A single brioche


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(13 ratings)

Prep: 40 mins Cook: 35 mins plus 2-3 hrs proving

More effort

Serves 8

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal460
  • fat23g
  • saturates14g
  • carbs49g
  • sugars7g
  • fibre2g
  • protein12g
  • salt1.8g
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  • 450g strong white flour
  • 2 tsp fine sea salt
  • 50g caster sugar
  • 7g dried active yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 100ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 eggs at room temperature, beaten, plus 1 for egg wash



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 190g salted butter, cubed and softened



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook. 

  2. Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins. 

  3. Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft. 

  4. Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.

  5. Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.

  6. Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely. 

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Comments, questions and tips

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13th Jun, 2020
First time making brioche, although I make all sorts of breads, very easy and a lot quicker than I thought. I used this recipe but doubled the sugar as a few people said it wasn’t sweet enough. I did half with dried apricots and marzipan and the other half with white chocolate and cranberries, following the apricot brioche recipe on good food. Both types were delicious and better than I could have imagined. Involved a bit of faffing and time for proving but was well worth it, I’ll be making it again but not regularly.
4th Jun, 2020
Delicious but I found the dough too much for a standard 2lb/900g loaf tin. It had to go back in the oven for an extra ten minutes as the middle was still undercooked after the requisite 35 minutes. If I make again I will use a larger tin.
Hannah Knight's picture
Hannah Knight
30th May, 2020
Oh my goodness, this smells amazing ! Smells like a french Pâtisserie in my house now.
George Haggett's picture
George Haggett
8th Jun, 2020
Mine came out slightly underbaked in the middle. Any tips? Shallower tin? Less egg wash? Hotter oven?
lulu_grimes's picture
9th Jun, 2020
Hi, I think it probably needs slightly longer in the oven, how was the colour on top? Could you have left it? I will ask Liberty what shape tin she used. Lulu
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