Prep 15 m
Cook 30m
Makes 4 brioche loaves


    • 750 gms all-purpose flour
    • 37 1/2 gms white sugar
    • 7 1/2 gms salt
    • 20 gms instant yeast (absorbs liquid instantly)
    • 2 whole eggs
    • 200 ml milk
    • 175 ml water
    • 75 gms butter, soft or at room temperature



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Ingredient Substitution Guide


1. Combine all the ingredients, except butter, in a large bowl. Using a hand mixer, begin mixing them. Alternatively, use your hands. Mix well until all ingredients are incorporated.

2. Add all the butter and continue mixing until the dough's consistency becomes elastic. To test, take a small piece of dough and stretch it out in opposite directions. If it does not break, it is ready.

3. Let the dough rest for 30 minutes. Leave it in a large bowl on the kitchen counter and cover with a clean cloth (or leave it in the mixing bowl and cover with a clean cloth towel).

4. Once the dough is rested, preheat oven to 150C and put a tray with water at the bottom rack. This allows steam to be created while baking to help add moisture. 

5. Dust a little flour on the counter so the dough does not stick. Portion it into four equal pieces and shape into loaves. The dough is elastic enough to hold any given shape. Line a baking tray with parchment paper and place the loaves on the tray. Also, brush them with egg wash (egg whisked with 1 tablespoon of water) prior to baking. This allows the bread to turn golden.

6. Place the baking tray in an oven and bake for 30 minutes, until the upper crust of loaves start turning golden in colour.

7. Remove the brioche from the oven, let it cool down, and enjoy!


• The number of portions you get depends on how you divide and shape the dough.

• Prior to baking, you can top bread with sesame seeds, pumpkin seeds or anything else you like.

• You can also add a cheese filling if you wish. Semi-hard cheese, that is easy to melt (Gouda, sharp cheddar and provolone), works well.

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