk to create a glaze, if desired, and drizzle over warm rolls.

Kneading the dough to perfection ensures these brioche cinnamon rolls emerge from the oven with layers that pull apart effortlessly, each bite a harmonious blend of sweet, spiced filling and rich, fluffy bread. Serve them fresh from the oven, the glaze still glistening, for a breakfast that feels like a celebration.

Brioche with Honey Butter

Radiating warmth and comfort, this brioche with honey butter recipe is a testament to the simple pleasures of baking. Its golden, buttery layers paired with the sweet, floral notes of honey butter create a symphony of flavors that’s both indulgent and comforting.

Ingredients

• 4 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast (proof in warm water to ensure activity)
• 1/2 cup whole milk, warmed to 110°F (just warm to the touch)
• 4 large eggs (room temperature for better incorporation)
• 1 tsp salt (enhances flavor)
• 1 cup unsalted butter, softened (for rich, tender crumb)
• 1/4 cup honey (adjust to taste)
• 1/2 cup unsalted butter, softened (for honey butter)

Instructions

1. In a large bowl, combine the sifted flour, sugar, and yeast. Mix gently to distribute the yeast evenly.
2. Add the warmed milk and eggs to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, or until smooth and elastic. Tip: The dough is ready when it passes the windowpane test.
4. Gradually incorporate the softened butter and salt into the dough, kneading until fully absorbed and the dough is glossy.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into equal portions. Shape into brioche loaves or rolls and place in prepared pans.
7. Let the shaped dough rise again for 45 minutes, or until puffy. Preheat the oven to 350°F during the last 15 minutes of rising.
8. Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped. Tip: Rotate the pans halfway through for even baking.
9. While the brioche bakes, prepare the honey butter by mixing the softened butter and honey until smooth and well combined.
10. Let the brioche cool slightly before serving. Spread generously with honey butter.

Whispering of French patisseries, this brioche boasts a tender, airy interior with a delicately crisp crust. The honey butter melts luxuriously into the warm bread, offering a sweet contrast to its rich, buttery layers. Serve alongside a dollop of clotted cream for an extra indulgent treat.

Savory Herb Brioche

Unveiling the art of baking, our Savory Herb Brioche is a testament to the delicate balance between rich, buttery dough and the aromatic whisper of fresh herbs. This recipe promises a golden, fluffy loaf that’s as versatile as it is indulgent, perfect for elevating any meal from ordinary to extraordinary.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp active dry yeast (proof in warm water to ensure freshness)
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 3 large eggs, room temperature
• 1 cup unsalted butter, softened (cut into tablespoons for easier incorporation)
• 2 tbsp mixed fresh herbs (thyme, rosemary, and chives, finely chopped)
• 1 egg yolk, for egg wash (whisk with 1 tbsp water for a shiny finish)

Instructions

1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix on low speed for 1 minute to blend.
2. Gradually add warmed milk and eggs, mixing until a shaggy dough forms, about 2 minutes.
3. With the mixer running, add butter one tablespoon at a time, waiting until each is fully incorporated before adding the next. This process should take about 10 minutes.
4. Once all butter is added, mix in the fresh herbs until evenly distributed throughout the dough.
5. Transfer dough to a lightly floured surface and knead by hand for 2 minutes to ensure uniformity.
6. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
7. Punch down the dough and divide into two equal parts. Shape each into a loaf and place in greased 9×5-inch loaf pans.
8. Cover with a kitchen towel and let rise again until the dough reaches just above the rim of the pans, about 45 minutes.
9. Preheat oven to 350°F. Brush the tops of the loaves with egg wash.
10. Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
11. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Marvel at the tender crumb and rich, herb-infused flavor of this brioche, a true centerpiece for any table. Serve slices toasted with a smear of soft cheese or as the foundation for an unforgettable sandwich, letting the herbs shine in every bite.

Brioche Apple Tart

Just imagine the delicate sweetness of caramelized apples nestled atop a buttery, golden brioche crust, a dessert that marries simplicity with sophistication. This Brioche Apple Tart is a testament to the beauty of combining quality ingredients with meticulous technique, resulting in a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter crust, substitute with pastry flour)
• 1/2 cup unsalted butter, chilled and cubed (ensure it’s cold for a flaky texture)
• 1/4 cup granulated sugar (adjust to taste)
• 1 large egg yolk (room temperature for easier mixing)
• 2 tbsp ice water (just enough to bring the dough together)
• 2 medium apples, thinly sliced (Honeycrisp or Granny Smith for balance)
• 1/4 cup brown sugar (for deeper flavor)
• 1 tsp cinnamon (or mix with nutmeg for warmth)
• 1 tbsp lemon juice (to prevent browning)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a large bowl, whisk together the flour and granulated sugar. Add the chilled butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and gradually add ice water, one tablespoon at a time, until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Press the dough evenly into the prepared tart pan and chill for 15 minutes to prevent shrinking during baking.
5. Toss the apple slices with brown sugar, cinnamon, and lemon juice. Arrange them in concentric circles over the chilled dough.
6. Bake for 25-30 minutes, or until the crust is golden and the apples are tender. Tip: Rotate the pan halfway through for even browning.
7. Let the tart cool for 10 minutes before slicing. Tip: Serve warm with a dollop of crème fraîche for a luxurious touch.

Zesty yet sweet, this Brioche Apple Tart offers a delightful contrast between the crisp, buttery crust and the soft, spiced apples. For an extra indulgent twist, drizzle with caramel sauce or pair with vanilla bean ice cream to elevate this humble tart into a show-stopping dessert.

Brioche Lobster Rolls

Lusciously rich and decadently buttery, these Brioche Lobster Rolls are a sumptuous twist on the classic New England favorite, offering a tender, sweet lobster filling nestled within the golden, pillowy embrace of homemade brioche buns.

Ingredients

• 1 lb fresh lobster meat, cooked and chopped (or substitute with high-quality canned lobster meat for convenience)
• 1/2 cup mayonnaise (preferably full-fat for creaminess)
• 1 tbsp fresh lemon juice (adjust to taste for brightness)
• 1/4 cup finely chopped celery (for a subtle crunch)
• 2 tbsp unsalted butter, melted (for brushing the buns)
• 4 brioche buns (homemade or store-bought, split open)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp freshly ground black pepper (adjust to taste)
• 1 tbsp chopped fresh chives (for garnish)

Instructions

1. In a large mixing bowl, gently combine the chopped lobster meat, mayonnaise, lemon juice, celery, salt, and pepper until evenly mixed. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
2. Preheat a large skillet over medium heat. Brush the inside of each brioche bun with melted butter.
3. Toast the buns in the skillet, buttered side down, for 2-3 minutes or until golden brown and crisp. Remove from heat and set aside.
4. Spoon the chilled lobster mixture evenly into each toasted brioche bun, filling generously.
5. Sprinkle the top of each filled bun with chopped fresh chives for a pop of color and flavor.
6. Serve immediately, offering a side of crispy fries or a light salad to complement the richness of the rolls.

The contrast between the crisp, buttery brioche and the cool, creamy lobster filling creates a symphony of textures, while the hint of lemon and chives elevates the dish with a fresh, aromatic finish. For an extra touch of luxury, drizzle with a bit of truffle oil before serving.

Brioche Chocolate Bread

Perfectly blending the rich, buttery essence of brioche with the indulgent depth of chocolate, this Brioche Chocolate Bread is a luxurious treat that promises to elevate your baking repertoire. Its tender crumb and decadent swirls of chocolate make it an irresistible centerpiece for any brunch table or afternoon tea.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened (cut into tablespoons for easier mixing)
• 1 cup semi-sweet chocolate chips (or chunks for more pronounced chocolate pockets)
• 1 tbsp unsalted butter, melted (for brushing)

