Homemade Brioche


Looking for a great recipe for a homemade brioche? These delicious brioche rolls are ready in 2 hours and 20 minutes, and serve 4 people. Perfect for a continental breakfast or brunch.

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Homemade brioche
Veronique van Ohmydish

Made by Véronique

Published at 2015-03-26, this recipe is for 4 people and takes 2 hours 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-10-2023

2 hours 20 minutes 4 people Starters
Homemade brioche


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  • 140 ml warm water
  • 3 tablespoons warm whole milk
  • 7 grams of dry yeast
  • 2 tablespoons of sugar
  • 2 eggs
  • 350 grams of plain/all-purpose flour
  • 1 teaspoon salt
  • 40 grams unsalted butter
Homemade brioche ingredients
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Kitchen equipment

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  • Stand mixer with dough hook attachment
  • Dough scraper or chef's knife
  • Tea towel
  • Baking tray
  • Cooling rack

Homemade Brioche

2 hours 20 minutes 4 people Starters

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Preparation – 2 hours

Mix the warm whole milk, water, sugar and dry yeast and wait until it foams. Meanwhile, mix the flour, butter and salt in the bowl of a stand mixer (you can also knead the dough by hand). Start mixing, and slowly add the yeast mixture and 1 egg. Continue mixing until a smooth dough forms; this will take a few minutes.

The dough should be sticky and slightly wet. Cover with a clean tea towel and let rise in a warm place until the dough has doubled in size. This takes about an hour and a half.

You can opt to make 1 large brioche, or a number of smaller ones. Divide the dough into even pieces using a dough scraper or chef's knife.

Form balls with your hands; the dough will be very soft so roll them slowly and carefully on the work surface. Place on the baking sheet leaving space between the dough balls so they have room to rise.

Place the tea towel over the dough balls, again, and leave to rise for half an hour until doubled in size.

Homemade brioche
Homemade brioche

Finishing the homemade brioche – 15 to 20 minutes

Preheat the oven to a temperature of 200 degrees Celsius. Beat an egg with a little water. Use a silicone brush and spread each brioche with the egg mixture.

Bake the small brioches for 15 to 20 minutes until golden brown. After baking, place the brioche buns on a cooling rack. Enjoy!

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Homemade Brioche: frequently asked questions

Could I make a large brioche loaf instead of rolls?

You can make one large brioche, or individual brioche rolls. For a large brioche loaf, place the balls close together in a greased cake tin.

For small brioche rolls, make evenly sized balls and place them on a baking tray with space between them.

How long can I store brioche rolls?

You can keep the brioche rolls fresh for about 2 to 3 days, if well wrapped. To keep them longer, you can freeze them.

After defrosting, you can wet the brioche slightly and reheat it in the oven for a few minutes so that it freshens up.

If the brioche has become a little stale, you can always use it to make French toast.