Simple brioche

    8 hours 45 min

    There's nothing quite like home-baked fresh brioche! The sweet dough is enriched with butter and eggs, allowed to prove overnight, shaped and then baked. Enjoy as is or with lashings of jam and butter.

    30 people made this

    Serves: 8 

    • For the brioche dough
    • 300g plain flour
    • 50g caster sugar
    • 2 teaspoons salt
    • 4 eggs
    • 170g unsalted butter, softened
    • 20g fresh yeast, dissolved in 1 teaspoon warm water
    • For the glaze
    • 50g icing sugar
    • 1 teaspoon water

    Prep:20min  ›  Cook:25min  ›  Extra time:8hr proofing  ›  Ready in:8hr45min 

    1. Pour the flour into a large bowl. Mix in the sugar and salt. Make a well in the centre and add the eggs, butter and yeast. Mix well to form a dough. Place a plate on top of the bowl and let rise overnight (or for 6 to 7 hours).
    2. On a floured surface, roll the dough out and fold over into fourths. Repeat the process once. Form a log shape and cut into 8 or 10 pieces. Transfer to a buttered loaf tin. Let rise in a warm area until the top of the dough reaches the edges of the tin.
    3. Meanwhile, preheat the oven to 150 C / Gas 2. Make the glaze by combining 1 teaspoon water with 50g icing sugar until smooth. Set aside.
    4. Bake the brioche in preheated oven for 20 to 25 minutes. Remove from the oven and immediately brush with sugar glaze. Cool before slicing.

    Yeast tip

    Fresh yeast can be difficult to find, but you can always ask your local bakery in a pinch. To use dried active baking yeast instead, use 7g (about 2 1/4 teaspoons) dissolved in 1 to 2 teaspoons of water.

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    Reviews in English (5)


    Something else. This was truly a really simple recipe. Though it certainly took more than a tsp of tepid water to dissolve 2 sachets of yeast. I used more like 3 tbs. I also added raisins and cinnamon when folding the dough and sprinkled golden granulated sugar over the top before baking instead of using the sugar glaze. Will definitely be making this again.  -  16 Jan 2011


    good but is it strong plain flour or normal plain flour?  -  15 Jun 2013


    Um, not bad but my insistence on following a brand new (to me) recipe to the letter meant it left a lot to be desired. As someone else had mentioned, more water needs to be added to the yeast. I will try at *least* a tbsp if I make this again  -  31 Oct 2013

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