Italian Brioche Bread

Italian Brioche Bread is a rich, buttery, and slightly sweet loaf that is perfect for breakfast, brunch, or a luxurious afternoon treat. With its soft, tender crumb and delicate hints of lemon and vanilla, this bread is ideal for toasting, spreading with jam, or enjoying on its own.

Why You’ll Love This Recipe

• Buttery and soft: A rich dough enriched with butter and eggs for a delicate, fluffy texture.
• Versatile: Can be shaped into loaves, rolls, or braided for special occasions.
• Delicately flavored: Infused with vanilla and lemon zest for a fragrant, subtle sweetness.
• Great for brunch or gifting: Impressive in presentation and taste.
• Freezer-friendly: Keeps well for future treats or holiday planning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon active dry yeast
1 teaspoon salt
1/2 cup whole milk, lukewarm
4 large eggs
1 cup unsalted butter, softened
1 teaspoon vanilla extract
Zest of 1 lemon
1 egg, for egg wash

Directions

1. Activate the Yeast:
   Warm the milk until just lukewarm. Mix with the active dry yeast in a small bowl.
   Let sit for about 5 minutes, until frothy.
2. Form the Dough:
   In a large bowl, combine flour, sugar, and salt.
   Create a well in the center and pour in the frothy yeast mixture, eggs, and vanilla extract.
   Stir with a wooden spoon until a sticky dough forms.
3. Knead the Dough:
   Gradually add softened butter, a few tablespoons at a time.
   Knead by hand or with a dough hook on a stand mixer until smooth and elastic (about 10 minutes).
   Add lemon zest and knead briefly to incorporate.
4. First Rise:
   Transfer the dough to a greased bowl. Cover with a damp cloth.
   Let rise in a warm place until doubled in size, about 1.5 to 2 hours.
5. Shape and Second Rise:
   Punch down the risen dough. Shape into a loaf or divide into rolls.
   Place in a greased loaf pan or on a baking sheet. Cover and let rise for another hour.
6. Bake:
   Preheat oven to 350°F (175°C).
   Brush the top of the dough with beaten egg.
   Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped.
7. Cool and Serve:
   Allow the bread to cool slightly before slicing.
   Serve warm or at room temperature.

Servings and timing

• Yield: 10 servings
• Preparation time: 20 minutes
• Rising time: 2.5 to 3 hours
• Baking time: 25–30 minutes
• Total time: 3.5 to 4 hours
• Approximate calories per serving: 280 kcal

Variations

• Braided brioche: Divide the dough into three strands and braid before baking.
• Add-ins: Mix in raisins, dried cranberries, or chocolate chips for variety.
• Citrus twist: Substitute lemon zest with orange or combine both for a fragrant blend.
• Sweet glaze: Brush with a light sugar glaze after baking for extra shine and sweetness.
• Mini versions: Bake in muffin tins for brioche rolls.

Storage/reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze wrapped in foil or plastic wrap for up to 2 months.
• Reheating: Toast slices or warm in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, use 2 1/4 teaspoons instant yeast and skip the proofing step.

2. Can I knead this dough by hand?

Yes, though it requires time and effort to incorporate the butter evenly.

3. Can I make this recipe in advance?

Yes, refrigerate the dough overnight after the first rise, then shape and bake the next day.

4. What kind of butter is best?

Use high-quality unsalted butter for the best flavor and texture.

5. How do I know when it’s fully baked?

The top should be golden brown and the loaf should sound hollow when tapped.

6. Can I make this dairy-free?

Use plant-based milk and butter alternatives, though texture and taste may vary.

7. Why is my dough not rising?

Ensure the yeast is active and the environment is warm enough (around 75–80°F/24–27°C).

8. Can I make this sweeter?

Yes, increase the sugar to 3/4 cup for a more pronounced sweetness.

9. Is it okay to omit the lemon zest?

Yes, though it adds a lovely aromatic note to the bread.

10. Can I use this dough for other baked goods?

Yes, it’s versatile enough for rolls, buns, or sweet bread variations.

Conclusion

Italian Brioche Bread is the kind of recipe that fills your home with warmth and nostalgia. With its tender crumb and buttery aroma, it’s a delightful way to bring a little bit of Italian bakery magic to your table. Whether enjoyed plain, toasted, or adorned with spreads, it’s a comforting classic worth savoring.

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