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  • 10 g dry instant yeast
  • 50 mls milk
  • 1 ml sugar - I used fructose
  • 600 g cake flour sifted
  • 2 mls salt
  • 50 mls castor sugar I used fructose
  • 7 eggs
  • 170 g butter cubed

for the glaze

  • 1 egg mixed with 5mls water


  • before you start make sure the eggs and the butter are at room temperature
  • warm the milk and add the yeast and the sugar
  • put 500g flour into the bowl of your mixer
  • sieve in the salt and castor sugar
  • turn on the mixer and add the yeast mixture
  • add the eggs one at a time making sure that each egg is mixed in well, before adding the next one
  • continue mixing until the dough starts to come away from the bowl
  • add the butter and mix in well
  • you may need to add some more flour at this stage - the dough needs to be soft but not sticky
  • turn on to a well floured surface and knead until soft and smooth
  • place into a bowl and cover
  • allow to rise for at least 2 hours in a warm place until doubled in size
  • remove the dough from the bowl and knock back on a lightly floured surface
  • put the dough back into the bowl and cover
  • allow to prove for at least 5 hours in a cool place, or your fridge
  • preheat the oven to 200° Celsius
  • grease and flour your chosen bread moulds - traditionally a brioche is made in a fluted mould
  • half fill each mould with the dough - for a traditional look, make a dent in the middle of the mould and place a small ball of dough in the dent
  • if you do not use a mould, you can braid the dough, or shape it into a ring or loaaf shape
  • brush lightly with the glaze and prove for 30 minutes
  • bake until golden for between 15 and 20 minutes, depending on the size


you can freeze the brioche for up to a month. remove from your freezer and bake wrapped in foil for 20 minutes at 150° Celsius. use the raw dough to make beef en croûte or deep fry to make rissoles.