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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!

side angled photo of Flaky Honey Brioche Bread

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)

Flaky Honey Brioche Bread dough before rolling

second fold (into an envelope)

rolled into a log (like a cinnamon roll)

Flaky Honey Brioche Bread dough

(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.

Flaky Honey Brioche Bread in bread pan before baking

Flaky Honey Brioche Bread in bread pan

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!

Flaky Honey Brioche Bread loaves stack on top of each other

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!

Flaky Honey Brioche Bread slice

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.
Flaky Honey Brioche Bread stack one on top of each other and cut in half
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.

Author: Tieghan Gerard
Prep Time 45 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours 15 minutes
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.

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Ingredients

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. 
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horizontal photo of Flaky Honey Brioche Bread

This post was originally published on March 22, 2019
4.23 from 312 votes (259 ratings without comment)

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Comments

  1. 5 stars
    I can’t say enough good things about this bread!! I made yesterday and immediately made French toast. I’m in love!! Before I made it I read through all the comments and then made the following modifications: used almond milk (I’ve used before in other breads with success), and unsalted butter (by accident . . I don’t keep salted butter in stock), and probably another cup of flour (because the dough was very moist). Thank you to the person that said they used a cheese grater for the butter. This is a wonderful trick! I highly recommend trying this bread. You will not be sorry! Thanks T!

    Reply

  2. 5 stars
    Today is my 5th time making these delicious breads. It proves you can teach an old dog new tricks! I have been baking for many years and have never had so many compliments on a bread. I make Peter Reinhart’s breads, Ken Forkish breads and others, but your Flaky Honey Brioche Bread is the winner. At first it was confusing, but I asked you a question and got a quick, wonderful response from you. I love how this bread tastes just like croissants. My husband cannot get enough of it. I do freeze one loaf and keep one out. The frozen, baked loaf tastes just as good as the fresh one. When we are on the last one, my husband says, time to make more! Thanks Tieghan! I will continue to try your recipes.

    Reply

    1. That is so amazing Karen! I am so glad you and your husband have been loving this bread, Karen! And frozen bread tastes just as delicious, I agree! Thank you! xTieghan

      Reply

  3. Hi, do you think I could do the second rise in the fridge overnight and then take it out and bake in the morning? Wanting to make these for an early morning meeting but would like to avoid waking up an hour and a half early to rise and bake. Or if I made them the night before do they keep well till the next day? Thanks!

    Reply

    1. Hey Anna! Yes, I think doing the second rise overnight will work great! Remove the loaf from the fridge about an hour before you are read to bake! You could also easily just bake the night before as well. The bread keeps really well and toast nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  4. Thank you so much for your Instagram video. The first time I read the recipe it seemed really confusing but after watching the Instagram video it is so easy to make. I have one cinnamon sugar and regular loaf rising in the oven. Excited to taste it thanks for this recipe and love your simple recipes always delicious.

    Reply

  5. 4 stars
    I attempted to make this bread, but the result was a very sticky and messy goop after letting it rise for an hour. I couldn’t even fold the dough over on an incredibly floured surface. Could this be because I didn’t add enough flour (I did 3.5 cups) or more reasonably that I didn’t let the stand mixer knead the dough long enough before rising? Thanks for the help, I want to try this again later today, but am aiming for hopefully better results!

    Reply

    1. HI Ethan! All you need to do is add more flour until the dough is workable, you should not need more than 1 additional cup of flour. I think that should solve the issue. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. THIS IS THE BEST BREAD EVER. The recipe is so easy, the dough is delightful to work with, and the taste is so delicious! One question though: after the second roll-out, when it comes time to roll the bread up in the log, should we be rolling from the 12” end or the 18” end? In other words, should the finished log be 12” or 18” long before you cut it in half?

    (For context: I rolled from the 18” end because that was the one closest to me. I cut it in half and my logs were too long for my bread pans. I just cut the extra dough off the ends and baked them into “buns” on the side which turned out AMAZING. But I’m trying to figure out if I should have rolled it the other way to get more puffs and layers!)

    Reply

  7. Thank you so much for all your recipes that you share with us! Each time you roll out the dough, do you add more cold butter slices? Asking for a friend ??

    Reply

  8. I am SOOO excited to try this recipe! Every Memorial Day we have a family cooking fest. This is definitely on my list! It’s absolutely gorgeous so I hope I can do it justice. 🙂

    Reply

  11. I just made this after seeing your post on Instagram. SO glad I did. My tiny little apartment smells amazing right now and I can’t wait to slice it up, toast it and then slather it with butter and honey. Great day off well spent!

    Reply

  12. 5 stars
    This recipe seems intimidating but it’s actually so easy!!! It’s just some wait time for your dough to rest and do it’s thing but it’s not much work on your end at all. It made two loaves of flakey goodness. My entire family could not stop eating it and thought it must have taken me all day to make. This was the first time I’ve ever made a yeast bread before and it was so easy it made me want to make them all the time now!

    Reply

  13. Just tried this recipe so simple and it came out amazing . Does the bread need to b stored in the fridge once cooled

    Reply

  14. Hi! I’m very excited for this recipe. I’m hoping to make this recipe soon and it will be the first time I try making bread! I have two questions for you:
    1) I accidentally bought dry active yeast instead of the instant yeast, would it be the same amount and how do you suggest working with dry active yeast for this recipe?
    2) the recipe calls for warm milk. Is this just room temperature milk or do you suggest heating the milk up to a certain temperature?

    Thanks so much!

    Reply

    1. Hey Grace!

      When I say warm milk, I mean it should be very warm, almost steaming. Similar to bath water! To use active dry yeast, add the yeast to the warm milk with the honey and mix to combine. Let this mix sit 10 minutes until it is foamy on top. Then follow the recipe as directed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  15. 1 star
    The times on the recipe information make no sense. 1 hour and 15 TOTAL time and yet in the step by step instructions there’s 3 hours of things to be doing including rising, baking, ect.

    Reply

    1. Hi Kristina, I am sorry for any confusion. I have fixed the recipe. Mistakes happen, but we do are best and are only human! Please let me know if you have any other questions. I hope you love this recipe and have a great weekend! Thank you! xTieghan

      Reply