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4.74 from 60 votes
A loaf of golden Brioche Bread with three slices cut off on a wooden board.
Print Recipe
No-Knead Brioche Dough
Prep Time
30 mins
Cook Time
30 mins
Proof Time
14 hrs
Total Time
15 hrs
 

My brioche bread recipe is an easy, no-knead method showing how to make bakery-style brioche at home with rich flavor and a foolproof rise.

Course: Breakfast, Dessert
Cuisine: French
Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 3 cups (15 oz/425 g) all-purpose flour
  • 1 ½ teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 10 tablespoons (5 oz/142 g) butter , melted
  • 3 large eggs , at room temperature
  • ½ cup (4 fl oz/120 ml) whole milk , lukewarm
  • ¼ cup (2 ½ oz/71g) honey
  • Egg wash
Instructions
To Make the Dough

  1. In a large bowl, add in the flour, instant yeast and salt and stir together.

  2. In a measuring jug, add the butter, eggs, milk and honey and whisk until combined.

  3. Add the wet ingredients into the dry and mix, using a wooden spoon, until your dough looks smooth and has no big lumps, about 30 seconds. Cover the bowl with cling wrap.

To Proof the Dough

  1. Allow the dough to rest for 2 hours at room temperature.

  2. Press the dough down to knock the air out. Cover again and place in the refrigerator for a minimum of 12 hours, but preferably overnight, this step cannot be skipped. (The dough can stay in the fridge for up to 48 hours).

The Next Day

  1. Grease a 9x5 inch (23x13 cm) loaf pan and set aside.

  2. Take the dough out of the fridge and transfer onto a well-floured surface. Divide it in half and roll both halves into ropes, about 14 inch (35cm) each. Place the two ropes side by side, pinch the tops together and tuck the pinched end underneath. Cross the right strand over the left strand and continue twisting until you reach the bottom. Then pinch the edges and tuck them underneath.

  3. Transfer the braid into your prepared loaf pan and cover again with cling wrap. Allow to proof until doubled in size, 2 to 3 hours depending on the temperature of the dough and of the room.

To Bake the Bread

  1. Preheat your oven to 375ºF (190ºC) and carefully brush the loaf with egg wash.

  2. Bake for 25-30 minutes or until golden brown. Allow to cool before slicing.

  3. Slice and enjoy for breakfast with a cup of coffee! This brioche is best enjoyed fresh but you can store any leftovers in an airtight container, at room temperature, for up to 2 days. This loaf freezes really well for up to 8 weeks.

Recipe Notes
  • Use room temperature ingredients: Make sure your eggs and milk are at room temperature; this helps the dough come together more easily and encourages an even rise.
  • Be patient with proofing: Longer proofing with patience allows the dough to develop flavor and the tender, airy crumb that makes brioche so irresistible. Don’t rush this step.
  • Benefit of slow rise: Allowing the dough to rise slowly in the fridge enhances flavor complexity and creates a lighter, more tender texture.
  • Keep dough covered: Always cover the dough with cling wrap or a clean kitchen towel during resting and proofing to prevent it from drying out.
  • Grease the pan well: Use butter on your loaf pan to prevent sticking and ensure easy release after baking.
  • Flour lightly when shaping: Dust your surface and hands lightly with flour when rolling and braiding to prevent sticking, but don’t over-flour or the dough will lose tenderness.
  • Watch the egg wash: Apply gently to avoid deflating the dough and create a glossy, golden finish.
  • Check doneness by color: The loaf should be deep golden brown on top; if unsure, you can tap the bottom— it should sound hollow.
  • Experiment with add-ins: Once comfortable, try adding chocolate chips, dried fruit, or spices like cinnamon for a creative twist.
  • Slice carefully: Use a serrated knife and cut slowly to avoid squashing the soft, tender crumb.