top of page


Of French origin, brioche is made from enriched dough that’s a little sweeter and softer than most bread. It’s delicious to eat and easy to make!

Photographs: Natasha Liviero / Unsplash

Text: Natasha Liviero


Makes 24 small buns


180g milk, warm

30g white granular sugar

12g dry yeast

800g cake flour

10g salt

150g eggs

150g unsalted butter, room temperature and cubed

1 small egg, beaten


  1. Set oven to 2000C or 1800C (fan).

  2. Grease two 25cm x 10cm loaf tins.

  3. Warm the milk (not hot) and add the sugar and yeast. Stir and leave to rest for a few minutes. The yeast will activate and form bubbles.

  4. Combine the flour, salt and eggs in the bowl of a stand mixer with a dough hook.

  5. On low speed, add the milk mixture and mix for approximately 4 minutes.

  6. Increase speed to medium and mix for approximately 6 minutes.

  7. Reduce speed to low and add the butter, one cube at a time. The mixture will look ‘sloppy’. Increase speed to medium and beat for a further 5 minutes. A smooth, shiny dough will develop. The dough will be very elastic and soft to the touch.

  8. Form the soft dough into a ball and place it in a large, greased bowl. Cover with cling film and leave in a warm environment until double in size.

  9. Divide the dough in half. Scale and divide each half into 41/42g portions — there should be 12 portions to each half.

  10. Roll each portion into a ball and place it into the loaf tin. You should finish with two rows of six, side-by-side. Repeat with the second half.

  11. Cover and leave to prove until almost double in size.

  12. Brush lightly with egg wash and bake for 20-22 minutes and golden.

  13. Remove from the oven and rest for a few minutes before turning the brioche buns onto a cooling rack.

  14. Best eaten warm and on the day they are made.


  • These brioche buns are delicious with savoury and sweet toppings. Simple options include spreading with butter or olive oil and a sprinkling of course salt as a main meal accompaniment or spreading with butter and a sweet topping for breakfast or a snack on the go.

  • Loaf tin size is approximate. Slightly smaller or larger will also work, as will a round or square tin.

13 views0 comments

Recent Posts

See All


bottom of page