Brioche bread

Brioche bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 35 gr milk
  • 7 gr dried yeast
  • 25 gr sugar
  • 4 eggs
  • 335 gr white bread flour
  • 6 gr salt
  • 200 gr soft butter
Egg wash:
  • 1 egg
  1. Combine the lukewarm milk with the yeast and sugar. Mix to combine.
  2. Add the eggs and mix to combine using a hand held mixer with the dough hooks.
  3. Add the flour and salt and mix for a couple of minutes until you’ve got a smooth dough.
  4. Add the soft butter in portions while continuing to mix until the dough is smooth and elastic.
  5. Transfer the dough to a lightly oiled bowl, let the dough rest and rise for 1 hour min covered with cling film.
  6. Knock the dough back and store the dough in the fridge until needed and cold enough to handle, preferably overnight.
  7. Grease a cake tin with butter and line the base with baking paper.
  8. Dust the work surface with some flour and shape the cool dough in to a log. Divide in four and shape them into bolls. Place them in a greased tin and cut a cross in the top with a wet pair of scissors.
  9. Cover the tin loosely with cling film and let the dough rise, about 2 hours, in a draft free spot until doubled in size
  10. Preheat the oven to 180˚C. Beat the egg, brush it gently onto the bread and bake in the oven for 30 min or until golden brown and fully cooked. Remove from the tin and let cool down slightly before cutting.
Stuff to know
Brioche is a classic French bread.
This quantity will fill 1 cake tin or yield 10 slices.
Cooling the dough in the fridge makes it easier to handle.
It is possible to freeze the dough after step 7 or the keep it (overnight) in the fridge.
Use a hand held mixer since the dough is too soft and sticky to handle.
The dough should not be too warm during proving to keep the butter from oozing out.
The milk is at the right temperature when it is not hot nor cold to the touch.
You could make individual buns rather than a loaf.