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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: 119 kcal

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

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Ingredients

Instructions

  • 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. 

Notes

*Adapted from Martha Stewart

horizontal photo of Flaky Honey Brioche Bread

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Comments

  1. 5 stars
    This bread is wonderful; I prepared the dough last night and laminate the butter in it. I did do more layers than the recipe called for, I am never good at laminating but always do end up with layers somehow. Thank you for a wonderful recipe!

  2. 5 stars
    Hello! Thank you very much for this! I tried it once and my family loved it. I rolled it too long though that i ended up with 3 loaves. Intentionally, we consumed the third loaf bit by bit just to see the shelf life and we didn’t place it in the fridge. It kept well for 5 days. We couldn’t help ourselves from consuming it, so if it will last more than 5 days, i wouldn’t know 🙂 Oh BTW, i live in the Philippines where our average temp for August is around 28-30C and humidity around 40-50%.

    One question though, if i wanted to make it a sweeter, maybe increase the honey to 1/2 cup, where would i make the adjustment for the hydration? Would increasing the flour to 4 1/2 cups work or would this “dilute” the sweetness? Thanks

    1. Hey Judith!

      So happy you love this recipe. I would add the 1/2 cup honey, the work in additional flour. I don’t think that will dilute the honey enough to notice. Hope that works. Let me know how it goes!!

    1. Hey Evlyn,
      That should be just fine to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Jordan,
      Yes, that would work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. I made this recipe about six times with my sister-in-law last spring. This bread is SO OUTRAGEOUSLY GOOD. We are both loaves plain within two days of baking them. The flakiness and buttery-taste is to die for. We also live in CO, where baking can be super tricky. We changed not one thing about the recipe and our loaves were perfect each time.

    I’m trying my hand at making these loaves again right now and accidentally used active dry yeast instead of instant yeast. Will every thing go to plan? Or did I need to do something special with the active dry yeast?

    1. Hey Katie,
      Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! When using active dry yeast, you need to dissolve that in the warm milk and honey first. xTieghan

  4. 5 stars
    This bread is amazing! Smells and tastes like a warm croissant. Made the bread to use in the French toast sticks recipe, but the other loaf was gone in a matter of hours, enjoyed by the adults and kids alike.

  5. I love this recipe, the bread is soft and buttery with a hint of sweetness, just lovely. BUT your website is extremely difficult to use. The page jumps all around, it close, opens regardless where I try to open your website. I finally too screen shots of the recipe! I’m sure you have some wonderful recipes based on this one, but I cannot take how annoying it is to use your website

    1. Hey Sandie,
      I am so glad the recipe was enjoyed, thanks so much for trying it out! So sorry you are having issues with the site, everything is working on our end! Happy Sunday! xTieghan

  6. 5 stars
    This recipe turned out so delicious! The flaky layers and lovely roll inside are so amazing and the flavor is light and buttery! It goes so well with a bit of butter and preserves. Yum!!

    1. Hey Alyssa,
      The dough should be sticky, but not too sticky! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  7. I made this today and OMG it is sooo good!! It was my first time making bread and the instructions were easy to follow and helped ease my anxiety. I will definitely be making this again!!

  8. TL;DR: this recipe is a great alternative to classic brioche and tastes delicious! May take a couple of tries to get right but it is well worth it.

    The third time was a charm for me and this recipe!

    The first time, I sliced the butter too thick and while baking the butter caused large gaps in the loaf and I wasn’t able to properly laminate the butter throughout the loaf. It tasted delicious but wasn’t great for toasting and spreading.

    The second time, while scaling the recipe to metric, I messed up the amount (doubled it!) of cold butter and it was very buttery. Again, still delicious, smaller gaps between the layers, but very heavy and greasy.

    The third time, redid my math and took some comments below into consideration. I grated the cold butter rather than sliced it and started with all 4 cups of flour rather than 3.5 or 3.75 cups. Grating the cold butter ensured that it was evenly spread out throughout the loaves and left very small gaps between the flaky layers. I also noticed some people commenting that their active dry yeast would not proof properly, but I have had no issues using it like instant yeast.

    For my fourth attempt, I’m considering doing a second lamination for even more layers! Thank you for the recipe, I will be making this for ages!

    1. Hi Samantha!! I am so happy this recipe turned out amazing for you the third time! Thank you so much for trying this one! And also love that you tried it until it turned out perfect for you! xTieghan

  9. 5 stars
    Loved this! It turned out perfectly flaky and delicious. Perfect with a little apple butter to get in the fall spirit 🙂

    1. Hey Daniella! I am so sorry, but I don’t have those measurements. Have you tried using an online calculator? So sorry I could not be of more help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  10. 5 stars
    I made this today to have a little bread with our soup for dinner. But after tasting it… Dinner turned into having a little soup with my bread. 🤣 When I rolled it out with the first fold of butter (in half), I was concerned my layers of dough were thinner than they should be so after folding it into the ‘envelope’, I folded it into thirds again in the opposite direction before placing in the freezer. It came out beautifully with a gorgeous, flaky top, and such a soft fluffy crumb. I served it with Salted Honey Butter. I’m excited to make some to freeze and pull out on a chilly Fall or Winter night…or morning… Or afternoon… Actually.. Any time of day during any season. 😊

  11. 5 stars
    I made this today and it is delicious! After I rolled it and let it rise, I noticed that some butter had seeped out the bottom. I was worried it wouldn’t be flaky but it was!

  12. 5 stars
    Looks so good. I’ve been making Einkorn Dutch Oven Bread weekly for my fiancé and I. No need for store bought bread anymore. Seeing your recipe makes me think I need to branch out to new things. Looks so yummy!!

  13. Hi Tieghan, mine came out nice and flaky but not quite puffed out of the pan and crinkly and yummy looking as yours does. Any tips for the presentation?

