Funfetti Brioche Bread

Breakfast, Desserts, Holiday

Funfetti Brioche (Fairy Brioche)

Today we are here to celebrate with Funfetti Brioche Bread!

After a year hiatus, I’ve gotten back into ceramics and I’m making plates! And bowls and all the things. I’m super excited. One of the best parts about ceramics class is that I get to take it with my friend Lara. She’s Australian and I alway ask her questions about Australia. I recently brought up fairy bread and she was like “Oh yeah, for kids’ birthday parties!”

Well, today is the day I take a turn around the earth one more time, so I figured what better way to celebrate than with re-imagined fairy bread.

Funfetti Brioche (Fairy Brioche)

If you’re unfamiliar, fairy bread goes like this: margarine or butter smothered on soft bread…and then topped with sprinkles! That’s it. Couldn’t be simpler and kewt!!

This is different because instead of the sprinkles sprinkled on top, which you could do, the sprinkles are dotted throughout the buttery brioche.

How to Incorporate Sprinkles in a Warm Dough!

Sounds simple…umm…but this took me like a week to figure out. One secret I learned: FREEZE YO SPRINKLES.

Funfetti Brioche (Fairy Brioche)

Freezing the sprinkles prevents the sprinkles from bleeding as they’re mixed into the dough. And we do have to really mix in the sprinkles so you get the sporadic sprinkle behavior.

Back in February, I made funfetti souffles (after my friend, Sam, was like dude funfetti souffles) and the sprinkles were a nightmare in the egg white. They created a big ol’ mess and I sort of just abandoned the project. Now I know the secret thanks to Joshua. (This has been a community effort!)

Funfetti Brioche (Fairy Brioche)

I tried this bread lots of different ways and here is the workflow that works best:

1. Make da dough but stop 5 minutes before it’s totally done kneading. Let it rise for 1 hour. Put it in the fridge overnight to have a slow rise. Freeze da sprinkles.

2. In the morning, put the dough back in the stand-up mixer and knead in the sprinkles in two batches. Braid the brioche. And let it rise again.

3. Brush with egg yolk, sprinkle on more sprinkles and BOOM! Fluffy, buttery, decadent cuteness.

Funfetti Brioche Bread

Funfetti Brioche Bread

I started with King Arthur’s brioche recipe, figuring that would be my starting point but, man, it’s such a solid recipe so I’ve only really adjusted it to make way for the sprinkles. I also found out that the milk powder is totally optional because I forgot like an idiot to add it a few times when testing this and it was totally fine.

The only thing I didn’t take a picture of was making this as French toast. I mean, c’mon…it’s dying to be used like this. Can you imagine Funfetti Brioche Bread…but French toast? YAS.

Funfetti Brioche (Fairy Brioche)


Thanks for all your support this week. I absolutely adore seeing photos of your books on The Instagram and The Twitter #TheYearofCozy.

Keep them coming! xo


Fairy Brioche or Funfetti Brioche

Funfetti Brioche (Fairy Brioche)

Funfetti Brioche Bread

Prep Time: 6 hours
Cook Time: 30 minutes
Total Time: 6 hours 30 minutes
Serving Size: 1 (9x5-inch) loaf; 1 (8x4-inch loaf) & 1 (2x2-inch loaf); or 4 (2x2-inch loaf)
Calories: 344kcal
Funfetti Brioche Bread is a celebration of the Austrailian favorite: fairy bread. Sprinkles are throughout an enriched brioche loaf that is delicious.



  • 2 tablespoons colored sprinkles

Brioche Dough:

  • 2 3/4 cups all-purpose flour
  • 1/4 cup nonfat powdered/dry milk (*optional, see note)
  • 3 tablespoons white granulated sugar
  • 1 1/4 teaspoons kosher salt
  • 1 tablespoon instant yeast
  • 3 large eggs
  • 1/4 cup lukewarm water
  • 10 tablespoons unsalted butter, at room temperature

Egg wash:

