Pan brioche for sweet Parisian breakfast made at home


Pan brioche

Pan brioche is a light and soft buttery bread. It is rich and delicious, with an almost neutral taste, so you can play with toppings and fillings and enjoy it in many ways.

Brioche gets its tenderness and unique flavor by the abundant amount of butter and bread. It’s amazing how these super simple ingredients can make something taste so good.

I will be honest it is not a quick and simple recipe. It requires time and dedication, but the result is so worth it.

You can enjoy the brioche plain, with jam or chocolate cream on top, or you can make bread pudding or French toast with it.

You may play with the dough by adding different spices, chocolate chips, or raisins and nuts. It’s all up to you.

Pan brioche

Makes 2 brioche loafs 20 x 10 x 6 cm


  • 4 cups flour, ideally bread flour
  • 5 eggs
  • 250 g butter room temperature
  • 25 g fresh yeast
  • 1/4 cup lukewarm milk
  • 1/3 cup sugar (you may add up to 2/3 according to your taste and use)
  • 1 tsp salt
  • 1 egg yolk to brush the brioche loafs before baking

Note: 1 cup – a standard cup of 240 ml


  1. Slightly warm the milk.
  2. Dissolve the yeast in lukewarm milk and let it set aside for around 10 minutes.
  3. In a stand mixer fitted with the hook attachment add the flour, sugar, salt, eggs and the yeast dissolved in milk.
  4. Work the dough well, for around 15 to 20 minutes, until it cleans the bowl.
  5. Start adding the butter in cubes, mixing well before adding the next butter cubes.
  6. Knead the dough very well after each butter addition.
  7. Once the dough has come together, place it in a big bowl and cover with cling film.
  8. Let it sit in a warm dark place for around 2 hours, or until doubled in size.
  9. After this, gently punch the dough so it loses some of its volume, cover with the cling film again and let it seat in the fridge overnight.
  10. The next day, bring the dough out of the fridge and shape the dough right from the fridge, while it’s still cold.
  11. Place the small balls in the pan, cover with cling film again and let it rise in room temperature for about 2 hours.
  12. Brush with the egg yolk and bake in the preheated oven at 200 degrees Celsius for about 25-30 minutes or until done. The crust should be very well baked.
  13. Remove from the oven and let it cool before cutting it.
  14. Enjoy

Note: if you don’t have a stand mixer you may work the dough with your hands, it just needs some time and effort. Consider it as a meditation ritual, it is a great stress relief, believe me.

Pan brioche

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2 thoughts on “Pan brioche for sweet Parisian breakfast made at home

  1. Oh. My. Gosh. I haven’t even smelled this yet and I’m already drooling. Just on it’s own it looks magical, but can you imagine this as fresh toast!? Swoon!

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