Instructions

1. In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast.
2. Add warmed milk and eggs to the dry ingredients. Using the dough hook, mix on low speed until just combined.
3. With the mixer running, add softened butter one tablespoon at a time, waiting until each is fully incorporated before adding the next.
4. Increase speed to medium and knead for 8-10 minutes, until the dough is smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; it should thin without tearing.
5. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1-1.5 hours.
6. Punch down the dough and roll out on a lightly floured surface into a 12×16-inch rectangle.
7. Sprinkle chocolate chips evenly over the dough, then roll tightly from the long side to form a log.
8. Place the log seam-side down in a greased 9×5-inch loaf pan, cover, and let rise until puffy, about 45 minutes. Tip: For a shiny crust, brush the top with melted butter before baking.
9. Preheat oven to 350°F and bake for 30-35 minutes, until golden brown and sounds hollow when tapped.
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Heavenly when sliced warm, the Brioche Chocolate Bread reveals its soft, fluffy interior and molten chocolate veins. Serve it with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra touch of decadence.

Brioche Raisin Bread

Venturing into the realm of artisanal baking, this brioche raisin bread combines the buttery richness of classic brioche with the sweet, plump juiciness of raisins, creating a loaf that’s as delightful to behold as it is to devour. Perfect for breakfast or as an elegant afternoon treat, its golden crust and tender crumb are a testament to the beauty of homemade bread.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/3 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 4 large eggs, room temperature
• 1 cup unsalted butter, softened (cut into tablespoons for easier mixing)
• 1 cup raisins (soak in warm water for 10 minutes if too dry)
• 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

1. In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt.
2. Add warmed milk and eggs to the dry ingredients. Using the dough hook, mix on low speed until just combined, about 1 minute.
3. With the mixer running, add softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 10 minutes.
4. Once all butter is added, increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes.
5. Drain raisins if soaked and pat dry. Gently knead them into the dough by hand until evenly distributed.
6. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
7. Punch down the dough and divide it into two equal parts. Shape each into a loaf and place into greased 9×5-inch loaf pans.
8. Cover with a clean towel and let rise until the dough reaches about 1 inch above the rim of the pans, about 45 minutes to 1 hour.
9. Preheat oven to 350°F. Brush the tops of the loaves with the egg wash.
10. Bake for 30 to 35 minutes, or until the tops are deep golden brown and the loaves sound hollow when tapped.
11. Remove from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Marvel at the delicate, buttery layers and the sweet bursts of raisin in every slice of this brioche raisin bread. Serve it toasted with a smear of honey butter for a decadent breakfast, or enjoy it as is with a cup of tea for a truly indulgent treat.

Brioche Peach Cobbler

Brioche Peach Cobbler is a sumptuous twist on the classic dessert, blending the buttery richness of brioche with the juicy sweetness of ripe peaches. Perfect for summer gatherings, this dish promises to be a showstopper with its golden crust and tender fruit filling.

Ingredients

• 4 cups peeled and sliced peaches (about 6 medium peaches)
• 1/2 cup granulated sugar (adjust based on peach sweetness)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp vanilla extract (pure for a richer taste)
• 1/4 tsp ground cinnamon (adds a warm spice note)
• 4 cups cubed brioche bread (day-old works well)
• 1/2 cup unsalted butter, melted (for a decadent touch)
• 1/4 cup brown sugar (for a caramelized top)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently toss the peaches with granulated sugar, lemon juice, vanilla extract, and cinnamon until evenly coated.
3. Spread the peach mixture evenly in the prepared baking dish, ensuring a single layer for even cooking.
4. Evenly distribute the cubed brioche over the peaches, pressing down slightly to nestle the bread into the fruit.
5. Drizzle the melted butter over the brioche, then sprinkle with brown sugar for a crispy, sweet topping.
6. Bake for 30-35 minutes, or until the top is golden brown and the peaches are bubbling around the edges.
7. Let the cobbler cool for 10 minutes before serving to allow the juices to thicken slightly.

Velvety peaches meld with the crisp, buttery brioche in this delightful cobbler, creating a contrast of textures that’s simply irresistible. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a lighter finish to your meal.

