Brioche Recipes: 19 Buttery Holiday Bakes That Make the Last Slice Count

Brioche Recipes make a buttery loaf work harder for the holiday table, starting with a pumpkin loaf whose golden-orange crumb comes from puree mixed into the dough. There are also soft plain rolls for dinner, fruit-studded buns for breakfast, braids to slice at the table and chocolate treats for a slow afternoon. Later ideas give leftover slices another purpose, from French toast to a warm baked pudding. Start with the basic brioche method, measure the rich dough carefully and leave time for its overnight rest. Keep it cool while shaping, let the final rise finish and check the center before taking it from the oven. Choose the version your table needs, then save a slice for tomorrow..

Pumpkin Brioche With a Golden Crumb

Pumpkin turns the crumb a warm golden orange and gives this buttery loaf a gentle sweetness. It is soft enough for a quiet breakfast, yet sturdy enough to toast when a few slices are left the next day. Brioche Recipes like this make a simple plate of bread and butter feel seasonal without a thick filling or icing. Set out modest slices while the coffee is brewing, then let everyone choose a second piece. There are more homemade bread ideas for the next time you want the kitchen to smell inviting..

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 2 large eggs; 1/2 cup thick plain pumpkin puree; 10 tbsp softened butter; 1 beaten egg for brushing.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 2 eggs and pumpkin; knead elastic. Gradually add butter and knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape into a log in a greased 9 by 5 inch pan. Cover and rise until puffy, about 2 to 3 hours.
3. Brush with egg. Bake at 350°F for 40 to 50 minutes, to 190°F inside. Tent if browning early; cool before slicing.

Soft Butter Rolls to Pull Apart

The best part of a pan of connected rolls is the soft edge where two pieces meet. A light butter finish gives the tops a shine, while the centers stay tender enough to pull apart without a knife. Put the pan on a board in the middle of the table and let people reach for a warm roll as the meal begins. They belong with soft dinner rolls beside roast chicken, soup or a generous holiday dinner. Save any extras covered, ready to split and toast for breakfast the next morning.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 1 tbsp melted butter.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape nine balls in a greased 9-inch square pan; cover and rise 2 to 3 hours until puffy. Brush with beaten egg.
3. Bake at 350°F for 25 to 30 minutes, to 190°F inside. Brush with melted butter; rest 10 minutes.

Jam-and-Butter Breakfast Rolls

A split roll with butter and a spoonful of red berry jam is an easy reason to sit down for breakfast. The fruit brings a bright contrast to the golden crust, while the pale crumb stays soft underneath. Bake a few extra rolls when you are making bread for Sunday dinner classics, then keep them covered for the following morning. The jam goes on at the table, so each person can choose a little or a lot. A warm cup and a small plate are all this simple breakfast really needs.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 1/4 cup red berry jam; butter for serving.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape eight balls on parchment, spaced apart. Cover and rise 2 to 3 hours; brush with beaten egg.
3. Bake at 350°F for 20 to 25 minutes, to 190°F inside. Cool, split and serve with butter and jam.

Sesame Buns for a Leftover Roast

Sesame seeds give a soft bun a little texture before you ever add a filling. These are especially useful after a roast, when the bread basket can become the start of tomorrow’s lunch. Keep the buns modest in size so the filling does not disappear inside a large roll. Thin slices of meat, a crunchy leaf and a little mustard are enough to make one feel complete. For another way to use the cooled buns, look through these hot sandwich ideas. They also freeze well, split and wrapped in individual portions.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 2 tbsp sesame seeds.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape eight balls and flatten to 3-inch rounds on parchment. Cover and rise 2 to 3 hours; brush with egg and add sesame seeds.
3. Bake at 350°F for 20 to 25 minutes, to 190°F inside. Cool before splitting for sandwiches.

Brioche Recipes Made for Pulling Apart

A plain loaf earns its place on the holiday table by being useful from the first soft piece to the last toasted slice. Pull it apart while it is still slightly warm, and the pale crumb opens into tender strands. Brioche Recipes do not always need a filling to feel special. This is the loaf to set beside a Christmas Eve menu, with a little butter on the side and room for everyone to help themselves. Let it cool fully before wrapping the remainder, so tomorrow’s breakfast stays soft rather than damp.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 1 tbsp melted butter.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape four balls and arrange in a greased 9 by 5 inch pan. Cover and rise 2 to 3 hours; brush with egg.
3. Bake at 350°F for 35 to 40 minutes, to 190°F inside. Brush lightly with melted butter and cool on a rack.

