Menu Enter a recipe name, ingredient, keyword...

Brioche recipes - 7 recipes

Create one of our brioche recipes. Whether you want to make a brioche from scratch or use up your leftover brioche we have a recipe sure to please even the pickiest eaters.

Google Ads

Top rated Brioche recipes

By

This is so easy to make. The bread machine does most of the work!

  • 1/2 cup whole milk
  • 2 large eggs
  • 2 Tbsp sugar
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 1/2 cups all-purpose flour
  • 1 package active dry yeast (= 2 1/2 teaspoons)
4.6/5 (20 Votes)

By

Light, airy, individual-size brioche are filled with vanilla pastry cream in this takeoff on a classic French desse...

  • Brioche
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • 3 large eggs + 1 large egg yolk, white reserved for topping
  • 1/4 cup lukewarm water
  • 10 tablespoons butter
  • Pastry cream filling
  • 3 cups whole milk
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 4 large egg yolks
  • 2 teaspoons vanilla extract or vanilla bean crush
  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup heavy cream, whipped to soft peaks
  • Brioche topping
  • 1 large egg white lightly beaten with 1 tablespoon cold water
  • coarse white sparkling sugar or Swedish pearl sugar
  • Tips from our bakers
  • To make just 8 filled brioche, make the entire brioche recipe, reserving half the brioche for sandwiches or dinner rolls. Make just half the pastry cream recipe, and fill 8 brioche.
4.3/5 (24 Votes)

By

For Sponge: In bowl of stand mixer, mix egg, yeast, 1 cup of flour and warm milk

  • Sponge
  • 2 1/4 tsp active dry yeast
  • 2 cups All purpose flour, divided
  • 1/3 cup warm milk
  • 1 egg, beaten
  • Dough
  • 1 1/2 cups All-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, beaten
  • 1 1/2 sticks of butter
  • 1 egg for glazing
4.4/5 (18 Votes)

By

-Pour the milk & years in the bowl of food processor & mix a bit to melt -Add the flour, sugar, salt & eggs - mix a...

  • Brioche Dough:
  • 15 cl milk
  • 65 g butter
  • 65 g sugar
  • 2 eggs
  • 500 g flour
  • 1 packet of baker's yeast
  • pinch of salt
  • Nutella
4.3/5 (24 Votes)

By

Combine all the dry ingredients in the mixer bowl (flour,sugar,salt,yeast,powdered milk) \Make a well in the center...

  • Topping:
  • 4 cups of flour (2 cups all purpose/ 2 cups bread flour) plus extra for dusting
  • 1/2 cup of sugar
  • 2 tsp salt
  • 2 tsp rapid rise yeast
  • 2 tbsp powdered milk
  • 3/4 cup + 1 tablespoon fresh milk
  • 3 eggs
  • 6 tbsp melted unsalted butter
  • 1/4 cup melted butter for brushing
  • bread crumbs for dusting
  • 1 stick butter (creamed)
  • sugar to sprinkle
  • shredded cheddar chees
4/5 (5 Votes)

By

Flour

  • For the brioche dough:
  • 2 1/4 2 1/4 1/4 cups unbleached all-purpose flour
  • 2 1/4 2 1/4 1/4 cups bread flour
  • 1 1/2 1 1/2 1/4 packages (3 1/4 teaspoons) active dry yeast
  • 1/2 1/2 1 cup plus 1 tablespoon sugar
  • 1 1 1 tablespoon kosher salt
  • 1/2 1/2 1/2 cup cold water
  • 5 5 5 eggs
  • 1 1 6 3/4 10 12 tablespoons (2 3/4 sticks) unsalted butter (I used salted), cut into 10 or 12 pieces, room temperature
  • For the Sugar & Spice mixture:
  • 1/2 1/2 1/2 recipe basic brioche dough
  • 1/2 1/2 1/2 cup sugar
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 1/4 1/4 1/4 teaspoon ground ginger
  • 1/4 1/4 1/4 teaspoon nutmeg
  • pinch pinch of cloves (I omitted this)
  • pinch pinch of kosher salt
  • 1/4 1/4 1/4 cup butter, melted
  • Remove dough from the refrigerator.
  • 10 12 cups of a stand 12 cup muffin tin with paper liners or butter and flour them.
  • 5 to 1 1/2 dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours.
  • to 350 oven to 350 degrees.
  • 35 to 45 to 5 to 10 until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes.
  • In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  • to the tops of the buns with melted butter and roll each bun the sugar mixture to coat.
  • 4 to 1 300 5 warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.
4/5 (5 Votes)

By

First make the mushroom duxelle

  • Mushroom Duxelle:
  • 1 3/4 to 2 lbs trimmed tenderloin of beef, cut from the top end to the middle
  • 1/4 cup clarified butter
  • 12 good spinach leaves
  • 3 tbs butter
  • 14 oz button mushrooms, wiped and finely chopped
  • juice of 1 lemon
  • 1/2 cup finely chopped shallots
  • 4 tbs heavy cream
  • To Assemble:
  • 14 oz brioche dough (about 1/2 recipe)
  • flour for dusting
  • 3 herb crepes, 11-12 inches in diameter
  • 1 egg yolk beaten with 1 tsp milg (egg wash)
  • salt and freshly ground pepper
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Chateaubriand in a Brioche Crust Simple Brioche Loaf