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baking French
Brioche Recipe-1215

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The ideal morning bread.

Yield: 12 individual brioche
Prep time: 35–45 Mins, Plus Rising
Cooking time: 15–20 Mins


  • 3 cups bread flour
  • ¼ cup sugar
  • One ¼ oz (7g) envelope instant yeast
  • 2 tsp salt
  • Scant ½ cup tepid whole milk
  • 4 large eggs, at room temperature
  • 12 tbsp butter, softened, plus more for the bowl and molds

Special Equipment:

  • 12 × 3 in (7.5cm) brioche molds


1. Mix the first 4 ingredients in the bowl of an electric mixer fitted with the dough hook. Add the milk. Mix on medium speed. One at a time, add 3 of the eggs. Add the butter 1 tbsp at a time, letting it incorporate before adding more. Knead the dough for about 8 minutes. Cover with plastic wrap and let stand in a warm place until doubled. Deflate the dough and refrigerate, covered, overnight.

2. Butter the molds. Knead the dough; divide into 12 pieces, and cut a quarter off each. Form 12 large and 12 small balls. Place a large ball in a mold. Make a hole in the center with a floured wooden spoon handle. Fit a small ball in the hole. Repeat with the other balls.

3. Cover and let stand in a warm place about 2 hours. Preheat the oven to 375°F (190°C). Lightly brush with the remaining beaten egg. Bake for 15-20 minutes. Let cool on a wire rack.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

273kcal (14%)
28mg (3%)
0mg (0%)
125mcg RAE (4%)
102mg (34%)
417mg (17%)
8g (40%)
14g (22%)
2mg (10%)

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