Vanilla Bean Brioche Bread Recipe

A delicious brioche-style bread wrapped in a warm vanilla flavor and topped with an egg wash that includes a spattering of beautiful vanilla beans. We’ve updated this recipe to make an even better and more vanilla filled brioche that will steal the show. We added even more vanilla flavor in the form of vanilla beans and vanilla paste, and some more sugar to give this brioche a sweet vanilla treatment. We also added a secret ingredient to make it more balanced, complex and flavorful – if you guessed salt, you’re right! You’ll braid this dough into two loaves to give the appearance a sweet accent and then you’ll have to decide if you keep both loaves or gift one. We recommend keeping both to yourself because one bite of this bread and you’ll be pleased that you did. The exterior is slightly crispy and crunchy while the interior is rich and buttery and soft and pillowy. The specks of vanilla bean are the ultimate visual and flavor enhancer to this bread that will make you bake it again and again!

  • Medium
  • 60 mins
  • 12 servings
Ingredients
  • 5 ½ cups all-purpose flour (split in half into 2 ½ cup measurements, with ½ cup reserved for kneading)
  • ½ cup granulated sugar
  • 2 tsp kosher salt
  • 2 packages active dry yeast
  • 1 cup water
  • 2 tsp Rodelle Pure Vanilla Extract
  • 1/3 cup unsalted butter
  • 4 eggs
  • 1 egg white
  • 2 Rodelle Vanilla Beans, split and scraped
  • 2 tsp Rodelle Vanilla Paste
  • 2 tbsp water
Uses
Occasions
Directions
  1. In the bowl of a stand mixer with the dough hook attachment, combine 2 ½ cups flour, sugar, salt, and yeast; blend until well combined.
  2. In a small saucepan, heat 1 cup water, vanilla extract, and butter until very warm (120°F)
  3. Add warm liquid and 4 eggs to the flour mixture.
  4. Blend at low speed until moistened and evenly combined. Then beat for 3 minutes at medium speed.
  5. Stir in an additional 2 ½ cups of flour, ½ cup at a time, until the dough pulls cleanly away from the sides of the bowl. The dough should form a smooth ball.
  6. On a floured surface, knead in ½ cup of flour until the dough is smooth and elastic, about 5 minutes.
  7. Place the dough in a greased bowl; cover loosely with plastic wrap and a wet cloth towel. Let rise in a warm place until fluffy and doubled in size, about 35 minutes.
  8. Grease a full-size sheet pan.
  9. Punch down the dough several times to remove all air bubbles. Divide dough in half; divide each half into 3 equal parts.
  10. Roll each part into a 14-inch rope until the edges are smooth and uniform-looking.
  11. Braid the 3 ropes and seal the ends by pressing firmly together. Place the braided dough on the greased cookie sheet.
  12. Repeat with the other half of the dough.
  13. Cover with plastic wrap and a wet cloth towel; let rise in a warm place until doubled in size, about 15 to 25 minutes.
  14. Heat oven to 400°F. Uncover dough.
  15. Bake for 10 minutes. Remove the bread from the oven. Combine the egg white, vanilla bean, vanilla paste, and 2 tbsp water, and brush onto each loaf in an even layer.
  16. Return to the oven and bake for an additional 10-15 minutes, or until loaves sound hollow when lightly tapped. The bread’s outer crust should be firm and slightly browned.
  17. Immediately and carefully remove the loaves from the sheet pan using a metal spatula; cool on wire racks for about 20 minutes.
  18. The bread should have a firm outer crust with a sheen and slight browning, as well as a soft, airy interior. This recipe will yield 2 medium-sized loaves. Serve with butter, fruit spread, or use to assemble a sandwich.

Note: this recipe was updated in 2024 by ADM intern, Katie Scheid.