Manuela’s Brioche Loaf

Today I am sharing a delicious recipe for Brioche: a typical French bread rich with eggs and butter.

This bread tastes great with Nutella.

I hope you enjoy!

Check out this delicious recipe for the best Brioche: a typical French bread rich with eggs and butter.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 50 minutes
Servings 1


  • 3 cups All-purpose flour
  • 3 tsp Active dry yeast
  • .5 cups Regular, granulated sugar
  • 1.5 tsp Salt
  • .75 cups Cold water
  • 5 Large eggs
  • 20 tbsp Unsalted butter, at room temperature
  • .25 cups Heavy cream, to brush


  • Place the flour, yeast, sugar, salt, water and eggs into a mixing bowl.
  • Mix together and knead for about 10 minutes.
  • Use the dough hook attachment if using a stand mixer. Add the butter, little by little.
  • When all the butter is added, knead for another 10 minutes.
  • The dough is ready when it starts to pull away from the sides of the bowl.
  • Divide the dough into two parts, wrap in plastic wrap and put in the refrigerator.
  • Chill overnight.
  • Grease two loaf pans with non-stick baking spray. Shape each piece of dough into 3 equally sized ropes. Lay 3 ropes parallel on the work surface, pinch together at one end and braid loosely. Pinch braid end and place in the prepared pan. Repeat with the other 3 ropes to make the second loaf. Cover and leave to prove for about 2-4 hours, or until risen and very fluffy.
  • Preheat the oven to 347 °F (175 °C).
  • Brush the loaves with the cream and bake on the middle oven rack for 35-45 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Leave to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.
Keyword Bread rolls and muffins, Breakfast and brunch