    Thanks!
    Karen

    1. Hey Karen! What size loaf pan are you using? Is it a littler larger? Mine are about 9×5, which is standard. You could try using a slightly smaller loaf pan to help the bread pop up more. Or you can try baking 1 loaf instead of 2, but you will need to bake the bread for a longer time and tent it with foil at the end of cooking. hoping this helps!

      Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  14. Hi,
    Recipe was great! Turned out well.
    I had to use an extra cup of flour as it was very sticky.
    Used only 1/2 cup of the butter as it seemed a lot when I cut it and layered on the dough.
    Want to try this by adding raisins or mixed fruit.
    Also thinking of cutting slices of the dough and putting them in muffin tins and adding fruit on top.

  15. I used active dry yeast and mixed it in with the milk and honey but it’s not really foaming or bubbly like it is when I usually make bread…I’ve done this several times-tried new yeast, checking the temperature of the milk, mixed up the way of putting the yeast, milk, and honey in but none of it has worked. Does it sometimes just not foam much? I saw pictures from an old ig story of yours-doesn’t look like that. I haven’t gone ahead and made the bread since I don’t want a ruined batch of bread but maybe just try that?Any tips?

    1. Hey Rose,
      So sorry you are having issues with the yeast. It is key for the milk to be warm, not too hot or too cold otherwise the yeast will not activate. I hope this helps for next time, please let me know if you have any other questions! xTieghan

  16. 5 stars
    LOOOOVE this recipe! It turned out perfect! Tieghen – question for you. Since you live at altitude, do you ever adjust your recipes? I just moved to Denver and am having a hard time adjusting my baking for the altitude! All of your recipes are AMAZING!

    1. Hi Liz! I actually do not adjust my recipes and I am sure they will turn out great for you in Denver! If you have any questions on a specific recipe, I am always here to help!! xTieghan

  17. Hi Tieghan,
    Am having issue replying to your last response😓
    I used unsalted butter instead. Also, I grated the cold butter instead of slicing & left it in the freezer before using. These were all the differences.
    I want to ask, how do you roll out the rectangle after the 1st book fold? For example, I roll the rectangle in left & right direction (I am facing the long side), then fold it from right to left. Do I left it as it is after the book fold then roll out the next rectangle in left & right direction? Or do I have to route the dough before rolling out the next rectangle? Same question after the envelope fold (If I fold the first 1/3 from left to right, then finish the fold from right to left).
    Thanks & much appreciated 😊

    1. Hey Clara,

      I am so sorry, but I don’t understand what the question is. I am so sorry! Is there anyway you can clarify? Have you made the bread? Did it turn out for you?

  18. Hi Tieghan,
    I have a question.
    How come my loaf didn’t turn out flaky like yours, instead it ended up a normal bread loaf & nowhere close to yours? Also, the top of my loaf was smooth and couldn’t see the layer at all. Could it be caused by the way I folded which had gone wrong?
    Thanks.

    1. Hi Clara,
      So sorry you had issues with the loaf. I am wondering if you adjusted the recipe at all? This would help me to better answer your question. Folding could definitely be part of the issue. Please let me know how I can help! xTieghan

  19. Hi, I bake a lot and was wondering why the recipe says instant yeast. You are not suppose to let instant yeast sit in warm water or milk and your not supposed to let it proof either. Do you mean active dry yeast instead?

    1. Hi Eliza,
      The recipe is correct, this works well for me, I do not let the instant yeast proof, it is simply incorporated into the ingredients. Please let me know if you have any other questions! xTieghan

    1. Hi Adeline,
      Yes bread flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. This is bread is so delicious! The brioche/croissant texture is impressive. My first attempt was a failure. Like other reviews, my bread didn’t rise. I then added an envelope of rapid rise yeast to the dough and was able to re-rise & salvage the loaf. The second attempt making this I used an envelope of yeast (2 1/4 tbs) and it came out perfect. Would definitely recommend more yeast!

  21. This is bread is so delicious! The brioche/croissant texture is impressive. My first attempt was a failure. Like other reviews, my bread didn’t rise. I then added an envelope of rapid rise yeast to the dough and was able to re-rise & salvage the loaf. The second attempt making this I used an envelope of yeast (2 1/4 tbs) and it came out perfect. Would definitely recommend more yeast!

    1. I am really glad you were able to save it and it turned out amazing for you! Thank you so much!! xTieghan

  22. This was literally the second loaf of bread I ever made and it turned out so beautiful and perfectly flaky and buttery! Love this recipe! My husband doesn’t want any other bread besides this!

  23. If one doesn’t have a standing mixer (with no plans to get one anytime soon), can the dough be mixed by hand or another method? Many thanks, HS

    1. Hi Holly,
      Yes just mix with a wooden spoon and knead by hand for a few minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 5 stars
    It was perfect! Everyone was shocked at how soft and delicious this was! Thank you for all your amazing recipes!

  25. 4 stars
    Your recipe was easy to follow. I’m just one step above novice at baking bread, so I appreciated that! I followed all the instructions spot on, but i got no lamination on the dough. During baking, all the butter leaked out to pool in the bottom of the loaf pans. The baked result is loaves of rolled dough that dont stick together. I could unroll the entire thing after it is baked. It turned out flaky, with a great crumb and taste fantastic, but it just falls apart. What did I do wrong?

    1. Hey Sheryl,

      Did you use cold butter? Did it get pretty soft as you where working with it? Using cold butter creates flaky layers and helps the bread better stay together. Next time, try making sure that your butter is very cold before using it. Hoping this helps! Please let me know if you have any other questions. So glad you love this recipe! Thank you!! xTieghan

  26. Just found this recipe and I’m super curious: have you tried adding fillings to this recipe (like Nutella or maybe even cinnamon/raisins)? I have to try this one!!

