Here’s a classic French Brioche Pur Beurre recipe — rich, buttery, and soft, with an authentic flavor and texture. “Pur Beurre” means it’s made with pure butter, no oil or substitutes.
🥖 Brioche Pur Beurre (Classic French Butter Brioche)
Yields: 2 loaves or 12 small buns
Prep time: 30 min (plus overnight rest)
Bake time: 25–30 min
🧾 Ingredients:
Dough:
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500 g all-purpose flour (or T45 French flour)
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70 g sugar
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10 g salt
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15 g fresh yeast (or 7 g instant dry yeast)
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6 eggs (300 g, room temperature)
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250 g unsalted butter (room temperature, diced)
For egg wash:
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1 egg + 1 tbsp milk (beaten)
👩🍳 Instructions:
1. Mix the dough:
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In a stand mixer with a dough hook, combine flour, sugar, salt, and yeast.
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Important: Keep salt and yeast on opposite sides until mixing begins.
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Add eggs and mix on low speed for 5 minutes, then medium speed for 10–15 minutes until the dough is smooth and elastic.
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Add softened butter in small pieces, mixing well after each addition. Continue kneading 10–15 more minutes until the dough pulls away from the sides and becomes glossy and stretchy.
2. First fermentation:
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Cover the bowl with plastic wrap and let the dough rise at room temp (24–26°C) for 1–2 hours, until nearly doubled.
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Degas the dough by gently pressing it down.
3. Chill overnight:
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Wrap dough or leave it covered in the bowl.
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Refrigerate overnight (at least 8 hours). This step improves flavor and makes shaping easier.
4. Shape and proof:
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Divide and shape the cold dough into 2 loaves or small balls (for buns or a traditional brioche à tête).
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Place in greased pans or molds. Cover and proof 1.5–2 hours at warm room temperature (24–27°C) until doubled.
5. Bake:
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Preheat oven to 180°C (350°F).
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Brush the tops with egg wash.
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Bake:
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Loaves: 25–30 minutes
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Buns: 15–20 minutes
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If browning too quickly, tent with foil.
6. Cool:
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Let cool on a wire rack for 30 minutes before slicing.
💡 Tips:
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Don’t rush kneading — fully developed gluten is key to the structure.
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Use European-style butter (82% fat) for best flavor.
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Brioche freezes beautifully after baking.