Brioche Deluxe – a Bouchon Bakery Recipe

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Is there anything more decadent than a freshly baked brioche for breakfast ? Well, in theory…truth is that most brioche recipes I’ve tried so far where not as fluffy, tender and buttery as I would have like them to be. I mean, If I consume that amount of butter for breakfast it should be the most perfect thing ever, right? Make it worth the calories. And this pillowy buttery brioche , makes me forget all nutritional worries. It is sheer perfection.



 I’ve tried many recipes and this is my absolute favourite, a straightforward cold-rise brioche adapted from the Bouchon Bakery Cookbook It has a slight tang from the slow fermentation over night and is loaded with butter flavour. It has the same butter aroma you would expect from a freshly baked croissant. But it’s so incredibly light, airy and literally melts in your mouth. A breakfast apt for angels and elves. 




There is nothing more sensual than pulling a still slightly warm brioche bun from a loaf. It´s amazing how these buns can be so light and still so rich at the same time. 




Brioche can be a bit tricky to make and you should make sure you have a stand mixer available in your kitchen. The dough could also be made by hand by working the butter into the wet dough and smearing them together against the counter and then getting it to form a ball by throwing it down on the workspace. Yep, standmixer it is, right? 




This brioche loaf is a real treat and very much worth the effort ! You don´t really need to add any butter to this brioche as it has a lot of heavenly butter flavour already – but a bit of raspberry jam takes it to the next level! There´s nothing better to get a lazy weekend or a holiday started.


bestes brioche rezept


In Germany we bake a lot of complicatedly twisted and braided brioche loafs around Easter. I think this year I will start Easter Sunday with this brioche recipe – or as we call it now: The Brioche Deluxe 

Brioche is best eaten the day it´s made. But there´s also tons of amazing recipes for using up brioche leftovers! Think French Toast or bread and butter pudding. 



Brioche Deluxe

This recipe makes the most perfect brioche. Buttery, fluffy, light and pillowy. And the best thing. I made it myself. You can do it, too.
Cook Time 25 minutes
Servings 8
Author Kiki Johnson


  • High-fat unsalted butter - 122 grams/4.3 ounces/little more than a stick
  • Whole milk - 46 grams/2.5 tablespoons
  • Eggs - 136 grams/about 3 large eggs)
  • All-purpose flour - 271 grams/scant 2 cups
  • Instant/rapid-rise yeast - 6 grams/2 teaspoons
  • Salt - 7 grams/heaping teaspoon
  • Sugar - 32 grams/2.25 tablespoons
  • optional 1. tbsp lemon zest finely grated and added with butter


  1. First take out butter and eggs. Cut the cold butter into small chunks and measure out 122 grams worth on your scale. Crack the eggs into a mixing bowl and whisk. Strain the eggs into a small bowl on your scale until you reach 136 grams, then reset the scale and measure out the milk into the same bowl. Set the mix and the butter out on the counter until they come to room temperature.
  2. Set up your stand mixer with the dough hook and add all of the dry ingredients and combine with your fingers. Add the egg/milk mixture to the mixer bowl. Turn the mixer on low (that's level 2 on the Kitchen Aid) and watch everything come together. When the dough start to come together set a timer for 30 minutes and allow it to continue mixing. GO and do something else.
  3. When the timer goes off, you should see a sticky mass clinging to the sides of the bowl and to the hook. Now, with the mixer still running, start adding your room temp butter a small handful at a time, waiting until the previous handful has been mostly mixed in before adding the next, until all of the butter is added. Stop the mixer for a second, scrape down the sides and bottom of the bowl with your spatula, and then turn the mixer back on low, mixing for another 10 minutes until the butter is fully incorporated and you have a shiny dough.
  4. Spray a big bowl with nonstick spray. Scrape the dough out onto a clean work surface trying to tear as little as possible and keep it in one piece.Now who feels like folding ?
  5. Ok, let's incorporate some folds here: Pat the dough gently into a rectangular shape just enough so that you can fold it on itself, using a light dusting of flour if necessary to keep the dough from sticking to your board. Take the right side and fold it over to cover 2/3 of the length of the dough, stretching the dough gently without tearing it. Next, take the left side, lightly stretch it out, and fold it over. This is called an envelope fold. Repeat the patting, stretching and folding from top to bottom this time. When you're done, lift the dough up and put it into the greased bowl, seam-side down. Cover with plastic wrap stab the plastic wrap with a skewer and put in a warm spot for an hour. (see notes)
  6. After the hour has passed, put it onto your floured counter again. Repeat the patting and folding (see above) Put the dough back in the bowl, cover it with the plastic wrap, and put it in the fridge overnight. Pfiuuu that was quite an ordeal,huh? Well, the worst part is over!
  7. The next day, your dough will have doubled in size and will be cold and a bit stiff. Don't worry, it's not dead, just chillin'. It will be very easy to shape. Let the dough warm up a few minutes while you have your first coffee and flour your clean (!!!!! ) counter.
  8. If you're making nanterres, you can already get your two loave pans and spray them with nonstick spray.
  9. Turn the dough out of the bowl onto the work surface and pat down the dough to remove any air bubbles. Using your knife, divide the dough into equal pieces. For loaves or nanterres measure out 12 dough balls of 50 grams each - for buns, 8 balls of 75 grams each Do this by halving your dough as best you can, then cutting into same sized portions. Or use your scale to check the exact weight. I eyeballed it. It worked fine.
  10. Roll the portions up into smooth little balls: do this either in between your hands until they are as smooth as possible,or - even better - by rolling them in your hand against your work surface. It's best to use little to no flour.Place the rolled dough balls in the prepared loaf pans (6 to each one), or for buns space out all 8 buns on a sheet. I baked mine in my 26 cm cake tin and created kind of a round decorative loaf. Looks stunning on a brunch table..
  11. Ok, almost done. Now, Make an egg wash by beating an egg or two little ones with a whisk and strain through a fine mesh strainer into a clean bowl. Brush each ball generously with the egg wash, cover the pans with a kitchen towel or plastic wrap (peak a whole in the foil) and set aside to do your final proof of *iknowthisisreallybadnews* another 2 1/2 hours. The dough balls should double in size. Keep the egg wash in the fridge. You will need it later. All you can do for now is preheat your oven to 350.

