It is a wish from my husband. I tried to learn and read a lots about brioche. Finally I decided to use Mr. Bruno recipe with some modification of technique.Walla, I made my first brioche and taste the first time too. It has super soft and light crumbs.

I've made this recipe countless times, adapted from somewhere on the internet, and it never fails! Perfect for burgers or just plain with butter, these are delicious and fun to make too!

My previous recipe was for French toast made with regular bread, but since it’s now so popular to make it with brioche, here’s a brioche recipe that turns out super soft and incredibly flavorful!It’s made using the Japanese TANGZHONG technique, that’s why I named it “Japanese Brioche”. That technique is an Asian-origin method, specifically Japanese, used in baking to achieve softer, tender, and fluffier doughs. It involves cooking a portion of the flour and liquid in the recipe (water or milk) before incorporating them into the rest of the ingredients).You can’t even imagine how amazing the house smells while it’s baking—just like a small-town bakery!It takes a little longer to make because the dough needs to rest twice, but it’s totally worth it!Shall we get started?#january2026

Brioche bread is a basic recipe with a fairly neutral dough, even though there's a bit of sugar in it. This version is egg-free and butter-free. It's great for breakfast and snacks with jam or chocolate. If you don't add the sugar crystals, you can use it with savory fillings. It's easy to make, as all the ingredients are combined together. If you're not vegan, you can also use milk.

I made this rather luxurious crown-shaped brioche as a birthday present for my father.When kneading the dough, if you add all the butter from the start, the bread will become stale faster. As the dough has more flour than butter, make sure that the butter melds, add the butter brought to room temperature in two batches. Recipe by La Land

I tried adding some leftover pancake mix and ended up with a soft, sweet, brioche-like bread, similar to that of our neighbourhood bakery. Brioche usually has plenty of butter, but by using coffee creamer I've reduce the butter.If you put the bread case itself on the scale to weight the ingredients, it cuts down on washing afterwards.About the coffee creamer: there's soy and milk-based types. Either is fine. However, the milk-based type is a bit richer and helps the bread expand, so I would suggest going with this. Recipe by Miashanmama

I originally had a similar bread at Kobeya Restaurant which I loved and decided to recreate it. The Kobeya version is somewhat greasier and richer than my version, but in my opinion, as for the orange color and taste, it's close enough. I have experimented a number of times and came up with this recipe.The dough will rise well, so you might need to use a larger mold. Recipe by Osshosan

Small batch of Nadiya's brioche wreath - a perfect sharing dish any occasion, complete with a melted camembert for dipping.https://www.bbc.co.uk/food/recipes/cranberry_and_chilli_04299

Homemade loaves of panettone! It's a rich brioche dough with plenty of butter, dried fruits, and nuts. It tastes good rich and soft. You should try it on holiday, and make the day special and happy.

Kouglof is a very famous Alsatian brioche that is part of the region's culinary heritage. This yeasted dough, filled with raisins and almonds, is baked in a legendary, tall, turban-shaped mold. According to tradition, the story goes that the three wise men and a potter named Kugel, who offered them hospitality, were thanked with a special cake, and his mold became the first kouglof mold.

I made a whole bunch of candied orange peel from oranges so I decided to make a cake or bread! And since recently I really love chocolate with orange, I combined them both into a rich brioche dough to make a cake-like bread.You don't need to use a muffin tray; you can bake them in any shape or size you want.For the milk in brioche dough, the amount changes depending on the weight of the egg, so mix the ※ ingredients to make a total of 145g.If you don't have candied peel, you can use marmalade and chocolate chips. In that case, the dough will only be slightly sweet, so you can increase the amount of sugar if you want. The baking time and temperature should be adjusted to suit your own oven. Recipe by Youtank

If you have leftover bread and don't know what to do with it, here's a quick and easy breakfast idea that only needs a few ingredients.