4 egg yolk brioche bread

This buttery and soft French brioche bread is easy to make. Let the stand mixer do all the work!

4 egg yolk brioche bread

There is this little French bakery in the hip part of town that people talk about. “Oooh, you need to go there!” they would say. Since I don’t live near downtown, I haven’t visited the bakery much.

After my family and I returned from France, we were obsessed with French pastries so we made it a point to visit the French bakery. One Saturday afternoon, we schlepped all the way into town and ordered several items. Pain au raisins, croissants, éclairs, you name it.

4 egg yolk brioche bread

We took a bite of the pain au raisins, and it was dry. The croissant was pale, a bit soggy, and definitely NOT flaky. The éclair was… stale? Much to our disappointment, everything we ate was bad. I was devastated.

So I decided to make something French at home. While I have made French pastries before, I opted to bake a loaf of bread instead.  Initially, my dough didn’t come together. I had to stop the machine a few times to knead it by hand before placing it back in the mixer again. After that, the dough came back together and looked normal. Whew.

4 egg yolk brioche bread

The prep work only took about 20 minutes. Once my dough rose, it required a few quick minutes to shape them into smaller balls and bake them in the oven. My husband commented how amazing the house smelled while the bread was baking.

This bread was soft, buttery and amazing. I enjoyed slices with a slab (OK, two) of Nutella. I bet it would make an awesome breakfast, French toast, or even bread pudding. Don’t tell that that little French bakery, but I’m pretty sure this bread would beat theirs any day.

4 egg yolk brioche bread

4 egg yolk brioche bread
Print Recipe
5 from 3 votes

4 egg yolk brioche bread

This fabulous and buttery brioche bread is a simple, no-fuss recipe. Let the mixer do all the work for you!
Prep Time20 mins
Cook Time40 mins
Rising time3 hrs
Total Time4 hrs
Course: Breakfast
Cuisine: French
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 500 grams (about 4 cups) bread flour
  • 2 and ½ teaspoons active dry yeast
  • 1 and ½ teaspoons salt
  • 80 grams (about 3/8 cup) granulated sugar
  • 200 millileters whole milk warm
  • 4 egg yolks
  • 60 grams (about ¼ cup or 4 Tablespoons) unsalted butter room temperature


  • In a measuring cup, sprinkle the yeast over the warmed milk. Let sit until frothy, about 5-10 minutes.
  • In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, whisk together the flour, salt and sugar.
  • Turn the mixer on low and slowly drizzle in the yeast mixture. Your dough may appear dry.
  • Add the egg yolks, one at a time, and mix until fully incorporated.
  • Add the butter, a little bit at a time until the dough is smooth, shiny and pliable. Mix on low for another 2-3 minutes.
  • Knead the dough into a ball and place in a well-oiled bowl. Cover and allow to double in size in a warm area (I turned my oven to 175° F, turned it off, then placed my bowl in there).
  • Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball and place in a greased loaf pan. Cover and allow to rise and double again, about 1 hour.
  • Preheat your oven to 350°F. Brush the top of the bread with a beaten egg and bake for 30-40 minutes or until the top appears golden.
  • Allow the bread to cool before serving.


Leftover bread should be stored, covered, at room temperature and will keep for several days.
Source: Barely adapted from Patisserie Makes Perfect


  1. Leela
    January 26, 2020 / 5:24 pm

    5 stars
    I love brioche bread. My favorite way to eat it is topped with laughing cow cheese and fried Italian peppers.

    • evabakes
      January 26, 2020 / 8:32 pm

      Ooooh that sounds amazing!!!

  2. Juls
    July 6, 2020 / 3:13 pm

    Can All Purpose flour be substituted in place of brad flour?

    • evabakes
      July 6, 2020 / 4:42 pm

      Yes, but it may not have the same fluffiness that bread flour creates. Let me know how it goes!

  3. Sophie
    July 23, 2020 / 2:37 pm

    Can you add chocolate chips to this without changing the recipe? My whole family is very fond of chocolate brioche and we have a lot of leftover egg yolks.

    • evabakes
      July 23, 2020 / 3:41 pm

      Yes, I believe you could. I haven’t tried it myself so please let me know how it turns out.

  4. Jenelle Miller
    November 7, 2020 / 4:26 pm

    5 stars
    delicious and tender. My only other comment is that my bread pans are 4.5×8.5, and this FILLED 2 bread pans. I made the dough into 16 balls and put 8 per pan, the size was just right and would have never fit in just one pan

    • evabakes
      November 7, 2020 / 5:33 pm

      Thanks for your baking notes, Jenelle! Glad this bread worked out for you!

  5. Far
    January 1, 2021 / 7:20 pm

    5 stars
    This bread is so good. I made pavlova’s and had leftover yolks. I made this bread but instead of using 4 egg yolks, I used 6 bc that’s how many egg whites I used. I have a long loaf pan (like 2 loaf pans but it’s one). I made 8 balls and it was great. I’ve made the milk bread too and I prefer this over it. (Milk bread is still good and very light)

    If i could add a picture I would. This is definitely a bread I would make again!

    • evabakes
      January 1, 2021 / 9:10 pm

      That’s fantastic! Thank you for letting me know that the bread worked out for you. Happy new year!

  6. georgia
    January 25, 2021 / 12:35 pm

    I’m confused about the butter….4 Tbls is not 1/2 cup….so and when I weighed the 80 grams I was about 7 tlbs.

    • evabakes
      January 25, 2021 / 1:17 pm

      Thank you for noticing this mistake, Georgia! I mistakenly wrote down 80 grams of butter – it should be 60 grams, or about 4 Tablespoons.

  7. Amélie
    April 4, 2021 / 6:33 pm

    Hi! This recipe looks amazing, thanks for sharing. Have your ever tried making it with a bread maker?
    Thanks! 🙂

    • evabakes
      April 4, 2021 / 7:59 pm

      No, I haven’t. I don’t own a bread maker so I haven’t tried it that way. If you do use a bread maker, will you please let me know how it turns out?

    • August 28, 2021 / 11:26 pm

      Amélie, did you have success with this recipe in a bread machine?

  8. Trang
    June 20, 2021 / 1:53 pm

    Can you use instant yeast here?!

    • evabakes
      June 21, 2021 / 12:25 pm

      While I haven’t personally tried it, I’m sure you can. Just watch the rise time – it may not need the full hour to double in size. Let me know what you find out if you attempt using instant yeast!

    • evabakes
      June 26, 2021 / 7:27 am

      I would think so but I haven’t tried it myself. Watch the rise time, since it might not take as long for the dough to puff up.

  9. Janice
    November 6, 2021 / 11:08 am

    What happens if you use more than 4 egg yolks? I have 5 egg yolks left over from making Swiss meringue…

    • evabakes
      November 6, 2021 / 6:48 pm

      Hmm – I haven’t tried it, but it could make your bread denser since egg is usually a binding ingredient.

      • Janice
        November 9, 2021 / 10:28 am

        Thank you, that makes sense. Good to know!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating