Brioche is a classic French bread known for its rich, buttery flavor and soft, tender crumb. Inspired by Paul Hollywood’s renowned recipe, this brioche brings a perfect balance of lightness and indulgence that’s ideal for breakfast or any time you crave something special.
We love how this recipe combines simple ingredients with a few expert techniques to create a loaf that’s both beautiful and delicious. Whether you’re a seasoned baker or just starting out, following Paul Hollywood’s method will give you a bakery-quality brioche right at home.
Ingredients
To master the art of the Paul Hollywood Brioche Recipe, we focus on selecting quality ingredients that contribute to the bread’s signature richness and airy texture. Below is a detailed breakdown of each component essential for creating the perfect brioche dough and its luxurious enrichment.
Dough Ingredients
Our dough forms the foundation of the brioche’s tender crumb and delicate structure. Each ingredient plays a specific role in developing flavor and texture.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500g (4 cups) | Preferably strong bread flour |
| Granulated sugar | 50g (1/4 cup) | Adds subtle sweetness |
| Salt | 10g (1 1/2 tsp) | Enhances flavor |
| Active dry yeast | 7g (1 packet) | For natural leavening |
| Whole milk | 120ml (1/2 cup) | Lukewarm for yeast activation |
| Warm water | 60ml (1/4 cup) | Lukewarm, for yeast |
Enrichment Ingredients (Butter, Eggs, etc.)
The hallmark of brioche is its vibrant color and melt-in-the-mouth softness, achieved through enriching the dough with generous amounts of butter and eggs.
| Ingredient | Quantity | Role |
|---|---|---|
| Unsalted butter | 200g (14 tbsp) | Softened, folded in slowly for richness |
| Large eggs | 4 | Whole, room temperature for moisture and structure |
| Whole egg (for glaze) | 1 | Beaten, brushed on top for shine |
“The careful balance between the butter and eggs is what gives brioche its iconic golden crust and tender crumb. Using room temperature and softened forms of these ingredients will ensure smooth incorporation into the dough.”
By using these precise ingredients in the right order and conditions, our recipe taps into the true essence of Paul Hollywood’s Brioche, guiding us toward an irresistible loaf every time.
Equipment Needed
To master the Brioche Recipe Paul Hollywood, having the right equipment is essential for perfect results. The proper tools make the dough preparation, kneading, and baking process efficient and enjoyable. Here is the detailed list of equipment we will use:
- Mixing Bowl: A large mixing bowl is crucial to combine the ingredients and give the dough enough room to expand during the first rise.
- Stand Mixer with Dough Hook (Optional): While kneading by hand works, a stand mixer equipped with a dough hook attachment saves time and ensures thorough mixing and kneading.
- Kitchen Scale: Precision is key in baking. A kitchen scale guarantees accurate measurement of ingredients, essential to achieve the ideal texture and flavor in our brioche.
- Measuring Spoons: These are important for measuring yeast, salt, and sugar precisely.
- Pastry Brush: We need this for applying the egg wash, which gives our brioche its signature glossy, golden crust.
- Loaf Tin or Brioche Molds: Use a standard loaf tin or traditional brioche molds to shape the dough correctly and create the classic form.
- Plastic Wrap or Clean Kitchen Towel: For covering the dough during fermentation to prevent drying out while allowing it to rise perfectly.
- Cooling Rack: After baking, transferring the brioche to a cooling rack prevents condensation and keeps the crust crisp.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Combine and proof dough | Large capacity preferred |
| Stand Mixer with Hook | Knead dough | Optional but time-saving |
| Kitchen Scale | Measure ingredients precisely | Essential for bakery accuracy |
| Measuring Spoons | Measure small quantities | For yeast, sugar, salt |
| Pastry Brush | Apply egg wash | For shiny, golden crust |
| Loaf Tin / Brioche Mold | Shape dough during baking | For classic brioche appearance |
| Plastic Wrap / Towel | Cover dough while rising | Keeps dough moist |
| Cooling Rack | Cool brioche after baking | Maintains crust texture |
Quote to keep in mind:
“Great bread starts with great tools—equip yourself well to bake the perfect brioche every time.”
