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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!
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)
second fold (into an envelope)
rolled into a log (like a cinnamon roll)
(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.
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!
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!
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!
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.
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.
Ingredients
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 eggs - 4 used in dough, plus 1 egg beaten for brushing
- 3 1/2 - 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
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.
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!
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
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 ?
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?
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.
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
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?
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
Hi
Can I use bread flour instead of All Purpose flour?
Hi Adeline,
Yes bread flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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!
I am really glad you were able to save it and it turned out amazing for you! Thank you so much!! xTieghan
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!
Love that!! Thank you for trying this recipe, Sarah! xTieghan
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
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
It was perfect! Everyone was shocked at how soft and delicious this was! Thank you for all your amazing recipes!
Thank you so much Ash! I hope you continue to love the recipes of mine! xTieghan
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?
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
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!!
Hi Dana! I have not, but I am sure it will be delicious! I hope you love this recipe! xTieghan
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
Hi Fatima! The baking sheet goes under both bread pans! It is incase anything drips, it will not go all over your oven! xTieghan
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!!
Thank you so much Lisa! xTieghan
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?
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