2-Ways Soft Brioches Like You’ve Never Had

This is not your average Sunday bake. This is the kind of recipe that turns your kitchen into a bakery without demanding a culinary degree or saint-like patience. With a handful of ingredients, flour, sugar, water, egg yolks, and a whisper of vanilla, you'll create something that looks and smells like it belongs behind glass at a Parisian patisserie.

These brioche beauties are perfect for brunch, coffee breaks, dessert, or let’s be honest, standing in the kitchen at midnight, eating one straight off the tray.

A Soft, Rich Classic: A Brief History of Brioche

Brioche isn’t just bread, it’s practically the royal family of baked goods. Originating in France in the 15th century, it was once a symbol of luxury, often reserved for celebrations.

What sets brioche apart is its high fat-to-flour ratio, thank the yolks and butter for that, which gives it a pillowy texture and rich flavor. In France, you'll find it made into everything from breakfast buns to the classic brioche à tête

Pro Tips for The Softest Brioches

• Brioche is dramatic and needs time to bloom. Give it at least 2 hours to double. If your kitchen’s cold, wrap it in a towel and find it a warm corner.
• Aim for a smooth, elastic dough. It should bounce back when poked but still feel soft.
• Use good vanilla, not the imitation stuff. This is a simple recipe, and real vanilla makes a real difference.
• If the dough is slightly sticky, that’s normal. Adding too much flour can dry out your brioche.

Can I use instant yeast instead of dry yeast?

Yes! You can swap in instant yeast, but reduce the amount slightly. Also, skip the dissolving step and just mix it right into the flour.

What can I do with leftover brioche?

Turn it into the best French toast of your life or bread pudding. You can also slice it and toast it with jam.

What if I don’t have a vanilla pod?

Use 1 tsp of good-quality vanilla extract. It won’t be exactly the same, but it’ll still be delicious. Just don’t go overboard or it might taste artificial.

How can I tell if my brioche is fully baked?

Tap the bottom and it should sound hollow. The tops will be golden and shiny, and they’ll feel light when you lift them.

How to Store Any Leftovers

Store the brioche at room temperature for up to 3 days. To keep them extra soft, toss a paper towel in the container to absorb moisture. You can also freeze individually wrapped brioches and reheat in a warm oven or toaster when the craving hits. Avoid the fridge, as it’ll dry them out.

How to Make the Softest Brioche

Slice the vanilla pod lengthwise, scrape out the seeds, and set both seeds and pod aside.

Next, zest your lemon and set it aside.

In a large bowl, pour in water and stir in the dry yeast. Let it sit for a couple of minutes until it foams a bit.

Add in 7 egg yolks, lemon zest, and vanilla and whisk it all together.

Sift the flour and salt right into the mix. Begin kneading, either with your hands or a mixer, until a dough starts to form.

Add the soft butter, kneading until it’s all absorbed and the dough becomes smooth, shiny, and slightly elastic.

Turn the dough onto a lightly floured surface and give it a few good folds, over, under, repeat.

Place the dough in a bowl, cover with a cloth, and let it rise for at least 2 hours, or until doubled in size.

Divide the dough in half. With one half used to create the braids

Divide the dough again into fairly thick strands.

Slice each dough into three pieces.

Braid the dough loosely as shown in the picture above.

With the other half of the dough, divide them into strands and shape them into balls.

Place your braids and balls onto a baking tray. Then, cover and let rise for another 30 minutes.

Brush the brioches with egg wash and sprinkle them with sugar.

Bake at 180°C (356°F) for 20 minutes until golden brown.

You can cut open your brioches and fill them with jam or your favorite filling and enjoy.