  27. Hi . Step 8 is a bit confusing. I’m not sure what to do with the baking sheet🤦🏻‍♀️ Since you have said to place dough into buttered pans. Thanks

    1. Hi Fatima! The baking sheet goes under both bread pans! It is incase anything drips, it will not go all over your oven! xTieghan

  28. 5 stars
    i just made this and it’s not as crusty-esque as yours but it’s so pillowy and soft and full of layers!!! thank you!!

  29. Hello! I just made this recipe and the dough is very sticky! I added up to 4 1/2 cups of flour and it was still sticking to my fingers. Is it supposed to be that sticky?

    1. Hi Jessica,
      I am wondering if you adjusted the recipe at all? It shouldn’t be that sticky but definitely add more flour as needed. I hope it came out okay! xTieghan

  30. I’ve made this once before and it turned or really delicious. So, I’m making it now. The bread is riding in the pans. However, I was disappointed last time that I didn’t get that “fanned out” effect that yours had in the pic. The only way I can figure that happens is if the loaf of dough is not quite seam-side down on the bottom of the loaf pan. Dally l sadly that dose l didn’t occur to me until I put it in the way the recipe says to. So, we’ll see what happens. It IS a delicious bread! I’ll let you know how it turns out and I’ll snap a photo.

    1. Hi Laura! I hope this turns out well for you! Please let me know if there are any questions I can help you with! xTieghan

  31. 5 stars
    Made this today and it came out fantastic! This was the first bread recipe I tried, because I’ve been too scared to use yeast, but followed the instructions and it came out wonderful! Thanks for sharing!

  32. I’ve been enjoying baking in quarantine and I am excited to make this next. I have active yeast, not instant. How do I adjust?

    1. Hi Linda! To use active yeast, add the yeast to the warm milk with the honey and mix to combine. Let this mix sit 10 minutes until it is foamy on top. Then follow the recipe as directed! I hope you love this one! Please let me know if there are any other questions I can help with! xTieghan

  33. Hello HBH,
    I am not good at making bread! I have tried many times, but have failed. 🙁
    Your brioche looks fabulous, but mine did not rise anywhere near as high as the photo of yours. Do you have any ideas why the loaves wouldn’t rise as well? I love all your HBH recipes and look forward to mastering the breads!!

  34. Hello! The dough is currently in the fridge resting overnight. I can’t wait to taste tomorrow morning. I have a quick question about the consistency of the dough. Mine was very sticky so I added another cup of flour( I understand it can be do humidity). I guess I would like to know if the dough should be soft?

    1. Hey Susana! Yes, the dough is meant to be on the sticker side, but adding extra flour is totally fine. How was the bread?
      Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  35. Hi! So excited to try this recipe. Yeast is pretty hard to find these days and all I have is active yeast. Can I substitute active yeast for the instant yeast? If so can you tell me how to do this? So glad I came across your site, so many recipes I want to try!!! Thanks!

    1. Hi Sarah! Yes active yeast should work great for you! To use, add the yeast to the warm milk with the honey and mix to combine. Let this mix sit 10 minutes until it is foamy on top. Then follow the recipe as directed! Please let me know if you have any other questions. I hope you love this recipe! xTieghan

  36. Would it be ok if i let the dough rise overnight in the fridge? Or is it better to do all in the same day?

    1. Hi Karla! Yes, it should work great to let the dough rise overnight! I hope you love this recipe! Please let me know if there is anything else I can help with! xTieghan

    1. Hi Madeline! I just use a regular 9×5 in bread pan! Please let me know if you have any other questions on this! xTieghan

  37. 4 stars
    It smelled and looked great.. once I cut it it didn’t have the air bubbles inside the loaf.. tasted great tho very buttery..I would definitely make it again

  38. How did you warm up your milk? I was wondering if there was like a specific time in the microwave or whatnot to get the perfect degree of warmness

    1. Hi Joyce,
      I like to warm mine in 30 second increments in the microwave. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. Hi. I just want to verify the pan size. It says(2) 9×5 loaves, but I was wondering if it should be 8×4. Looks great. I’m going to give this one a try ASAP. Thanks. Happy Baking.

    1. Hi Ashley,
      You could use 8×4 as well, but yes it is (2) 9×5 pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. Has anyone else had an issue with the dough being super wet and tacky? I have made this twice since I thought I missed the flour measurement. I added 4 cups of flour and yet I needed probably another 1-1.5 cups of when I was rolling it out. I’m pretty experience with laminated dough but I couldn’t get the separation between the layers.

    1. Hi Sondra! I am sorry about that! Please let me know if there are any questions I can help you out with! xTieghan

  41. Excited to make this tonight!
    I don’t have unsalted butter. Should I up the salt or sprinkle fine sea salt when I roll out the dough? Or just use the unsalted butter as normal?

    1. Hi Yvonne! I would use the unsalted butter and add a pinch of salt! I hope you love this recipe! xTieghan

  42. Hi there! Love all your recipes :)! Would it make a big difference to use whole wheat flour? All-purpose is a little hard to come by lately! Thanks so much!

    1. Hi Samantha,
      I have not tested this with whole wheat flour but I would go ahead and give it a try. I hope you love the recipe! Please let me know if you have any other questions. xTieghan

    1. Hi Vida! I have not tried it, so I am not comfortable recommending it! If you do try it, please let me know! xTieghan

  43. 2 stars
    If you are interested in making this based on the photos, you may want to try elsewhere. I and a group of friends all made this recipe in different states at different temps and using every trick in the books. None of us are novice bakers and all of our bread loaves came out looking rather unremarkable and nothing like the HBH photos. The dough is tacky and I wish HBH had used weights in her recipe. I put mine in the fridge over night and then rolled it out the next morning. My rolls looked nothing like her photos. Additionally, I know I had active yeast and my rise after an hour in the bread pans was minimal at best. They taste fine but the croissant-like texture photographed is not present. This recipe is a lot of work and in my mind, not really worth it. I would look to other websites like King Arthur for a stunner brioche.

