Brioche Recipe

brioche recipe

My flatmate went to Australia this morning for almost a month, so I wanted to bake some brioche as a mini fairwell thang. Little did I know you have to leave it in the fridge over night. So no fairwell brioche, baked it today instead. It is pretty easy and very delicious… been snacking on it… and it is almost gone. Oops.

If you haven’t had brioche before, it’s French and a sweet kind of bread. But definitely NOT as sweet as a cake and I love the the fact that it has a consistancy that can be torn apart – like bread, rather than crumbled like cake. If you’re German it’s kind of similar to Milchbrot.

A slice of brioche is perfect with a cup of coffee… but some people add jam too. Here is le recipe.

brioche recipe


375g white flour
50g caster sugar
7g fast-action yeast
2 tsp salt
100ml milk
3 eggs
175g butter

1 egg (for glaze)


  1. Mix together the flour, sugar, yeast & salt
  2. Add the milk & 3 eggs & then mix to make a smooth dough
  3. Add the butter (once softened) and mix for a further 10 mins by hand.
  4. Refrigerate over night – it will become stiff and easy to shape
  5. Divide the dough into six portions and roll each into long sausage like shapes. Take three of these and plait (braid) them all the way along. Do this separately with the other 3 pieces too.
  6. Crack the extra egg and whisk together and then glaze over the platted brioches with a pastry brush
  7. Lay greaseproof paper on a baking tray and then place the brioches about 5 cm apart
  8. Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

Bon Appetit!


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