Salted Butter Brioche

March  6, 2019
8 Ratings
Photo by MJ Kroeger
  • Prep time 12 hours 10 minutes
  • Cook time 35 minutes
  • Makes 1 9x5-inch loaf
Author Notes

Salted butter, eggs, milk, and a little sugar enrich this soft brioche loaf. It’s baked until the crust is deeply brown on the outside (seriously—don’t be afraid to let it get dark!), while the inside stays light and incredibly fluffy. It’s best served fresh and slightly warm, but leftovers make the best toast (and French toast!) ever. —Erin Jeanne McDowell

Test Kitchen Notes

Featured in: The Best Use for Salted Butter Isn't a Cookie. —The Editors

What You'll Need
Watch This Recipe
Salted Butter Brioche
  • 3 cups (361 grams) bread flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon (10 grams) instant yeast
  • 1/2 teaspoon (2 grams) fine sea salt
  • 3 large eggs
  • 1/3 cup (76 grams) whole milk
  • 6 ounces (170 grams) salted butter, at room temperature
  • Egg wash, as needed (1 egg plus 1 tablespoon water, whisked together)
  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, salt, eggs, and milk on low speed until it begins to come together, 2 minutes. Scrape the bowl well, and raise the speed to medium and mix for 4 minutes more.
  2. With the mixer running, add the butter 1 tablespoon at a time, allowing it to mix in fully before adding the next—the whole process should take 2 to 3 minutes. The dough should be very smooth—it may appear very sticky (that’s okay!).
  3. Transfer the dough to a lightly greased bowl, and cover with plastic wrap. Let rise in a warm place for 1 hour, then refrigerate overnight (about 8 hours—this not only gives the bread more flavor, it makes it easier to work with later).
  4. The next day, remove the dough from the fridge, and shape on a lightly floured surface into an 8-inch log. Transfer the dough to a lightly greased 9x5-inch loaf pan—stretch the log gently over the pan and it should fit snugly. Cover with greased plastic wrap and let rise in a warm place until it reaches 1/2 inch above the rim of the loaf pan (because the dough is cold, this can take quite awhile, especially if your kitchen is cool), anywhere from 1 to 2 1/2 hours.
  5. Towards the end of rise time, preheat the oven to 375°F. Remove the plastic wrap from the surface of the loaf, and egg wash the surface. Bake the loaf until it’s deeply brown (really, really brown—don’t be afraid!) and it reaches an internal temperature of 190°F, 30 to 35 minutes.
  6. Cool the loaf in the pan for 10 minutes, then unmold onto a rack to cool completely before serving (preferably, with some more butter).

See what other Food52ers are saying.

  • Patricia Kilpatrick
    Patricia Kilpatrick
  • Saudie01
  • Ro A Ostro
    Ro A Ostro
  • Richard Billy Williams
    Richard Billy Williams
  • Mary Olson
    Mary Olson
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

13 Reviews

Patricia K. January 22, 2024
Wow! This is so delicious.
Balda92 April 27, 2023
I have made this 2-3 times now and each time it comes out better and better!
Instructions are great especially when it mentions that proofing depends on the kitchen temp! It all depends on temperature.
Happy Baking!
SalmaSiddiqui January 28, 2022
Wow. I've never made an enriched dough before and I was intimidated. I
SalmaSiddiqui January 28, 2022
*I followed the tutorial video step by step and this came out successfully. Thank you, Food52 and Erin for helping me overcome my fear of enriched dough! I'm saving a few slices to make French toast with this!
Saudie01 January 6, 2022
I don’t do instant yeast so I used active in this recipe like Erin did in the video, I did 10 grams to 10 grams, bread does take awhile to rise, but I’m thinking my house is cool, next time I’m going to set it in my microwave with a cup of hot water like suggested in another brioche recipe. Very delicious I will definitely make again! I love Erin’s videos, I find them very educational , especially when trying something new. Her ciabatta bread is excellent too, it’s a must try if you haven’t made it.❤️❤️❤️
Leslie W. April 29, 2021
I'm confused. In the video, Erin said she was using active dry yeast but this recipe calls for instant yeast. Which one is accurate? I really want to make this for a dinner party, but I want to get it right.
Ms.Limez November 7, 2021
You can use any kind of yeast available to you. You can use the conversion b/n instant and active that is: Active dry yeast quantity should be 1.5 times the quantity of instant yeast to achieve similar results. (Ps found this on Google ;) )
Ro A. November 30, 2020
I’m a novice baker and this was a great way to start baking brioche. It was delicious! Erin’s video was especially helpful to stop me from freaking out whenever my dough took longer than the instructions to be ready for the next step. I was able to patiently adjust timing based on what the dough should look and feel like in the temperature of my kitchen. When it comes to baking bread, I find videos to be so much more helpful than descriptions or even pictures, especially for an inexperienced bread baker like me. Erin is such an amazing teacher. Thank you!!!
Richard B. July 2, 2020
I have made the brioche twice. I have never made bread before this loaf. And while it was slightly misshapen it tasted wonderful. My husband was working outside today as I baked another loaf and said he could smell the bread and had to come have a fresh piece with some butter. The recipe was easy to follow. I have to say, you really inspired me to get into baking my own bread. This morning I used the rest of the first loaf to make some heavenly French toast! Thank you for the easy to learn and follow lesson!
judy March 22, 2019
I, after a couple of years of using unsalted butter in my baking, because everyone said we should be using unsalted, finally went back to salted butter. I find that all my baked goods tase much better when I use salted butter, and reduce the salt that I add to the recipe by about 25%. I don't salt my pasta water and I like my past much better. So I guess we all cook to taste. But salted butter is the way to go for baking, as far as I am concerned.
Mary O. April 3, 2019
Very much agree!
Ms.Limez November 7, 2021
I'm going to have to try that!
Saudie01 January 6, 2022
I use salted butter in everything and I never reduce it in my recipes but I use kosher salt in my baking.