Classic Brioche Loaf (with Pearl Sugar)

A rich, buttery, soft brioche with a fine tender crumb and a shiny golden crust topped with pearl sugar.

Ingredients (makes 1 standard 9×5-inch loaf)

Dough

• ½ cup (120 ml) warm milk (about 110°F / 43°C)
• 2¼ tsp (7 g) instant yeast
• 3 Tbsp (40 g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract (optional but recommended)
• 3½ cups (420 g) bread flour or all-purpose flour
• 1 tsp salt
• ¾ cup (170 g) unsalted butter, softened and cut into pieces

Finish

• 1 egg beaten with 1 Tbsp milk or cream (egg wash)
• Pearl sugar (also called Swedish sugar or hail sugar) for topping

Instructions

1. Make the dough
   In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit 5–10 minutes until foamy.
   Add the remaining sugar, eggs, vanilla, flour, and salt. Mix with the dough hook on low until a rough dough forms.
   Add the softened butter a few pieces at a time, mixing until fully incorporated. Knead on medium speed for 10–15 minutes until the dough is very smooth, glossy, and elastic (it should pass the windowpane test). The dough will be soft and slightly sticky.
2. First rise
   Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, 1½–2 hours.
   For better flavor and easier handling, you can refrigerate the dough overnight after this rise (or after mixing).
3. Shape
   Gently deflate the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
   (Optional: for a more traditional look, divide the dough into pieces and arrange them as small balls in the pan.)
4. Second rise
   Cover and let rise until the dough has risen about 1 inch above the rim of the pan, 1–1½ hours (longer if the dough was cold).
   Preheat the oven to 350°F (175°C).
5. Bake
   Gently brush the top with egg wash and sprinkle generously with pearl sugar.
   Bake for 35–45 minutes, until deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if the top browns too quickly.
6. Cool
   Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Brioche dough is rich and sticky — avoid adding too much extra flour while kneading.
• Overnight cold fermentation improves flavor and makes the dough easier to handle.
• Pearl sugar gives the classic look and light crunch; if you can’t find it, coarse sugar works as a substitute.
• Excellent toasted with butter, or used for French toast and bread pudding.
• Stores well for 2–3 days at room temperature; freezes beautifully.

Soft, buttery, and lightly sweet — classic brioche. Enjoy!