the most delicious brioche recipe I’ve ever tried


After I tried this brioche I was amazed at the quality of what I baked. This is an excellent recipe that I found here but it says that belongs to my beloved american chef Julia Child!

It takes a long time, it’s not easy but it’s not difficult.

You just need to have your mise en place (everything measured, ready to use and at room temperature) and dedicate yourself to this preparation… In 16 hours or so, you’ll enjoy the most delicious brioche that you’ever tasted and you’ll feel super proud of yourself!

I’m sharing the recipe that you can also find here plus my own comments and recommendations for the mere purposes of keeping my cooking recipes available for me (I’m my own reader!)

Like many other bread recipes, first we start with the sponge. These are the ingredients for this part:

  • 1⁄3cup warm organic whole milk (100- 110 degrees F)
  • 2 1⁄4teaspoons dry yeast
  • 1 large organic egg
  • 2 cups unbleached all-purpose flour

Dissolve the yeast in the milk. Put the milk-yeast mixture, the egg and 1 cup of the flour in the bowl of a heavy duty mixer. Start mixing the ingredients with a spatula until everything is blended.

Sprinkle over the remaining cup of flour to cover the sponge and let it rest uncovered for 30-40 minutes.

After this resting time, the flour coating will crack, that’s indicating that everything is moving along properly (the yeast is alive and working!)

Now let’s move to the dough. Ingredients for the dough:

  • 1⁄3cup organic sugar
  • 1 teaspoon  salt
  • 4 large organic eggs, lightly beaten, room temperature
  • 1 1⁄2cups  unbleached all-purpose flour
  • 6 ounces grass-fed butter, room temperature (I use Kerrygold)

Add the sugar, salt, eggs, and 1 cup of the flour to the sponge and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.

Now sprinkle 1/2 cup more flour.

When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.

Before incorporating the butter to the dough, we first need to work it until it has the same consistency to the dough.

I did this using a rubber spatula. The original recipe says “you can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface” but the rubber spatula was enough for me 😉


When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.

With the mixer on medium-low speed, add the butter a few tablespoons at a time.


At this is the point you’ll see that the dough will appear to fall apart… don’t worry, carry on.

When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes. Clean the sides of the bowl frequently as you work.

When you’re finished, the dough should feel somewhat cool.

It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.


Now it’s the time for the first rise.

The recipe calls to transfer the dough to a buttered bowl and cover it in plastic wrap. I didn’t do this.

I just covered the bowl that I was using with the plastic wrap and let it rest at room temperature for 2 1/2 hours.

Now let’s move to the second rise. Wait.. What? Yes! I told you that this will take a while!

Deflate the dough by placing your fingers under it, lifting a part of dough, and then letting it fall back into the bowl.

I also took another shortcut after this part and after deflating it, I put it straight to the buttered baking-pan that I was going to use later. I covered it with plastic wrap and sent it to the refrigerator overnight.


I woke up next morning at 5 am and took out of the fridge the bread and let the dough rest for 2 hours at room temperature (still covered in its plastic wrap).

After those 2 hours, I didn’t brush the brioche with egg neither I shaped it in the traditional way. Enough calories already and with all the butter that it had it will get brownish.

After the resting time, I took it out of the plastic wrap and put it in the oven at 375 for 30 minutes (please remember to have your oven at the temperature needed when you’re going to bake the brioche!)

When the 30 minutes where done, I let it cool at room temperature for about 15′ and served it.


The brioche was absolutely delicious! I felt like I bought that brioche from the most fancy bakery that I could find in New York, San Francisco or Buenos Aires (or in any street vendor in Paris of course!).


And let me tell you, I felt so happy and proud of what I made that I wanted to share with you the joy sharing the recipe.

Baking is amazing! <3


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