Bread Flour 1lb (450g)
Yeast, dried 3 level teaspoons
Yeast nutrient 3 level teaspoons
Sugar 1 rounded tablespoon
Milk Powder,
full cream
1 rounded tablespoon
Water, hot 2½ fl.oz.,70ml
Eggs 4 large
Butter 8 oz. 225g
No added salt,
there’s enough in the butter

Put the whole eggs into a bowl of warm water before doing anything else. They need to be at least at room temperature. Also melt the butter.

Stir together all of the dry ingredients. Break the warmed eggs into the flour and start mixing with a wooden spoon, or use the dough hook on a food processor.

While mixing, gradually add the hot water and melted butter. Keep stirring until a smooth elastic dough is formed. As the mixture is so rich, it is impossible to knead it, it’s too sticky.

Cover with a cloth, and put in a warm place until at least doubled in bulk.

Knock down the dough with a spoon or your hand. Turn it out onto the bench, and divide into two. Put one half aside, covered with a cloth.


Petites Brioches:
Form the first half of the dough into a roll, and cut off about 1/5. From the larger piece make 12 balls, and put each ball into a patty tin. Make 12 small balls from the remaining 1/5 dough. With a wet finger make a depression in each of the balls in the tins and place a small ball into this depression.

Leave to prove until doubled in size, and bake at 230°C for 9-10 minutes. The tray may need turning after 5 minutes.

Repeat for second half of the dough - or for either of the following:-


Brioche Couronne or Crown:
Form the dough into a ball. Poke a hole into the middle with your finger. Keep enlarging the hole to form the dough into a ring. Place on a baking sheet, and tidy up the shape. With a pair of scissors make 8-12 cuts evenly around the top.

Prove until doubled in size and bake at 235°C for 15-20 minutes. Turn down the heat to 215°C after 8-10 minutes.


Brioche á Téte or Head, Topknot
Make 4/5 of the dough into a ball and put it into a fluted tin or round cake pan. Make a depression in the middle of the ball, dampen with water and press a small ball made from the rest of the dough into this.

Prove and bake as above. Being thicker, this shape may need a slightly longer cooking time.


Brioches may be glazed, as soon as they are cooked, with a syrup made from ¼ cup milk and 2 tablespoons of sugar.
The cakes can also be iced with thin water icing (instead of glaze) and sprinkled with flaked almonds.
As a variation 100g of soaked sultanas may be added to the dough.

Nigella Lawson suggests cutting a slit in a brioche, tipping back the top, and adding a scoop of your best ice-cream. That's Golden North® Honey Ice Cream for us. Serve immediately!

⇐ Back to the index
Last updated by: Webmaster , 06-Jan-2005 08:52 PM

Copyright ©