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Fluffy brioche recipe that makes the fluffiest brioche with the softest crumb. This dough is easy to handle, too! Homemade brioche buns are made using a dough that is easy to handle so that you don’t struggle with sticky dough. I would suggest reading the blog to get to know the why and how of making the perfect brioche buns. You can eat it like that, use it for dinner rolls, make a brioche burger with it, or slather some butter and sugar, and it’s up to you!
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step picture
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
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What equipment do I need to make a fluffy brioche recipe?
A set of teaspoons and tablespoons: This stainless steel measuring spoon set is perfect. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, they may look boring, but stainless steel is best for long-term and safe use.
Big Bowl: I use big bowl because it reflects the light when I shoot videos, and you also get to see all the ingredients. It can also be used in the microwave.
Chopping board: I bought my chopping board from a fair in Shantiniketan but I found something similar online. You can check this one out here.
Weighing Scale: Not everything good is costly, and weighing scale is perfect for weighing for all your recipes. I have been using this one for 6 years, and then it broke because I dropped it by mistake. You would think I bought one after that, but no. I decided to use a tape and kept using it for 6 more months until it finally gave up, and I had to buy another one.
Baking Tray: My sister uses this baking tray, and she loves it. I use a round baking tray, and I could not find the link to that exact baking tray, probably because I bought it years back.
Serrated bread knife
Spatula: Trust me when I say you need silicon spatula. It’s the best thing ever! Nothing, I repeat, nothing can clean your bowls the way a spatula cleans it. Also, bonus points, it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.
Balloon Whisk: This balloon whisk has a good grip and rounded tip for better whisking. I don’t use this because I already got balloon whisks when I got my toolkit from college, but this one’s a good whisk.
Pastry brush for milk wash. You want to avoid using a wooden brush oven here. Why? Because your bread is proofed and happy, you don’t want to use a rough pastry brush and punch a hole in there! This brush will be gentle on the dough and get the job done.
Dough scraper for portioning dough. This is essential while making bread. The one that I use is from my college days, so that you can see, it really is a one-time investment. I am linking this one over here because it is stainless steel, so the chances of it getting bent are very low. Use it to clean your hands and table while making the dough, cut out portions of dough, lift the dough, and even shape high-hydration dough.
What ingredients do I need to make a fluffy brioche recipe?
All Purpose Flour
We are using all-purpose flour to provide structure to the bread. The gluten structure will make the foundation of the brioche.
Yeast
I am using active dry yeast in this sesame brioche bun recipe, which is a dried form of yeast that needs to be hydrated to activate. If you have instant yeast, use half the amount for this recipe. Instant yeast does not require any activation. This ingredient is important in giving bread its classic flavor and rise. Yeast feeds on sugar to create alcohol and carbon dioxide, which is why honey is mixed to provide the yeast with some sugar. Instant yeast is also available in markets that do not require any activation.
Sugar
You can use grain sugar or castor sugar. The sugar is food for the yeast, which helps in adding flavor. Sugar is also responsible for adding color to the bread.
Cold Milk
Milk is used to make the bread a little richer in taste and contributes to the color, too. The fat present in milk makes the texture of the bread softer.
Salt
Imagine if your bread kept rising and finally burst, fun? Not much when you want to have bread. Salt is what controls the fermentation of yeast, it also makes the gluten strands stronger.
Cold Egg
Eggs have both water and moisture. The egg yolks will make the brioche richer in taste, and the egg whites will make it soft. You can use this brioche recipe to make Egg brioche too. Just roll the dough out, cut it in squares, and add an egg in between.
Cold Butter
This is going to make the brioche dough fluffy and taste amazing. Butter is mostly butterfat; hence, using this makes the dough soft and gives it a richer taste. It is important to use cold, hard butter so that it does not melt away easily in the dough.
Water
Water helps dissolve all the ingredients and helps in making the dough by creating gluten. The brioche dough is rich dough, so that it will be very sticky. To avoid this stickiness, we will be using cold ingredients. This ensures that all the fat remains solid in the dough instead of melting out.
