Swiss Brioche

For a rich, buttery Swiss Brioche, you’ll need the following simple ingredients:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 4 large eggs, at room temperature
• 1/2 cup whole milk, lukewarm
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 1 teaspoon vanilla extract (optional, for extra flavor)
• 1/4 cup heavy cream (for brushing on top, optional)

How to Make Swiss Brioche

1. Activate the Yeast
   Start by activating the yeast. In a small bowl, warm the whole milk until it’s just slightly warm to the touch (around 100°F). Add the sugar and yeast to the milk and stir. Let the mixture sit for about 5 minutes, or until it becomes frothy. This step helps ensure that the yeast is active and ready to help your bread rise.
2. Mix the Dough
   In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, the eggs, and vanilla extract (if using). Use a wooden spoon or the stand mixer’s dough hook to mix everything together until a rough dough forms.
3. Knead the Dough
   Once the dough has come together, start kneading it until it’s smooth and elastic. You can knead by hand on a lightly floured surface for about 10 minutes or use a stand mixer on medium speed for 5-7 minutes. The dough should be soft and slightly sticky but should pull away from the sides of the bowl. If it’s too sticky, add a little more flour, but be careful not to add too much—brioche dough should remain slightly tacky.
4. Incorporate the Butter
   Now comes the rich part! Gradually add the softened butter, a few tablespoons at a time, to the dough. Allow each addition to fully incorporate before adding more butter. This process will take about 10-15 minutes, but it’s essential for getting that smooth, silky texture that makes brioche so special. Don’t rush this step!

Once all the butter is fully incorporated, continue kneading until the dough is soft, shiny, and elastic. It should no longer feel sticky and should be easy to work with.

5. Let the Dough Rise
   Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.
6. Shape the Dough
   Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. You can either place it into a greased loaf pan or form it into a round shape and place it on a baking sheet for a more rustic look. If you prefer, you can also divide the dough into smaller portions to create individual rolls.
7. Second Rise
   Cover the shaped dough with a towel and let it rise again for about 30-45 minutes or until it has puffed up.
8. Preheat the Oven
   While the dough is doing its second rise, preheat your oven to 375°F (190°C).
9. Brush with Heavy Cream (Optional)
   Before baking, you can brush the top of the dough with a little heavy cream or egg wash (1 beaten egg mixed with 1 tablespoon of water) to give it a beautiful golden color and a slightly glossy finish.
10. Bake the Brioche
    Once the dough has risen, place the loaf in the oven and bake for 25-30 minutes. The brioche should be golden brown on top, and when you tap it lightly, it should sound hollow. If you’re baking smaller rolls, they’ll take less time—around 15-20 minutes.
11. Cool and Enjoy
    Remove the brioche from the oven and allow it to cool on a wire rack. Brioche is best enjoyed the same day it’s baked, but you can store it in an airtight container for 2-3 days. If you want to keep it fresh longer, you can freeze it for up to 3 months.

Tips for Perfect Swiss Brioche
Use Room Temperature Ingredients: Be sure your eggs and butter are at room temperature before you begin. This helps them incorporate into the dough more smoothly and ensures a lighter, fluffier texture.
Don’t Rush the Rising Time: Brioche dough needs time to rise and develop its flavor. Make sure to give it enough time to double in size during both rises. Patience is key to getting that signature fluffy texture.
Add a Sweet Twist: If you like a slightly sweeter brioche, consider adding a tablespoon or two of honey or maple syrup to the dough. You can also fold in some chocolate chips, cinnamon, or dried fruit for added flavor.
Freeze the Dough for Later: If you want to enjoy fresh brioche at a later time, you can freeze the dough after the first rise. Simply shape it, wrap it tightly in plastic wrap, and freeze. When you’re ready to bake, let the dough thaw and rise again before baking.
Why Swiss Brioche is So Special
Swiss Brioche stands out from other types of bread thanks to its luxuriously soft texture and rich, buttery flavor. It’s perfect for those special occasions when you want to indulge a little bit, and it pairs beautifully with both sweet and savory dishes. Whether you’re serving it with jam and butter for breakfast or using it to make a gourmet sandwich, Swiss Brioche elevates any meal.

The lightness of this bread combined with its richness makes it unlike any other. It’s soft enough to melt in your mouth, but it also has just enough structure to hold up when used for making French toast or even as a base for bread pudding. The gentle sweetness makes it perfect for everything from breakfast pastries to savory dishes like brie and ham sandwiches.

Final Thoughts
Making Swiss Brioche at home might take a bit of time and patience, but the rewards are more than worth it. From the soft, buttery crumb to the slightly sweet flavor, Swiss Brioche is a bread that’s perfect for everything from simple breakfasts to holiday feasts.

With just a few simple ingredients and a little bit of love, you can bring this elegant, delicious bread into your kitchen and enjoy the magic of freshly baked brioche whenever you like. So go ahead—give it a try! You might just find that Swiss Brioche becomes your new favorite homemade bread.