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)


  1. 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.
  2. Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
  3. Slowly add the flour and salt with the mixer running until the flour has been incorporated.
  4. Allow to knead at medium speed for a minute.
  5. Slowly add the cubes of butter and knead for another 5 minutes.
  6. The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
  7. Remove the dough and place in a buttered bowl.
  8. Cover with clingwrap and allow to rise for 2 hours.
  9. Place in the fridge and allow to stand overnight.
  10. The next day, remove the dough from the fridge and allow to come to room temperature.
  11. Divide the dough in half and place in greased loaf tins.
  12. Allow to rise for another 2 hours.
  13. Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
  14. Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
  15. Remove from the oven and allow to cool.