The BEST Pan Brioche EVER!

I’ve been looking for a good pan brioche recipe for years. I’ve tried many but none of them really got me the result I was expected until last Saturday when I decided to try Julia Child recipe for Brioche dough.

This is absolutely THE BEST PAN BRIOCHE I’ve EVER had in my life, and I’m serious! It came out soft, sweet, fluffy and it preserved for days without going stale.

I’m posting here the step by step recipe so that you can give it a try if you feel like.

I shaped mine in a loaf, but you really can shape it in a gillion of different ways. I’ll be making this a lot in the future so I’ll show you other ideas for using this incredible brioche dough!

Ingredients (for 1 big loaf):

For the spunge

  • 1/3 cup warm whole milk (110F/38 C)
  • 2-1/4 tsp active dry yeast
  • 1 egg
  • 2 cups flour

For the dough

  • 1/3 cup sugar
  • 3 eggs (Julia recipe called for 4, but that sounded a bit too much for me)
  • 1 tsp salt
  • 1-1/2 cup flour
  • 2/3 cup unsalted butter, at room temperature (160 g)

Start by making the sponge!

Heat up 1/3 cup of milk until it reaches 38 C or 110 F (I put mine for 30 sec in the microwave) and sprinkle 2-1/4 tsp of active dry yeast right on top. Wait about 10 min for the magic to happen!

Next, in a bowl of your electric mixer combine 1 cup flour, 1 egg and the milk/yeast mixture.

With a rubber spatula mix the ingredients together until combined

Now cover the top of the mixture with the other cup of flour and let rest uncovered for about 40 min

40 min later this is how it will look…

Add sugar


add 1 cup of flour

slightly beat up 3 eggs

and pour them into the bowl with the sponge

with your electric mixer, hook attachment, mix for a minute on low

Now add the remaining 1/2 cup of flour and keep mixing. When incorporated increase speed  and beat for about 15 min

During mixing, the dough should wrap around the hook and slap sides of bowl. If this does not happen after 10 minutes, add up to 3 tablespoons flour. Continue to beat a full 15 minutes.

Meanwhile grab about 2/3 cups of room temperature butter

and with a fork cream it

Now with you mixer on low, add the butter a couple of tbsp at a time scraping the bowl with a spatula from time to time

Once you have added all the butter, keep mixing the dough on medium speed for about 10 min. If the dough is not coming together after 3 minutes, add in 1 tbsp of flour (I did that).

At this point the dough should feel somewhat smooth, soft, and sticky

Transfer it to a well oiled bowl, cover with plastic wrap and a towel and let it rise in a warm place until it doubles in size (I left mine resting for 2 hours)

2 hours later

Deflate dough by lifting a section, and letting it fall back into bowl. Cover tightly with plastic wrap and chill 4 to 6 hours in the fridge

After this time the dough is ready to be used in any brioche recipes! Look how much it rised in the fridge

I’ve just roll it out on a floured surface

then roll it back in, just like this

and place it in a heavly buttered loaf pan

Now cover with plastic wrap and let rest for about 1 hour!

At this point you’re ready for baking!

Beat up one egg with a couple of tbsp of milk (NOTE: I haven’t listed these 2 last ingreadients in the ingredient list)

and brush the loaf across all its surface

and put the bread in the over for about 45-55 min at 180 C. Sorry for the picture, but I got pretty dark by the time I finished and I had to use my flash.

This is the following day!


One slice of bread (out of 25 slices) provides:

  • Calories: 121
  • Fat: 5.9 g
  • Carbohydrates: 14 g
  • Protein: 2.7 g






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About the author:

An Italian living in China with a strong passion for cooking! Browse my ‘left-overs’ session for many tasty grub!

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31 comments on “The BEST Pan Brioche EVER!

  1. before you “roll” it could you dust it with sugar,cinnamon,and butter?? make a cinnamon roll bread sorta.

  2. I made this recipe and I got great results! soft and tender on the inside and a soft crust ! instead of a whole loaf I made little bolls and used a heavily buttered cake pan and they doubled in size and stuck together to make a wonderful bread!
    Thanks for the recipe! It is a keeper! My hubby loved it and so did the kids!

  3. I must make this recipe!!!! LOVE the step by step instructions you have done….VERY helpful to see the process of how the brioche comes together.

  4. Just tried this one and it turned out ok. But since you use weird english/american measurements i have to ask is it american or english “cups” ?? its a big differences.

  5. it looks delicious, i would like to make it. but when i try to print the recipe it has 15 pages! how can i print it with out the pictures so they wil come down to max. 2? thanx

  6. It took a while, but this is a great recipe. Divided the dough into two and rolled one with cinnamon sugar and the other plain. Both turned out great. Thank you for the recipe.

  7. I am in the process of making today, it is in 1st rise segment now but looks like it would make more than your average bread pan loaf. May use Pullman pan as i want this for french toast primarily. The recipe is a little detailed but very well informed. thank you.

    • Thanks for your comment. Pls let me know what details you need, I can always improve it 🙂 Any feedback is always super helpful for me and I value every single one of them. Thanks a lot 🙂 You can share your final bread on Instagram and @mediterranean_cucina

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