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Vanilla Brioche Recipe

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4 from 15 reviews

Indulge in the light, buttery goodness of these Vanilla Brioches, a perfect blend of soft yeast dough and fragrant vanilla. Made with warm milk, sugar, and vanilla extract, the dough is kneaded until smooth, allowed to rise, then shaped into oval rolls brushed with vanilla-infused butter. After a second rise, they’re baked to golden perfection and finished with melted butter and a dusting of powdered sugar. These tender, pillowy brioches offer subtle layers of buttery richness, perfect for breakfast, an afternoon snack, or a light dessert.

Ingredients

For the Dough

  • 250 g all-purpose flour (Type 405) (2 cups)
  • 40 g sugar (3 tbsp)
  • 1/2 tsp salt
  • 120 ml lukewarm milk (1/2 cup)
  • 20 g soft butter (1 1/2 tbsp)
  • 1 tsp vanilla extract
  • 1 tsp instant dry yeast
  • 1 egg (size M)

For Brushing and Flavour

  • 40 g soft butter mixed with 1 tsp vanilla extract (3 tbsp butter + 1 tsp vanilla)
  • 20 g melted butter, for brushing before and after baking (1 1/2 tbsp)

Instructions

  1. Prepare Yeast Mixture: Sift the flour into a bowl and create a well in the center. Add the instant dry yeast, a bit of the sugar, and about 3 tablespoons of lukewarm milk into the well. Cover and let rest for about 10 minutes until the yeast foams, indicating it is active.
  2. Knead the Dough: Add the remaining milk, sugar, salt, egg, soft butter, and 1 teaspoon of vanilla extract to the yeast mixture. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover and let the dough rise in a warm place for 1 hour or until it doubles in size.
  3. Shape the Dough: Divide the risen dough into 6 equal balls (about 75 g each). Roll each ball into an oval shape approximately 10 x 15 cm in size.
  4. Brush and Cut: Brush each oval piece of dough with the vanilla-infused soft butter. Make several cuts across the middle of each oval, taking care not to cut all the way to the edges to keep the shape intact.
  5. Roll the Dough: Roll each oval gently from the short side to form a compact roll. Place each roll into a greased muffin tin with the ends facing downward to maintain shape.
  6. Second Rise and Brush: Cover the rolls and let them rise for another 20 to 30 minutes until visibly puffed up. Then brush them with some melted butter to enhance browning.
  7. Bake: Preheat the oven to 180°C (350°F). Bake the brioches for 20–25 minutes until they turn golden brown and fully cooked through.
  8. Finish: Remove the brioches from the oven and immediately brush with melted butter to keep them moist and flavorful. Optionally, dust with powdered sugar before serving for an elegant touch.

Notes

  • Use lukewarm milk (not hot) to activate yeast without killing it.
  • Knead thoroughly to develop gluten for a tender and elastic dough.
  • Ensure the dough doubles in size during both rising steps for fluffiness.
  • Butter brushing before and after baking adds moisture and richness.
  • Make cuts gently to avoid tearing dough and losing shape during baking.
  • Serve fresh for best texture; store leftovers wrapped to keep soft.

Find it online: https://bitezly.com/vanilla-brioche-recipe/