Sesame Seeds
I will be using these fluffy brioches to make burgers, so I added a generous touch of sesame seeds.
Check the recipe card for the quantity.
How to make a fluffy brioche recipe?
Pre-prep
Sieve the flour and salt in a bowl. Keep aside some eggs for brushing on the bread before baking. Measure everything else and place the liquid ingredients in the refrigerator to chill.
Activating the yeast
If you are using instant yeast, skip this step. If you are using active dry yeast like me, then in another cup or bowl, mix the yeast, milk, and sugar. Stir to mix well and dissolve the sugar. Cover and let the yeast activate for 5 to 10 minutes.
Don’t have yeast, no worries, make this no-yeast bread and return to this recipe later.
Here, the yeast feeds on the sugar to create carbon dioxide and alcohol. You can see the carbon dioxide in the form of bubbles in the mix, and you can smell the alcohol.
Making the dough
Once the yeast mix is bubbly and frothy, add it to the sifted and measured flour. Add all the other ingredients except the butter and the sesame seeds.
If it is not bubbly, please check the expiry date. If you have doubts about whether your yeast is active, you can read this post. In case it has expired, you can read this post on what to do with expired yeast.
Start kneading the dough. This recipe is a small batch of dough that can be easily kneaded by hand or knead in a machine using the dough hook. If using the machine, do not knead for more than 6-8 minutes. By hand, it will take a little longer, like 15 minutes. My hands start paining, so I let the dough rest for 15 minutes in between and continue kneading. The rest allows the gluten to relax and stretch, resulting in a dough that is easier to handle.
Add the butter after the dough has come together. The butter and all the ingredients need to be cold to maintain a low dough temperature. This ensures that the fats don’t melt and make the dough sticky. Sticky dough is difficult to handle, so ensure you are not raising the temperature too much.
Knead it to form a small, smooth, round ball or “boule.”
If you need clarification about whether your bread has been kneaded enough or not, you can go ahead and give this post a read: 7 signs your bread dough is kneaded enough.
Bulk fermentation
Brush some oil in a bowl and place the dough inside. This is to prevent the dough from sticking to the bowl.
Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.
If it is too cold where you are staying, pre-heat your oven for about 5 minutes at 200 degrees Celsius/392 degrees Fahrenheit, and then place the dough bowl inside. Place a cup of water to create some humidity inside too.
Let it rest for an hour.
I have been baking bread for years now, so I can tell by looking at the dough that the first rise is done. If you are still determining if the first rise or the bulk fermentation is done, you can read this post: How to tell when the first rise is done?
Shaping
If you have a weighing scale [read you should], measure out 30 grams of portions of the dough. In case you don’t have a weighing scale, simply eyeball and divide the dough.
Now roll up the dough into cute little roundels so that this bread can be later used as brioche burger buns.
Place it on a greased baking tray. Grease using butter or oil.
Just make sure it has enough space for the brioche buns to double up in size.
Proofing
Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.
Let it rise for half an hour or till it doubles up in volume. Check for proofing by poking the bread lightly, and it should create a dent that would spring back slowly till halfway.
Preheat the oven to 200 degrees Celsius/392 degrees Fahrenheit.
To know more about bread proofing, read this post: How to tell if bread is proofed perfectly?
Baking it in the oven
Prepare an egg wash by mixing 50 grams/ 1 egg with a pinch of salt and sugar.
Gently apply egg wash using a pastry brush. Sprinkle the sesame seeds on top or roll the bread in sesame seeds gently.
Bake your bread at 200 degrees Celsius/392 degrees Fahrenheit for 12 minutes. Every oven is different, so check it at 15 minutes. In the oven, the proteins and sugars that are in the dough with the combination of heat from the oven, browns. This is called the “Maillard reaction” and is what makes the buns so visually appealing.
After bake care
Brush it with some oil or butter immediately after taking it out of the oven. This keeps the brioche soft.