    1. Hi Rebekah! I am sorry that this did not turn out well for you or your friends.. Are there any questions I may be able to answer? I would love to help! Otherwise, I hope you lvoe other recipes of mine! xTieghan

  44. 5 stars
    I made this today and …WOW. Best bread I’ve ever eaten. Mine were not as pretty as yours but they tasted incredible. My daughter just got back from France where she ate brioche everyday and she said it was just as good! She asked that I add chocolate chips next time, so I will try that!

  45. Well, this receipt looks and sounds amazing but my dough was super sticky! I did warm milk but im not sure what could have gone wrong. I tried to roll as best as I could and it ripped as i attempted to fold it. I still went with it an stuck in fridge. hopefully when i roll it out tomorrow itll go better. We will see. Not going to waste dough or yeast right now as it took me 3 stores to find. LOL …. hoping for a miracle tomorrow morning with my floppy looking dough.

    1. Hi Ruth,
      So sorry about this! My recommendation would be to add a little more flour while you work with the dough. I hope it comes out for you!

  46. 5 stars
    Ok, I just made this bread and am BEYOND excited. It’s pretty simple and it makes you feel like such an accomplished baker! 🙂 This will definitely be replacing store bought bread! Thanks so much for sharing!!

  47. Hi,
    I made this recipe and I was wondering how you keep the butter from pooling into the bottom of the pan? It came out delicious but the bottom crust was soaked in butter.

    Thanks!

    1. Hey Caitlin!! Next time, try remove 4 tablespoons of butter from the recipe. That will help! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. HI! Yes, you can use room temp eggs. That always works best when baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  48. 5 stars
    Hi Tieghan!
    I’m a long-time reader and have been eyeing this recipe for a while so I just decided to make it on a whim this morning. The instructions were super easy to follow. I rolled out the dough a bit longer but just chopped off the ends from each loaf to make a mini loaf. All 3 came out layered, flaky, and beautiful. Not to mention, my apartment smells DIVINE.

    Thank you for all your wonderful recipes! Can’t wait to cook through your entire book.

  49. I love your recipes – this one didn’t do it for me, lol!

    The dough was very sticky – I added more flour also and more as I kneeded it

    My dough didn’t rise in the bowl, nor in the loaf pans

    I saw where the milk needed to be “steaming”? I assumed warm meant warm… mine was warm

    My looks like giant crescent rolls – lol!

    I will try again – hoping for better luck!

    1. Hi Chrissy! I am so sorry about that! I hope this turns out better for you next time and please let me know if you have any questions! xTieghan

  50. My dough did not rise nearly as much as pictured in your bread pans! It also didn’t rise well in my mixing bowl for the first proof. I followed the recipe exact. Could it have been a temperature thing? I live in the north and it is winter; I keep my house at around 70, give or take a couple degrees. Or could it have been my warm milk was not warm enough? Or maybe too warm? I heated it to about 115 degrees. My bread is still in the oven, so crossing fingers it still turns out good!

    1. HI!! How did your bread turn out? It sounds like you did everything correctly, so my guess is that your bread baked up just right. Let me know!! If not, try allowing the bread to rise an additional hour. Sometimes bread just needs more time to rise. I hope you love this recipe! Thank you and happy holidays! xTieghan

  51. 5 stars
    I made this bread and it was the best bread i,ve ever made.I,m making it again today,thank you for this wonderful recipe!

  52. hello,I made this wonderful bread today,it was not as flaky as yours because I forgot the 3rd fold but boy is it good,i,ll try to post a pic soon.the best bread i ever made,so crispy and delicious,thank you for the recipe!

  53. The bread was delicious but I didn’t get the very flaky texture on the top of the bread and the crumb had a finer texture. Wondering if it’s the flour or my technique? I am a new fan, my daughter-in-law had your Super Simple cookbook and I rushed right out to buy it! Following you on Pinterest and looking forward to trying out your recipes!

    1. Hey Monique! What flour did you use Was there anything you did differently at all? Any ingredients different? Method of baking? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! AND thank you so much for the kind words. I hope you are enjoying the cookbook. xTieghan

  54. 5 stars
    This bread is amazing! I needed to bring some bread to a family gathering, and wan’t something more special then my normal go to bread, and this fit the bill perfectly! It came out wonderful and beautiful! Thank you!

  55. Hi there!

    Such a big fan here! Thanks for sharing such amazing receipts. This one was tough for me. I followed the recipe exactly and when I went to roll out my dough after it had risen it was a sticky mess. I used 4 cups of flour just like the recipe called for. I was able to get it to a rectangle, but when I added the cold butter I had such a hard time even folding the dough because it was so sticky. I eventually got it, but the butter started spreading everywhere and getting it into the plastic wrap was a challenge. I’m thinking it’s probably not salvageable but I’m going to try anyway. Any advice? Thanks!

