The Fluffiest Brioche Bread Recipe By June | Delish

A few crucial updates to this recipe following everyone's response! 1) If you're in a hot and humid climate, reduce your eggs down to 5. Also keep your butter on the cooler side so that it can help chill down your hot dough as it mixes in. 2) If your dough is having trouble coming together, before or after the butter, crank up your mixer speed. As you see in the video, you will have to hold the mixer down because it's a lot of agitation! If you're following your mixer manual and staying on a low speed like 2 or 4, the dough will never pull away.

The dark color is very good, most people bake it too light, its not danish. Milk is rarely used in brioche recipes but its the best way, it makes the loaf more moist. perfect results. I'm a retired french pastry chef.

I tried this tonight without a stand mixer, just used a plain rubber spatula. My arms died but the bread was SO GOOD!!

"I'm so happy whenever there's bread." - that is so me!!!

It’s become so hard to find good brioche. This recipe was just perfect. The bread came out so soft. Thanks June!

My hubby tried this over the weekend - it was amazing! I really appreciate how you tell us what we're looking for and why.

I love June’s self confidence and straight forward manner, keep it up June 🤗

I loooove how you explain the recipes, so easy to understand, so interesting. You're a great! Thank you so much for your good vibes!

Never tried SPONGE process until now and I have to say my bread came out with layers of soft textures. It is the best ever!! Thank you.

Absolutely boss!! My daughter made this for her school project! Wow awesome for sure. She was able to follow and bake all by herself. She’s 16 with SOME baking experience. But I was still very impressed and let her know she is now responsible for making this for our Easter dinner! Thank you!

Best brioche I've ever made. Thank you for the recipe and video!!

I have seen a lot of Brioche bread recipes here on YouTube but I must say that Your demonstration has got to be the best in every way: recipe, method, and overall video production. BRAVO CHEF.

Fantastic! Thank you for the amazing recipe! Very thorough - covering every nuance about the process. Much appreciated. Turned out amazing. Totally worth the time.

I have prepared my dough yesterday evening and both brioches are in the oven now. My whole flat smells fantastic, like a bakery and I can't wait to see what they will turn out to taste like 😍. Thank you for your video. It was the best brioche tutorial so far. 👍👍

Came out just like the video. I used Almond milk instead of cow's milk and it was picture perfect. One i baked immediately and the other today morning. Both were so alike and very tasty.

Of all the many brioche recipes this has the greatest detail - brilliant and thank you!

Made this brioche recipe today and gotta say this was by far the best bread I have made. I tyipcally make the Japenese Milk Bread as its similar but gave this one a try. This breads beautiful stringy/soft pillow flakey texture was completly worth it. Prepping the bread took almost about 2 hours, proofing took about 6 hours, cook time about 35 mins. I started with 5 eggs intially but there wasn't enough liquid so had to add one more. I added no additional flour during the kneading or even the rolling out process the dough was super soft and not sticky after the first proof. Next I'll use some salted butter to notice more of that buttery flavour. And/Or add more sugar definitely depending on what flavour I'm going for

I JUST MADE THIS, and let me tell you this is the best bread i've ever HAD!! trust this recipe please... here's something i need to tell you guys.. the mixing process. i made this in my mom's kitchen aid heavy duty. i read the manuals before and it said no more speed than 2 for kneading yeasty dough.. but yeah june's right, can't just use 2 speed! its NOT enough. When kneading the dough (haven't put butter in), it's SO WET, like WET WET! but yeah theres nothing i can do, i didn't want to add more flour so i just CONTINUED KNEADING, it took so long but it finally come together, trust the process guys. after that it felt not that sticky, but i didn't do the kneading til it looks like june's. it's not that "bally" and still kinda stuck to the side but thats okay. i put in the butter and knead it with hand first until it kinda came together cause i thought its gonna take so long for kitchen aid to handle that. after it's better (not that wet and slimey) i put it back into the kitchen aid and mix with SPEED 6! u can't use speed 2 😭😭😭 then put it in the oven for 25 minutes in 180-185°C. ITS UNBELIEVABLEY the best bread!

I just love June. June is so great. This is another WONDERFUL video.

I love how detailed she is in every step. Will definitely try this recipe. <3