The BBC Good Food logo

How to make brioche


Chelsie Collins shows you how to bake up a batch of brioche buns

Points to remember

  • Let the yeasty mixture go frothy before adding to the dry ingredients.
  • Rub the butter and flour together until it resembles fine breadcrumbs.
  • Use your hands to mix the dough - it will be very sticky but comes together when kneaded.
  • Knead for about 10 minutes until stretchy and smooth on a lightly floured surface.
  • Cover until doubled in size for one to three hours.
  • Knock back the dough for two minutes before shaping - the dough will be a lot less sticky now.
  • Use minimal flour when shaping as it will change the texture of your brioche.
  • Once shaped, prove for an hour or two, until doubled in size before baking.
  • Glaze with beaten egg for a shiny top and bake in the lower part of the oven.Try this technique with our apricot brioche recipe.

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Sponsored content