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Home » Recipes » Yeast Bread Recipes

Quick Brioche Recipe

Published: Apr 23, 2014 · Updated: Jul 1, 2020 by Marye

An easy, quick brioche recipe that is rich and buttery even though it take a fraction of the time that conventional brioche do. It is just right for French Toast as well as hundreds of other things. Difficulty level: 3/10
Total time for the recipe to be finished.Total Time 4 hours hours 55 minutes minutes
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quick brioche recipe

What would you give for a quick brioche recipe? A brioche that is buttery, slightly sweet, tender, and takes only a few hours instead of the typical overnight rising is a valuable thing — if you love brioche as much as I do.

quick brioche recipe|restlesschipotle.com

Brioche is traditionally baked in a fluted pan that looks like a big cupcake liner. It has a topknot and is cut in thick slices and spread with luscious things like sparkly, sweet raspberry jam or tangy orange marmalade. Sometimes you'll find it in individual sizes but this one is a braided loaf. It isn't difficult to make and it can be used to make the most mouthwatering French toast on the planet. You can make regular toast, too.

quick brioche recipe for buttery rich brioche|restlesschipotle.coom

There's no way around it - any brioche is going to be high in fat from the butter and eggs, plus for this quick brioche recipe I've used cream rather than milk to give it even more richness. This is not low calorie and it's not supposed to be. It's a once in awhile treat so be sure to keep it that way or your hips are gonna tell the tale.

You don't have to braid this but it is pretty. After it has risen the first time press it down and roll it out into a loaf. Cut it into three strips but leave them together at the top. Now just braid the strips just as if it was your daughter's hair. when you get to the end fold it over and tuck it underneath. It really is that easy.

quick brioche recipe step by step o forming the braid|restlesschipotle.com

Use an egg glaze on this. It gives it a satiny finish and a beautiful color. I like to sprinkle the glaze with sugar but you can use sesame seeds or almonds or whatever you like the best. Like most bread it is important to let it cool before cutting to avoid crushing the crumb. I really hope you'll try this quick brioche recipe. It's a good one to have tucked in your recipe box.

quick brioche recipe slice brioche|restlesschipotle.com

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quick brioche recipe

Quick Brioche Recipe

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An easy, quick brioche recipe that is rich and buttery even though it take a fraction of the time that conventional brioche do. It is just right for French Toast as well as hundreds of other things. Difficulty level: 3/10
Course Bread
Cuisine French
Prep Time: 2 hours hours
Cook Time: 40 minutes minutes
Rising/Resting: 2 hours hours 15 minutes minutes
Total Time: 4 hours hours 55 minutes minutes
Servings:12
Calories:182
Author:Marye Audet-White

Ingredients

  • ¼ cup heavy cream, about 105° degrees
  • 1 teaspoon vanilla
  • 1 teaspoon sugar
  • 1 package yeast
  • 2 cups bread flour, may need more
  • 1 teaspoon salt
  • 3 eggs, room temperature
  • ½ cup butter, melted and cooled
  • 1 egg yolk, room temperature
  • 2 tablespoons whipping cream

Instructions

  • Combine cream, sugar, vanilla, and yeast in the bowl of a stand mixer and mix until well blended.
  • Set aside for 10 minutes.
  • Add the 3 eggs and melted butter to the mixture and blend.
  • Add the salt an bread flour.
  • Knead until the dough is only a little sticky, about 5 minutes.
  • Shape into a ball and place in a greased bowl about twice the size of the dough.
  • Cover with a tea towel and let rise for 1 ½ hours.
  • Punch dough down.
  • Form into a loaf shape and make two vertical cuts down the loaf, making 3 strands of dough still attached at the top.
  • Place the right strand over the middle then the left strand over, and so on just like you were braiding hair.
  • When you get to the end tuck the end under and place in a greased bread pan.
  • Let rise for 30 minutes.
  • Preheat the oven to 400F.
  • Mix the egg yolk and 2 tablespoons of whipping cream until smooth.
  • Lightly brush over the top of the dough.
  • Let stand 10 minutes and then brush the glaze over the top again.
  • Sprinkle with sugar if you like.
  • Bake 10 minutes then reduce the heat to 350F,
  • Bake 20 to 30 more minutes or until the bread tests done.
  • Let cool in pan for 5 minutes and then remove from pan to cool completely.

Nutrition Facts

Calories: 182kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Calcium: 12mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

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  1. Diane says

    February 24, 2020 at 7:24 am

    Can this be made in the bread maker?

    Reply
    • Marye says

      February 25, 2020 at 2:25 pm

      Diane - yes it should be fine - follow manufacturer's instructions.

      Reply
  2. Prashanti A says

    September 03, 2019 at 5:02 am

    Hi! I couldn't find the quantity of yeast. What I see is 1 yeast written. Is it 1tsp, 1 tbsp or 1 packet (7g usually)?

    Reply
    • Marye says

      September 06, 2019 at 1:02 pm

      1 packet

      Reply
  3. Veronica says

    March 18, 2018 at 4:04 pm

    5 stars
    Just made this! I substituted the bread flour with Unbleached all purpose flour and added almonds, sesame seeds and powdered sugar to the top! It’s AMAZING!!! Great for a grilled cheese;) I also bought some bread flour to bake this again next time to see if it improves the already amazing taste! Thanks for your great recipe!!

    Reply
    • Marye Audet says

      March 20, 2018 at 8:30 am

      Thanks for letting me know!

      Reply
  4. Barbara @ Spirited Cook says

    April 06, 2015 at 10:35 am

    A loong time ago, when Cuisinarts were first available in the US, there was a recipe in Bon Appetit (I think) for brioche made in a food processor. I never made it but I am going to try yours for sure! Thanks for the braid tutorial too!

    Reply
  5. Stephanie @ Back for Seconds says

    April 06, 2015 at 9:01 am

    You are amazing! This bread looks SO perfect!!!

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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