Posted on 7 Comments

French Brioche

French Brioche

I always wanted to replicate French brioche bread, the one that is available in grocery stores. It has deep yellow color, touch of sweetness, fragrant aroma, and is very soft.

After a series of trial and error, I’m finally excited to share with you the most amazing French brioche recipe. You can easily make it at home and it will be way more delicious, than the one you get from the store.



  • 400g bread flour  
  • 125g lukewarm milk 
  • 125g lukewarm water
  • 3 egg yolks
  • 20g carrot juice 
  • 55g soft butter 
  • 60g sugar 
  • 8g salt 
  • 3g dry instant yeast 
  • 20g butter for the scoring



  • 8 am mix water, milk, carrot juice add dry instant  yeast and whisk until dissolved. Add egg yolks, flour, sugar, mix to hydrate all flour,  let the dough autolyse for 30 minutes.

Note: to make carrot juice, use juicer or shred the carrot and squeeze the juice out through the sieve.

  • During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
  • 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball.
  • Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. 
  • 9 am  cover the dough and let it proof for 2-3  hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become bigger and puffy.
  • 12 pm  sprinkle work surface with flour and dump proofed dough on it.
  • Roll the dough into a tight roll, transfer it to a loaf pan for proofing ( I’m using 5×10 inches loaf pan)
  • Cover brioche and let it proof for 1-2 hours 78-84F /26-28C, or until it will double in volume. 
  • Score brioche and place small pieces of butter inside the cut. This trick will help the loaf to open up more.
  • Bake at 350 F for about 30-35 min until golden light brown.


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French Brioche
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7 thoughts on “French Brioche

  1. Hello dear
    I have tried many recipes of yours but the result is always not satisfying . I guess its because of the flower lm using. So I would like to know what kind is yours and if possible to send me a picture to enable finding similar one in the market .

    1. Hi Hanan 🙂
      If you are from Israel, I can recommend the HaTachanot HaGdolot flours (התחנות הגדולות) and Kemah HaAretz (קמח הארץ). They also have specific flours types for Brioche and Croissants etc.

  2. thanks a lot of information goodjobs

  3. Está receta es muy parecida a la de hamburguesa brioche que tienes y déjame decirte que delicia de bollos de hamburguesa 🍔 , muero por realizar está receta , tus recetas son fantásticas ♥️ gracias por compartir tu talento con mucha gente que es aficionada a este mundo de el pan .

    1. Hi
      I have not tried doing the stretch &fold in between the proof time. Isn’t the dough will become flatten after you touch it? All the 2 stretch &fold to be done within the 3 hrs?
      Hope you can explain the process to me.
      Thank you

      Best regards

  4. I am in the middle of making this recipe and I am having so much trouble with the hydration. Just so you know I measured everything using a scale. The dough is just way too sticky to form a ball. I have added some flour just to be able to get some form to the dough. It still hasn’t produced a ball even with stretching and folding twice….just a lot of glutinous strands. I’ll keep working at it and I am sure eventually it will be fine but I really think it needs more flour from the start.

    1. I finished the bread and it came out beautifully (and delicious). I probably added in an additional 30 grams of flour, when I did the stretch and folds, and from the floured counter top. I took a picture but don’t see a way to add it to this post. I will definitely make this bread again. Mary

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