Traditional brioche recipe

Traditional brioche recipe

One of the wonders of pastry is the French brioche, a pleasure to have a slice of French brioche and jam for breakfast, for me one of the greatest pleasures in life.

From Be Chef we want to share this pleasure by giving you our brioche bread recipe so you can prepare it and enjoy it with your loved ones and those you love the most.

Before we start I want to give you some important chef tips to make this wonderful preparation.

Tips for the brioche bread recipe:


The flour

It is important to use a medium-strengh flour ith a protein content of 13% to 14%.

The eggs

Flavorful eggs. Best free-range eggs


The important thing is that it is good in taste, don’t look for the most expensive one but the one with more taste.




750 g Bread flour

  20 g Salt

115 g Sugar

  50 g Milk

  30 g Yogurt

400-430 g Eggs

  30 g Fresh yeast

335 g Butter

150 g Biga or solid preferment




  ½ un Vanilla pod

  ½ un Lemon rind

   1 un Orange rind


1. Knead all of the ingredients except for the yeast, the butter and the sugar.

2. After 5 minutes, add the sugar little by little until developing the gluten net.

3. Add half of the butter little by little, as the dough absorbs it.

4. Add the yeast and finish adding the butter.

 5. Put the dough in a greased bowl and leave to rest for 1 hour-

6. Take out of the fridge, round the whole again and leave to rest for 12-24 hours in the fridge covered up with cling film.

7. Take out of the fridge, divide it into pieces of 70-80 g and round it, put in the mould and paint the with a 50-50 egg and water mix.

For the brioche bread:


1. Put the dough in the greased moulds and ferment to 27 ºC until it doubles the sixe.

2. Paint with the egg paint for brioche (50-50 water-egg).

3. Bake at 165 ºC for 30-35 minutes.


Well friends, we hope you enjoy this bread brioche recipe with your loved ones.

Do you want to see how to make brioche step by step?

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