Once they have cooled down, store it in an airtight container. It will stay good for up to 5 days.
To use, slice and reheat the bread in a pan or microwave.
The fluffy brioche bread recipe is done! You now have freshly baked light and fluffy Homemade brioche bread. Slice and enjoy!
Step-by-step pictures on how to make a fluffy brioche recipe:
Frequently Asked Questions about making fluffy brioche recipe:
Why is my brioche not fluffy?
Several factors can affect the fluffiness of brioche, including underproofing, insufficient yeast activity, or improper dough handling. Ensure proper proofing time and technique, use fresh yeast, and follow the recipe instructions closely.
How to store this brioche?
Store brioche in an airtight container or plastic bag at room temperature for up to 2-3 days. For longer storage, wrap it tightly in plastic wrap and freeze.
Can I freeze this bread?
Yes, you can freeze brioche. Allow it to cool completely, wrap it tightly in plastic wrap or place it in a freezer bag, and freeze for up to a few months. Thaw it at room temperature or gently reheat it before serving.
What can I use as an egg substitute?
For Brioche, I have not uploaded an eggless recipe yet. However, you can substitute eggs completely by increasing the amount of butter and water that is being used in the recipe. I will recommend using this recipe and increasing the butter by 10 grams and the water by 15 ml. Make sure both are chilled.
Can I use milk wash?
Yes, you can use a milk wash to brush the brioche before baking. It adds a golden color and shine to the crust.
Why is my brioche dough not proofing?
If your brioche dough is not proofing, it may be due to factors such as low yeast activity, cold temperature, or insufficient time for fermentation. Ensure you are using fresh yeast, proof the dough in a warm environment, and allow sufficient time for the dough to rise. Brioche dough takes longer to rise.
Why is my brioche dough so sticky?
Brioche dough is typically sticky due to its high-fat content. However, if the dough is excessively sticky, you may need to adjust the hydration or knead the dough for longer to develop gluten. Make sure you are using cold ingredients. If it is very hot, you can chill the bowl too.
On which rack should I bake brioche?
Brioche is usually baked on the middle rack of the oven. This helps ensure even heat distribution and proper browning.
Can I bake it in an air fryer?
Brioche is traditionally baked in a conventional oven. While it’s possible to adapt the recipe for an air fryer, it may require modifications in time and temperature. Follow the air fryer’s instructions and adjust accordingly. You can check out this recipe if you want to make bread in the air fryer.
Is Brioche bread hard or soft?
Brioche bread is known for its soft and tender texture. The high fat and egg content contributes to its rich, moist, and delicate crumb.
Which flour to use for brioche?
Brioche is typically made using all-purpose flour or bread flour. These flours have a higher protein content, which helps develop gluten and provide structure to the bread. In this recipe, I have used all-purpose flour.
How do you make brioche less dry?
To make brioche less dry, ensure you are using enough fat (butter) in the recipe and that it is properly incorporated. Avoid overbaking and storing the bread in a dry environment.
What makes bread extra fluffy?
Bread becomes extra fluffy when the dough is properly proofed, allowing the yeast to ferment and create air pockets. Additionally, using high-protein flour, adequate hydration, and appropriate kneading techniques contribute to a fluffy texture. This recipe makes the fluffiest Slider brioche buns.
Why is my brioche so dense?
Dense brioche can result from factors like underproofing, insufficient kneading, or inaccurate measurements of ingredients. Proper proofing, thorough kneading, and following the recipe precisely can help achieve a lighter texture.
Why are my brioche buns flat?
Flat brioche buns may be caused by insufficient proofing or improper shaping. Ensure adequate time for the dough to rise, and shape the buns tightly to maintain their structure. After shaping, watch the dough closely. If it is dropping and losing shape, it needs to be tight enough. Shape it again tightly.
What happens if you over-knead brioche dough?