Lemon Braid With a Pearl-Sugar Finish

A loose braid looks generous without needing a layer of icing. Lemon zest gives the dough a gentle fragrance, and the large pieces of sugar add a crisp finish to the shiny top. Slice across the braid so every portion gets some crust and a soft center. It is a pretty choice for a shared breakfast, especially with fresh fruit and a small pot of tea nearby. If shaping dough is the part you enjoy most, these sweet yeast bread ideas offer another reason to clear a little space on the kitchen counter.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 2 tsp lemon zest; 1 beaten egg; 2 tbsp pearl sugar.

How to make it:

1. Mix lemon zest, flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape three 16-inch ropes and braid loosely on parchment. Cover and rise 2 to 3 hours; brush with egg and add pearl sugar.
3. Bake at 350°F for 30 to 35 minutes, to 190°F inside. Cool before slicing across the braid.

A Round Brioche With a Sugary Crown

A rounded brioche makes a lovely centerpiece because its golden surface rises above the plate. Pearl sugar catches on the top, adding small crisp bites without covering the bread in frosting. Cut a narrow wedge first so everyone can see the soft crumb, then serve the rest in slices that are easy to lift. This is a welcoming addition to a breakfast spread with bakery style pastry ideas, fruit and coffee. Keep the decorations on the table simple. The dome, shiny crust and little white sugar pieces already give the loaf plenty of character.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 2 tbsp pearl sugar.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape a smooth ball in a greased 7-inch round pan. Cover and rise 2 to 3 hours; brush with egg and add pearl sugar.
3. Bake at 350°F for 35 to 40 minutes, to 190°F inside. Tent if browning early and cool before cutting.

Raisin Brioche for Tomorrow’s Toast

A thick raisin slice with a little butter is the kind of breakfast that does not need much arranging. The fruit brings sweetness in small bursts, and the tender bread becomes especially appealing when its cut edges are lightly toasted. Bake the loaf when you have time to let it cool, then save it for a slower morning. It belongs among bread machine recipes for anyone who likes a breakfast loaf waiting in the kitchen. Cut only what you need, and keep the rest covered so the crumb stays soft until tomorrow.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 2/3 cup raisins; 1 beaten egg; butter for serving.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Fold in raisins, shape a log and place in a greased 9 by 5 inch pan. Cover and rise 2 to 3 hours; brush with egg.
3. Bake at 350°F for 35 to 40 minutes, to 190°F inside. Cool fully, then slice and toast with butter.

Brioche Recipes With a Chocolate Twist

Chocolate follows the twists of this wreath, so every cut wedge shows a different dark ribbon. The exposed folds give the top a little texture, while the center stays soft enough to eat without an extra spread. Brioche Recipes with a chocolate filling are a good fit for a breakfast that stretches into an afternoon visit. Set the wreath beside a few celebration desserts, then let guests choose a small wedge or a larger one. Wait until the filling has settled before cutting, and the slices will keep their lovely swirled shape.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 3 oz dark chocolate; 2 tbsp additional butter; 1 tbsp cocoa; 1 tbsp additional sugar; 1 beaten egg.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Melt chocolate with additional butter, cocoa and sugar; cool. Spread on a 10 by 14 inch dough rectangle, roll up, split lengthwise and twist into a ring on parchment.
3. Rise until puffy, about 2 hours. Brush exposed dough with egg; bake at 350°F for 30 to 40 minutes, to 190°F inside. Cool.

A Deep Golden Cardamom Braid

A deeply golden braid brings a little warmth to the table before the first slice is cut. Cardamom gives this version a gentle fragrance that works with butter, a thin layer of jam or nothing at all. The loosely woven shape leaves plenty of soft crumb between the glossy edges. It is a generous loaf to bring out with cozy German dinners, then save for breakfast if anything remains. Slice across the braid rather than pulling it apart, so each portion gets a neat balance of tender bread and rich, browned crust.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 tsp ground cardamom; 1 beaten egg; 1 tbsp milk.

How to make it:

1. Mix cardamom, flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape three 16-inch ropes and braid loosely on parchment. Cover and rise 2 to 3 hours; brush with beaten egg mixed with milk.
3. Bake at 350°F for 30 to 35 minutes, to 190°F inside. Tent if browning early and cool on a rack.

