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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 there!
Such a big fan here! Thanks for sharing such amazing receipts. This one was tough for me. I followed the recipe exactly and when I went to roll out my dough after it had risen it was a sticky mess. I used 4 cups of flour just like the recipe called for. I was able to get it to a rectangle, but when I added the cold butter I had such a hard time even folding the dough because it was so sticky. I eventually got it, but the butter started spreading everywhere and getting it into the plastic wrap was a challenge. I’m thinking it’s probably not salvageable but I’m going to try anyway. Any advice? Thanks!
Hey Lauren! So sorry you are having trouble. It sounds to me like you simply just need to use more flour. Bread recipes can really vary for many people depending on the environment the live in, some need less flour while other need more. Don’t be afraid to add flour to help the dough not be sticky. You can use up to 2 cups additional flour, just add flour as needed to help make the dough not sticky and workable for you. Please let me know if you have any other questions. I hope you end up loving this recipe! Thank you! xTieghan
Hello there 🙂
Your bread looks so amazing and oh so yummy ? Mine is in the oven right now and it might be an epic fail.. not sure yet LOL I couldn’t get my bread to rise! Admittedly, I changed a few things. I only had about 1/8 cup of honey.. so I used coconut sugar for the remainder. I also used almond milk instead of whole milk. I ended up needing well over 4 cups of flour to make the dough workable. I’m a very new bread maker so I wasn’t sure what consistency the dough should be. I think it would be very helpful to add a note indicating how the dough should look and feel 🙂
It’s looking pretty okay in the oven right now and it smells AMAZING. It looks like I did actually achieve some lamination and flaky layers.. so Yay for that!!
Thanks for the recipe.. I will try it again and hopefully one day I will get it to look like yours ???
Thank you so much for trying this Maiya! Please let me know if you have any questions on the recipe! I hope it turns out amazing for you! xTieghan
This was one of the most delicious things I’ve ever made. Thank you for the recipe! I do have one question – I had to use at least an extra 1/2 cup more flour in order to make this into a workable dough. I know Brioche is sticky, but it was completely impossible to handle without adding extra flour. My question is, could you provide a description in the instructions on how sticky/viscous the dough should be? I was super happy with the end result, but I do wonder how it might have turned out if I hadn’t added the extra flour. Thank you for sharing this wonderful recipe!
Hi Katherine! Depending on where you live, dough can require more or less flour, so I am sure your additional 1/2 cup flour was completely fine! The dough should feel sticky, but when you push your fingers into the dough, only a little dough should come off onto your fingers. Does that help at all? Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
I baked this bread for the Texas State Fair bread contest this past weekend, and I won a blue ribbon! Mine turned out to be more of a “traditional” loaf, perhaps because I replaced the all-purpose flour with bread flour? Very happy with the result, and will try again with all-purpose flour to try to duplicate your beautiful loaves!
Hi Renee! That is AMAZING!! So cool that the bread won!
Yes, I think the flour is probably the cause, but either way the bread sounds like it turned out amazing!! So glad it was enjoyed! Please let me know if you have any other questions. Thank you! xTieghan ???
Hi!
Which way did you roll your dough? Long end or short end? I rolled it long end but struggled to fit that 9” length per roll in my bread pan and my rise wasn’t great. Any suggestions?
Also, what bread pans do you use?
Thanks!
Hi Crystal! I roll from the short end. My favorite bread pans are USA pans. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+vHXMY7-xeuuY0j-Sdw3GHQ
Can’t wait to try this.
Thank you Del! xTieghan
Do you have any advice regarding using wholewheat flour, or do you think it would alter the raising process?
Hi there! I always recommend using whole wheat pastry flour or white whole wheat flour for best results. I think that will be great with this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looking forward to trying this. Can the dough be frozen, once formed, for later use?
Hey Stephanie! Yes, you can shape the dough and then freeze. That works so well! Thaw and bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Making this one today! I live in Denver now, and have noticed that my bread doesn’t rise the same here (I also have trouble with cake, but that’s another story). Since you live in Breck do you have any tips for baking bread at a high altitude?
How thin is the butter supposed to be because mine looks chunky and not smooth like the picture. Would it be better to grate it? Also, should eggs be room temperature? Thanks.
Hi there! The butter should be in 1/8 inch to 1/4 inch slices. Yes, you could also just grate the butter as well. The eggs don’t need to be at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thanks for this recipe. We are making it tomorrow.
Veronika
https://brunettefromwallstreet.com
I hope you love this Veronika! Thank you! xTieghan
I love this!! I will try to make it tomorrow!!!
I hope you love this Veronica! Thank you! xTieghan
I can’t quite get the bread to rise like you can, but I’ve done the recipe twice and it tastes amazing! I’ve tried a few different things and know the yeast is fresh. Both times I’ve left the dough in the fridge overnight versus the quick chill in the freezer. If you have any insights, I’d love to hear them! Thanks!
Hey Erin! Try nixing the overnight rise. I am wondering if your fridge is chilling the dough too much and it’s too cold when you put it in the oven. Try baking it the day you make the bread and see how that goes! Please let me know if you have any other questions. so glad you love this recipe! Thank you! xTieghan
Baked last Sunday for a brunch, it was a huge success. Served with honey almond butter.Flaky and buttery, very very good.
I am so happy to hear that! Thank you so much Louise! xTieghan
This is the absolute best bread I have ever tasted. We loved it so much!!! So flaky and tasty and buttery!!! Husband said it’s a keeper and we should make it once a week at least.
That is so amazing! I am so glad you both love this bread, Myriam! xTieghan