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+ servings
5 from 4 votes

Pain Brioche

As I have studied and experimented on several brioche dough recipes I have found that the slow overnight rise required in this recipe is necessary. 

Course Breads
Cuisine French
Keyword how to make brioche loaf, pain brioche, pain brioche recipe
Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings 16 servings
Calories 199 kcal
Author Janet Barton


  • 2 tablespoons lukewarm water 30 mL
  • 2 teaspoons yeast 3/4 of an envelope
  • 4 cups all-purpose flour 500 g
  • 3/4 cup warm milk 175 mL 
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • 1/2 cup unsalted butter, softened 1 stick/125 g
  • 1/4 cup plus 3 tablespoons sugar 90 g
  • 1 egg for brushing the dough
  • softened butter for brushing hot bread


  1. Place the lukewarm water in a measuring cup, sprinkle with the yeast, and set aside for 5-10 minutes.  In a small bowl, combine the butter and sugar, beating until smooth and pale yellow.  Set aside.  In a large mixing bowl, add flour and salt.  With the mixer running add, milk mixture, yeast and eggs.  Mix until dough comes together.  Add butter/sugar mixture 2 tablespoons at a time.  Mixing well after each addition.  Continue to mix for 3-5 minutes or until the dough is smooth and elastic.  form the dough into a ball and place in a buttered bowl.  cover and allow to rise for 1 3/4 hours.  Punch the dough down and reshape into a smooth ball.  Return to bowl and cover with plastic wrap and refrigerate overnight.
  2. The next day, remove the dough from the refrigerator and let stand in the bowl at room temperature for 1 hour.  Then divide the dough into 4 equal portions about a 4-inch/10cm size ball.  Place 2 balls in each of 2 buttered 8 x 4-inch/ 20 x 10cm loaf pan, 1 ball at each end.  Cover and let rise to the rim of the pan.  Beat remaining egg and lightly brush the tops of each loaf.
  3. Preheat oven to 350 degrees F/175 degrees C.  Bake for 30-35 minutes or until the loaves are golden brown.  Remove the loaves from the pans and place on a cooling rack.  Brush with softened butter.  Allow to cool for 1  hour.  Makes two loaves
Nutrition Facts
Pain Brioche
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 42mg14%
Sodium 235mg10%
Potassium 72mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 235IU5%
Calcium 23mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.