Raisin Braid for the Breakfast Board

A long braid gives raisins plenty of room to scatter through the soft bread. Some slices will have more fruit than others, which is part of the appeal when everyone is choosing a piece from the board. The golden top is attractive enough to serve plain, though a little butter is welcome while the bread is still warm. A selection of flavored butters makes the loaf feel at home on a generous breakfast table. Leave the braid uncut until you are ready to eat, then wrap the remaining portion after it cools.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1/2 cup raisins; 1 beaten egg.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Fold in raisins and shape three 16-inch ropes. Braid loosely on parchment, tuck ends under and rise 2 to 3 hours; brush with egg.
3. Bake at 350°F for 30 to 40 minutes, to 190°F inside. Cool before cutting across the braid.

Chocolate-Swirl Brioche to Slice and Share

A chocolate swirl makes a plain slice look as if it came from a small bakery. The filling runs through the dough instead of sitting on top, so each bite has a little chocolate and a little soft bread. Cut the loaf after it has cooled, when the ribbons are easier to see and the filling stays where it belongs. Put a few slices beside Italian Christmas cookies for an afternoon plate that feels generous without an elaborate dessert. Save the rest covered, ready for a quick breakfast with coffee the next day.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 3 tbsp cocoa; 1/4 cup additional sugar; 3 tbsp additional soft butter; 1 beaten egg.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Mix cocoa, additional sugar and additional butter. Spread on a 12 by 16 inch dough rectangle; roll, split lengthwise and twist into a greased 9 by 5 inch pan.
3. Rise until puffy, about 2 hours. Brush exposed dough with egg; bake at 350°F for 35 to 45 minutes, to 190°F inside. Cool.

Fruit-Filled Brioche Recipes for Holiday Mornings

Dried cranberries and orange zest bring a bright note to a soft holiday bun. The fruit stays in small pockets, while the citrus fragrance carries through the dough without needing a sticky glaze. Fruit-filled Brioche Recipes fit easily into a shared breakfast, because the buns are comfortable to eat with your hands and taste good on their own. A basket also makes a cheerful addition beside Thanksgiving side dishes when the meal needs another bread. Let the buns cool before packing them, and set out a few extra napkins for the crumbs.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1/2 cup dried cranberries; zest of 1 orange; 1 beaten egg.

How to make it:

1. Mix orange zest, flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Fold in cranberries, shape ten buns on parchment and cover. Rise 2 to 3 hours until puffy, then brush lightly with egg.
3. Bake at 350°F for 20 to 25 minutes, to 190°F inside. Cool on a rack before serving or packing.

Chocolate-Glazed Leopard Brioche

A slice of leopard brioche reveals the pattern that was hidden inside the loaf. Pale bread surrounds soft cocoa centers with darker outlines, and the chocolate glaze brings the colors together on top. Chopped pistachios give the smooth finish a little crunch and a fresh green contrast. This is the loaf to slice in front of guests, letting the first piece show off the spots before the rest is served. Anyone who enjoys food illusion ideas will appreciate a playful bake that still tastes like a comforting piece of sweet bread.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 tbsp cocoa for medium dough; 2 tbsp dark cocoa for dark dough; 3 tsp milk; 1 beaten egg; 3 oz dark chocolate; 2 tbsp additional butter; 2 tbsp chopped pistachios.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Divide dough into 1/2 plain, 1/3 medium and 1/6 dark. Knead medium cocoa with 1 tsp milk into its portion, dark cocoa with 2 tsp milk into the smallest. Wrap eight medium ropes in dark dough, then plain dough; stack in a greased loaf pan.
3. Rise 2 to 3 hours, brush with egg and bake at 350°F for 40 to 45 minutes, to 190°F inside. Cool; glaze with melted chocolate and additional butter, then add pistachios.

Brioche Recipes With a Creamy Custard Center

A little pool of vanilla custard turns a soft bun into a breakfast that feels close to dessert. The golden edge holds the filling in the center, so there is no need for a separate sauce or a thick layer of icing. Brioche Recipes like this are easiest to serve when the buns have cooled enough for the custard to settle. Put them on a simple plate with coffee or fruit, and let the creamy center be the attraction. For another small portion to add to brunch, browse these muffin tin recipes.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 cup thick cooked vanilla pudding, cold; 1 beaten egg.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape ten rounds on parchment; press a wide shallow center into each. Cover and rise 2 hours. Deepen the centers and add 1 1/2 tbsp pudding per bun.
3. Brush dough with egg. Bake at 350°F for 22 to 28 minutes, to 190°F in the bread. Cool; refrigerate leftovers promptly.