Brioche Garlic Knots

Brioche garlic knots are the epitome of indulgence, combining the buttery richness of brioche with the aromatic allure of garlic, creating a pull-apart bread that’s as visually appealing as it is delicious.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 3 cloves garlic, minced (adjust to taste)
• 2 tbsp fresh parsley, finely chopped
• 1/4 cup olive oil (or any neutral oil)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warmed milk and eggs to the dry ingredients, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Gradually incorporate softened butter into the dough, kneading until fully absorbed and the dough is glossy.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope and tie into a knot.
7. Arrange knots on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
8. Preheat oven to 375°F. Bake knots for 15-18 minutes, or until golden brown.
9. While knots bake, heat olive oil in a small pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Remove from heat and stir in parsley.
10. Brush the warm garlic-parsley oil over the baked knots immediately after removing from the oven.

Now, these brioche garlic knots boast a tender, fluffy interior with a golden, slightly crisp exterior, infused with the savory goodness of garlic and parsley. Serve them warm alongside a marinara dipping sauce for an irresistible appetizer or as a luxurious side to your favorite pasta dish.

Brioche Blueberry Muffins

Unveiling the perfect blend of buttery brioche and bursting blueberries, these muffins are a testament to the art of baking. Each bite offers a tender crumb and a symphony of flavors, making them an irresistible treat for any time of day.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup whole milk (room temperature)
• 1/2 cup unsalted butter, melted and cooled (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract (for depth of flavor)
• 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Carefully fold in the blueberries coated with flour to distribute them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

As you savor these muffins, notice the delicate balance of sweetness and the juicy bursts of blueberries. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent experience.

Brioche Pumpkin Bread

Unveiling the essence of autumn in every slice, this Brioche Pumpkin Bread marries the buttery richness of brioche with the warm, spiced sweetness of pumpkin, creating a loaf that’s as visually stunning as it is delectable.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (adjust to taste for sweetness)
• 1/4 cup light brown sugar (packed for depth of flavor)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 3 large eggs (room temperature for better incorporation)
• 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp salt (enhances all the flavors)
• 2 1/4 tsp active dry yeast (proofed in 1/4 cup warm water with a pinch of sugar)

Instructions

1. In a small bowl, proof the yeast by combining it with warm water and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together the pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
3. Add the granulated sugar, brown sugar, pumpkin pie spice, and salt to the wet ingredients, stirring until fully incorporated.
4. Gradually mix in the flour, one cup at a time, until a soft dough forms. Tip: Avoid overmixing to keep the bread tender.
5. Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: The dough should be slightly sticky but manageable.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, until doubled in size.
7. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan, cover, and let rise again for 45 minutes.
8. Preheat the oven to 350°F. Bake the bread for 35-40 minutes, until golden brown and a toothpick inserted comes out clean. Tip: Tent with foil if the top browns too quickly.

Rich in flavor and boasting a tender, moist crumb, this Brioche Pumpkin Bread is a testament to the beauty of seasonal baking. Serve it toasted with a smear of cream cheese or as the centerpiece of your next brunch spread for a truly memorable treat.

Brioche Almond Croissants

Heavenly layers of buttery brioche and crunchy almonds come together in these exquisite Brioche Almond Croissants, a perfect blend of French elegance and comforting sweetness that will elevate your morning routine or afternoon tea.

Ingredients

• 1 cup warm milk (110°F, for activating yeast)
• 2 1/4 tsp active dry yeast (or 1 packet)
• 1/4 cup granulated sugar (plus a pinch for yeast activation)
• 3 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp salt
• 3 large eggs (room temperature)
• 1 cup unsalted butter (cold, cubed for laminating)
• 1/2 cup almond paste (not marzipan)
• 1/4 cup sliced almonds (for topping)
• 1 egg yolk (for egg wash)

Instructions

1. In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together flour, sugar, and salt. Add eggs and yeast mixture, stirring until a dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. Roll dough into a rectangle on a floured surface. Dot with butter cubes, fold dough over butter, and roll out again. Repeat folding and rolling 3 more times, chilling dough for 30 minutes between folds.
5. After final fold, chill dough for 1 hour. Preheat oven to 375°F.
6. Roll dough to 1/4-inch thickness, cut into triangles. Spread almond paste on each, roll from base to tip, and curve into crescents.
7. Place croissants on a baking sheet, brush with egg yolk, and sprinkle with almonds. Bake for 20 minutes until golden.
8. Let cool on a wire rack for 10 minutes before serving.

