Disclosure: Giveaways are sponsored by The Food and Wine Conference and #SundaySupper, Stonyfield Organics, Bob’s Red Mill, Whole Foods Orlando, Blackgold Farms, Flavors of Summer, California Walnuts, and Lodge Cast Iron. All opinions and recipes remain my own, unless otherwise noted.

#BrunchWeek continues and I want to know: What kinds of foods do you usually serve at a brunch? Quiche? Bacon? How about a nice, soft loaf of bread? With a hint of sweetness, brioche is the perfect brunch bread, whether you’re toasting it and slathering with jam or saving it for loftier pursuits. It’s just a little bit special–not something you make every day–which will make Mom feel all that much more appreciated. Pull out all the stops–she’s worth it!

Brioche bread

Watching brioche dough knead is a little like watching magic happen. Or I’m just light-headed from holding my breath so long, half anticipating my mixer will blow up in the process. Regardless, when you go from a sloppy, sticky mess to a smooth ball of dough, there is nothing short of magic in the transformation, even if it takes the brute force of a stand mixer kneading for 20 minutes to achieve it. I had to hold myself back from adjusting the wetness of the dough like I usually do in bread baking–and it was so hard to do! Patience is rewarded, however, with a soft, buttery bread that will knock your socks off!

Brioche bread

There is very little hands-on time devoted to this special bread. Throw the ingredients in the bowl, watch your mixer knead it, place it in a lightly oiled bowl, cover, let it sit overnight, and spend about 2 minutes shaping the dough the next day before you let it sit to rise and bake. Yes, it takes time, but you can wash your dishes and tidy up your house in the meantime. Or sit back with a margarita. Your choice.

Brioche bread

You don’t have to sprinkle the pearl sugar on top–especially if you’re planning on using the brioche for something savory, like shaping it into hamburger buns. But if its end will most likely be on the sweet side, the pearl sugar is a nice extra touch. This is the same stuff used in authentic liège waffles, in case you’re wondering what else you can use this specialty sugar for (also an excellent idea for Mom’s brunch!). Now get to work! Because you’re going to need this for Saturday’s recipe.

Brioche bread

4.5 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 24
  • ¼ cup whole milk
  • 10 Tablespoons unsalted butter, softened
  • 3 Tablespoons organic sugar
  • 3 large eggs
  • 1 large egg yolk, reserving the white for later
  • 2¾ cups King Arthur Unbleached All-Purpose Flour
  • 1½ teaspoons Himalayan pink salt
  • 1 packet Red Star Platinum yeast
  • 1 large egg white, reserved from earlier
  • 2 Tablespoons pearl sugar
  1. Place the milk, butter, sugar, eggs, egg yolk, flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook and start kneading on medium low speed.
  2. Let the machine do the work, turning the sticky mess into a soft, glossy dough ball. This may take 20 minutes or more to achieve.
  3. Transfer the dough ball to an oiled mixing bowl, cover, and let it rest in the refrigerator overnight, or at least 8 hours.
  4. Take the dough out of the refrigerator and divide it in half with a sharp knife.
  5. Separate each half into 3 equal portions.
  6. Roll out those portions into long ropes, about 12 inches long.
  7. Braid 3 of the ropes together, pinching the ends together. Repeat with the remaining 3 ropes.
  8. Take out 2 loaf pans; if using nonstick, you can put the dough right in the pan. If you're using stoneware, make sure to grease with butter first. Place the braided loaves into the pans and cover.
  9. Put in a warm place to rise, about 3 hours. It won't exactly double in size, but it should get nice and puffy.
  10. When you're getting close to time to bake, preheat oven to 350 degrees Fahrenheit.
  11. Brush the proofed bread loaves with the egg white and sprinkle 1 Tablespoon of pearl sugar over the top of each.
  12. Bake on the middle rack for 40-45 minutes, tenting the tops with foil after 20 minutes.
  13. Remove to a wire rack to cool.

Let’s see what else is on the brunch table today….

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms

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