Fluffy Brioche: Very Soft and Fragrant!

Total time: 15 min prep/ 2 hr 30 min rise/ 30 min bake
Difficulty: Low
Serves: 6-8
By foppio

Brioche is an enriched bread often enjoyed for breakfast or tea time. This traditional French bread is made by combining warm milk, yeast, flour, butter, sugar, and egg to create a soft and buttery dough. The dough is left to rise, then small balls of dough are flattened and filled with custard. Once baked, the brioche has a light and airy texture with a golden crust. This fluffy brioche has the bonus of a custardy center, which adds extra creaminess to each bite. You only need a few staple ingredients (flour, milk, sugar, yeast, and eggs) to make the perfect fluffy brioche. Each bite of the fluffy, pillowy brioche has the perfect amount of creaminess and sweetness.


Brioche gets its characteristic rich flavor from butter and milk, so don’t substitute it with margarine or low-fat milk. Unsalted butter is preferred as it contains less water.

If you prefer a chewier loaf, use bread flour (it will be higher in gluten).

An egg wash gives the milk brioche a shiny crust. If you want a sweeter milk bread, you can also brush it with a simple syrup when it comes out of the oven!

Instead of custard, you can also fill the dough balls with jam, lemon curd, dulce de leche, hazelnut cream, or cream cheese.

If you see the tops of the brioche browning too quickly, top the baking tray with a piece of foil, and cook until the baking time is done.

Brioche dough is slightly sticky. Don’t be tempted to add more flour, otherwise, the brioche will be dry.

How to Store Fluffy Brioche

Usually, brioche can be stored at room temperature, but because these brioche buns are filled with custard, they are better off stored in the fridge. Make sure to keep them in an airtight container.

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All purpose flour
300g (2 1/2 cups)
40g (3 1/4 tbsp)
2g (½ tsp)
Dry yeast
7g (1 ½ tsp)
warm milk
140ml (⅝ cup)
Cream Cheese
40g (2 tbsp)
30g (2 tbsp)
300g (2 cups)

How To Make Fluffy Brioche

Whisk warm milk, sugar, yeast, egg, and cream cheese.

Add flour and salt. Knead the dough until smooth.

Knead soft butter into the dough and set it aside for two hours or until double size.

Punch down the dough.

Cut the dough into 12 pieces and roll each into a ball.

Flatten each ball of dough and place a spoonful of custard inside.

Pinch the edges together.

Set the balls aside for 30 minutes.

Roll each ball out slightly and place it into the round baking pan overlapping.  

Set aside for 1 hour, then bake at 160°C/320°F for 30 minutes. Brush with butter before serving.

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