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The BEST Flaky Honey Brioche Bread…for your weekend baking. This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey, and makes for the most delicious, extra fancy companion to your morning coffee. This bread is great on its own, toasted with butter and topped with cinnamon sugar (so good). Or use it to make your favorite french toast – the options are endless. The perfect way to start your day!
Why you’ll love it
- Soft, buttery crumb with light honey sweetness.
- Easy lamination for flaky layers—a brioche–meets–croissant vibe.
- Makes two loaves: enjoy one now, freeze one for later.
Ingredient notes
- Milk + yeast: Warm, not hot. If using active dry, proof first; instant can go straight in.
- Eggs + butter: Classic enriched dough—expect a silky, slightly tacky dough that firms up when chilled.
- Flour: Bread flour = extra chew/structure; all-purpose yields a softer crumb.
- Honey: Floral sweetness; slightly tenderizes the crumb.
- Salt: Balances sweetness and strengthens gluten.
I don’t know why, but I almost never share recipes like this. For some reason I feel like I always need to share crazy different and unique recipes. I forget that really good “basics” are just as important! I made this brioche a few weekends back. Mostly because I really wanted a good bread to use in my favorite baked blackberry french toast. Up where we live in the mountains, good bread can be incredibly hard to come by. Most of the time I can find a good Challah bread, but the last few weeks the bread pickings have been slim.
My guess is that all the snow over the past month has really set the stores back. For one, with the highway being closed on and off, trucks have had a hard time getting up here to make deliveries. Two, because of all the snow, the town has been packed to the brim with skiers. Leaving the grocery stores pretty much wiped clean daily.
first fold (in half with butter inside)
second fold (into an envelope)
rolled into a log (like a cinnamon roll)
(log cut in half to create 2 loaves)
Long story short, I couldn’t find good bread, so I made my own Brioche! And I am now sharing it with you guys. Because, oh my gosh, it’s possibly one of the very BEST breads I’ve ever made.
Yes, my homemade naan is amazing and will always be a favorite (always). But it’s a flatbread, so very different. And the beer bread in the cookbook? Totally still a favorite, but again it’s just very different, and nothing like a soft Brioche.
This bread is a game changer.
When I set out to make this, I was in no way planning to share the recipe. But as I was making the dough and swirling in the honey, it hit me that you guys might really enjoy the this recipe. I mean, everyone loves bread, right? And we all want to bake over the weekend, right?
Yes, we do!
Plus, the light in my kitchen and the colors of this bread were just too pretty. I had to photograph it and I had to share. Because it’s just a dang good recipe and that is always most important!
Ok, so the details.
If you’re afraid of bread making, please do not be. It’s easy (and made easier if you have a stand mixer…hint, hint, invest if you love to bake). To sum it up, to the mixer you’ll add milk, yeast, honey, eggs, flour, salt, and butter…that’s the dough. Six very simple pantry staple ingredients that are really simple to throw together.
Mix the dough, then allow about an hour for the dough to rise. Then it’s time to roll it out and layer with very cold butter (see photos!). The layers of extra cold butter are what make this a “flaky” brioche, instead of a more traditional brioche. It’s kind of like a cross between brioche and a croissant, DELICIOUS.
The key is to roll the dough out twice. I know it might seem like over-kill, but this will distribute the cold butter throughout the dough, creating buttery, flakiness with every single bite. Again, so DELICIOUS…and I promise it’s not hard or even that time consuming.
My other trick? Quickly chilling the dough in the freezer! Saves so much time!
After you roll the dough, divide it into two loaf pans, and let rise. Then brush the dough with a beaten egg to get an extra glossy top that looks beautiful after baking.
As the dough bakes, the smell of freshly baked bread will waft throughout your house. Truly the perfect scent to welcome in the first weekend of spring. I highly recommend enjoying a slice or two warm, fresh out of the oven. Just add a little butter and honey. I also highly recommend serving this as morning toast, or for Sunday brunch.
This is honestly the best when toasted with butter and spread with a sweet berry jam…or no, wait, with butter and cinnamon sugar. Yes, that’s my personal favorite (should I share my recipe for cinnamon toast???).