Making sure we have these items ready before we start mixing will help us move smoothly through the steps of the brioche-making process, ensuring we capture the richness and texture that Paul Hollywood’s recipe promises.
Make-Ahead Instructions
To ensure our Paul Hollywood Brioche reaches perfection even when prepared in advance, follow these carefully crafted make-ahead steps. This approach allows the flavors to develop deeply while saving time on baking day.
Step 1: First Rise and Refrigeration
- After kneading the brioche dough thoroughly, place it in a large, lightly oiled bowl.
- Cover the bowl tightly with plastic wrap to prevent drying.
- Let the dough rise at room temperature until it doubles in size, approximately 1 to 1.5 hours.
- Once risen, gently deflate the dough to release excess gas.
- Cover again and refrigerate overnight or for up to 24 hours.
Refrigeration slows fermentation, creating a richer flavor and more tender crumb.
Step 2: Shaping and Second Rise
- Remove the dough from the refrigerator and let it warm slightly, about 30 minutes.
- Shape the dough into a loaf or individual brioche buns as desired.
- Place the shaped dough into prepared loaf tins or brioche molds.
- Cover loosely with a clean kitchen towel or plastic wrap.
- Allow the second rise at room temperature for 1 to 1.5 hours, until puffy and nearly doubled.
Step 3: Baking and Storage
- Before baking, brush the risen dough with an egg wash (one beaten egg with a tablespoon of water) to get the signature glossy golden crust.
- Bake at 375°F (190°C) for 25 to 30 minutes, or until the brioche is deeply golden and sounds hollow when tapped.
- Cool on a wire rack to keep the crust crisp.
If baking is delayed, shaped dough can rest in the fridge for up to 4 hours before baking.
Make-Ahead Timing Table
| Process Step | Recommended Timeframe | Temperature | Notes |
|---|---|---|---|
| First Rise | 1 to 1.5 hours | Room temperature | Dough doubles in size |
| Refrigeration | Up to 24 hours | 35°F to 40°F | Fermentation slows, flavor deepens |
| Second Rise (after shaping) | 1 to 1.5 hours | Room temperature | Dough puffs up before baking |
| Baking | 25 to 30 minutes | 375°F (190°C) | Egg wash for golden crust |
| Postponed Baking (after shaping) | Up to 4 hours | Refrigerated | Allows flexibility without loss |
Key Tips for Ready-Made Brioche Dough
- We recommend using plastic wrap tight enough to protect dough moisture.
- Don’t rush warming dough out of the refrigerator; gentle warming prevents loss of yeast activity.
- Shaped dough can be refrigerated for a brief period if immediate baking is not possible.
- Bake straight from chilled for a slightly denser but flavorful brioche.
- Store baked brioche in an airtight container or tightly wrapped to maintain softness.
“Patience is a baker’s best friend” — allowing our brioche dough to rest and mature makes all the difference in texture and flavor success.
By adhering to these Make-Ahead Instructions, we can seamlessly integrate the Paul Hollywood Brioche Recipe into our baking schedules without compromising quality or freshness.
Instructions
Follow these step-by-step instructions to craft the perfect Brioche Recipe Paul Hollywood with precision and care. Each stage is essential to achieve that iconic light and buttery loaf.
Preparing the Dough
- In a large mixing bowl, combine 500g all-purpose flour, 50g granulated sugar, and 10g salt. Stir these dry ingredients thoroughly.
- Dissolve 10g active dry yeast in 100ml warm water (about 100°F/38°C), allowing it to activate for 5 to 10 minutes until frothy.
- Warm 150ml whole milk to a similar temperature and add to the flour mixture.
- Crack 4 large eggs into the bowl.
- Begin mixing gently, then knead the dough either by hand for 10 minutes or using a stand mixer with a dough hook for 6-8 minutes until the dough is smooth and elastic.
- Gradually add 250g unsalted butter, softened and cut into cubes, mixing continuously. The dough will be sticky but shiny—this is normal.
“Patience at this stage is crucial for that melt-in-the-mouth texture.”
First Rise
- Transfer the dough to a clean, lightly oiled bowl.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise at room temperature (68-72°F/20-22°C) until doubled in size, which should take approximately 1.5 to 2 hours.
