8 servings

Recipe courtesy of Henri Feasson, Bonjour Brioche Bakery Café.



2 ¼
cup bread flour, (1 pound)
4 ½
tsp fresh yeast, available at your local bakery -, not packaged yeast
tsp salt
3 ½
Tbsp fine sugar
of a brick of sweet butter, (300 grams)


Step 1

Preheat oven to 180 degrees F.

Step 2

All ingredients should be at room temperature.

Step 3

Place salt and sugar in mixing bowl of a stand mixer.

Step 4

Add flour and combine thoroughly with salt and sugar.

Step 5

Add 6 eggs and yeast. (It is important that yeast doesn’t make direct contact with the salt.)

Step 6

Mix slowly with hook attachment. Add one egg.

Step 7

Mix until flour is blended in with eggs.

Step 8

Dough should be pulling away from sides at this point. It should be elastic in consistency. If dough is too dry you can add an optional egg at this point.

Step 9

Add butter in small pieces.

Step 10

Once the butter is mixed into the dough, remove dough from bowl.

Step 11

Place dough on a tray or in a bowl and cover with plastic wrap.

Step 12

Cool dough in fridge overnight or for a couple of hours.

Step 13

Remove dough from fridge and punch down. Roll dough into a long rope shape. Cut dough into 3 inch pieces.

Step 14

Flour lightly and roll each piece into a ball. Press into a well buttered aluminium brioche mold.

Step 15

Once oven has reached the preset temperature shut it off.

Step 16

To proof the dough, place mold(s) in oven for 30 to 60 minutes or until dough doubles in size.

Step 17

Once brioche has doubled in size remove from oven. Turn up oven heat to 400 to 420 degrees F.

Step 18

Break 1 egg and beat. Gently brush egg on top of brioche.

Step 19

Bake brioche until it has doubled in size again and is golden brown in colour.

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