Vienna Brioche Loaves
Delight your senses with the rich, buttery goodness of Vienna Brioche Loaves—a timeless European classic perfect for breakfast, brunch, or an indulgent snack. This recipe combines simple pantry staples like all-purpose flour, whole milk, and eggs to create a soft, pillowy bread with a subtly sweet flavor and irresistibly golden crust. The dough is enriched with softened butter, kneaded to silky perfection, and baked to a deep golden brown after a tender rise. The luxurious egg wash gives the loaves their signature sheen, making them as visually stunning as they are delicious. Serve warm with a pat of butter, a dollop of jam, or enjoy it on its own—this brioche offers bakery-quality results right from your kitchen. Keywords: Vienna brioche loaves, homemade brioche recipe, buttery bread, soft brioche loaf, easy bread recipe.
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Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 120 milliliters Whole milk
- 150 grams Unsalted butter, softened
- 10 grams Salt
- 4 pieces Large eggs
- 1 piece Egg yolk (for egg wash)
- 15 milliliters Water (for egg wash)
Directions
Step 1
In a small saucepan, warm the milk over low heat until lukewarm (about 37°C or 98°F). Remove from heat and sprinkle the active dry yeast over the milk. Let sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
Step 3
Add the frothy yeast mixture, 3 eggs (reserve the 4th egg for later), and softened butter to the dry ingredients. Mix together until a sticky dough forms.
Step 4
Knead the dough on a lightly floured surface or in a stand mixer with a dough hook attachment for 10-12 minutes until soft, smooth, and elastic.
Step 5
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Step 6
After the dough has risen, punch it down to release the air and divide it into three equal portions. Shape each portion into a tight ball.
Step 7
Place the dough balls into a greased loaf pan or arrange them side by side in a lined baking tin. Cover loosely and let rise a second time for 45-60 minutes, or until the dough has puffed up considerably.
Step 8
Preheat your oven to 175°C (350°F).
Step 9
In a small bowl, whisk the reserved egg yolk with 15 ml of water to make an egg wash. Gently brush the egg wash over the risen dough to give the brioche a shiny, golden crust.
Step 10
Bake the loaf in the preheated oven for 25-30 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1072.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3519.4 |
| Total Fat 155.3g | 0% |
| Saturated Fat 87.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1270.3mg | 0% |
| Sodium 4301.5mg | 0% |
| Total Carbohydrate 444.7g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 57.2g | |
| Protein 86.4g | 0% |
| Vitamin D 232.5IU | 0% |
| Calcium 387.9mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 1189.3mg | 0% |
Source of Calories