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The BEST Flaky Honey Brioche Bread…for your weekend baking. This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey, and makes for the most delicious, extra fancy companion to your morning coffee. This bread is great on its own, toasted with butter and topped with cinnamon sugar (so  good). Or use it to make your favorite french toast – the options are endless. The perfect way to start your day!

side angled photo of Flaky Honey Brioche Bread

I don’t know why, but I almost never share recipes like this. For some reason I feel like I always need to share crazy different and unique recipes. I forget that really good “basics” are just as important! I made this brioche a few weekends back. Mostly because I really wanted a good bread to use in my favorite baked blackberry french toast. Up where we live in the mountains, good bread can be incredibly hard to come by. Most of the time I can find a good Challah bread, but the last few weeks the bread pickings have been slim.

My guess is that all the snow over the past month has really set the stores back. For one, with the highway being closed on and off, trucks have had a hard time getting up here to make deliveries. Two, because of all the snow, the town has been packed to the brim with skiers. Leaving the grocery stores pretty much wiped clean daily.

first fold (in half with butter inside)

Flaky Honey Brioche Bread dough before rolling

second fold (into an envelope)

rolled into a log (like a cinnamon roll)

Flaky Honey Brioche Bread dough

(log cut in half to create 2 loaves)

Long story short, I couldn’t find good bread, so I made my own Brioche! And I am now sharing it with you guys. Because, oh my gosh, it’s possibly one of the very BEST breads I’ve ever made.

Yes, my homemade naan is amazing and will always be a favorite (always). But it’s a flatbread, so very different. And the beer bread in the cookbook? Totally still a favorite, but again it’s just very different, and nothing like a soft Brioche.

This bread is a game changer.

Flaky Honey Brioche Bread in bread pan before baking

Flaky Honey Brioche Bread in bread pan

When I set out to make this, I was in no way planning to share the recipe. But as I was making the dough and swirling in the honey, it hit me that you guys might really enjoy the this recipe. I mean, everyone loves bread, right? And we all want to bake over the weekend, right?

Yes, we do!

Plus, the light in my kitchen and the colors of this bread were just too pretty. I had to photograph it and I had to share. Because it’s just a dang good recipe and that is always most important!

Flaky Honey Brioche Bread loaves stack on top of each other

Ok, so the details.

If you’re afraid of bread making, please do not be. It’s easy (and made easier if you have a stand mixer…hint, hint, invest if you love to bake). To sum it up, to the mixer you’ll add milk, yeast, honey, eggs, flour, salt, and butter…that’s the dough. Six very simple pantry staple ingredients that are really simple to throw together.

Mix the dough, then allow about an hour for the dough to rise. Then it’s time to roll it out and layer with very cold butter (see photos!). The layers of extra cold butter are what make this a “flaky” brioche, instead of a more traditional brioche. It’s kind of like a cross between brioche and a croissant, DELICIOUS.

The key is to roll the dough out twice. I know it might seem like over-kill, but this will distribute the cold butter throughout the dough, creating buttery, flakiness with every single bite. Again, so DELICIOUS…and I promise it’s not hard or even that time consuming.

My other trick? Quickly chilling the dough in the freezer! Saves so much time!

Flaky Honey Brioche Bread slice

After you roll the dough, divide it into two loaf pans, and let rise. Then brush the dough with a beaten egg to get an extra glossy top that looks beautiful after baking.

As the dough bakes, the smell of freshly baked bread will waft throughout your house. Truly the perfect scent to welcome in the first weekend of spring. I highly recommend enjoying a slice or two warm, fresh out of the oven. Just add a little butter and honey. I also highly recommend serving this as morning toast, or for Sunday brunch.

This is honestly the best when toasted with butter and spread with a sweet berry jam…or no, wait, with butter and cinnamon sugar. Yes, that’s my personal favorite (should I share my recipe for cinnamon toast???).

Another great thing about this recipe? It makes two loaves!! You can freeze the second loaf, or do as I do, and bake up my favorite spring brunch recipe, blackberry ricotta french toast. It’s always a crowd favorite.

You see? Endless options with this bread. Meaning, bake it soon, because it’s perfect for all your springtime brunching and snacking needs!

Ohhh, and I just thought of this too…PB&J sandwiches? Maybe toasted? Yes, I have to do this. See, endless options. Enjoy!

Flaky Honey Brioche Bread stack one on top of each other and cut in half

If you make this flaky honey brioche bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Flaky Honey Brioche Bread.

