Brioche gets its irresistible tender crumb from eggs and lots of butter.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a stand mixer fit with a dough hook dissolve yeast in water and milk. Let stand 10 minutes until yeast is softened. Add flour and salt. Mix on medium-low speed until flour is moistened, about 2 minutes.

  • Reduce speed to low. Separate 1 egg. Add yolk and the remaining 3 eggs (refrigerate egg white for later). Add sugar and lemon peel. Increase speed to medium. Beat 3 minutes. Reduce speed to low. Add butter 2 tablespoons at a time, beating until each addition is incorporated before adding the next. Once all the butter is added, increase speed to medium-high. Continue to beat until dough pulls away from sides of bowl, about 10 minutes. Transfer to a greased bowl. Cover; let rise in a warm place until double in size, about 1 hour. Using a spatula, release dough from sides of bowl to deflate slightly. Cover with plastic wrap. Chill overnight, 12 to 24 hours.

  • Grease eighteen 3- to 4-inch fluted individual brioche molds or large muffin cups. Pat the cold dough into a 12x6-inch rectangle. Using a dough scraper or sharp knife, cut into 18 equal portions. From each remove a small piece; roll into eighteen 1-inch balls. Roll remaining portions into eighteen larger balls; place in prepared pans. Using your fingers, make a deep indentation in the center of dough ball. Brush with water. Press small balls into indentations. Cover; let rise in a warm place until double in size, about 45 minutes.

  • Preheat oven to 375°F. In a small bowl combine reserved egg white and 1 tablespoon water; brush over dough. Bake 13 to15 minutes or until golden brown. Let cool 5 minutes. Remove from pans. Cool on wire racks.


Divide dough into 18 portions as above. Roll pieces into balls, placing 9 each in two greased 9 by 5-inch loaf pans. Increase baking time to 18 to 20 minutes.


Pat dough and cut squares as for Lemon Brioche. For each bunny, remove a tiny bit from a square and shape into a 1/4-inch ball for a nose. Shape remaining piece into an oval, about 3 inches long and 2 1/4 inches wide. Using kitchen shears or a dough scraper, make a 2-inch cut lengthwise down the center of the oval (you’ll go about two-thirds of the way) to make the bunny’s ears. Pinch dough oval where the cut stops to define the head (head might seem small but will become bigger during rising and baking). Gently shape head. Using the side of your pinky, make indentations in the ears. Make a small indentation in the center of the head with your finger, brush with water, and add the small ball for the nose. Let rise, brush with egg white mixture, and bake as directed for Lemon Brioche.

Nutrition Facts

223 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 69 mg cholesterol; 294 mg sodium. 63 mg potassium; 25 g carbohydrates; 1 g fiber; 3 g sugar; 5 g protein; 0 g trans fatty acid; 384 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 75 mcg folate; 0 mcg vitamin b12; 21 mg calcium; 2 mg iron;

Reviews (5)

7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
Superb recipe, it was a breeze to make (I used a bread machine for the dough...).
Rating: Unrated
These are to die for, so easy with a KitchenAid, and well worth the wait overnight.  Buttery, flaky, look amazing, and smell like heaven...
Rating: Unrated
I believe that it should read two greased 9x5 inch pans.
Rating: Unrated
From the LOAVES recipe: ...two greased 95-inch loaf pans.  Those loaf pans are quite large.
Rating: Unrated
Save yourself the headache of this POOR recipe. I ended up with yeasty (beer-smelling) dense, greasy biscuit instead of the airy brioche. Brioche -- I later learned -- should never be made with room temperature/soft butter, the butter, egg, milk, all must be cold, and for the butter to properly mixed into the dough, it has to be plasticized (i.e. worked much like a play dough to the same consistency of the dough, either by pounding, or by scraping with pastry knife). The overall dough should feel quite cool to the touch when done. Look elsewhere for better explanation and proper brioche recipes (Nancy Silverton's come to mind, she even has a YouTube clip of her baking brioche with Julia Child) and come back here for the cute, fancy styling (such as making the bunnies).