There’s something magical about the aroma of freshly baked brioche wafting through your kitchen. This French Walnut Brioche combines the rich, buttery sweetness of traditional brioche with the nutty crunch of walnuts, creating a pastry that’s both elegant and comforting. Perfect for special breakfasts, brunches, or afternoon tea, this recipe will help you create bakery-quality brioche in your own home.
Why You’ll Love This Recipe
This French Walnut Brioche features a tender, pillowy texture with a golden-brown crust and delicate walnut filling. The dough is enriched with butter and eggs, making it incredibly soft and flavorful, while the walnut sugar filling adds a delightful crunch and sweetness to every bite.
Recipe Card
Ingredients
For the Dough:
- 520g (4¼ cups) all-purpose flour, sifted
- 200ml (¾ cup + 1 tablespoon) warm milk
- 80g (⅓ cup) sugar
- 5g (1½ teaspoons) active dry yeast
- 2 whole eggs plus 1 egg white
- 50g (3½ tablespoons) melted butter
- 2g (½ teaspoon) vanilla extract
- ½ teaspoon salt
- 20ml (4 teaspoons) vegetable oil
For the Filling:
- 50g (3½ tablespoons) soft butter
- 100g (½ cup) sugar
- 150g (1½ cups) chopped walnuts
For the Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5 minutes until foamy.
- Add eggs, egg white, melted butter, and vanilla extract. Mix well.
- Gradually add sifted flour and salt, mixing until combined.
- Add vegetable oil and knead until smooth and elastic (about 10 minutes).
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Divide dough into two equal portions. Form into balls and rest for 20 minutes.
- Roll each portion into a rectangle. Spread with soft butter, sprinkle with sugar and walnuts.
- Roll up tightly lengthwise, seal edges, and cut in half lengthwise.
- Twist the halves together, keeping cut sides up.
- Place in greased baking dishes and let rise for 30 minutes.
- Brush with egg wash (egg yolk mixed with milk).
- Bake at 180°C (350°F) for 35 minutes until golden brown.
Expert Tips
- Ensure all ingredients are at room temperature
- Don’t rush the rising process – proper proofing is key
- Knead the dough until it passes the window pane test
- Use fresh yeast for best results
- Roll the dough tightly to prevent gaps in the final bread
Variations and Substitutions
- Replace walnuts with pecans or almonds
- Add cinnamon to the sugar filling
- Use chocolate chips instead of nuts
- Make a savory version with herbs and cheese
- Substitute vanilla extract with almond extract
Storage and Make-Ahead Tips
- Store at room temperature in an airtight container for up to 3 days
- Freeze for up to 3 months, wrapped tightly in plastic wrap and foil
- Reheat in a 350°F oven for 5-10 minutes before serving
- Make the dough ahead and refrigerate overnight for the first rise
Nutritional Information
(Per serving, assuming 12 servings)
- Calories: 385
- Protein: 8g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
- Sugar: 18g
Timing
- Prep Time: 40 minutes
- Rising Time: 1 hour 50 minutes
- Bake Time: 35 minutes
- Total Time: 3 hours 5 minutes
Common FAQs
Q: Can I make this without a stand mixer?
A: Yes, you can knead by hand for 15-20 minutes until the dough becomes smooth and elastic.
Q: Why didn’t my dough rise?
A: This could be due to inactive yeast or too cold environment. Ensure your yeast is fresh and keep the dough in a warm place (75-85°F).
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, use the same amount but you can skip the initial proofing step with the warm milk.
Q: How do I know when the brioche is fully baked?
A: The top should be golden brown and the internal temperature should reach 190°F (88°C). Tapping the bottom should produce a hollow sound.
Whether you’re an experienced baker or trying your hand at French pastries for the first time, this Walnut Brioche recipe delivers spectacular results that will make you feel like a professional baker. The combination of buttery, tender bread and crunchy, sweet walnut filling creates an irresistible treat that’s perfect for any special occasion or weekend baking project.
