Brioche Bread


  • 50          ml room temperature milk
  • 10          g yeast
  • 350        g all purpose flour
  • 10          g fine sea salt
  • 20          g sugar
  • 4            eggs
  • 125        g soft butter
  • 1            egg for glazing
  • 1            tbsp sugar


  1. Whisk the yeast and milk together in a small bowl, then set it aside.
  2. Put the flour, salt, sugar into a food mixer fitted with a dough hook and mix to combine.
  3. Add the yeast mixture and eggs and mix until you have a soft, smooth dough.  This will take about 5 minutes.
  4. Add the softened butter and beat for another 5 minutes until it is all incorporated and the dough is soft and shiny.
  5. Tip out onto a floured work surface and kneed until smooth.
  6. Transfer the dough to a clean bowl, cover with cling free and leave to rise in a warm place to rise for about 2 hours, until doubled in size.
  7. To make brioche buns or loaf, lightly flour a work surface then tip the dough out onto it and knock the air out.
  8. Divide the dough between brioche mould or place into a buttered loaf pan.  Cover and leave in a warm room temperature place to double in size, about 1 hour.
  9. Pre heat the oven to 350 degrees.
  10. Beat the egg yolk, brush over the top of the loaf or buns.
  11. Sprinkle with sugar and bake for 25 minutes, until golden brown and risen.  The loaf or buns should be hollow when tapped on to the bottom.


  1. If you do not have a brioche mould, you can use a muffin pan.  You can shape the buns in a knot or braid it.
  2. Divide the dough in 3 equal parts, roll it into an 18 inch rope and braid the loaf.

Brioche Buns

  1. Buns ready to go into the oven



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