Skip to Content

Golden Brioche

Golden Brioche

Sharing is caring!

We are not big sliced bread eaters.  Though you will definitely find many baguettes making their way into our little kitchen.  The reason we aren’t into sliced bread is because we haven’t found any that really makes us want to eat a whole loaf.  You know the kind, warm, slightly yeasty with a great crust as well as a tender crumb.  That is until we discovered this Golden Brioche recipe from Dorie Greenspan.  It is perfect on it’s own or used to bake cinnamon rolls or to make a sandwich.  The possibilities are endless. 


Recently, Lenny was listening to NPR, when Dorie Greenspan came on.  He anxiously called in, to chat with Ms. Greenspan about my obsession with Tuesdays with Dorie, and how he had to put a stop to it because he has no self-control.  Dorie sounds just as adorable as I imagine her in person.  It was great fun listening to them chit chat;  I was a bit envious!  During that conversation, I suddenly had the urge to bake.  It has been forever since I participated with TWD, and since I have been given the big boot out of the club, I bake on my own these days.

We had some delicious homemade nutella laying around the house, and I knew that the only thing that would go perfectly with it was hot out of the oven brioche.  I turned to my trusted baking book and flipped through all the sweetness until I found what I was hungry for.  I, love Dorie’s recipes, as they are always right on.  If the recipe says it will take 2 days, it will take two days.  If it says it will feed 6 people, it will feed 6 people.  You will always hear me preach about how this is the one basic baking book everyone should own.  It’s true.

Back to the brioche.  This is a great recipe.  The dough is silky and buttery.  The crumb is perfect;  not to lose nor too tight.  The flavor is slightly yeasty and not overly sweet;  perfect for sandwiches.  Dorie’s recipe makes 2 large loaves.  I decided to use the adorable brioche pans I brought back from Paris.  The recipe made a dozen mini brioche and two small loaves.  The amount was perfect as the minis barely lasted two days, and the loaf was nearly gone by the third day.  

Lucky, for us, I was able to sneak a loaf into the freezer before someone gobbled it up.  For the record, that someone was not me.  The only other change I made to the recipe;  I added a healthy dose of fresh blood orange zest and a sprinkling of lemon sugar (only on the minis).  You can only imagine how wonderful the bread smelled while baking.  Can’t you?  The citrus undertones went really nicely with the Nutella.  I can say with certainty this will become our new “sliced” bread over at Chez Us.  Perfect toasted and perfect on its own.

More Recipes Using Golden Brioche

Truffled Brioche

Truffled Honey Grilled Cheese

Old Fashioned Cinnamon Rolls

English Muffin Bread


Yield: 2 loaves or 12 minis

Golden Brioche

golden brioche
Prep Time 1 day
Cook Time 35 minutes
Total Time 1 day 35 minutes


  • 2 packets active dry yeast
  • 1/3 cup just-warm-to-the-touch water
  • 1/3 cup just-warm-to-the-touch milk (whole)
  • 3 3/4 cups ap flour
  • 2 teaspoons salt
  • 3 large eggs, at room temperature
  • 1/4 cup sugar
  • 3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
  • 1 tablespoon blood orange zest - this is optional
  • Glaze
  • 1 large egg
  • 1 tablespoon water


Recipe submitted with permission from Dorie Greenspan. The dough needs to be made 1 day ahead and then shaped and baked the next day.  

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

(Visited 944 times, 1 visits today)


Thursday 16th of February 2012

" Bread should be like sex; you want more and more!" hysterical! Exactly how I feel about baguettes though... These brioche loaves look fantastic! I love Dorie Greenspan and pretty much all of her cookbooks, I would be envious of him too if I were you (for the record, I listened and do remember hearing that, haha) :)


Thursday 16th of February 2012

Oh I've been eyeing Dorie's book for a while and checked it out at the library recently, will def. put it on my wishlist now. How cool that Lenny chatted with her! Your brioche looks wonderful, and so does the Nutella. Yum.

Skip to Recipe