1. Mix the Dough (5 mins!)
In a large bowl, whisk flour, sugar, yeast, and salt.
Add eggs, warm milk, and vanilla extract. Mix until a shaggy dough forms.
Gradually add softened butter, 1 tbsp at a time, mixing well after each addition.
2. Knead (Just 5-7 Minutes!)
Turn dough onto a lightly floured surface and knead until smooth and elastic.
(Too sticky? Add 1 tbsp flour at a time. Too dry? Add 1 tsp milk.)
3. First Rise (Only 1 Hour!)
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour (or until doubled).
4. Shape & Second Rise (30 mins)
Punch down dough and shape into:
1 loaf (place in a greased 9x5” loaf pan)
12 rolls (form balls and place in a greased baking dish)
Cover and let rise 30 minutes (or until puffy).
5. Bake to Golden Perfection
Preheat oven to 350°F (175°C).
Brush with egg wash for shine, sprinkle with sugar if desired.
Bake 20-25 mins (rolls) or 30-35 mins (loaf) until deep golden brown.
6. Cool & Devour!
Let cool 10 minutes before slicing.
Best served warm with butter, jam, or as French toast!
Pro Tips for Perfect Brioche
🔹 Use room-temperature ingredients – Cold eggs or butter slow rising.
🔹 Don’t skip the butter – It’s what makes brioche rich and tender!
🔹 For extra fluffiness, let shaped dough rise in the fridge overnight (bake cold).
🔹 Freeze for later – Wrap unbaked dough tightly and freeze for up to 1 month.
3 Delicious Ways to Use This Dough
Cinnamon Rolls – Roll out, spread with cinnamon sugar, bake, and glaze.
Brioche Burger Buns – Shape into rounds, brush with egg wash, and sprinkle sesame seeds.
Pain au Chocolat – Fill with chocolate batons, roll, and bake!
Why This Recipe Works
This simplified brioche keeps the luxurious texture of classic French brioche but cuts the time and effort in half. No stand mixer? No problem! The dough comes together by hand in minutes, and the buttery, cloud-like crumb will make you feel like a pastry chef.
Warning: Your kitchen will smell like a Parisian bakery! 🥐