1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Print Friendly, PDF & Email

Brioche had its origin in France. This yeast raised bread is enriched with eggs and butter. Bread shape can make a small ball or brioche loaf. Brioche loaf is great for French cinnamon toast. Leftover brioche bread is great for bread and butter pudding. 

Pre time 25 minutes + baking time 20 mins + rising times.

120 ml (½ cup) milk
1 level tbs plus 1 level tsp dried yeast
650g bread flour (hard flour)
190g unsalted butter, room temperature, cut into cubes
100g castor sugar
4 medium to large organic or free range eggs, 1 egg separated from the yolk
1 level tsp ground Himalayan salt or your choice of salt
2 tsp vanilla extract


Preheat the oven 180°c (fan forced oven 170°c). Grease the muffin tray and set aside. 

1. Add milk and yeast into TM bowl. Heat 2 minutes / speed 1 /37°c  Cover with MC.

2. Separate 1 egg.Refrigerate egg white to use later.

3. Place yolk and remaining 3 whole eggs, flour, sugar, butter, salt and vanilla extract to yeast mixture. Cover with MC. Mix for 6 seconds / speed 5.4. Remove MC from the TM lid and knead for 3 minutes /  cover position / interval setting.

5. Place dough in oil coated bowl, cover with the cling wrap and leave in a warm place to rise for 2 hours. Dough should approximately double in size.
6. Punch down dough. Transfer to kitchen bench top. Then divide dough into equal 4 portions. Divide each portion into 4 to 5 pieces (I divided into 4 pieces).

7. To shape, use both hands roll each piece into a ball, tucking edges beneath.

8. Place each ball into prepared muffin tray, very loosely cover with the cling wrap and leave in a warm place to rise for 45 minutes to 1  hours until double the size.
9. Combine reserved egg white with 1-tablespoon water, brush over risen rolls.

10. Bake in a pre-heated  oven 180°c (fan forced oven 170°c) for 15 to 20 minutes until golden brown. Remove from the tray and cool on wire rack.

Tips & Hints:

Risen dough can be refrigerated 6 hours or omit 2-hours rising times and refrigerate dough up to 24 hours. Remove the dough from the refrigerator and stand for 2 to 3 hours so it can become easy to  handle to make a shape at room temperature.

When brioche is at room temperature, heat in a microwave 15 to 20 seconds. Serve brioche warm.