This brioche tastes exactly like it came from a French bakery — soft, buttery, aromatic, with a tender crumb.
But the best part? It’s much easier than it looks.
The real secret is overnight cold fermentation.
While you sleep, the dough slowly develops flavor, structure, and that signature bakery-style texture.
This method gives you:
• deeper flavor
• better structure
• incredible softness
• perfect golden crust
If you love real baking techniques without unnecessary complexity — this recipe is for you.
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🧾 INGREDIENTS
Dough:
450 g all-purpose flour
5 g dry yeast
150 ml warm milk
3 eggs
50 g sugar
1 pinch of salt
160 ml melted butter
Egg Wash:
1 egg
1 tsp sugar
20 ml milk
🥖 STEP-BY-STEP RECIPE
Dissolve the yeast in warm milk and let it activate for a few minutes.
Sift the flour into a bowl and add salt.
Add eggs and sugar, then mix until combined.
Pour in the activated yeast mixture and mix again.
Add melted butter and knead until smooth and elastic.
Knead lightly on the work surface to oxygenate the dough.
Divide the dough into 6 equal pieces.
Place the dough into a baking pan.
Cover with plastic wrap and refrigerate for 10 hours for cold fermentation.
The next day, prepare the egg wash by mixing egg, sugar, and milk.
Brush the dough gently.
Bake at 180°C (356°F) for 25 minutes until golden.
Cool slightly, slice, and enjoy a true bakery-style brioche.