Classic Round Brioche

A rich, buttery brioche baked in a round tin with a shiny golden crust and soft, tender crumb.

Ingredients (makes 1 round loaf, 8–9 inch tin)

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)
• 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)

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 until a rough dough forms.
   Add the softened butter a few pieces at a time 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, you can refrigerate the dough overnight at this stage.
3. Shape
   Gently deflate the dough. For a classic round loaf, shape it into a smooth ball and place it in a greased 8- or 9-inch round cake tin or springform pan.
   (Optional traditional look: divide the dough into one large ball for the base and a smaller ball for the top “head,” or divide into several equal balls and arrange them in the tin.)
4. Second rise
   Cover and let rise until very puffy and nearly doubled, 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.
   Bake for 30–40 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 tin for 10 minutes, then transfer to a wire rack to cool completely before slicing or pulling apart.

Tips

• Brioche dough is rich and sticky — avoid adding extra flour while kneading.
• Overnight cold fermentation improves both flavor and handling.
• For extra shine, brush with a little melted butter right after baking.
• Excellent warm with butter and jam, or used for French toast.
• Stores well for 2–3 days at room temperature; freezes beautifully.

Soft, buttery, and fragrant — classic brioche. Enjoy