    1. Hey Lauren! So sorry you are having trouble. It sounds to me like you simply just need to use more flour. Bread recipes can really vary for many people depending on the environment the live in, some need less flour while other need more. Don’t be afraid to add flour to help the dough not be sticky. You can use up to 2 cups additional flour, just add flour as needed to help make the dough not sticky and workable for you. Please let me know if you have any other questions. I hope you end up loving this recipe! Thank you! xTieghan

  56. Hello there 🙂

    Your bread looks so amazing and oh so yummy ? Mine is in the oven right now and it might be an epic fail.. not sure yet LOL I couldn’t get my bread to rise! Admittedly, I changed a few things. I only had about 1/8 cup of honey.. so I used coconut sugar for the remainder. I also used almond milk instead of whole milk. I ended up needing well over 4 cups of flour to make the dough workable. I’m a very new bread maker so I wasn’t sure what consistency the dough should be. I think it would be very helpful to add a note indicating how the dough should look and feel 🙂

    It’s looking pretty okay in the oven right now and it smells AMAZING. It looks like I did actually achieve some lamination and flaky layers.. so Yay for that!!

    Thanks for the recipe.. I will try it again and hopefully one day I will get it to look like yours ???

    1. Thank you so much for trying this Maiya! Please let me know if you have any questions on the recipe! I hope it turns out amazing for you! xTieghan

  57. 5 stars
    This was one of the most delicious things I’ve ever made. Thank you for the recipe! I do have one question – I had to use at least an extra 1/2 cup more flour in order to make this into a workable dough. I know Brioche is sticky, but it was completely impossible to handle without adding extra flour. My question is, could you provide a description in the instructions on how sticky/viscous the dough should be? I was super happy with the end result, but I do wonder how it might have turned out if I hadn’t added the extra flour. Thank you for sharing this wonderful recipe!

    1. Hi Katherine! Depending on where you live, dough can require more or less flour, so I am sure your additional 1/2 cup flour was completely fine! The dough should feel sticky, but when you push your fingers into the dough, only a little dough should come off onto your fingers. Does that help at all? Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???

  58. I baked this bread for the Texas State Fair bread contest this past weekend, and I won a blue ribbon! Mine turned out to be more of a “traditional” loaf, perhaps because I replaced the all-purpose flour with bread flour? Very happy with the result, and will try again with all-purpose flour to try to duplicate your beautiful loaves!

    1. Hi Renee! That is AMAZING!! So cool that the bread won!

      Yes, I think the flour is probably the cause, but either way the bread sounds like it turned out amazing!! So glad it was enjoyed! Please let me know if you have any other questions. Thank you! xTieghan ???

  59. Hi!
    Which way did you roll your dough? Long end or short end? I rolled it long end but struggled to fit that 9” length per roll in my bread pan and my rise wasn’t great. Any suggestions?
    Also, what bread pans do you use?
    Thanks!

    1. Hi there! I always recommend using whole wheat pastry flour or white whole wheat flour for best results. I think that will be great with this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Stephanie! Yes, you can shape the dough and then freeze. That works so well! Thaw and bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  60. Making this one today! I live in Denver now, and have noticed that my bread doesn’t rise the same here (I also have trouble with cake, but that’s another story). Since you live in Breck do you have any tips for baking bread at a high altitude?

  61. How thin is the butter supposed to be because mine looks chunky and not smooth like the picture. Would it be better to grate it? Also, should eggs be room temperature? Thanks.

    1. Hi there! The butter should be in 1/8 inch to 1/4 inch slices. Yes, you could also just grate the butter as well. The eggs don’t need to be at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  62. 5 stars
    I can’t quite get the bread to rise like you can, but I’ve done the recipe twice and it tastes amazing! I’ve tried a few different things and know the yeast is fresh. Both times I’ve left the dough in the fridge overnight versus the quick chill in the freezer. If you have any insights, I’d love to hear them! Thanks!

    1. Hey Erin! Try nixing the overnight rise. I am wondering if your fridge is chilling the dough too much and it’s too cold when you put it in the oven. Try baking it the day you make the bread and see how that goes! Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan

  63. 5 stars
    Baked last Sunday for a brunch, it was a huge success. Served with honey almond butter.Flaky and buttery, very very good.

  64. 5 stars
    This is the absolute best bread I have ever tasted. We loved it so much!!! So flaky and tasty and buttery!!! Husband said it’s a keeper and we should make it once a week at least.

  65. 5 stars
    I can’t say enough good things about this bread!! I made yesterday and immediately made French toast. I’m in love!! Before I made it I read through all the comments and then made the following modifications: used almond milk (I’ve used before in other breads with success), and unsalted butter (by accident . . I don’t keep salted butter in stock), and probably another cup of flour (because the dough was very moist). Thank you to the person that said they used a cheese grater for the butter. This is a wonderful trick! I highly recommend trying this bread. You will not be sorry! Thanks T!

  66. 5 stars
    Today is my 5th time making these delicious breads. It proves you can teach an old dog new tricks! I have been baking for many years and have never had so many compliments on a bread. I make Peter Reinhart’s breads, Ken Forkish breads and others, but your Flaky Honey Brioche Bread is the winner. At first it was confusing, but I asked you a question and got a quick, wonderful response from you. I love how this bread tastes just like croissants. My husband cannot get enough of it. I do freeze one loaf and keep one out. The frozen, baked loaf tastes just as good as the fresh one. When we are on the last one, my husband says, time to make more! Thanks Tieghan! I will continue to try your recipes.

    1. That is so amazing Karen! I am so glad you and your husband have been loving this bread, Karen! And frozen bread tastes just as delicious, I agree! Thank you! xTieghan

  67. Hi, do you think I could do the second rise in the fridge overnight and then take it out and bake in the morning? Wanting to make these for an early morning meeting but would like to avoid waking up an hour and a half early to rise and bake. Or if I made them the night before do they keep well till the next day? Thanks!

    1. Hey Anna! Yes, I think doing the second rise overnight will work great! Remove the loaf from the fridge about an hour before you are read to bake! You could also easily just bake the night before as well. The bread keeps really well and toast nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  68. Thank you so much for your Instagram video. The first time I read the recipe it seemed really confusing but after watching the Instagram video it is so easy to make. I have one cinnamon sugar and regular loaf rising in the oven. Excited to taste it thanks for this recipe and love your simple recipes always delicious.

