Simple Mixing and No Kneading Brioche

Simple Mixing and No Kneading Brioche
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I could be the laziest baker ever.  When brioche can be mixed simply and not require the painfully messy kneading of warm butter, I’m in!   Just because traditional methods have been converted to stand mixers, it doesn’t mean breads need to be processed traditionally.  Brioche is the most decadent of all breads.  While brioche is risen with yeast and rich with butter and eggs, it can be enjoyed regardless of the process to make it! 

For English speaking individuals, brioche “bree-awsh,” makes the top 40 of difficult words to pronounce.  How convenient that this enriched yeast bread can be classified as viennoiserie.  Ha!  Have fun pronouncing viennoiserie, a baked yeast good that borders pastry.  Alright, did you give up?  Its pronounced vi·en·nois·erie.  Both brioche and viennoiseries make for delightful and versatile goods that is perfect with a cup of coffee.  Sweet, savory, any meal of the day, brioche is the bread for all.

Thanks to Cooks Illustrated for seeing brioche in a different light and providing the basis for this adjusted recipe!

Simple Mixing and No Kneading Brioche Loaf

Simple Mixing and No Kneading Brioche

Sweet, savory, enjoyed with or for any meal of the day, brioche is the bread for all. Even better, when it can be made simply with little effort and no kneading!
Proof or Rising Time 3 hours
Total Time 4 hours
Course Breakfast, Brunch, Side Dish, Snack
Cuisine French
Servings 2 loaves


  • cups 17¾ ounces bread flour
  • teaspoons instant or rapid-rise yeast
  • 1 ½ teaspoons table salt
  • 6+1 large eggs
  • ½ cup water
  • cup 2⅓ ounces granulated sugar
  • 1 cup salted butter melted


  • In a large bowl or stand mixer with paddle attachment, stir bread flour, instant or rapid-rise yeast and table salt together.
  • In a medium bowl, whisk 6 eggs, water and sugar together in medium bowl.
  • In egg mixture, whisk in melted butter until smooth.
  • Add egg mixture to flour mixture and stir with rubber spatula or paddle attachment flour mixture is mixed into the dough, about 1 minute. Dough will be very wet. Allow dough to stand for 10 minutes.
  • Using a rubber spatula, fold outer side edge of dough against the bowl to the middle. Turn bowl 90 degrees and fold again, repeating until bowl is rotated 360 degrees.

Proof/ Rising

  • Cover bowl with plastic and rise dough for 30 minutes in a warm area.
  • Repeat folding and turning and rising again for 30 minutes.
  • Allow dough to rise 1 hour (for 2 hours in total) or doubled in size.
  • On a floured counter, allow dough to roll out of the bowl. Divide dough in half, two pieces.
  • Fold edges of piece of dough toward center until ball forms. Use your hands in a circular motion to rotate dough into smooth, round ball.
  • Place each dough rounds into two parchment lined or greased loaf pans.
  • Allow dough to rise for 1 hour in a warm area. Preheat oven to 350 degrees with baking stone placed on top of a rack in the middle position.


  • Lightly beat 1 egg in a small bowl and brush egg on top of the dough.
  • Place loaf pans on top of baking stone on far sides and bake until golden brown for 35 to 45 minutes, or internal temperature is 190 degrees, 35 to 45 minutes. For even baking, rotating pans halfway through baking.
  • Allow brioche in the loaf pans to cool for 10 minutes and pull brioche out of the pans to cool entirely.
Keyword bread, butter, eggs, enriched, no knead, viennoiserie, yeast

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