Fluffy brioche loaf golden and buttery

Fluffy Brioche Recipe – Soft, Buttery & Irresistible

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Introduction

There’s something magical about homemade brioche — that soft, cloud-like texture, the golden crust, and the buttery aroma that fills your kitchen. This fluffy brioche recipe is simple yet incredibly rewarding. You’ll get a tender, rich bread that’s perfect for breakfast, tea time, or even as a base for sweet sandwiches and French toast.

Unlike other breads, this fluffy brioche recipe stays light, soft, and airy thanks to a two-step process: a pre-dough that gives elasticity and flavor, and a final dough enriched with butter for the perfect crumb.

Ingredients (for 1 brioche with 10 balls)

Pre-dough:

  • 150 g Manitoba flour (strong bread flour)

  • 150 g yogurt or milk

  • 15 g brown sugar

  • 5 g fresh yeast

Main Dough:

  • 200 g Manitoba flour

  • 70 g sugar

  • 80 g soft butter

Instructions for fluffy brioche recipe

fluffy brioche recipe dividing and shaping brioche dough into smooth balls
Forming perfect dough balls before the final rise

1. Prepare the Pre-Dough

In a bowl, mix the ingredients in this order: yogurt (or milk), yeast, brown sugar, and finally flour.
Cover with plastic wrap and let it rise for 30 minutes at room temperature.

2. Make the Main Dough

After the first rise, add flour and sugar to the pre-dough. Start kneading by hand or using a stand mixer until well combined.

3. Incorporate the Butter

Once the dough begins to develop gluten and becomes elastic, add the softened butter little by little while continuing to knead.

4. First Rise

Knead until the dough is smooth and elastic. Cover and let it rise for about 1 hour and 30 minutes, or until doubled in size.

5. Shape the Dough

Divide the dough into 6 equal pieces (about 120 g each). Roll each piece into a smooth ball.

6. Final Proof

Grease a loaf pan with butter and arrange the dough balls inside. Cover again and let rise for another 1 hour and 30 minutes.

7. Bake

Brush the top with a mix of egg yolk and milk for a glossy finish.
Bake at 170°C (340°F) for about 25 minutes, or until golden brown and fragrant.

Let it cool slightly before serving — though it’s best enjoyed warm when it’s still soft and buttery inside!

Tips for a Perfect fluffy brioche recipe

  • Use strong flour (Manitoba) for better gluten structure.

  • Don’t rush the rises: slow fermentation gives a lighter, more aromatic texture.

  • Butter temperature matters: it should be soft, not melted.

  • For extra flavor: add orange zest or a teaspoon of vanilla extract.

Variations

  1. Chocolate Chip Brioche: Add 80 g of chocolate chips before shaping.

  2. Cinnamon Brioche: Sprinkle cinnamon sugar between layers for a cozy twist.

  3. Stuffed Brioche: Fill each ball with Nutella, jam, or cream cheese before baking.

Nutrition Facts (per serving)

  • Calories: 285 kcal

  • Carbohydrates: 35 g

  • Protein: 6 g

  • Fat: 13 g

  • Sugar: 9 g

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