Another great thing about this recipe? It makes two loaves!! You can freeze the second loaf, or do as I do, and bake up my favorite spring brunch recipe, blackberry ricotta french toast. It’s always a crowd favorite.
You see? Endless options with this bread. Meaning, bake it soon, because it’s perfect for all your springtime brunching and snacking needs!
Ohhh, and I just thought of this too…PB&J sandwiches? Maybe toasted? Yes, I have to do this. See, endless options. Enjoy!
Serving ideas
- Sliced warm with butter + honey.
- Cinnamon-sugar toast (fan favorite).
- Thick-cut French toast or a brunch bread-pudding bake.
Make-ahead, storage & freezing
- Overnight option: After the first rise (or after shaping), cover and refrigerate overnight; this deepens flavor and makes laminating/shaping easier.
- Storage: Once cool, wrap tightly; best within 1–2 days at room temp.
- Freeze: Whole loaf or sliced; wrap well. Toast from frozen or thaw, then re-warm gently to refresh the crust.
Can I make this without a stand mixer?
Yes! Knead by hand until the dough is smooth and elastic. It will take longer; use the windowpane cue to know you’re there.
How do I know the butter is the right temperature for laminating?
Cold to the touch but pliable. If it cracks, let it sit 1-2 minutes; if it smears, chill briefly and dust exposed spots with flour.
Bread flour or all-purpose?
Bread flour gives more chew and structure; all-purpose makes a softer, more tender crumb. Both work, choose your preferred texture.
How do I freeze for French toast later?
Let the loaf cool completely, slice, and freeze slices in a single layer, then bag. Toast or griddle slices straight from frozen for best texture.
If you make this flaky honey brioche bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Flaky Honey Brioche Bread.
Servings: 10 makes 2 (9×5 inch) loaves
Calories Per Serving: 435 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 eggs – 4 used in dough, plus 1 egg beaten for brushing
- 3 1/2 – 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
Instructions
- 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size. 3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere. 4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12×18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight. 5. Meanwhile, butter two (9×5 inch) bread pans. 6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour. 8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.
Notes
*Adapted from Martha Stewart.
This post was originally published on March 22, 2019
Hi!
I’m frustrated. Three hours later and my dough still hasn’t risen to fill the bread pans. It’s moving extremely slowly; it is rising, but at a snail’s pace. I went to watch your Instagram video and realized: you put the yeast, honey and warm milk in and allowed those to activate the yeast. Your recipe here isn’t written out to do that, and so I didn’t do that step—I just mixed all the ingredients together, as that’s how it’s written here. Now I’m worried this is why my dough isn’t rising. It’s 10:30 and I want to go to bed and I still feel like I can’t put these “loaves” in the oven. I’m bummed.
Hi Bridget, did you use instant yeast or active dry yeast? There is a big difference between the two. On my IG video I used active dry because it is all I had on had. Active dry yeast needs to be activated before using.
BUT this recipe calls for instant yeast. What did you use?
Hope all turned out ok!
Hi, so i`m thinking to make this brioche, but i have one question – you fold it like puff pastry dough
Hi Dessi, can you clarify? I am Not sure what you mean when you say fold it like puff pastry. Thank you! xTieghan
This is my third time making this wonderful Brioche bread. I just took them out of the oven and my kitchen/house smells heavenly. My husband loves the bread so I know we will be making it often. I did do one more turn and fold and I think it is actually better than just the two. Thanks so much for posting this. It is terrific.
I am so glad you have been loving this recipe, Karen! Thank you so much! xTieghan
So good!! It was my first time making brioche and mine turned out really flaky. I needed almost 6C of flour to get the dough to form a ball. Also, I used a box grater to shred the frozen butter and did an extra chill/rolling to make sure I got enough layers.
I am so glad you enjoyed this Julie! Thank you! xTieghan
Hi,
I’m a little confused. How much flour should be added for the dough? Is it 3.5 or 4 cups? And, high protein flour or low protein flour is preferable for this recipe?
