The sweet brioche bread is a French-origin baked good perfect for breakfast or a snack for both kids and adults. Made with flour, yeast, milk, butter, and eggs, this super soft brioche can take various shapes: from the classic loaf like in my recipe to rolls and braids. It’s then baked in the oven, where it gains a super soft consistency, with a stringy crumb and a neutral semi-sweet taste. No wonder its name consists of two words: bread and brioche. This characteristic makes it perfect to pair with both sweet and savory.
Yes, indeed, everyone in my house loved it! So much so that I had to make another one right away to take pictures for the blog. Barely out of the oven and it was already gone! Giorgia, the youngest, of course filled hers with hazelnut spread. And can you guess what my husband and Francesca filled theirs with? Custard ice cream. I didn’t get any this time either. The fillings can be varied. Besides the spread and ice cream, you can fill this delicious brioche with jam, custard or even accompany it with granita.
Like every traditional recipe, there are different versions and variants. The one I’m sharing today is simple, which you can make by hand as I did, or with a stand mixer. The secrets for a perfect result are: a strong flour rich in protein and having the patience to knead by hand for at least 10 minutes. This way, the gluten mesh will form, making this leavened dough soft and airy. Are you ready to knead? Turn on the oven because the sweet brioche bread will be ready in a click!
If you’re interested in other brioche recipes, also check out:
Brioche Rolls with Custard and Cinnamon
Quick Puff Pastry Croissants
Milk Bread Rolls
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: French
- Energy 287.02 (Kcal)
- Carbohydrates 49.20 (g) of which sugars 15.19 (g)
- Proteins 8.47 (g)
- Fat 7.30 (g) of which saturated 4.14 (g)of which unsaturated 3.12 (g)
- Fibers 1.52 (g)
- Sodium 529.28 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the sweet brioche bread
- 2 3/4 cups all-purpose flour (or W 350)
- 1/3 cup sugar
- 1 egg
- 2/3 cup milk
- 1 lemon (zest)
- 1/2 packet dry yeast
- 1 1/2 tsp salt
- 2 tbsp butter (melted)
- 1 egg yolk
- 1 1/2 tbsp milk
- 1 tbsp sugar sprinkles
Tools
- Bowl
- Loaf Pan 25 cm
- Brush
- Small Bowl
- Spoon
- Plastic Wrap
- Pastry Board
Preparation of the sweet brioche bread
Preparing the sweet brioche bread is very simple, even though it requires some time. You can knead with a stand mixer or by hand as I did.
First, melt the butter in the microwave and let it cool. Then place the egg with the milk, sugar, and the zest of an untreated and well-washed lemon before use in a bowl. Then mix with a spoon until these ingredients are well combined.
Then incorporate the flour and yeast and continue to mix with a spoon. Add the melted butter and salt and continue to knead first with a spoon and then, when the flour has absorbed all the liquids, continue with your hands until you obtain a smooth and homogeneous dough.
Then place the dough in a bowl, cover with plastic wrap, and let it rise for 2 hours or until it doubles.
After the required time, take the dough, turn it onto a pastry board, and divide it into 10 pieces of 60g each.
Then flatten them with your hands to make them round. Then bring the edges toward the center and form balls.
Then place the balls in a loaf pan. Cover with plastic wrap or a cloth and let rise again for half an hour or until the volume doubles.
Meanwhile, put the egg yolk and milk in a small bowl and beat with a fork. Take the pan with the brioche and brush the surface with the beaten egg and milk.
Finally, sprinkle with sugar sprinkles and bake at 350°F for 25 minutes or until the surface is golden brown.
The sweet brioche bread is ready! Remove it from the oven, let it cool on a rack, and enjoy it with jam, spread or ice cream.
Variations and Tips for the Sweet Brioche Bread
Instead of sugar sprinkles, you can use hazelnut or almond slivers.
The sweet brioche bread can be stored in a food bag for two or three days in a cool, dry place.
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