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Learn how to make soft, buttery French brioche bread at home! This classic recipe delivers rich flavor, fluffy texture, and a golden crust—perfect for breakfast, brunch, or a special treat.

ingredients:-
Flour: Total 375g (50g+325 g) 3.1 cups approx, 13.2 ounces
Sugar: Total 75g(25g+50g) ⅓ cup, 2.65 ounces
Instant dry Yeast: 5g, 1½ teaspoons, 0.18 ounces
Milk: 100 ml, 0.42 cups (just under half a cup),3.4 ounces
Salt: ½ teaspoon, 0.1 ounces
Eggs: 3 medium-sized egg, almost 150g.
Extra 1 pcs for egg wash
Butter: 120g, ½ cup, 4.23 ounces

methods:
1. Prepare Yeast Mix
Mix 100 ml milk, 25 g sugar, 5 g instant yeast, and 4 tbsp bread flour. Let rest 30 mins (or best overnight in fridge).
2. Mix Dry Ingredients
In mixer bowl, combine remaining bread flour, 50 g sugar, and ½ tsp salt.
3. Whisk Eggs
Whisk 3 medium eggs in a small bowl.
4. Add Yeast Mix & Eggs
Add yeast mixture to dry ingredients. Gradually add eggs. Knead 7–8 mins (low speed or by hand).
5. Add Butter
Add 120 g soft butter, bit by bit. Knead on medium speed 10–15 mins until smooth and elastic.
6. First Rise
Place dough in greased bowl. Cover and rest 1 hour until doubled.
7. Shape Dough
Punch down dough. Divide into equal balls. Place in pan and proof again 45–60 mins.( timing may vary according to climate)
8. Bake
Bake at 170°C (340°F) for 30–35 mins until golden and fragrant.

Key Tips for Perfect Brioche Dough:
1-Sticky Dough is Normal – Lightly flour your hands if needed, but avoid adding extra flour.
2-Use Softened Butter – Ensure butter is room temperature for easy mixing.
3-Warm Spot for Proofing – Use oven with light on to speed up rise in cold weather.
4-Don’t Over-Proof – Proof only until doubled; over-proofing can cause off flavours.
5-Pause if Oily – If dough looks greasy, rest it briefly before continuing to knead

please note:
Always adjust the liquid based on your flour type—bread and whole wheat flours absorb more liquid, while all-purpose and cake flours need less.
In summer-
While kneading in summer, dough may become too warm or sticky—pause briefly if it feels oily. place the dough in the fridge for 10–15 minutes to cool down before continuing.

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