Prep Time 45 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 makes 2 (9x5 inch) loaves
Calories Per Serving: 435 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
    3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
    4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight. 
    5. Meanwhile, butter two (9x5 inch) bread pans. 
    6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12x18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
    7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
    8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold. 


*Adapted from Martha Stewart
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  1. Love this recipe. First time I made it, I grated the butter onto the dough after reading the comments about the butter breaking though the dough. OMG it was amazing. Making it today for cinnamon rolls and pastry.

  2. I’m a bit confused about the flour measurement. How do we know if we need 3 1/2 or 4 cups? Do you go by weight?

    1. Hi Sara! I usually just start out by using 3 1/2 cups and then if the dough is still looking too wet I add another 1/2 cup! xT

    1. HI Liza! I haven’t tried that before with this recipe, so I can’t say for sure! But I would imagine that should be fine! xT

  3. 4 stars
    Delicious! Turned into 3 loaves for us 😋
    Very buttery so needed to cook a little longer – would use only 1 stick butter in dough next time probably. Excited to try French toast with it tomm.

    1. Hi Juled,
      Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT

  4. 5 stars
    Maybe you can tell me where I went wrong. The butter pieces started breaking through the dough when I started rolling it out. 🙁 It’s currently in the fridge)

    1. Hi Lynne,
      Thanks for giving this recipe a try, sorry to hear you had some issues with the butter. Any chance you were pressing too hard? Let me know how the bread turns out! xx

      1. I’ve made this recipe several times because regardless of the continuing butter issues, it is still delicious! The dough just doesn’t seem to stay cool enough to keep the butter, which is too hard, from poking through. If I wait for the butter to soften enough to keep it from poking through, it melts too much. I’ve read a lot of different croissant recipes to try to figure it out. I use Kirkland salted butter. I think I may try beating softened butter with some flour. What do you think?

        My family will enjoy my experimentation for sure because it’s sooooooo good!

  5. Hello!!

    I have attempted to make this bread twice and have failed both times. During each attempt, the bread turned out too dense and wouldn’t rise properly.

    My question is, which way do you roll the log? on the 12″ or 18″ side to make a 6″ or 9″ dough loaf?

    Thank you.

    1. Hey Kasey,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear you are having issues. What kind of yeast are you using? Any chance your milk is too hot? That will kill the yeast. You are going to roll the log on the long side, you can refer to the photos above for visual. I hope this helps! xx

      1. I am using instant yeast and I warmed the milk to 110F, is that not warm enough for the yeast? Too warm?

        Thank you!

  6. I’ve had the problem several times making this that the dough is so sticky. And I can’t roll it out because it sticks to everything. But I don’t want to add too much flour. Any suggestions?

    1. Hi Leah,
      Thanks for giving this recipe a try and sharing your feedback! Sorry to hear you are having issues! Is your dough doubling in size? How much flour are you using? Let me know!! xx

    1. Hey Rachel,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! I like to store in an airtight container on the counter. Have a great weekend:)

  7. Yay! Sooo good! I switched it up and made it Vegan with Just egg, melt organic plant based butter and agave syrup. Flaky, tasty and amazing!!

    1. Hey Kelly,
      Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! Thanks for sharing what worked well for you! xT

  8. 5 stars
    I didnt do the egg glaze at the end, but the recipe turned out amazing! Definitely trust the process! Super flakey and buttery. Delicious.

  9. 5 stars
    First attempt at bread. I didn’t have a standing machine, but the recipe was easy to follow. I messed up and didn’t use rapid yeast and didn’t properly bloom my regular yeast before making the recipe. Would have been perfect had I not missed that step. Learning curve!

    1. Hey Emily,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT

    1. Hi Drew,
      The honey I use is runny, I typically get it from Whole Foods! Please let me know if you have any other questions! xT

  10. 5 stars
    We’ve made this bread several times in our house and love it! We’re making it again today with finely chopped apples and cinnamon layered in with the butter. Happy baking, all!

    1. Hi there,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂

  11. This recipe is to die for. We made french toast with it the next day. As someone else mentioned, I recommend slicing the butter a little thinner than you think you need to before enveloping. Mine was a bit hard to roll out because I cut it too thick. Nonetheless, this bread was amazing and I did get tons of flaky layers! Will be making again.

    1. Hi Kaitlyn,
      Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:)