The Easiest Brioche


We all know breakfast is the best meal of the day, right? Well, I’m a sucker for a slice of bread topped with salted butter and a cup of tea!

I’m trying to cook as much as I can at home, avoiding ready-made meals when possible as I really like to cook for dinner and trying out new recipes. Bread is a whole other deal however, it’s much trickier to get the right consistency but I can’t imagine not having some kind of bread for breakfast, so when I tried this recipe I was all excited as it only needs 40 minutes minimum to rise and is really good! It’s not the softest brioche I’ve ever tasted, but on the other hand, it has way less butter than the ones you’ll find in a French bakery.

you'll need

  • 500g all-purpose flour
  • 25cl warm milk
  • 1 egg + 1 for the egg wash
  • 5tbsp sugar + 1 for the egg wash
  • 1 sachet instant dry yeast
  • 1tsp salt
  • 80g softened butter


  • Start by heating the milk just enough so it's warm but not hot. I put it 30 seconds into the microwave.
  • Add the yeast and a tablespoon of sugar and give everything a good stir. Let it rest for 10 minutes, you should see little bubbles form at the top of the mixture.
  • In a mixing bowl, pour the flour, salt, the remaining 4 tablespoons of sugar, add the egg and then the yeast+milk mixture. Knead for 10 minutes if you're using a stand mixer (a bit more if you're using your hands).
  • When everything starts coming together in the shape of a ball, add small chunks of softened butter, one by one, until they're well blended. It's important that the butter is soft enough in order to be integrated rapidly.
  • Knead until the dough is back to a ball (approximately 10 more minutes). It should be soft and bouncy.
  • Line a baking tin with a baking sheet and then transfer the dough to the kitchen worktop. Use your hands to knead one last time (30 seconds).
  • Now to divide it into 3 smaller balls. Weight the whole dough and divide that weight by 3 to find out how much each ball should weight. Place them in the baking tin. Let the brioche rise for at least 40 minutes in a warm area.
  • To make the egg wash, keep the whites of the egg and add a tablespoon of sugar. Stir and use a brush to evenly coat the top of the balls of dough once the rising time has passed.
  • Bake for 30 to 35 minutes at 180° (no need to preheat your oven). Enjoy!


If your brioche starts to dry out, don't hesitate to reheat for a good five minutes in a preheated oven set to 180°. I find that keeps it way softer than when using a toaster!

As always, if you have any question, shoot them below or share your results!

  • Camille

    Miam ! Ca me donne très envie, j’aime bien les brioches un peu plus denses et moins beurrées qu’en boulangerie. Merci !

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