Mama's Tear Share Brioche

Soft, buttery, and irresistibly shareable, Mama’s Tear Share Brioche is the ultimate crowd-pleasing bread recipe that’s perfect for any gathering. This homemade brioche features rich, pillowy dough made with wholesome ingredients like eggs, milk, and a generous dose of velvety butter, resulting in a beautifully golden and tender roll. Designed to pull apart effortlessly, each delicate piece is infused with subtle hints of vanilla and a glossy egg wash for an inviting sheen. For a touch of sweetness, an optional honey glaze adds a warm, tempting finish. With its melt-in-your-mouth texture and stunning presentation, this tear-and-share brioche is ideal for brunch, holiday tables, or as an indulgent snack. Whether it’s warm from the oven or served at room temperature, every bite promises a bakery-style experience made right in your kitchen.

Nutriscore Rating: 55/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 50 grams Granulated sugar
• 1 teaspoon Salt
• 10 grams Active dry yeast
• 120 milliliters Whole milk
• 150 grams Unsalted butter (softened)
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 2 tablespoons Honey (optional, for glazing)
• 1 teaspoon Water (optional, for glazing)

Directions

Step 1

In a small saucepan, warm the milk until it’s lukewarm (about 40°C or 105°F). Remove from heat and sprinkle the active dry yeast over it. Allow it to sit for 5-10 minutes, or until frothy.

Step 2

In a large mixing bowl, combine the flour, sugar, and salt. Whisk to evenly distribute the ingredients.

Step 3

In a separate bowl, beat 3 of the eggs (reserve the fourth for glazing), and add the vanilla extract. Pour the beaten eggs into the flour mixture.

Step 4

Add the yeast and milk mixture into the bowl with the dry ingredients. Using a stand mixer with a dough hook attachment (or by hand), mix until a rough dough forms (approximately 2 minutes).

Step 5

Gradually add the softened butter, a few cubes at a time, while continuing to knead the dough. Once all the butter is incorporated, continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly sticky.

Step 6

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean tea towel. Allow it to proof in a warm area for 1.5-2 hours, or until it doubles in size.

Step 7

Once the dough has risen, punch it down to release some of the air. Divide the dough into 12 equal portions. Shape each portion into a smooth ball by tucking the edges underneath.

Step 8

Arrange the dough balls in a greased round or rectangular baking tin, leaving a small gap between each ball for expansion. Cover the tin with plastic wrap or a tea towel and let the dough rise again for 45-60 minutes, or until the balls puff up and fill the gaps.

Step 9

Preheat your oven to 180°C (350°F). Brush the tops of the dough balls with the reserved beaten egg to give them a glossy finish.

Step 10

Bake for 20-25 minutes until the brioche is golden brown and sounds hollow when tapped. If needed, tent the bread with aluminum foil midway through baking to prevent over-browning.

Step 11

Optional: For added shine, mix the honey and water together and brush this glaze over the warm brioche immediately after removing it from the oven.

Step 12

Allow the brioche to cool slightly before serving. Tear and share with delight!

Nutrition Facts

Serving size	(1090.9g)

Amount per serving	% Daily Value*
Calories	3621.4

Total Fat 150.0g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1086.3mg	0%
Sodium 2728.3mg	0%
Total Carbohydrate 477.8g	0%
Dietary Fiber 15.6g	0%
Total Sugars 92.8g
Protein 86.1g	0%

Vitamin D 292.4IU	0%
Calcium 369.4mg	0%
Iron 27.5mg	0%
Potassium 1261.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 9.6%

Carbs: 53.0%