Description
This Italian Brioche Bread is rich, buttery, and delicately sweet—perfectly soft with a tender crumb. Ideal for breakfast, brunch, or as a luxurious base for French toast, this traditional brioche is a classic Italian-style loaf with a hint of lemon and vanilla.
Ingredients
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4 cups all-purpose flour
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1/2 cup granulated sugar
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1 tbsp active dry yeast
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1 tsp salt
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1/2 cup whole milk, lukewarm
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4 large eggs
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1 cup unsalted butter, softened
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1 tsp vanilla extract
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Zest of 1 lemon
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1 egg (for egg wash)
Instructions
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Activate the Yeast:
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Warm the milk until lukewarm.
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Mix with yeast in a small bowl; let sit 5 minutes until frothy.
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Make the Dough:
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In a large bowl, mix flour, sugar, and salt.
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Make a well in the center and add the frothy yeast, eggs, and vanilla.
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Mix until sticky dough forms.
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Add Butter & Knead:
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Add butter a few tablespoons at a time, kneading until incorporated.
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Knead 10 minutes until dough is smooth and elastic.
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Mix in lemon zest.
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First Rise:
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Transfer dough to a greased bowl. Cover and let rise 1.5–2 hours until doubled.
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Shape & Second Rise:
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Punch down dough. Shape into loaf or rolls.
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Place in greased loaf pan or baking sheet.
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Cover and let rise 1 hour.
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Bake:
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Preheat oven to 350°F (175°C).
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Brush top with egg wash.
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Bake 25–30 minutes until golden brown and sounds hollow when tapped.
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Cool & Serve:
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Let cool slightly before slicing.
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Notes
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Ensure butter is very soft to incorporate easily.
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For a citrusy twist, add orange zest.
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Brioche freezes well; slice and wrap individually.
