Baked Brioche
Satisfy your donut desires without the mess of frying with these light and airy baked brioche! Whipped up with rich butter and a hint of vanilla, these treats are perfect for a delightful breakfast or snack. Dive into a world of flavor and enjoy the soft, pillowy goodness that’s baked to perfection!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 80 grams of butter (5.6 tbsp)
- two eggs
- 240 milliliters of milk (8.11 fl oz)
🫙Pantry Staples(3)
- 7 grams of dry yeast (0.25 oz)
- 500 grams of flour (4 cup)
- 50 grams of sugar (0.25 cup)
Nutrition (per serving)
Calories
725
Protein
19g
Carbs
111g
Fat
22g
👨🍳 Instructions
- 1
Knead the dough well, then let it rise until it doubles in volume.
- 2
Shape the brioche, let them rise a bit more, then bake until they are nicely browned.
💡 Pro Tips
- ✓Warm your milk to 110°F (43°C) before mixing with yeast because temperatures below 105°F slow yeast activation by 50%, while above 120°F denatures the enzymes needed for fermentation.timing110°F (43°C)
- ✓Incorporate butter in three additions during kneading rather than all at once—add after gluten develops (5-7 minutes), then twice more at 2-minute intervals—because fat competes with water for gluten strands; adding gradually maintains structure.techniqueThree additions at 2-minute intervals
- ✓Proof brioche at 75-78°F (24-26°C) for 60-90 minutes until dough passes the poke test (indentation springs back halfway), not until doubled, because brioche's 16% butter content slows yeast activity by ~30% compared to lean doughs.timing75-78°F (24-26°C) for 60-90 minutes
- ✓Bake at 375°F (190°C) for 18-22 minutes because brioche's high sugar (10% by flour weight) caramelizes rapidly; this temperature allows the crumb to set (internal temp 200°F/93°C) before the crust exceeds 310°F, which prevents burning.timing375°F (190°C) for 18-22 minutes, internal 200°F
- ✓Brush with egg wash (1 whole egg + 1 tablespoon water) 10 minutes into baking, not before, because early application dries and cracks; applying mid-bake allows the exterior to set while the wash still flows, creating an even, glossy mahogany finish.technique10 minutes into baking
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Baked Brioche
Satisfy your donut desires without the mess of frying with these light and airy baked brioche! Whipped up with rich butter and a hint of vanilla, these treats are perfect for a delightful breakfast or snack. Dive into a world of flavor and enjoy the soft, pillowy goodness that’s baked to perfection!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 80 grams of butter (5.6 tbsp)
- two eggs
- 240 milliliters of milk (8.11 fl oz)
🫙Pantry Staples(3)
- 7 grams of dry yeast (0.25 oz)
- 500 grams of flour (4 cup)
- 50 grams of sugar (0.25 cup)
Nutrition (per serving)
Calories
725
Protein
19g
Carbs
111g
Fat
22g
👨🍳 Instructions
- 1
Knead the dough well, then let it rise until it doubles in volume.
- 2
Shape the brioche, let them rise a bit more, then bake until they are nicely browned.
💡 Pro Tips
- ✓Warm your milk to 110°F (43°C) before mixing with yeast because temperatures below 105°F slow yeast activation by 50%, while above 120°F denatures the enzymes needed for fermentation.timing110°F (43°C)
- ✓Incorporate butter in three additions during kneading rather than all at once—add after gluten develops (5-7 minutes), then twice more at 2-minute intervals—because fat competes with water for gluten strands; adding gradually maintains structure.techniqueThree additions at 2-minute intervals
- ✓Proof brioche at 75-78°F (24-26°C) for 60-90 minutes until dough passes the poke test (indentation springs back halfway), not until doubled, because brioche's 16% butter content slows yeast activity by ~30% compared to lean doughs.timing75-78°F (24-26°C) for 60-90 minutes
- ✓Bake at 375°F (190°C) for 18-22 minutes because brioche's high sugar (10% by flour weight) caramelizes rapidly; this temperature allows the crumb to set (internal temp 200°F/93°C) before the crust exceeds 310°F, which prevents burning.timing375°F (190°C) for 18-22 minutes, internal 200°F
- ✓Brush with egg wash (1 whole egg + 1 tablespoon water) 10 minutes into baking, not before, because early application dries and cracks; applying mid-bake allows the exterior to set while the wash still flows, creating an even, glossy mahogany finish.technique10 minutes into baking