  69. 4 stars
    I attempted to make this bread, but the result was a very sticky and messy goop after letting it rise for an hour. I couldn’t even fold the dough over on an incredibly floured surface. Could this be because I didn’t add enough flour (I did 3.5 cups) or more reasonably that I didn’t let the stand mixer knead the dough long enough before rising? Thanks for the help, I want to try this again later today, but am aiming for hopefully better results!

    1. HI Ethan! All you need to do is add more flour until the dough is workable, you should not need more than 1 additional cup of flour. I think that should solve the issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  70. THIS IS THE BEST BREAD EVER. The recipe is so easy, the dough is delightful to work with, and the taste is so delicious! One question though: after the second roll-out, when it comes time to roll the bread up in the log, should we be rolling from the 12” end or the 18” end? In other words, should the finished log be 12” or 18” long before you cut it in half?

    (For context: I rolled from the 18” end because that was the one closest to me. I cut it in half and my logs were too long for my bread pans. I just cut the extra dough off the ends and baked them into “buns” on the side which turned out AMAZING. But I’m trying to figure out if I should have rolled it the other way to get more puffs and layers!)

  71. Thank you so much for all your recipes that you share with us! Each time you roll out the dough, do you add more cold butter slices? Asking for a friend ??

  72. I am SOOO excited to try this recipe! Every Memorial Day we have a family cooking fest. This is definitely on my list! It’s absolutely gorgeous so I hope I can do it justice. 🙂

  73. I just made this after seeing your post on Instagram. SO glad I did. My tiny little apartment smells amazing right now and I can’t wait to slice it up, toast it and then slather it with butter and honey. Great day off well spent!

  74. 5 stars
    This recipe seems intimidating but it’s actually so easy!!! It’s just some wait time for your dough to rest and do it’s thing but it’s not much work on your end at all. It made two loaves of flakey goodness. My entire family could not stop eating it and thought it must have taken me all day to make. This was the first time I’ve ever made a yeast bread before and it was so easy it made me want to make them all the time now!

  75. Just tried this recipe so simple and it came out amazing . Does the bread need to b stored in the fridge once cooled

  76. Hi! I’m very excited for this recipe. I’m hoping to make this recipe soon and it will be the first time I try making bread! I have two questions for you:
    1) I accidentally bought dry active yeast instead of the instant yeast, would it be the same amount and how do you suggest working with dry active yeast for this recipe?
    2) the recipe calls for warm milk. Is this just room temperature milk or do you suggest heating the milk up to a certain temperature?

    Thanks so much!

    1. Hey Grace!

      When I say warm milk, I mean it should be very warm, almost steaming. Similar to bath water! To use active dry yeast, add the yeast to the warm milk with the honey and mix to combine. Let this mix sit 10 minutes until it is foamy on top. Then follow the recipe as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  77. 1 star
    The times on the recipe information make no sense. 1 hour and 15 TOTAL time and yet in the step by step instructions there’s 3 hours of things to be doing including rising, baking, ect.

    1. Hi Kristina, I am sorry for any confusion. I have fixed the recipe. Mistakes happen, but we do are best and are only human! Please let me know if you have any other questions. I hope you love this recipe and have a great weekend! Thank you! xTieghan

  78. Hi!
    I’m frustrated. Three hours later and my dough still hasn’t risen to fill the bread pans. It’s moving extremely slowly; it is rising, but at a snail’s pace. I went to watch your Instagram video and realized: you put the yeast, honey and warm milk in and allowed those to activate the yeast. Your recipe here isn’t written out to do that, and so I didn’t do that step—I just mixed all the ingredients together, as that’s how it’s written here. Now I’m worried this is why my dough isn’t rising. It’s 10:30 and I want to go to bed and I still feel like I can’t put these “loaves” in the oven. I’m bummed.

    1. Hi Bridget, did you use instant yeast or active dry yeast? There is a big difference between the two. On my IG video I used active dry because it is all I had on had. Active dry yeast needs to be activated before using.

      BUT this recipe calls for instant yeast. What did you use?

      Hope all turned out ok!

  79. Hi, so i`m thinking to make this brioche, but i have one question – you fold it like puff pastry dough

    1. Hi Dessi, can you clarify? I am Not sure what you mean when you say fold it like puff pastry. Thank you! xTieghan

  80. This is my third time making this wonderful Brioche bread. I just took them out of the oven and my kitchen/house smells heavenly. My husband loves the bread so I know we will be making it often. I did do one more turn and fold and I think it is actually better than just the two. Thanks so much for posting this. It is terrific.

  81. 4 stars
    So good!! It was my first time making brioche and mine turned out really flaky. I needed almost 6C of flour to get the dough to form a ball. Also, I used a box grater to shred the frozen butter and did an extra chill/rolling to make sure I got enough layers.

  82. Hi,
    I’m a little confused. How much flour should be added for the dough? Is it 3.5 or 4 cups? And, high protein flour or low protein flour is preferable for this recipe?

    1. Hi Charlie, you will need between 3 1/2 cups and 4 cups of flour. Start with 3 1/2 cups and add more flour if the dough is sticky. I recommend all-purpose or bread flour for this recipe, but I always use all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  83. This recipe looks fabulous! I can’t wait to try. I wonder how a thin layer of cinnamon sugar would be with the butter?

  84. 1 star
    As I have been baking the bread our family uses for years, I consider myself a fairy competent baker. My family’s favorite is croissants, but as those are a three day process to make, I was intrigued by this recipe. However, I was troubled with the instructions from the start. First of all, if you roll the dough as directed in the recipe, (a 12 X 18 rectangle) I can’t imagine how you could achieve the layers pictured in the post. But the idea of a flaky loaf like this in under two hours was appealing, so I decided to go ahead and give the bread a try. I prepared the recipe as presented and the result was the same as mentioned by other bakers: a dense white bread, not a cross between brioche and croissants.
    I would be delighted if you could provide an adapted recipe that would be more light and flaky.

