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Brioche is the epitome of buttery, pillowy-soft bread that melts in your mouth. With a golden crust and tender crumb, it’s the perfect harmony between bread and pastry. Whether you’re making French toast, a savory sandwich, or enjoying it with butter and jam, this recipe will guide you through creating the best homemade brioche using a KitchenAid® Stand Mixer with Dough Hook and Sifter/Scale Attachment.

Let’s dive into this deliciously rich French bread—mastering brioche is easier than you think.

Ingredients for Classic Brioche Bread

To make an authentic and fluffy brioche loaf, you’ll need the following ingredients:

Dry Ingredients

• 500g (4 cups) all-purpose flour (sifted with the KitchenAid® Sifter/Scale Attachment)
• 60g (1/4 cup) granulated sugar
• 2 tsp instant yeast
• 1 1/2 tsp salt

Wet Ingredients

• 5 large eggs (room temperature)
• 120ml (1/2 cup) whole milk (lukewarm)
• 170g (3/4 cup) unsalted butter (room temperature, cut into cubes)
• 1 egg + 1 tbsp water (for egg wash)

Prep Time, Cook Time, and Yield

• Prep Time: 30 minutes (plus 8–12 hours resting/proofing)
• Cook Time: 30–35 minutes
• Total Time: Approx. 9–13 hours
• Yield: 1 large loaf or 2 smaller loaves (8–10 servings)

Tools & Equipment You’ll Need

For perfect brioche, the right equipment makes all the difference:

• KitchenAid® Stand Mixer with Dough Hook Attachment
• KitchenAid® Sifter + Scale Attachment
• Large mixing bowl
• Dough scraper or spatula
• Loaf pan(s) or brioche mold
• Plastic wrap or clean towel
• Pastry brush
• Cooling rack
• Oven thermometer (optional but helpful)

Step-by-Step Instructions

Step 1: Sift and Weigh Your Flour

Attach the KitchenAid® Sifter + Scale Attachment to your stand mixer and sift 500g of all-purpose flour into the mixing bowl. This not only ensures accurate measurement but also aerates the flour for a light, tender crumb.

Step 2: Combine Dry Ingredients

Add the sugar, yeast, and salt to the sifted flour. Use the paddle attachment to combine the dry ingredients on low speed for 15 seconds.

Step 3: Add Eggs and Milk

Switch to the Dough Hook Attachment. Add the eggs and warm milk to the dry mixture. Mix on medium-low speed until the dough comes together. This will take about 2–3 minutes.

Step 4: Knead and Add Butter

Continue mixing with the dough hook. Slowly add the softened butter, a few cubes at a time, allowing each to incorporate fully before adding more. This process should take about 10–12 minutes. The dough will become glossy and elastic.

Step 5: First Rise – Chill Overnight

Transfer the dough to a large, greased bowl. Cover with plastic wrap and refrigerate overnight for at least 8 hours. This slow rise develops flavor and firms up the dough for easier shaping.

Step 6: Shape the Brioche

Lightly flour your work surface. Turn out the chilled dough and divide it into equal portions. Shape into tight balls or braid, depending on your preferred loaf style. Place into a greased loaf pan or brioche mold.

Step 7: Second Rise – Proof Until Puffy

Cover and let the shaped dough rise at room temperature for 1.5 to 2 hours, or until doubled in size and puffy.

Step 8: Apply Egg Wash

Preheat your oven to 375°F (190°C). Brush the top of the dough with a mixture of 1 egg and 1 tablespoon of water. This gives the bread its classic golden sheen.

Step 9: Bake to Golden Perfection

Place the loaf in the center of the oven. Bake for 30 to 35 minutes. If it browns too quickly, cover loosely with foil during the last 10 minutes. Internal temperature should be 190°F (88°C).

Step 10: Cool Before Slicing

Remove from the pan and let it cool on a wire rack for at least 45 minutes before slicing. This ensures the crumb sets properly.

Tips for Making the Perfect Brioche Bread

Use Room Temperature Ingredients

Butter and eggs mix more efficiently when they’re not cold. Room temperature ingredients ensure a smoother, more elastic dough.

Don’t Rush the Chill

The overnight proof is key to flavor and structure. Skipping this step often results in a denser texture.

Flour Your Hands, Not the Dough

To prevent sticking without adding extra flour to the dough, lightly dust your hands when shaping.

Handle Gently After Chilling

Brioche dough is delicate after an overnight rest. Avoid rough kneading to keep the structure airy.

Measure Ingredients Precisely

Using the KitchenAid® Sifter/Scale Attachment guarantees accurate measurements. In brioche, precision is critical for consistency.

Test for Doneness with a Thermometer

Insert a digital thermometer into the center of the loaf. Brioche is fully baked at 190°F (88°C).

Customize Your Loaf

Add a touch of lemon zest, vanilla extract, or orange blossom water to elevate the flavor profile. You can even fold in chocolate chips or dried fruits for a twist.

Why Use a KitchenAid® Stand Mixer for Brioche?

Making brioche by hand is possible, but it’s physically demanding and time-consuming. A KitchenAid® Stand Mixer with a Dough Hook transforms the process:

• Even mixing and consistent kneading
• Incorporates butter gradually and efficiently
• Prevents overheating the dough from manual handling
• Combined with the Sifter/Scale Attachment, your ingredient precision improves dramatically

Together, these tools ensure reliable results every time you bake.

Serving Suggestions for Brioche Bread

Brioche is versatile and elevates everyday meals. Here are some creative ways to enjoy it:

• French Toast: Thick slices dipped in egg custard and pan-fried
• Bread Pudding: Cubed and baked with cream and eggs
• Sandwiches: Perfect with ham, brie, or roast turkey
• Breakfast Toast: Topped with jam, honey, or Nutella
• Brioche Buns: Shape into rolls for the ultimate burger bun

Check out the Blend Bread Board from Nambe for serving your brioche bread.

Storing & Freezing Brioche

Short-Term Storage

Wrap brioche in plastic wrap and store at room temperature for up to 3 days. Avoid the fridge—it dries the bread out.

Freezing Instructions

Wrap tightly in plastic and then foil. Freeze for up to 2 months. Thaw at room temperature or toast slices directly from frozen.

Frequently Asked Questions

Can I use bread flour instead of all-purpose?

Yes, but your brioche may be slightly chewier. All-purpose flour gives a tender crumb.

Why is my brioche dough so sticky?

Brioche is a high-fat, enriched dough. It’s naturally sticky, especially before chilling. Avoid adding extra flour—use a dough scraper or flour your hands.

Do I have to let the dough rest overnight?

Technically no, but it’s highly recommended. It enhances flavor and makes shaping easier.

Final Thoughts on Brioche Mastery

Making the best brioche bread at home is a deeply satisfying experience. With the help of your KitchenAid® Stand Mixer and attachments, the process becomes accessible—even joyful. Every slice is a celebration of rich, buttery craftsmanship.

Whether you’re new to baking or refining your technique, this recipe will become a staple in your kitchen. Practice, patience, and premium tools will reward you with a beautiful, golden loaf every single time.