Brioche Recipe

by Leah Hadad on July 9, 2015

So easy to make with Voilà! Hallah Egg Bread Mix! Brioche, the buttery French bread with a golden brown hue is a treat every day, and, especially, on Bastille Day, celebrated on July 14. Have a small brioche bun with butter and jam with your coffee. Or bake in a bread pan for sandwich bread. For an especially delicious bread pudding, use the leftovers from a chocolate brioche.
Serves: 1 loaf, 12 small buns
  • Dough:
  • 1 pouch bread mix from 1 box Voilà! Hallah Egg Bread Mix Traditional
  • 1 packet yeast, enclosed
  • ¼ cup warm water, 110° F
  • 2 large eggs, room temp.
  • 4 Tbsp. chilled butter, diced
  • Egg Wash:
  • 1 yolk
  • 1 tsp. water
  • For Pans:
  • 1 Tbsp. unsalted butter, melted
  • Chocolate brioche:
  • 8 oz. chopped chocolate or chocolate chips
  1. Place the mix and yeast in the bowl of a stand mixer fitted with the hook attachment, and stir. Add water and stir to combine. Add eggs, combine and add butter a bit at a time while the mixer is on. Mix the dough on medium-low speed for 10 minutes, stopping to scrape down the dough from the sides of the bowl and the hook, as needed. The dough will be smooth, elastic and a bit sticky.
  2. Rub melted ½ tsp. melted butter all over a clean medium bowl (1.5Q/6 cup). With your greased hands, scoop the dough, gather into a ball, place smooth side down in the bowl and turn once to coat. Place in a warm, draft-free area to rest for 10 minutes.
  3. Oil counter or board with 1 teaspoon melted butter or lightly dust with 1-teaspoon flour.
  4. Buns: divide the dough into 12 equal pieces (about 50 g.), roll into bowls and place in small buttered brioche molds: Fluted Molds: Shape into a ball and place in an 8” buttered fluted mold; Loaf: place the dough on the board; press it gently with your palms and rolls into a loaf. Gently lift the dough and lace it in a buttered or parchment lined bread pan; Chocolate Brioche: Roll the dough into a 12”x12” square. Sprinkle with chocolate and roll the dough away from you. Pinch the ends and lace seam down in a buttered or parchment-lined bread pan.
  5. Let rise in a draft-free area for 1 hour or until doubled in size. Paint the tops of the breads with melted butter or 1 yolk diluted with 1 teaspoon of water. Sprinkle with coarse turbinado raw cane sugar, if desired.
  6. Bake in the middle rack of a preheated 350° F oven: Buns: 18 – 20 min.; Fluted: 35 min.; Pan Breads: 40 -45 min.
  7. The bread is baked when a toothpick inserted in its middle comes out clean. If not ready, bake for another 5 minutes and check again. Remove from the oven and place on a wire rack to cool. Wait 10 minutes before breaking.


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