Easy Easter brioche

Easy Easter brioche

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(12 ratings)

Prep: 2 hrs, 15 mins - 2 hrs, 15 mins Cook: 25 mins


Serves 6 - 6
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal365
  • fat19g
  • saturates10g
  • carbs43g
  • sugars11g
  • fibre1g
  • protein9g
  • salt0.71g
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  • 250g plain flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 100g butter



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

  • 2 rounded tbsp caster sugar
  • 7g sachet fast-action yeast



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

  • 3 eggs



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

  • beaten egg yolk, to glaze



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

  • 2-3 sugar cubes, lightly crushed



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.

  2. Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.

  3. Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.

  4. No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

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Comments, questions and tips

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Luisa del Gatto's picture
Luisa del Gatto
11th Apr, 2020
I made this brioche and it turned out fantastic! Thank you for the recipe. I added an extra spoon of sugar and grated orange zest. I added candied peels sprinkled on top as well as flaked almonds. I also recommend to not over knead it and keep it cold as l did it by hand. I prepared it yesterday and left in the tin overnight. This morning was just the right size and ready to bake. Everybody enjoyed it greatly!
Claudio Fiore's picture
Claudio Fiore
19th May, 2019
The first time I made these they came out a little dry and dense probably due to over kneading. I prefer to use my hands! Beware it is a sticky mess. The second time I made them I added a little warm milk to the mixture (about 10ml or 1tbsp), proved for about 30 to 45 minutes longer and a second prove of about 30 after I made them into a plait. Then baked for about 5 min less and they came out better. Both times I added more sugar and lemon zest. Thank you for the base recipe. Great stuff. However, I must say that the original recipe is great toasted and buttered. Thank you!
caitlintitley's picture
17th Oct, 2016
Great recipe and very easy to do. Would add more sugar next time though.
21st Sep, 2014
Simple and absolutely problem free. Great result
marmiteetponpon's picture
16th Apr, 2014
check this mega simple and delicious brioche recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/16/my-moms-mega-simple-brioche-recipe/
20th Apr, 2013
This was so easy and turned out great, definitely will make it again
10th Apr, 2012
nice texture but would be better with more sugar
6th Apr, 2012
Lesley, you use 7 grams of fast action yeast.
4th Jul, 2011
Beautiful! It rose well (swapped dried for 20g of fresh yeast) and had a very light texture. Might add more sugar next time though...
28th Jul, 2010
I struggled to make this dough to rise (although I regularly make bread!!) so added natural yoghurt (small tub) to give the yeast some added nutrient and have now found this brioche to be very light :-))


14th Oct, 2015
can I use the dough hook on a stand mixer instead of a kneading blade in a food processor?
Adrienette Ladynoir's picture
Adrienette Ladynoir
9th Apr, 2019
it’s REALLY nice. Don’t worry if yours doesn’t look like bread dough, mine was quite sticky. I added around 5tbsp sugar but it still wasn’t enough. I guess it depends on how sweet you want it though
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