Brioche loaf

Baking your own brioche takes a little effort but it is so worth it. Light and buttery with a pillowy interior. The leftovers are perfect for French toast. Allow time for the dough to rest overnight. {Allow +- 12 hours for dough to prove overnight.}
Course Bread, Brioche
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 2 loaves
Author Alida Ryder


  • 125 ml warm milk
  • 3 tablespoons/70g sugar
  • 10 g dried yeast
  • 4 eggs
  • 500 g flour
  • 2 teaspoons salt
  • 175 g butter cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
  • 1 egg beaten (for egg wash)


  • Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
  • Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
  • Slowly add the flour and salt with the mixer running until the flour has been incorporated.
  • Allow to knead at medium speed for a minute.
  • Slowly add the cubes of butter and knead for another 5 minutes.
  • The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
  • Remove the dough and place in a buttered bowl.
  • Cover with clingwrap and allow to rise for 2 hours.
  • Place in the fridge and allow to stand overnight.
  • The next day, remove the dough from the fridge and allow to come to room temperature.
  • Divide the dough in half and place in greased loaf tins.
  • Allow to rise for another 2 hours.
  • Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
  • Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
  • Remove from the oven and allow to cool.