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garlic and parmesan brioche

Garlic and Parmesan Brioche

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  • Author: Elyse Villa
  • Yield: 1 braided 9x5 loaf 1x


Looking for a way to bring a homemade dinner to new heights? Add this brioche to the lineup! Studded with garlic, parmesan, and parsley, it is truly one of the best dinner sidekicks out there.



For the dough*:

  • 1/4C whole milk, warm
  • 1 ¼ t active dry yeast
  • 1t honey
  • 2 eggs
  • 1 egg yolk
  • 2T sugar
  • 2C + 2T all-purpose flour
  • ¾ t salt
  • 4.4oz unsalted butter, softened
  • 1 egg + 1T milk combined for an egg wash

For the filling:

  • 1/4C fresh parsley
  • 1t chopped rosemary
  • 2T minced garlic
  • ¾ C freshly grated parmesan
  • 4oz unsalted butter, softened


  1. Combine the milk, honey, and yeast in a small bowl. Set aside for about 10 minutes to activate the yeast.
  2. In the bowl of a stand mixer, fitted with a dough hook, add the yeast mixture, eggs, yolk, sugar, flour, salt. Slowly start the mixer to combine ingredients then build up speed to medium to create a shaggy dough.

  3. Scrape down the sides of the bowl and mix for another 5 minutes.

  4. Start adding the butter a few pieces at a time, scraping down the bowl to ensure everything is incorporated before adding the next batch of butter.

  5. Once all of the butter is in, mix on high speed for about 10 minutes. (If you are using a large KitchenAid stand mixer, the ingredients might not reach the hook, so after a few minutes of mixing, help the process along by lightly flouring your hand and kneading the mixture in the bowl yourself—it takes some elbow grease, so I highly recommend popping on a workout playlist.)

  6. You’ll know the dough is ready when it no longer sticks to the side of the bowl.

  7. Gently plop your dough on a lightly floured surface. Fold each side into the center and flip the dough over, massaging the sides with the heels of your hands to create a tight ball.

  8. Place your dough in a lightly oiled bowl and cover with plastic wrap (or a clean dish towel). Let the dough rise until doubled in size, roughly 1 hour.

  9. Once risen, turn the dough out, press down slightly, and repeat the folding process to create another tight ball. Place the dough back in the bowl, cover with plastic wrap, and put it in the refrigerator for at least 8 hours (up to 24 hours).

  10. Let the dough come to room temperature again before proceeding. In the meantime, make the filling.

  11. Combine the parsley, rosemary, garlic, and parmesan in a bowl. Cut in the butter. It will be thick but remember all that butter we added to the brioche? Adding too much more will make for a buttery mess, so all you need is for it to be spreadable. Set aside.

  12. Butter and flour a loaf pan. I use a 9×5 pan.

  13. Take your dough and divide it into three even balls. One at a time, roll out your dough into 13 x 6 ½  rectangles. Evenly spread your filling on a rectangle and with the long end closest to you, begin tightly rolling your dough into a tube.

  14. Once all three dough balls have been filled and rolled, it’s time to braid.

  15. Take one tube and with the heels of your hands placed in the center, begin rolling it until your hands begin to separate, elongating the tube until you reach 19 inches. Do this with the other two tubes. Braid the dough, tuck the ends underneath, and firmly press to ensure a tight seal.

  16. Pop your dough into the pan, cover, and set aside for about 2 hours. Preheat the oven to 325. Once risen, brush the dough with egg wash and bake for 40 – 45 minutes.

  17. Once baked, throw a little more parmesan and parsley on top while still warm for a little extra zhuzh.


*After a quick survey on IG, I discovered that many of my readers don’t have a food scale, so this bread dough doesn’t use one. However, this means measuring your ingredients is important, and I recommend keeping a reserve of flour in the wings just in case things get too sticky.