  • 1 egg yolk for egg wash


  • Line a baking sheet or baking dish with plastic wrap, foil or parchment. Add the sprinkles to the baking sheet and transfer to the freezer.
  • In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for 10 minutes. (The original recipe usually calls for 15 to 20 minutes, but we're kneading it later on in the recipe, again, and we don't want over-kneaded dough so we're stopping at 10 minutes!).
  • Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 hour. At the 1 hour mark, cover the bowl with plastic wrap and transfer to the fridge to proof for several hours, ideally overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
  • When the dough has chilled, transfer about half of it (you're really gonna have to pull it out of the bowl--it'll be hard and super cold!) to the bowl of a stand-up mixer, with the dough hook attached.
  • Remove the frozen sprinkles from the freezer and reserve about a teaspoon for the topping. Pour about 2 teaspoons of sprinkles on top of the dough that's in the machine. Turn the machine on low speed and knead for about 30 to 40 seconds. Stop the machine and add the remaining dough and sprinkles. Knead again for about 2 minutes--during this time the sprinkles should totally be mixed into the dough and the dough should become smoother. Turn the dough out onto a lightly floured surface and knead it a few times to form a ball. This step helped with getting it a bit smoother.
  • You have some options in terms of sizing. You can do: 1.) One large loaf in a 9x5-inch loaf pan. 2.). One loaf in a 8x4-inch pan and one 2 1/2x2 loaf pan. 3.) Or you could do four 2 1/2x2 loaf pans.
  • To do a 9 x 5-inch loaf: Divide the dough into three and roll those pieces into logs that are about 9 inches long. Braid them, tuck the ends under and transfer the whole thing to the lightly greased pan.
  • To do a 8x4 1/2-inch loaf and one 2 1/2x2 loaf: Form the dough into a ball and cut off about 1/4 of the dough. Cut that small piece into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the small braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the larger leftover piece of dough and transfer the big braid to the lightly greased 8x4 1/2-inch pan.
  • To make mini loaves: Divide the dough into four. Divide the first ball of dough into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the three remaining pieces of dough and transfer them each to 2 1/2x2-inch loaf pans.
  • Cover the dough, regardless which route you went, and allow it to rise for 2 1/2 to 3 hours. During this time, each loaf will double in size.
  • Preheat your oven to 375 degrees F. Brush the loaf or loaves with the egg yolk and top with sprinkles. Transfer to the oven to bake for 10 minutes. At the 10 minute mark, turn the heat down to 350 degrees and tent the brioche, if needed, with a sheet of foil. I found that I needed to tent it at the 15 minute mark but this may vary. Bake for an additional 20 to 25 minutes for a large loaf and 10 to 15 minutes for a smaller loaf. Insert a digital thermometer in the center and you'll know it's done when it reads 190F. Remove and allow to cool completely before slicing.


*In my testing, I found that the milk powder was optional. If you're at the store, buy it--it adds a bit of a creamier texture to the milk. But if you have everything at your house right now, you can skip it and the bread will still totally be delicious.
CourseBread, Breakfast, Brunch
CuisineAmerican, Austrailian, French
Keywordbrioche, brioche bun, brioche french toast, brioche recipe, fairy bread, funfetti, funfetti brioche, funfetti cake
Nutrition Facts
Funfetti Brioche Bread
Amount Per Serving
Calories 344
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply steph October 10, 2015 at 12:21 am

    happy birthday!!! this fairy loaf is the BEST way to celebrate!!!

  • Reply Sammie October 10, 2015 at 12:40 am

    I love making my own bread and this fairy bread looks so fantastic, well it demands to be made. Aussies are the best aren’t they? Such chilled, humorous people. Everyone needs an Aussie friend. Thank you for this recipe and also the tip about freezing sprinkles, very handy. Sammie.

  • Reply Laura (Blogging Over Thyme) October 10, 2015 at 8:02 am

    Oh my gosh!!! That’s a brilliant idea!! The freeze part. Seriously never would have thought that. Now my brain is spinning with other things that I should probably freeze?

    Happiest of birthdays Adrianna!!!! Hope you have an amazing day full of nothingness and all the amazing things that you shared in your book. xo

    • Reply Adrianna Adarme October 11, 2015 at 11:20 pm

      I know, so many things to freeze! I can’t wait to do the souffle and freeze the sprinkles then. I feel like it’ll really work. Thanks so much for the sweet words, friend! xoxo

  • Reply Emily @ Life on Food October 10, 2015 at 9:13 am

    Brioche is so yummy. A special treat on its own but now with sprinkles. How fun!

  • Reply tieghan October 10, 2015 at 9:57 am

    Fairy toast is SO fun! I have been wanting to make it for the longest time now. Perfect birthday celebration treat!!

    Happiest Birthday! Hope you have a great day!

    PS just order the book. I am PUMPED! 🙂

    • Reply Adrianna Adarme October 11, 2015 at 11:19 pm

      Tieghan, Thank you so much! You’re so freaking sweet. xoxox

  • Reply Ashlae October 10, 2015 at 11:14 am

    THIS IS THE BEST BREAD EVER!!!!!!!!!!! Happy happy HAPPY day! <3

  • Reply Diane October 10, 2015 at 1:10 pm

    Happy Birthday Arianna, have a great day! It’s my birthday too!

  • Reply Belinda October 10, 2015 at 3:34 pm

    Happy birthday Adrianna <3

    As an Aussie, I thank you for this grown up alternative to regular fairy bread. I've been known to serve it pin-wheel style at dinner parties as well as consuming it as per traditional style. I'm going to save this recipe for Christmas and I'm thinking of replacing the milk powder with another Aussie staple, Milo, so we can have chocolate fairy brioche. Yum.

    • Reply Adrianna Adarme October 11, 2015 at 11:19 pm

      Thank you, Belinda. Ahh yes, pin-wheel style! I’ve seen this! I know it’s supposed to be cut into triangles but I figured it’d just keep it hella adult and just do slices haha. And that sounds SO Good with the Milo substitute. I think that’d be dreamy!