    1. Hi kelli, I a so sorry you’ve had so much trouble with this recipe. I’ve make this recipe often and my directions are correct as written so I am stumped as to why you seem to be having issues. Others have been making the bread with great success as well. What variety of yeast are you using? Is you kitchen warm? Any details you can provide me as to exactly how you’ve made this bread would be really helpful when trying to problem solve. Again, so sorry you’ve have trouble. Really hope I can help! xTieghan

  85. This recipe was great! I made this and chose to freeze the second loaf. I want to bake the second loaf now. Do I just take it out of the freezer let it defrost and then how long do I let it rise for?

    1. HI! Yes, remove from the freezer and let the dough thaw (either overnight in the fridge or on the counter for a few hours). Let the dough rise until doubled in size, once thawed, about 1 hour. Then bake as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  86. the brioche looks amazing, thank you for sharing. Have you ever tried the tangzhong method of baking with your brioche?
    Brioche has always been a little too challenging for me but when I found this Asian method the bread was so incredibly soft and springy. I was watching Bake off Australia when one of the contestants used this simple addition for their bread baking.

    best Jill

    1. Hi Jill! I have not tried that method but I will be looking it up for sure! Sounds really cool! I hope you love this recipe! Thank you! xTieghan

  87. 5 stars
    This bread is absolutely amazing and without a doubt one of the most delicious loaves of bread we have ever made. Tomorrow we are going to try your French Toast recipe. I am glad there are two loaves! We used salted President butter. The whole house smelled like a French bakery. Thank you so much for sharing. We make so many of your recipes, it is always a pleasure to enjoy them.

  88. Would you recommend using a stand mixer with the standard whisk attachment (if one doesn’t have a dough hook)? Or is it better to use the wooden spoon and mix by hand? Thanks for your recipes and beautiful photos!

    1. HI! The whisk will not work, so I recommend using a wooden spoon and some elbow grease. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  89. Mine didn’t rise at all the second time or during baking, I was so sad! It tasted fine as just a dense white bread, but nothing like I was expecting. Any ideas why it would rise the first time, but not later on?

    1. Hey Amy, what variety of yeast are you using? Was there anything you changed about the recipe? Did the dough ever rise for you? Hope I can help!

  90. 5 stars
    This recipe is amazing! It will be great to have others like it! Thank you for sharing!

  91. Hi, Tieghan!
    I just made this recipe, and while the taste was fantastic, it was much more dense after baking. I didn’t have the flakiness or the air pockets. Any tricks or tips? I’m fairly new to bread-baking.

    1. Hey Bonnie! Was there anything you changed about the recipe? It’s hard to know what is happening since I am not in the kitchen with you. Any details you cam give me would be so helpful. Sorry you are having trouble! xTieghan

  92. Thanks for the recipe! I am totally into bread/brioche making since I’ve started a course to have kind of a baker degree and I’ve been trying to make a special bread every Sunday…and this one is definitely on my bucket list! 🙂

  93. It’s so disappointing that you thought, even for a moment, that this recipe wasn’t worth sharing! How glorious it looks! I can’t wait to try it. I hope I speak for all your readers when I say that much as we adore the crazy, different, interesting recipes, ones like this are most always welcome. Please keep sharing and don’t focus so much on always being “different”.
    Cheers and keep the awesomeness coming!
    xo, Melanie

  94. 2 stars
    I just tried this recipe and while it tastes great, it did not turn out like the recipe at all. Could you do a video tutorial and/or add pictures for every step? Mine looked nothing like yours by the time I rolled it at the end, it barely rised before the oven again. I was very confused during the rolling and folding. Did you mean fold it like a brochure? The word “envelope” was confusing and I wasn’t sure how small the cut the cold butter or how much space to leave between it. Could you also include a thickness when rolling the dough out? I rolled it to 12X18 but it was much thicker than yours. Any extra visuals would be much appreciated!

    1. Hi Jessica, so sorry you had some trouble with the rolling. Yes, like a brochure, into thirds. The dough should be about 1/4 inch thick. If you felt your dough was too thick, just roll it into a larger rectangle until it is about 1/4 inch thick. We will work on creating a video for this recipe. Please let me know if you have any other questions. Glad you still enjoyed this recipe! Thank you! xTieghan

  95. If you ever have extra time on your hands (I know, right?) it would be so incredible if you’d test some of your awesome breads and naan with a GF flour to include in the directions as an alternative. We love EVERYTHING we’ve made on your site so far and that’s the only area we haven’t delved into (breads). I’ve been drooling over your naan.

    1. Thank you Meredith! Some people have commented about using GF flour, if you would like to try it! xTieghan

  96. 5 stars
    Hi! If I am to freeze half of the dough, what temperature and time would you recommend for baking the frozen half? Would it need to thaw first or just go straight into the oven? I’m assuming I should freeze if after cutting the dough into two halves. Looking forward to this! Thanks!

    1. Hey Hannah! Yes, cut the loaves in the half and then wrap well and freeze. TO bake, place the frozen dough in the greased loaf pan, cover and let thaw overnight in the fridge. Bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  97. The loaves are beautiful! I’m wondering how well this bread keeps? Does it stale fairly quickly like other brioche?

    1. Hey Erin! This will stay fresh for up to 3 days, after 3 days I recommend freezing the bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Can you give me some more info on how you made the bread? Did you change anything about the recipe or do anything differently? Any info will help me problem solve. Hope this bread turned out for you!