Over-kneading brioche dough can result in gluten development beyond what is desired, leading to a denser texture. Stop kneading once the dough becomes smooth and elastic. If you are confused about whether your bread has been kneaded enough or not, you can go ahead and give this post a read: 7 signs your bread dough is kneaded enough.
What happens if my brioche dough doesn’t rise?
If the brioche dough doesn’t rise, it could be due to various factors such as inactive yeast, insufficient proofing time, or improper temperature. Check the yeast’s freshness, provide a warm environment for proofing, and allow sufficient time for the dough to rise. To know more about bread proofing, read this post: How to tell if bread is proofed perfectly?
More bread recipes that you may like:
[ CLICK ON THE IMAGE FOR THE RECIPE]
Fluffy brioche recipe
Fluffy brioche recipe that makes the fluffiest brioche with the softest crumb. This dough is easy to handle too!
Ingredients
- All Purpose Flour: 250 grams
- Yeast: 3 grams
- Sugar: 30 grams
- Milk: 50 ml
- Salt: 5 grams
- Butter: 65 grams
- Water: 30 ml
- Egg: 65 grams
- Butter (for greasing)
- Oil (for greasing)
- Egg (for egg wash)
- Sugar (for egg wash)
- Salt (for egg wash)
Directions
- Step 1 Sieve the flour and salt in a bowl. Keep aside some eggs for brushing on the bread before baking. Measure everything else and place the liquid ingredients in the refrigerator to chill.
- Step 2 If you are using instant yeast, skip this step. If you are using active dry yeast like me, then in another cup or bowl, mix the yeast, milk, and sugar. Stir to mix well and dissolve the sugar. Cover and let the yeast activate for 5 to 10 minutes.
- Step 3 Once the yeast mix is bubbly and frothy, add it to the sifted and measured flour. Add all the other ingredients except the butter and the sesame seeds.
- Step 4 Start kneading the dough. This recipe is a small batch of dough and can be easily kneaded by hand or you can knead it in a machine using the dough hook. If using the machine, do not knead for more than 6-8 minutes. By hand, it will take a little longer like 15 minutes. Add the butter after the dough has come together. The butter and all the ingredient need to be cold to maintain a low dough temperature. This ensures that the fats don’t melt and make the dough sticky. Sticky dough is difficult to handle and so make sure you are not raising the temperature too much.Knead it to form a small smooth round ball or “boule”.
- Step 5 Brush some oil in a bowl and place the dough inside. This is to prevent the dough from sticking to the bowl.Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.If it is too cold where you are staying, pre-heat your oven for about 5 minutes at 200 degrees Celsius/392 degrees Fahrenheit, and then place the dough bowl inside. Place a cup of water to create some humidity inside too.Let it rest for an hour or till it doubles up in size.
- Step 6 If you have a weighing scale, measure out 30 grams of portions of the dough. In case you don’t have a weighing scale, simply eyeball and divide the dough.Now roll up the dough into cute little roundels.Place it on a greased baking tray. Grease using butter or oil.Just make sure it has enough space for the brioche buns to double up in size.
- Step 7 Cover the dough with either a damp cloth or a cling film and let it proof in a warm area.Let it rise for half an hour or till it doubles up in volume. Check for proofing by poking the bread lightly, it should create a dent that would spring back slowly till halfway.Preheat the oven to 200 degrees Celsius/392 degrees Fahrenheit.
- Step 8 Prepare an egg wash by mixing 50 grams/ 1 egg with a pinch of salt and sugar.Gently apply egg wash using a pastry brush. Sprinkle the sesame seeds on top or roll the bread in sesame seeds gently.Bake your bread at 200 degrees Celsius/392 degrees Fahrenheit for 12 minutes. Every oven is different so check it at 15 minutes.
- Step 9 Brush it with some oil or butter immediately after taking it out of the oven.
- Step 10 The fluffy brioche bread recipe is done! You now have freshly baked light and fluffy Homemade brioche bread. Slice and enjoy!
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I hope you found my post “Fluffy brioche recipe” helpful. If you have any queries, feel free to post them in the comments below.
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