  • Reply Bella B October 10, 2015 at 11:02 pm

    This is just too pretty to eat!

    xoxoBella |

  • Reply Sam October 11, 2015 at 4:17 am

    Ok, so this looks amazing! The photography on your site is so so good, my mouth is watering as I type xx

    Sam // Samantha Betteridge

  • Reply Alana October 11, 2015 at 7:49 am

    Fairy bread french toast is pretty much the best way to start a bday morning! I hope you had the best of best days!! And freezing sprinkles is GENIUS!!

  • Reply Linn October 11, 2015 at 8:53 am

    Lovely photos! And what a great advice with the sprinkles. I’ve never heard it before, but I sure have tried having them everywhere coloring the dough in all kinds of colors. Thanks for sharing that!

  • Reply Allison from Baking: a Love Story October 11, 2015 at 6:26 pm

    Super duper cute.

    I love that you make pottery because I do, too. Although it’s been a while! I just love getting my hands into the gorgeousness of that clay and playing on the wheel. I think you may just have inspired me to find a new studio!



    • Reply Adrianna Adarme October 11, 2015 at 11:15 pm

      It feels so good to be doing it again! I definitely encourage it!

  • Reply Flor October 11, 2015 at 10:15 pm

    Happy Birthday Adrianna! I have to say Bravo on your cook book.
    I have often looked to your site to find inspiration when I am in a food rut
    Because I cook everyday for my family. Anyway, I already made your chorizo
    Spiced squash soup and it warmed my soul. I made it despite it being 97 degrees

    I love the anecdotes you share and I love your DIY ideas. I think we as human beings
    Have a great need to create. I am going to make all of my Christmas gifts from
    Your cook book. Thank you for your work!

    • Reply Adrianna Adarme October 11, 2015 at 11:15 pm

      Flor! Thank you so much for always leaving the sweetest comments. And thank you for buying my book! I’m so glad you’re enjoying and man, I think you’re so right. We definitely have a need to create. I love that. Thanks again for the sweet comment. xox

  • Reply Kristina October 12, 2015 at 12:27 am

    This looks so fun, I am not the biggest fan of sprinkles (yes we exist), but the brioche bread will win me over anytime. And I can’t wait to get your book, I ordered it last week, but Amazon is trying to tech me patience and I still need to wait until Friday.

  • Reply Anna October 12, 2015 at 5:06 pm

    Looks great! Question – step 4 says to take half the dough out and mix with the sprinkles. When do you add the rest of the dough from the fridge? Thanks!!

    • Reply Adrianna Adarme October 12, 2015 at 7:30 pm

      Ahh! Thanks for catching that. It’s added before the last batch of sprinkles. It’s all fixed now! Sorry about that.

      • Reply Anna October 14, 2015 at 12:56 am

        No problem, can’t wait to try it!!

  • Reply Sara October 12, 2015 at 10:48 pm

    Happy (belated) birthday! When I lived in Australia I often ate fairy bread, though I think I just had them for lunch/snack and not at birthday parties. I was so bummed when no one knew what it was over here!

  • Reply Daisy October 13, 2015 at 5:43 pm

    Ahoy. I’ve got my large loaf in the oven right now. Just to be sure I understand – Am I tenting the brioche with foil because the colour on top turns quickly and one doesn’t want to overcook the crust? You said you tented yours at 15mins instead of 10. Why exactly?


    • Reply Adrianna Adarme October 13, 2015 at 5:45 pm

      Hi Daisy, Tenting is used in this recipe because of color. It turns quickly and you don’t want a burnt crust (though it’s not the worst thing in the world). I found that I needed to tent it at the 15 minute mark vs. 10. I would check on it at the 10 minute mark!

  • Reply Shikha @ Shikha la mode October 21, 2015 at 8:39 am

    Yum! Question – if I were to make this a pumpkin brioche, how would the ratio of other ingredients change?

    • Reply Adrianna Adarme October 21, 2015 at 8:41 am

      Hi Shikha, I have no idea. That’d be a pretty big change so it’d definitely have to be tested. Sorry!

  • Reply melissa October 29, 2015 at 6:45 am

    I kept coming back to look at these photos and finally found the time this week to make this. I did end up using the milk powder and it was not quite (ok, not nearly!) as pretty as these photos, but so delicious and fun. And it kept nicely for a few days, except the topping sprinkles broke down into a syrupy, colored sweetness that was actually kind of awesome, if not so attractive.

  • Reply October 2015 Stuff! November 2, 2015 at 12:00 am

    […] celebrated by making myself brioche fairy bread (and a big friend dinner at my favorite place in […]

  • Reply Laura March 1, 2017 at 1:40 pm

    Would leaving the dough in longer than overnight cause problems? I’m thinking I make it at night and then finish the next day once I get home from work.

    • Reply Adrianna Adarme March 1, 2017 at 5:28 pm

      you can let it rise and then cover it with plastic wrap and stick it in the fridge. It should be great.

  • Reply Zoe April 11, 2019 at 8:55 pm

    Holy shit. This is a thing of beauty. Well done.