Homemade Brioche for Breakfast Ideas That Make Mornings Magical
Let’s be honest, nothing beats the smell of homemade brioche wafting through the kitchen. This is the kind of loaf that stops conversations and makes you question every store-bought bread choice you’ve ever made. It’s a little buttery, gently sweet, and light enough to practically float off the plate.
I’ve spent more mornings than I’d like to admit coaxing dough to rise in less-than-cooperative weather, but brioche? It rewards your patience. This homemade recipe is the answer to your weekend breakfast dreams—and probably a few midweek ones, too. Whether you’re living that clean life or just hunting for a new recipe breakfast idea to share with your crew, this one delivers.
It's not just a fluffy loaf. It’s your golden ticket to French toast nirvana, your answer to that brunch invite you forgot about, or simply your way to start a slow Saturday with a slice of something wonderful. From Life with jeviko recipes to clean plates around the table, this is your Recipe Of The Day. And the best part? You made it yourself.
Servings: 12 slices
Ingredients
- 1/3 cup warm water
- 1 tablespoon active dry yeast
- 3 3/4 cups all-purpose flour, divided
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 5 large eggs
- 1 cup unsalted butter, softened (cut into chunks)
- 1 egg (for egg wash)
Instructions
- In the bowl of a stand mixer, combine warm water and yeast. Let it sit for 5 minutes until foamy.
- Add 1 1/2 cups of flour, sugar, salt, and eggs. Beat on medium speed until smooth.
- Gradually add the remaining flour until a shaggy dough forms.
- Add the softened butter a few chunks at a time, mixing until fully incorporated.
- Cover the bowl and refrigerate the dough overnight (or at least 6 hours).
- Remove dough from fridge, let rest at room temperature for 2 hours.
- Divide and shape into desired form (loaf or rolls), place into pan or mold, and let rise again until doubled.
- Preheat oven to 375°F (190°C). Brush with egg wash.
- Bake for 25–30 minutes until golden brown. Let cool slightly before slicing.