Brioche. Don’t wait for hours to proof this beauty. Rich and impressive loaf and it’s perfect for making bread pudding and French toast. |@munatycooking #brioche
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Classic Brioche Recipe

In this recipe, the proofing time is cut short so you can enjoy your brioche the same day. A rich and delicious loaf of bread and it will make your bread pudding and french toast tastes out of this world.
Course Bread,
Cuisine French
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 5
Calories 130kcal


  • 2 cup + 3 tablespoon all-purpose flour
  • 3 large eggs
  • ½ +1/4 teaspoon salt
  • 1 tablespoon date nectar
  • 2 tablespoon sugar
  • ½ cup butter cubed
  • 2 teaspoon dry yeast
  • ***Egg wash: just beat an egg


  • In a bowl the eggs, yeast, sugar, date nectar, and salt. Beat well until combined.
  • Add the flour and mix well. Now add the butter and knead for 10 minutes.
  • You should get somewhat sticky dough but smooth. Cover the dough and let it rise for two hours in warm place.
  • Knead the dough for few seconds, form three equal size balls and place in greased 9 x 5 x 3-inch loaf pan. Cover and let it rise for one and a half to two hours.
  • Preheat oven to 350F/180C. Gently brush the dough with the egg wash and bake for 25 minutes.
  • If the top of the bread starts to get darker fast, cover it with aluminum foil and continue baking.
  • Let the bread cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
  • The Brioche can be stored at room temperature in a Ziploc bag for two days. If you want to freeze the brioche, cut it in slices, place in Ziploc bag and place in the freezer for maximum two months.


Calories: 130kcal