Julia Child’s Brioche

Learn how to bake Julia Child’s soft and rich brioche with this simple step-by-step recipe for a perfect golden loaf.

Julia Child’s brioche is a classic French bread that feels soft, rich, and buttery. It is slightly sweet, which makes it perfect for breakfast, snacks, or even special occasions. By following this simple method, anyone can try baking this golden bread at home and enjoy the taste of real French baking.

Julia Child’s Brioche

Course: Side dish
Yield: 6 servings

Ingredients

• Sponge
• Warm whole milk (100-110°F)
• 1/3 Cup Active dry yeast
• 2 1/4 Teaspoons Large egg
• 1 All-purpose flour, unbleached
• 2 Cups Dough
• Sugar 1/3 Cup
• Kosher salt 1 Teaspoon
• Large egg 4
• All-purpose flour, unbleached 1 1/2 Cups
• Unsalted butter, room temperature, 6 Ounces

Steps

1. Make Sponge: Place 1/3 cup warm (100-110°F) whole milk, one lightly beaten egg, 2 1/4 teaspoons active dry yeast, and 1 cup all-purpose flour into the bowl of a stand mixer.
2. Mix to combine.
3. Sprinkle 1c flour over the mixture and let sit for 30-40min uncovered at room temperature.
4. Add 1/3c cup sugar, 1 tsp kosher salt, 1 1/2c all purpose flour, and four lightly beaten eggs. Stir to combine.
5. Set at low speed with the dough hook for 1-2min, then increase speed to medium for 15min.
6. Scrape down the sides of the bowl and hook.
7. When the dough has started climbing the hook and slapping the sides of the bowl, it is ready for the next step.
8. Take 6oz unsalted butter at room temperature and either smear it on a clean surface with a dough scraper or whack it with a rolling pin.
9. Take 6oz unsalted butter at room temperature and either smear it on a clean surface with a dough scraper or whack it with a rolling pin.
10. Commence smearing.
11. Add 1TB of butter at a time to your dough with your mixer at medium speed. Continue mixing until butter is fully incorporated.
12. When the butter has been incorporated and the dough has started climbing the hook and slapping the sides of the bowl, it is ready for the first rise.
13. Move the dough to a large, buttered bowl and cover with plastic wrap. Allow to sit at room temperature for 2-2.5 hours.
14. Reduce the dough by pulling it away from the sides of the bowl.
15. Cover with plastic wrap and place in the fridge overnight for the second rise.
16. Separate the dough into thirds.
17. Divide each section into six pieces.
18. On a floured surface, roll each piece into a ball.
19. Place dough balls into a greased bread pan, cover with plastic, and let sit for 2 hours until doubled in size.
20. Brush the loaf with egg wash.
21. Place the loaf into a preheated 375°F oven for 30 minutes.
22. Remove from the oven and allow to cool before slicing.