  98. 5 stars
    This is the best bread I’ve baked so far! Easy recipe and DELICIOUS. Toasted with nutella and jam = heavenly! Thank you! I will definitely be making this again.

  99. Tieghan, please never think that we don’t like basics. I personally don’t even believe this to be a basic recipe as this is a mix between a brioche and croissant, but please also share these recipes! Thanks for this amazing idea. Need to make brioche asap!

  100. Hi Tieghan, you mentioned that you can freeze the second loaf for later use, at what point would you freeze it? After you cut the full log in half? Before or after it rises in the pan? Thanks so much! Can’t wait to try this!

    1. Hi Gretchen! Yes, freeze the second loaf half log has been cut in half. You can freeze up to 3-4 months, then thaw in the bread pan, overnight in the fridge. Bake as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  101. 1 star
    If you want people to have success in creating what you show in your photos and say in directions before the recipe contents, re-create it in your head as you are putting the pen to paper as we say in the field, as you are writing the instructions. Then read them again. Several steps are obviously missing here, no one will get the results you did following this recipe. You quickly answer positive comments but are slow when people comment in asking for corrections or clarifications.

    1. Hey Henry,

      Thanks for these suggestions. There was one typo in the recipe and I fixed it the day the recipe went live. I am sorry if something was confusing to you, please let me know if I can help you in any way with this recipe. As for responding to questions, I do my best to respond in a timely manner and get to questions ASAP. It can be very difficult to keep up at times as I can’t be glued to my computer all day long. But again, I do my best. I answered most of these questions late Friday night, the same day the post went live. Hope this clears things up for you and again, let me know if you have a specific question. Thank you for reading, Tieghan.

  102. I am making this right now! I only see rolling out two times and wondered if you add more butter between each roll, and if an additional roll was left out. I also do not see a filling as mentioned in the one step. Hopefully you can respond quickly as the dough is rising.

    1. Hi! Yes, roll the dough out twice, but do not add more butter in between each roll. There is no filling, only butter. I am not sure where you see directions for a filling? Hope this helps and enjoy the bread!

  103. How would you adapt the baking time/temperature for higher altitudes? I moved from FL to NC and baking has become a challenge for me.

    1. Hey Erin! I do not recommend adapting the recipe in any way. I believe it will work really well for you as I am in CO! Just be sure to not over bake the bread and it should turn out great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  104. This looks amazing! Like everything else you us!
    Please share a video or step by pictures of the rolling and folding process, that would be helpful.

  105. This looks amazing, but I don’t see the filling listed in the recipe, even though it’s in the instructions! Can you help, please?

    1. Hi Michele, there is no filling in this recipe, only butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  106. I would like to make the flaky honey brioche bread for easter. Can I freeze the dough then thaw and bake it or do I have to cook the dough first and freeze the baked loaf?

    1. Hey Elaine! Yes, you can freeze the dough. That works really well! Just thaw overnight in the fridge and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  107. I’m super confused about the rolling part (because you say in the narrative you roll it three times, but I only see two). AND, what is this filling you are talking about before the final rolling? Do you do butter slices each time you roll it or just the first time?

    1. Hey Wendie! I was counting the very 1st roll as well, but this is confusing people. Adjusted the recipe to read clearer. You only roll the dough out twice and chill the dough once. There is no filling in this recipe, only butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  108. This sounds so good! I really want to try it, but only have one loaf pan. Do you think it would work to chill one log in the refrigerator while the other one bakes? Thank you!

    1. Hey Leah! Yes, you can certainly keep the second log in the fridge while the other bakes. You can also freeze the second log and bake at another time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! Unfortunately, for this recipe I don’t recommend subbing a GF flour blend. I am just unsure of how the results will be and I worry it’s just too much GF flour for this type of bread. So sorry!

  109. This recipe sounds great, and I would love to make it, but you seem to skip any information about the “filling.” The recipe only talks about how to prepare the dough. So sad.

    1. Hi Mary! there is no filling in this recipe, only butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  110. My resolution for 2019 was to learn to bake bread/work with yeast (I don’t know why it always terrified me). I’ve made a few different kinds so far so this recipe is going to be next on my list!

    1. HI! You can mix by hand with a wooden spoon, but it will take much longer, about 10-15 minutes for the dough to fully come together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  111. 5 stars
    These loaves are ABSOLUTELY gorgeous. There’s nothing like a toasted piece of brioche bread and what I love even more is the recipe is somewhere between a brioche and a croissant. How fantastic! BTW, I am crazy about the boards you used to photograph this bread. Everything looks amazing. Thanks again for sharing your recipes.

  112. This looks amazing! We are total carb freaks and this bread fits the bill. However, we are counting calories, so I’m wondering/confirming that the 10 servings is per loaf, correct?

    1. HI there! I do think it is 8-10 per loaf, but I am not postive. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  113. In the directions no. 6 says pull the dough over the filling. What is the filling??? I don’t see anything about it. It does look yummy though.

    1. Hi Charlotte! there is no filling in this recipe, only butter. That was a typo and it’s fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  114. Steps 3-4 roll then freeze, steps 6 roll then place in pan, let rise. You state in description, goes through 3 rolls, I would assume a chill between each roll as is the custom, but only see 1 chill listed in instructions and 2 roll outs, is a step missing?

    1. Hi Sue! I was counting the very 1st roll as well, but this is confusing people. Adjusted the recipe to read clearer. You only roll the dough out twice and chill the dough once. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  115. This looks so, so tasty! And I love it when people whose recipes I trust do basics, because I just *know* they’re going to work. All of the recipes I’ve tried from you have worked and so many of them have made it into my rotation, so it just adds so much confidence to recipes like this where there are hundreds out there that I *could* choose, that I’ve got the right one!