Brush the dough balls again with the egg wash and bake

  1. Baking times depend on the size of your buns. I recommend 22 minutes for nanterre aka. loaves, and only about 12-13 minutes for buns. A thermometer in the center should read about 200 degrees and the buns should be richly browned, feel soft like a baby's cheek and smell like French heaven.
  2. Transfer the loaves or buns immediately onto a wire rack to cool for at least 20 minutes.
  3. Oh yeah, twenty whole minutes. This is torture. It brakes me every time.

Recipe Notes

Here in Canada, the climate is not really optimal for proofing dough. I proof my dough in the microwave with the door ajar so that the light is on; The oven light works pretty well, too.


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  1. MEI JETZT bin gaaaaaanz motiviert,,,,des mecht i ausprobiern,,,,
    am besten für mein OSTERTISCH,,,,freu,,,freu,,,,

    hob no an feinen ABEND
    bussale bis bald de BIRGIT

  2. Moin Moin aus Hamburg

    Hallo Kiki, hättest du netterweise das Rezept auch auf englisch? Diese krummen Angaben klingen nach Cups etc. Das wäre toll, vielen Dank!

    • Hallo! Schoen dass du das Rezept nachbacken moechtest! Zu den krummen Zahlen: Ich sag dazu schon kurz was im Artikel da ich mir dachte ihr wundert euch! Du bist wahrscheinlich gleich zum Rezept gesprungen. Das Rezept stammt von Thomas Keller, einem absoluten Perfektionisten, bei dessen Rezepten man wirklich super präzise arbeiten muss und kommt (leider) genau so in krummen Grammangaben. Eine US Cup Version dafuer ist im Rezept als Alternative angegeben aber ganz ehrlich: Das ist noch viel mühsamer: Ich sag nur 1 1/8 Tl und so…wer keine US baking spoons besitzt wird sich da eher schwer tun. Wie gesagt – das Rezept ist ein bisschen muehsamer als so manches andere aber meiner Erfahrung nach absolut lohnend!! Man muss halt beim Wiegen echt mega genau sein!
      Liebste Gruesse

  3. Hallo Kiki!
    Oh, wie bin ich froh, dass du heute dieses Rezept postest!! Ich habe nämlich gestern von meiner Mum den Auftrag bekommen einen Striezel o.Ä. zu backen, und da ich Brioche liebe, wollte ich natürlich einen Brioche-Laib backen. Nachdem ich nicht im Besitz eines Backbuches bin (nun ja, eines für Muffins und Cupcakes, aber sonst nichts) habe ich schon hin und her überlegt nach welchen Kriterien ich mich denn durch die vielen Internet-Rezepte wühlen soll.
    Aber mit diesem Rezept wurde mir die Wahl abgenommen und ich kann mir zudem sicher sein, dass es super schmecken wird!
    Vielen Dank und liebe Grüße,

    • Hallo liebe Sophie!
      Hach das trifft sich ja perfekt! Ohja, diese Back Aufträge von Muttern…die kenn ich auch :-) Der Striezel wird ganz sicher ein Erfolg! Ich wünsch dir gutes Gelingen. Liebste Grüße

  4. Oh wie lecker! Ich bin ja mit Paul Stefans Wunderteig schon den Brioche-Burgerbrötchen verfallen.
    Aber die Brioche sieht noch ne Ecke fluffiger aus. Wird probiert und zu Ostern direkt in die selbstgetöpferten Förmchen gepackt…
    Grüße nach Alberta! Ich hibbel hier schon, bis es im Sommer nach BC und Alberta zum Honeymoon geht ; ) Du hast Dir eine echte Traumecke der Welt ausgesucht, Hach!
    Liebe Grüße, Line

    • Hallo liebe Line
      Da freu ich mich aber! Hui…selbstgetöpferte Förmchen! Das ist ja mal ne Sache! HONEYMOON! Wie schön! Herzlichen Glückwunsch! Lasst es euch gut gehen und stress dich nicht zu sehr mit den ganzen Hochzeitsvorbereitungen!
      Ich wünsch euch eine tolle Zeit!
      Liebste Grüße

  5. Pingback: Flaumige Kokos Brioche mit dunklen Schokoladen Chips

  6. Hi Kiki,
    Update on my above post
    After 8 hours 2nd proof, I finally had an acceptable rise, and though 4pm was a bit late for brunch,the brioche was tender and nice. I shared my lovely warm brioche with surprised neighbours , as by this stage ,just my husband and I at home and I couldnt see them unappreciated. They loved them,but Ive now gone and bought some INSTANT YEAST for this weekends baking adventure.

    • Hi Christine! Thanks for the update! So happy it turned out well for you! Those lucky neighbours of you won’t have minded a little teatime snack either! Thanks for sharing your experience! Greetings Kiki

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