- For deeper flavor and better crumb, refrigerate the dough overnight after the initial rise.
| Step | Temperature | Duration | Notes |
|---|---|---|---|
| Room temperature rise | 68-72°F (20-22°C) | 1.5 to 2 hours | Dough should double in size |
| Refrigeration | 37°F (3°C) | Overnight (8-12 hrs) | Develops flavor and texture |
Shaping the Brioche
- Lightly flour your work surface.
- Turn the chilled dough onto the surface and gently press out any large air bubbles.
- Divide the dough into equal portions depending on your baking pan size.
- Shape each portion into a smooth ball or into the traditional brioche shape (a larger ball with a smaller ball on top).
- Place shaped dough into a buttered loaf tin or brioche molds.
Second Rise
- Cover the shaped dough with a clean kitchen towel or plastic wrap.
- Allow the dough to rise again at room temperature for 1 to 1.5 hours until nearly doubled.
- Avoid rushing this step as it ensures the tender crumb and volume.
Baking
- Preheat the oven to 375°F (190°C).
- Prepare an egg wash by whisking one egg with a tablespoon of cold water.
- Brush the risen brioche gently with the egg wash to achieve that irresistible golden crust.
- Bake for 25 to 30 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
- Remove from the oven and immediately transfer the brioche to a cooling rack to prevent sogginess.
| Baking Details | Description |
|---|---|
| Oven Temperature | 375°F (190°C) |
| Baking Time | 25-30 minutes |
| Key Indicator | Deep golden crust, hollow sound |
| Cooling | Use a cooling rack immediately |
Tips for Perfect Brioche
Achieving the iconic Paul Hollywood Brioche requires attention to detail at every step. Here are our essential Tips for Perfect Brioche that will elevate your baking game and ensure a stunning golden crust and tender crumb.
1. Use Room Temperature Ingredients
Bring butter, eggs, and milk to room temperature before mixing. This helps the dough develop properly, allowing the butter to blend seamlessly and the yeast to activate evenly.
2. Knead Until Smooth and Elastic
The key to that melt-in-the-mouth texture is thorough kneading. Use a stand mixer with a dough hook or knead by hand for at least 10 minutes until the dough is soft, smooth, and elastic. This helps develop the gluten network for a light, airy loaf.
3. Be Patient with Rising Times
Allow the dough to rise until it doubles in size. This initial fermentation is crucial for flavor and texture development. Remember, slower rises produce richer flavors. Refrigerating the dough overnight after the first rise enhances the brioche’s depth of flavor.
| Step | Rising Time | Purpose |
|---|---|---|
| First Rise | 1-2 hours (room temp) | Dough doubles in size |
| Refrigeration | Overnight (8-12 hours) | Flavor development |
| Second Rise | 1-2 hours (room temp) | Dough puffs before baking |
4. Incorporate Butter Gradually
Add softened butter into the dough slowly while mixing. This ensures it blends fully without breaking the gluten network, contributing to the dough’s rich, pliable texture.
5. Use an Egg Wash for a Golden Crust
Brush your shaped brioche lightly with an egg wash before baking. This creates a shiny, golden-brown crust that is both visually appealing and adds a subtle richness to each bite.
“The golden crust of a perfectly baked brioche is the hallmark of skillful baking—never skip the egg wash.”
6. Avoid Overbaking
Bake brioche until just cooked through—about 25 to 30 minutes at 375°F (190°C). Overbaking dries out the loaf and loses that signature soft crumb. Use a kitchen thermometer if needed; the internal temperature should read around 190°F (88°C) when done.
7. Cool Properly to Maintain Texture
Once out of the oven, cool brioche on a wire rack without covering it. This allows steam to escape, preventing a soggy crust and ensuring each slice retains the perfect balance of crisp outside and tender inside.
8. Store Brioche Correctly
To keep brioche fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced brioche and toast slices directly from the freezer for the best flavor and texture retention.
By implementing these proven tips, we can consistently produce a soft, buttery, and perfectly risen Paul Hollywood Brioche that impresses every time.