With a flaky exterior giving way to a soft, almond-infused center, these croissants are a delightful contrast of textures. Serve them warm with a drizzle of honey or alongside a robust espresso for a truly indulgent experience.

Brioche Strawberry Shortcake

Radiating with the warmth of summer, this Brioche Strawberry Shortcake combines the buttery richness of brioche with the fresh, vibrant sweetness of strawberries, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for lightness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 cup unsalted butter, chilled and cubed (for flaky layers)
• 1/2 cup whole milk (warmed slightly to activate yeast)
• 1 large egg (room temperature for even mixing)
• 1 tsp active dry yeast (proofed in warm milk)
• 1/2 tsp salt (enhances flavor)
• 1 lb fresh strawberries, hulled and sliced (for maximum juiciness)
• 1 cup heavy cream (chilled for whipping)
• 2 tbsp powdered sugar (for sweetening cream)
• 1 tsp vanilla extract (for aromatic depth)

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, and salt.
2. Add the chilled, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Proof the yeast in warm milk with a pinch of sugar until frothy, about 5 minutes. Then, whisk in the egg and vanilla extract.
4. Gradually add the yeast mixture to the flour mixture, stirring until a soft dough forms. Tip: Avoid overmixing to keep the brioche tender.
5. Transfer the dough to a floured surface and knead gently for about 5 minutes, until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
7. Preheat the oven to 350°F (175°C). Punch down the dough and divide it into 6 equal pieces. Shape each piece into a round and place on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, until the brioche is golden brown and sounds hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
9. While the brioche cools, whip the chilled heavy cream with powdered sugar until stiff peaks form.
10. Slice each brioche round in half horizontally. Layer the bottom halves with whipped cream and sliced strawberries, then replace the tops.
11. Dust with powdered sugar and serve immediately. Tip: For an extra touch, drizzle with melted chocolate or a balsamic reduction.

Golden and glorious, this Brioche Strawberry Shortcake offers a delightful contrast of textures—from the crisp exterior of the brioche to the creamy, fruity filling. Serve it as a centerpiece at brunch or a sophisticated end to a summer dinner.

Brioche Caramel Rolls

Magically soft and rich, these Brioche Caramel Rolls are a luxurious twist on the classic cinnamon roll, featuring a buttery brioche dough swirled with a deep, golden caramel. Perfect for a weekend brunch or a special occasion, they promise to impress with their tender crumb and gooey, caramelized filling.

Ingredients

• 1 cup whole milk, warmed to 110°F (just warm to the touch)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup granulated sugar
• 4 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 3 large eggs, room temperature
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 1 cup light brown sugar, packed
• 1/2 cup heavy cream
• 1 tbsp vanilla extract

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. Add remaining sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
4. While the dough rises, prepare the caramel by melting brown sugar and butter in a saucepan over medium heat. Stir in heavy cream and vanilla, then simmer for 2 minutes until thickened. Set aside to cool slightly.
5. Roll out the dough on a floured surface into a 16×12 inch rectangle. Spread the caramel evenly over the dough, leaving a small border.
6. Roll the dough tightly from the long side, then cut into 12 equal pieces. Place in a greased baking dish, cover, and let rise for 30 minutes.
7. Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown and caramel is bubbly.
8. Let cool for 10 minutes before serving. Drizzle with any remaining caramel sauce if desired.

Velvety and indulgent, these Brioche Caramel Rolls boast a melt-in-your-mouth texture with a rich, buttery flavor. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

Conclusion

Mastering the art of brioche has never been easier with these 20 delicious recipes! Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow brioche enthusiasts to discover. Happy baking!

Bella Bacinos