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Quick French Brioche Recipe

Brioche bun with jam, the rest of the brioche, a spoon with jam in the background

5 from 16 reviews

Welcome this quick French brioche recipe and make a brioche without butter but with the incredible ultra-soft texture. It makes a simple yet delicious breakfast with a cup of fresh coffee or tea. This basic simple recipe is a keeper!

Ingredients

Scale

For the brioche dough:

  • 1 cup + 3 1/2 teaspoons (260 g) whole milk
  • 1/3 cup (70 g) grapeseed oil
  • 2 teaspoons (10 g) vanilla sugar
  • 3 cups + 2 teaspoons (380 g) all-purpose flour
  • 4 1/2 tablespoons (60 g) granulated sugar
  • 1/3 tablespoon (5 g) salt
  • 2 1/4 teaspoons (7 g) instant dry yeast 

For brushing:

  • 1 tablespoon milk or 1 egg

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Instructions

  1. To make the brioche dough, melt instant dry yeast in the warm milk and let it rest for about 10 minutes. In the bowl of a stand mixer, place flour, sugar, salt, and vanilla sugar. Add grapeseed oil and mix at low speed for about 2 minutes.
  2. Then gradually add the milk/yeast mixture. Knead the dough in the stand mixer until smooth for about 11 minutes (5 minutes at the average speed, then 6 minutes at the maximum speed).
  3. Transfer the dough to a bowl, cover it with a cloth, and let it rest in the switched-off oven for about 1 to 1.5 hours until the dough is doubled in size.
  4. Preheat oven to 355 degrees F/180 C. To shape the dough, divide it into six equal parts and shape the balls (use a bit of flour while shaping). Butter a nonstick bread pan and arrange the dough balls in the mold, spacing them slightly.
  5. Let the shaped dough grow at room temperature (better in the switched-off oven) until it doubles in size, for about 20 minutes to 1 hour.  Glaze the brioche with the egg beaten with salt using a pastry brush. Bake for 25 minutes. 
  6. Take it out and let it cool a bit before you take it out of the pan. Let it cool completely before slicing.

Notes

  1. Please, read the main tips for making French brioche loaf above in the post.
  2. Replace instant dry yeast with 0.7 oz (20 g) of fresh baker's yeast.
  3. If you brush brioche with an egg, you will get a shiny result. Replace the egg with milk if you prefer.
  4. Keep your eye on brioche while baking: you might need to cover it with aluminum foil at some point to keep the brioche from extra browning.

Nutrition

Keywords: French brioche, French brioche recipe, quick brioche recipe, quick brioche

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