Serving Suggestions
Our Paul Hollywood Brioche offers a versatile base that elevates both sweet and savory dishes. Here are several ways to enjoy this luxurious bread:
1. Classic Breakfast Delight
Slice the brioche thickly and toast it lightly. Spread a generous layer of butter and drizzle with honey or your favorite jam. The rich, buttery crumb beautifully absorbs the sweetness creating a perfect morning treat.
2. Decadent French Toast
Dip slices in a custard made from eggs, milk, cinnamon, and vanilla. Fry on medium heat until golden brown on both sides. Serve topped with fresh berries, powdered sugar, and maple syrup for a brunch that impresses.
3. Gourmet Sandwich Base
Use slices of brioche for sandwiches. Its soft texture and slight sweetness pair well with savory fillings like smoked ham, Gruyère cheese, or roasted chicken with herbs. Toast the sandwich slightly for a crisp exterior and melty interior.
4. Elegant Party Bites
Cut the brioche into small cubes and toast until crisp. Use them as croutons in salads or as a base for canapés topped with pâté, smoked salmon, or creamy cheese spreads.
Table of Serving Ideas
| Serving Style | Preparation Detail | Accompaniments | Flavor Profile |
|---|---|---|---|
| Classic Breakfast | Lightly toasted | Butter, honey, fruit jam | Buttery, sweet, comforting |
| French Toast | Egg-milk custard dip and pan-fried | Berries, powdered sugar, syrup | Rich, custardy, sweet with spice |
| Sandwich Base | Fresh or lightly toasted | Meats, cheeses, greens | Buttery, soft, slightly sweet |
| Party Bites | Cubed and toasted | Pâté, smoked salmon, cheeses | Crunchy, savory, rich |
Serving Tip
“Always serve Paul Hollywood’s Brioche slightly warm**. The natural buttery aroma intensifies and the crumb softens making every bite irresistible.”
This approach offers endless ways to enjoy the brioche, transforming it from a simple loaf into a centerpiece of any meal or occasion.
Conclusion
Mastering Paul Hollywood’s brioche recipe opens the door to creating a truly special bread that’s both rich and delicate. With the right ingredients, techniques, and a bit of patience, we can bring a touch of French bakery magic into our kitchens. Whether served warm for breakfast or used as a base for savory or sweet dishes, this brioche elevates any meal.
By following the steps and tips shared, we ensure consistent, impressive results that’ll delight family and friends alike. Baking brioche isn’t just about making bread; it’s about enjoying the process and savoring the rewards. Let’s get baking and make every bite count.
Frequently Asked Questions
What is brioche and why is it special?
Brioche is a classic French bread known for its rich flavor and soft, tender texture. It combines simple ingredients like butter, eggs, and flour, resulting in a slightly sweet, buttery loaf perfect for breakfast or special occasions.
What ingredients are essential for Paul Hollywood’s brioche recipe?
Key ingredients include all-purpose flour, granulated sugar, salt, active dry yeast, whole milk, warm water, unsalted butter, and large eggs. These ensure the brioche’s tender crumb and rich taste.
Do I need special equipment to make brioche?
Basic equipment like a mixing bowl, stand mixer, kitchen scale, and loaf tin will help you achieve the best results. These tools make mixing, kneading, and baking easier.
Can I prepare the brioche dough ahead of time?
Yes, the dough can be made ahead using a three-step process: first rise with refrigeration, shaping and second rise, then baking. This enhances flavor and texture while fitting your schedule.
How important is kneading in making brioche?
Kneading is crucial to develop gluten, ensuring a smooth, elastic dough that rises well. Proper kneading also helps incorporate butter, leading to a tender crumb.
What are the best tips for baking perfect brioche?
Use room temperature ingredients, knead thoroughly, be patient with rising times, add butter gradually, apply an egg wash for a golden crust, avoid overbaking, cool properly, and store correctly to maintain freshness.
How should brioche be served?
Serve brioche slightly warm to enhance its buttery aroma. It’s versatile for butter and jam, French toast, sandwiches, or elegant party bites, pairing well with both sweet and savory toppings.
How long does homemade brioche stay fresh?
When stored in an airtight container at room temperature, brioche stays fresh for 2 to 3 days. For longer storage, refrigerate or freeze, then warm before serving for the best taste.