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Flaky Brioche Honey Bread Recipe

If you’re put off by the daunting concept of baking bread then this is a recipe created with you in mind. This simple twist on a delicious brioche loaf is fast, easy to throw together and ridiculously yummy! Great on it’s own, toasted with a smidge of butter and topped with cinnamon, the options are endless!

If you are in need of some supplies, take a peak at our Bakeware here.


– 157ml warm whole milk

– 2 1/4 teaspoons instant yeast

– 60ml honey

– 5 eggs

– 480g all purpose flour

– 1 tsp kosher salt

– 4 tbsp salted butter (room temp)

– 170g cold butter (sliced into thin pieces)


  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 or 170 degrees C. 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.

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