Hi Charlie, you will need between 3 1/2 cups and 4 cups of flour. Start with 3 1/2 cups and add more flour if the dough is sticky. I recommend all-purpose or bread flour for this recipe, but I always use all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe looks fabulous! I can’t wait to try. I wonder how a thin layer of cinnamon sugar would be with the butter?
I am sure it would be amazing! I hope you try this Jes! Thank you! xTieghan
As I have been baking the bread our family uses for years, I consider myself a fairy competent baker. My family’s favorite is croissants, but as those are a three day process to make, I was intrigued by this recipe. However, I was troubled with the instructions from the start. First of all, if you roll the dough as directed in the recipe, (a 12 X 18 rectangle) I can’t imagine how you could achieve the layers pictured in the post. But the idea of a flaky loaf like this in under two hours was appealing, so I decided to go ahead and give the bread a try. I prepared the recipe as presented and the result was the same as mentioned by other bakers: a dense white bread, not a cross between brioche and croissants.
I would be delighted if you could provide an adapted recipe that would be more light and flaky.
Hi kelli, I a so sorry you’ve had so much trouble with this recipe. I’ve make this recipe often and my directions are correct as written so I am stumped as to why you seem to be having issues. Others have been making the bread with great success as well. What variety of yeast are you using? Is you kitchen warm? Any details you can provide me as to exactly how you’ve made this bread would be really helpful when trying to problem solve. Again, so sorry you’ve have trouble. Really hope I can help! xTieghan
This recipe was great! I made this and chose to freeze the second loaf. I want to bake the second loaf now. Do I just take it out of the freezer let it defrost and then how long do I let it rise for?
HI! Yes, remove from the freezer and let the dough thaw (either overnight in the fridge or on the counter for a few hours). Let the dough rise until doubled in size, once thawed, about 1 hour. Then bake as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
the brioche looks amazing, thank you for sharing. Have you ever tried the tangzhong method of baking with your brioche?
Brioche has always been a little too challenging for me but when I found this Asian method the bread was so incredibly soft and springy. I was watching Bake off Australia when one of the contestants used this simple addition for their bread baking.
best Jill
Hi Jill! I have not tried that method but I will be looking it up for sure! Sounds really cool! I hope you love this recipe! Thank you! xTieghan
This bread is absolutely amazing and without a doubt one of the most delicious loaves of bread we have ever made. Tomorrow we are going to try your French Toast recipe. I am glad there are two loaves! We used salted President butter. The whole house smelled like a French bakery. Thank you so much for sharing. We make so many of your recipes, it is always a pleasure to enjoy them.
I am so glad you love this bread! Thank you so much Christine! xTieghan
Would you recommend using a stand mixer with the standard whisk attachment (if one doesn’t have a dough hook)? Or is it better to use the wooden spoon and mix by hand? Thanks for your recipes and beautiful photos!
HI! The whisk will not work, so I recommend using a wooden spoon and some elbow grease. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Mine didn’t rise at all the second time or during baking, I was so sad! It tasted fine as just a dense white bread, but nothing like I was expecting. Any ideas why it would rise the first time, but not later on?
Hey Amy, what variety of yeast are you using? Was there anything you changed about the recipe? Did the dough ever rise for you? Hope I can help!
This recipe is amazing! It will be great to have others like it! Thank you for sharing!
Thank you so much Marisa! xTieghan
Hi, Tieghan!
I just made this recipe, and while the taste was fantastic, it was much more dense after baking. I didn’t have the flakiness or the air pockets. Any tricks or tips? I’m fairly new to bread-baking.
Hey Bonnie! Was there anything you changed about the recipe? It’s hard to know what is happening since I am not in the kitchen with you. Any details you cam give me would be so helpful. Sorry you are having trouble! xTieghan
Thanks for the recipe! I am totally into bread/brioche making since I’ve started a course to have kind of a baker degree and I’ve been trying to make a special bread every Sunday…and this one is definitely on my bucket list! 🙂
I hope you love this one, Eva! Let me know how it turns out for you! Thank you! xTieghan