Breads · ALWAYS FREE
Overnight brioche loaf
A rich yeast loaf with butter worked into an elastic egg dough, chilled overnight and shaped into four soft domes.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Allow dough butter about 30 minutes to soften until pliable but not oily. Warm milk to about 100–110 F /38–43 C, stir in yeast and leave 5–10 minutes until foamy.
- In a stand mixer with dough hook, mix yeast milk, eggs, sugar, salt and about 1 ⅓ cups (290 g) flour. Knead 7–10 minutes at medium-low speed until elastic before adding butter; reserve 10 g flour for shaping.
- Add the about ½ cup + ½ tbsp (120 g) dough butter in 6 small portions, mixing each in completely before the next. Scrape the bowl as needed and knead another 5–10 minutes until smooth and stretchy. If it becomes oily, pause and chill the covered bowl 10 minutes rather than adding unmeasured flour.
- Use about ⅜ tsp (2 g) of the remaining butter to grease a bowl. Transfer dough, cover and rise about 60 minutes at room temperature until beginning to expand, then refrigerate at 40 F /4 C or below for 8–12 hours.
- Grease a 23 x13 cm loaf pan with the remaining about ⅔ tsp (3 g) butter. Divide cold dough into 4 equal pieces; with the measured handling flour, shape into smooth balls and place in a row. Work any clean surplus flour into the surfaces; do not discard dough or add extra flour.
- Cover loosely and proof at a moderate room temperature for 2½–3½ hours until very puffy and close to the pan rim. Do not place beside a hot radiator where butter melts. Preheat oven to 350 F /180 C during the final 25 minutes.
- Bake 35–45 minutes until deep golden and at least 190 F /88 C at the center. Tent loosely with foil after 20 minutes if browning quickly. No egg wash or glaze is used.
- Cool in the pan 10 minutes, then unmold onto a rack for at least 60 minutes before cutting into 10 equal slices. The 1200-minute allowance includes a full 12-hour chill and 3½-hour final proof; a cool kitchen may take longer. Store fully cooled bread wrapped up to 2 days at room temperature or freeze.
Estimated nutrition
Per serving · 1 of 10- Calories
- 238 kcal
- Protein
- 6 g
- Total carbohydrate
- 25.9 g
- Total fat
- 12.3 g
- Total sugars
- 4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Ten equal shares of one loaf; no measured baked weight or fermentation nutrient discount. Contains wheat, egg and milk. Vegetarian ingredients only; labels still govern processing additives.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Overnight brioche loaf: bread flour; beaten whole eggs without shell; whole milk; active dry yeast; granulated sugar; fine salt; unsalted butter. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
