3 hours 30 min

    Treat yourself, or someone special, to a French breakfast by serving these gorgeous little brioche rolls with jam. The dough is wet and sticky so an electric food mixer makes the task of kneading much easier than if you try to work with your hands. Bake them in a brioche or muffin tin so they look authentic. Follow the extra step of placing a small ball of dough on top before baking to get that special shape. If you prefer to make a loaf, follow the instructions in the footnote.

    43 people made this

    Makes: 20 brioche rolls

    • 350g plain flour
    • ½ teaspoon salt
    • 100g butter, softened, plus extra for greasing
    • 80ml lukewarm milk
    • 1 level teaspoon (5g) dried active yeast
    • 3 medium eggs
    • 1 1/2 tablespoons caster sugar
    • 1 egg yolk, for brushing the tops

    Prep:45min  ›  Cook:15min  ›  Extra time:2hr30min rising  ›  Ready in:3hr30min 

    1. Grease individual fluted brioche tins, if you have them, generously with butter. Otherwise grease a muffin tin or a baking tray.
    2. To make the dough, place the flour, salt and butter in a bowl. Place milk in a jug and sprinkle in the yeast; let it dissolve. Whisk in the eggs and sugar; add to the flour mixture. Knead for 5 minutes using a dough hook in an electric food mixer; dough should no longer stick to the side of the bowl.
    3. Cover dough and leave to rise in a cool place for 2 hours; it must not get too warm. Knead for a further 5 minutes. Cover; leave to rise for 30–50 minutes until doubled in size.
    4. Turn dough out onto a lightly floured work surface and shape into a cylinder. Slice into 25 pieces. Shape 20 pieces into balls and press them into the tins.
    5. Using an index finger, make a deep hole in the centre of each of the 20 balls of dough. Cut each remaining piece of dough into 4; shape these extra pieces of dough into small balls. Pull or stretch the topof the dough on each one and push the point deep into the holes made in the large dough balls.
    6. Preheat oven to 220 degrees C / Gas 6. Beat egg yolk with 2 tbsp water and brush over the brioches. Cover and leave for 30 minutes until doubled in size.
    7. Bake brioches for 15–20 minutes until golden; they should slip out of the tins easily.

    To make a brioche loaf:

    Prepare the dough in the same way (steps 1-3). Grease a 23cm (2 lb) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.

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    Reviews in English (6)


    I love brioche and so do my boys so I thought I would try this. I made it as a loaf rather than individuals but I didn't think to turn the oven temp slightly lower than said to compensate for the fan and the loaf burnt. However I just cut the burnt bits off and served warm with home made butter and it was well received.  -  15 Jul 2013


    Dough didn't rise, it's because you need to use fast action yeast not dried active yeast, the dried active yeast in this recipe needs to be activated in water. This just wasted 3 hours of my life, and left me with no bread rolls for a big bbq I was holding. Rubbish  -  29 May 2016


    Never made Brioche before and what a winner of a recipe ,,turned out just great.. will be making again for sure ,,thanks for sharing  -  24 May 2014  (Review from Allrecipes AU | NZ)