Soft Brioche Pretzels Under Powdered Sugar

These soft pretzel shapes are sweet breakfast buns, with rounded folds and a light coat of powdered sugar. The curves give each piece a few golden edges while keeping a tender center to pull apart. They are pretty enough for a holiday plate but familiar enough to serve with an ordinary morning cup of coffee. Add them to a basket of Thanksgiving dinner rolls when you want a second shape on the table. Dust just before serving, and keep a small plate underneath so nobody has to worry about a few snowy crumbs.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 2 tbsp powdered sugar.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Shape ten 16-inch ropes into loose pretzels on parchment. Cover and rise 2 to 3 hours until puffy, then brush lightly with egg.
3. Bake at 350°F for 20 to 25 minutes, to 190°F inside. Cool completely, then dust with powdered sugar.

Brioche Recipes for Breakfast: Apple French Toast

Warm apples turn a stack of French toast into the kind of breakfast people linger over. The fruit softens in butter and cinnamon, leaving a little sweet sauce to settle into the golden slices underneath. Brioche Recipes that use yesterday’s bread can be just as welcome as a fresh loaf, especially when the edges stay lightly crisp. Make the apples first so the toast can go straight from the pan to warm plates. The rest of your Thanksgiving breakfast ideas can stay simple, with coffee, fruit and enough time to enjoy the meal.

You will need: 4 thick brioche slices; 2 eggs; 1/2 cup milk; 1 tsp cinnamon; 1 apple, thinly sliced or diced; 2 tbsp butter; 1 tbsp brown sugar.

How to make it:

1. Cook apple in 1 tbsp butter with brown sugar and half the cinnamon until tender, about 6 minutes.
2. Beat eggs, milk and remaining cinnamon. Dip bread on both sides, letting excess drip away.
3. Cook in remaining butter over medium heat for 3 to 4 minutes per side, until golden and set. Top with warm apples.

A Braided Ring for the Holiday Table

A braided ring makes an ordinary bread board feel ready for company. The rounded shape is easy to cut into wedges, and the glossy folds give everyone a little golden crust with the soft crumb. Put it near the serving dishes and let guests help themselves while the food is passed around. It belongs beside Christmas dinner main dishes without asking for a separate topping or a sweet filling. A little butter is enough. Keep the first wedge modest, and there will be plenty of bread for seconds as the meal settles into a slower pace.

You will need: 2 3/4 cups all-purpose flour; 1/4 cup nonfat dry milk; 3 tbsp sugar; 1 1/4 tsp salt; 1 tbsp instant yeast; 3 large eggs; 1/4 cup cool water; 10 tbsp softened butter; 1 beaten egg; 1 tbsp milk.

How to make it:

1. Mix flour, dry milk, sugar, salt, yeast, 3 eggs and water; knead elastic. Add 10 tbsp butter gradually; knead smooth. Cover, rise 1 hour and refrigerate overnight.
2. Braid three 18-inch ropes, curve into a ring on parchment and join the ends. Cover and rise 2 to 3 hours; brush with egg mixed with milk.
3. Bake at 350°F for 30 to 35 minutes, to 190°F inside. Cool before cutting into wedges.

Brioche Recipes for the Last Few Slices

The last few slices of a buttery loaf deserve more than being forgotten in the bread box. Cut into cubes, they soak up a simple vanilla custard and bake into a pudding with a soft center and golden corners. Brioche Recipes like this make leftovers feel planned, especially when the dish arrives at the table still warm. Serve modest squares with a spoon, letting a little custard cling to the edges. Keep this among your cozy baked pudding ideas for an evening when a plain, comforting dessert sounds better than anything decorated.

You will need: 4 cups day-old brioche cubes; 2 eggs; 1 1/2 cups milk; 1/4 cup sugar; 1 tsp vanilla bean paste; 1 tbsp butter.

How to make it:

1. Butter an 8-inch square dish and add bread cubes. Beat eggs, milk, sugar and vanilla until combined.
2. Pour over bread, press gently and let stand 20 minutes so the cubes absorb the custard.
3. Bake at 350°F for 35 to 45 minutes, until set and 160°F inside. Rest 10 minutes before serving; refrigerate leftovers promptly.