Prep Time: 0:20
Cook Time: 0:15
Makes: 12

Ingredients / Shopping List

15g fresh yeast
2 tblsp sugar
3 tblsp tepid water
2 eggs
200g flour
pinch salt
100g butter
1 egg yolk for glaze
Flavour: lemon zest
Decoration: Sugar crystals (Sucre de Perle)

Prep to Cook:  Jug, spoon: Activate yeast if you use fresh yeast

Mixing bowl, wooden spoon, flour dredger, brioche tins (12), or muffin tray, basin, pastry brush, teaspoon.


Crumble the yeast into a tall measuring jug
Add half the sugar and tepid liquid
Leave to stand for 10 minutes
Beat the eggs in a basin
In a mixing bowl (or food mixer bowl) mix flour salt and remaining sugar
Add egg and yeast mixture to the dry ingredients and form a soft dough
Gradually knead 
End of stage 1 - you could freeze the dough
Stage 2  Thaw the dough it will rise
Knock back the dough and knead lightly again
Divide into 12 portions
Take one third away from each portion
Shape the dough to form a bun and drop into bun tin
Make a hollow in each
Form the remaining dough into smaller blob and drop onto the base (see photo)
Leave to rise - or freeze
Add a little water to the egg yolk.  Glaze the buns gently with this.
Sprinkle with sugar crystals 
Cook in a very hot oven 210°C - 220°C or Gas mark 8 until cooked (12 minutes)


Check it out!

Brioche is a sweet enriched yeast bread containing eggs and butter. Brioche is classed as French viennoiserie alongside croissants and pain aux raisins. It is traditionally eaten at breakfast.  

Recipe Science

Cooks Know How:   Brioche dough is a rich dough or ‘enriched dough’. The additions of egg, softened butter and sugar to the flour provide the key to the term ‘rich dough.’  These three ingredients determine the texture of these little sweet buns. The dough does not need to be made with strong flour.  The aim is not to have a tough, crunchy crust as in bread.  The gluten in the flour is kept soft by the butter and sugar.  Eggs add a golden colour and help to hold the risen shape on cooking.  Brioche can be made into finger rolls, plaits, beignets and other sweet pastries.  The yeast is the raising agent that produces a gas evenly through the dough. Warmth and time are needed to allow the gas to be produced by the yeast and for the dough to rise.  Once risen the egg wash glaze is liberally applied and the brioche are cooked until the gluten sets the risen shape and the glaze provides a shiny golden soft crust. This glaze shows the Maillard reaction. This is a chemical change caused by egg proteins and flour sugars reacting.