brioche *egg free

    This is my personal brioche recipe with no eggs and no butter, for a light bite on breakfast time or a snack in the afternoon; these brioches are extremely soft and perfect to be halved and spread with jam, or even just to be dip in a glass of milk.


    Merseyside, England, UK
    1 person made this


    • 350 gr of strong plain flour or Manitoba flour (plus some more when kneading)
    • 100 gr of white sugar
    • 8 gr of dry yeast
    • 180 ml of milk
    • pinch of salt
    • two tablespoons of extra virgin oil


    1. In a large bowl mix all the dry ingredients: flour, sugar, salt and yeast; stir well in order to make sure the mixture is even and the yeast is well mixed in. In the meantime heat the milk.
    2. Make a well in the middle and gradually add the milk in the middle, stirring continuosly to add more flour into the well from the side of the bowl. The milk has to be warm in order to melt the yeast granules inside the mix, but not boiling hot.
    3. When all the milk is in the bowl add the extravirgin oil and give it additional stir until it reaches an ideal consistency to be kneaded.
    4. Knead the dough energically ( this will create more heat inside the dough, usefull for the yeast to melt and activate) for about 10 minutes until you obtain a smooth dough, free from granules or lumps. It has to be light to manage and will need to make strings when pulled apart.
    5. Put the dough in a bowl, cover with cling film and place it in the oven with the light on, this will provide around 30 degrees, the right temperature for the yeast to activate. Leave it overnight (abot 8 to 10 hours).
    6. Once the dough has risen, sprinkle some flour on your kneading board and flatten the dough to a 0.5 cm thickness, then cut triangles shapes and roll them starting from the wider side toward the peak. You can create your own shape such as plaits, rings, knots. Dont make it too thick otherwise they will lose their shape during cooking
    7. Line a baking paper on a tray and place your brioches on it, and leave it for 2 to 4 hours or until doubled in size. Preheat the oven at 200C and once at temperature bake for 12 to 15 minutes, until brown. You can remove one at 15 minutes and half it to check whether its cooked inside or not.
    8. Eat once cooled or placed in plastic bag or a covered-sealed box in order to preserve the softness and the consistency of the brioches.

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