Ingredient Checklist


Instructions Checklist
  • Place lukewarm milk and yeast in a small bowl; stir to dissolve.

  • Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.

  • In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.

  • Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.

  • Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.

  • Butter two loaf pans whose bases measure 8 1/2-by-4 1/2 inches on top and 7 1/2-by-3 1/2 inches at base. Divide dough into 2 equal pieces. Divide each piece into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side by side.

  • In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.

  • Preheat a convection oven to 400 degrees (425 degrees on a conventional oven).

  • Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.

  • Remove from oven and let brioche cool in pans for 5 minutes. Unmold onto a wire rack and let cool completely.

Reviews (10)

232 Ratings
  • 5 star values: 48
  • 4 star values: 61
  • 3 star values: 67
  • 2 star values: 39
  • 1 star values: 17
Rating: 5.0 stars
This recipe is incredible! I’ve never before made bread of any kind and it turned out exactly as in Martha’s video. I made a half batch and swapped active dry yeast (0.4 equivalent by weight) for fresh yeast. I baked in a conventional oven at 425 degrees F for 15 minutes, and then at 375 degrees F for about 33 minutes which is what was required for to achieve the internally temp of 205 degrees in my oven. Will definitely make it again! 5 stars.
Rating: 2 stars
So in theory I get where this recipe had good intentions. But I just don’t see with the amounts in these ingredients and the given bake time how this could ever work. I’ve tried this recipe twice now. Both times I followed the directions to a T. Every time it came out a sloppy dough and a too soft bread that crumbles horribly. There is far too much salt and butter and probably not enough flour. Martha’s recipes are usually much better than this. I was very disappointed. Fortunately I was making this bread for French toast. I ended up making French toast casserole instead and it was still yummy thanks to a rich custard. If you are wanting just Brioche I would reccomend Paul Hollywood’s Brioche recipe instead.
Rating: Unrated
This recipe came out amazing!! I wish I could post a picture of the beautiful loaf that I have! I only baked one loaf and used 1/4 of the dough to make donuts with. I froze the other 1/4 of dough for later use, probably for a smaller loaf or some more donuts! The donuts were wonderful, I made some maple twists and they came out lovely! I do think that the flour ratio is a bit off to the wet ingredients, but if you bake often, then you will know what to do. I bake a lot and know how a bread dough
Rating: 5 stars
This recipe is great. You just have to know what you're doing. You need to knead the dough quite a bit before it will accept the amount of butter called for in the recipe. The butter should also be about room temperature. If it's too soft it will make a greasy mess. If it's too hard it won't incorporate nicely. Mashing up the butter a bit with the sugar helps it incorporate into the dough. If it seems like it's not incorporating keep beating.
Rating: Unrated
Made an account just to post this. The recipe was a disaster because there was simply too much butter for the dough to become elastic. It was impossible to knead because it was like a goopy cake batter, and even after adding an additional 70g of flour, the dough was still oozing butter and too wet. After baking, the bread still turned out way too dense. The texture is almost like cake and it melts (almost completely!) very strangely in your mouth. Stay away!
Rating: 2 stars
This dough tastes like playdough. The texture is lovely; I used my stand mixer for the dough and whipped the butter and sugar in my food processor, and I'd make it again WITHOUT the salt. I'm going to bake it because I've come too far not to finish it, but the salt flavor is overwhelming. Are you SURE it's one TABLESPOON coarse salt? I used sea salt because that's what I have. I'm hoping the salt flavor bakes out. This is for a brioche-chestnut stuffing for Thanksgiving.
Rating: 5 stars
I don't know what recipe the other 4 reviewers were reading but this one came out perfectly even though I had to use larger loaf pans. Maybe they should have watched the videos that go along with this recipe. I'm going to use this recipe again with the right size loaf pans soon.
Rating: 1 stars
I made this recipe EXACTLY as Martha wrote it, with the exception of fresh yeast, I used 2 1/2 tsp. active dry instead. The initial dough was the consistency of cake frosting. After refrigeration, it was workable. Wouldn't give this recipe to my worst enemy. Too salty, texture of bread is weird - it melts in your mouth (no mouth feel), and is just unappealing. The whole thing takes forever and is not worth the time, eggs, and butter. Skip it.
Rating: Unrated
Yikes! What a mess this was! It turned out well, but read the whole recipe! You'll need to start really early or begin the day before you need the finished bread! The dough climbs up the hook and you have to keep re-adjusting throughout the process. Also, adding the softened butter at the end was a hot mess! This was my first brioche using that method and it was messy and frustrating. Fortunately, the end product turned out well!
Rating: Unrated
I bake a bunch. Great recipe, you just have to know what you are doing. I needed to add about a half a cup more flour to the dough. Tasted fantastic, enjoy!
Rating: 1 stars
Okay, so I generally LOVES Martha's recipes; after I saw this on "Martha Bakes" I couldn't wait to try it (with out making a sponge as usual). I was overjoyed to see that it received high ratings from others - so here we go! I made this recipe TWICE. Sadly this calls for FAR too much butter, the ratio to flour is just impossible! Both times the dough came out not just sticky (which is great) but loose and almost like a cakey muffin batter... but I went along with it both times. DENSE bread :(