Brioche Bread

Prep Time: 35 Mins (+24 hrs for dough to prove overnight)
Cook Time: 30 Mins
Makes 1 loaf or 6 large rolls

For the YouTube tutorial;


  • 63 ml warm milk
  • 35g sugar
  • 5g dried yeast
  • 2 eggs
  • 250g flour
  • 1 teaspoons salt
  • 87g softened butter, cubed


Step 1:


  • 63ml warm milk
  • 35g sugar
  • 5g dried yeast

Put the ingredients in the mixing bowl and leave to stand for 5 minutes, until mixture is creamy and frothy

Step 2:

  • 2 eggs

Add the eggs and beat on a medium speed until mixture is light and creamy

Step 3:

  • 250g flour
  • 1 teaspoons salt

Slowly incorporate these ingredients until the mixture is combined.

Continue mixing on a medium speed and allow to knead for a further minute.

Step 4:

  • 87g softened butter, cubed

Slowly add the butter to the mixture and knead for another 5 minutes

When the dough begins to cling to the dough hook, transfer the dough to a buttered bowl.

Step 5:

Cover with cling film and allow to rise for 2 hours

Step 6:

Place in the fridge overnight

Step 7:

The next day, take the dough out of the fridge.

Turn the dough out onto a lightly floured counter and pat into a rectangle; the dough will be quite stiff and easy to shape.

Divide the rectangle into 6 equal pieces, then roll each piece into a ball. Tuck the balls of dough into the greased loaf tin, staggering them slightly so you create a braided look.

Step 8:

Cover with cling film and allow to rise for 2 hours.

(Until it’s doubled in size and pillow-like)

Step 9:

Preheat the oven to 350°F/ 180°C.

Begin preheating the oven about 30 minutes before you estimate they’re ready to bake. Place a rack in the middle position.

Step 10:

Brush the loaf with an egg wash.

Step 11:

Bake the brioche 30 to 40 minutes: When done, the loaf will look puffed, glossy, and golden-brown on top.

Step 12:

Cool the brioche for about 5 minutes in the tin, then gently ease it out and transfer it to a wire rack to finish cooling completely.


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