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Artisanal French Brioche

This is the real brioche I'm talking about, not the type you buy in the supermarket and it's all fluffy although that is delicious too. This brioche is the kind you will find in the french markets, it's a smaller loaf with a more together texture, perfect for toasting! I love it and my mother used to buy it in

Boulogne market in Northern France every Saturday. It's a treat with homemade apricot jam on it. Give it a go!



  • 300 g plain flour

  • 125 ml milk

  • 50 g sugar

  • 2 eggs (1 egg is to egg wash the brioche before cooking)

  • 75 g softened butter

  • 2 tsp fast action yeast

  • a good pinch of salt


  1. In a bowl or a food processor (if you're lucky enough to have one!) mix the dry ingredients together followed by the butter cut into pieces and mix together using your hands until the mix resembles breadcrumbs.

  2. Whisk 1 egg and the milk together and pour into the dry ingredients bit by bit stirring to combine using a form.

  3. Once the ingredients have formed a ball, and you can top up with liquid or flour as needed, tip the dough onto a floured worktop.

  4. Knead the dough for 8-10 minutes until the dough is smooth, elastic and slightly sticky.

  5. Put your dough in a greased bowl and cover with cling film or a clean and slightly damp kitchen towel and place it in a warm place for 30 mins to 1 hour until it has doubled in size. If you have time, you can place it in the fridge for a few hours.

  6. When your dough has finished rising, heat your oven at 180C fan.get your loaf tin and grease it or line with baking paper. I use the foil from the butter packet to grease the tin and then sprinkle with flour.

  7. With floured hands, take the dough out of its bowl and form it to the shape of your tin.

  8. Place it in your tin ensuring it is evenly distributed and using a pastry brush (or your fingers) and brush the top with egg yolk or milk.

  9. Place the brioche in the oven and cook for at least 30 minutes until it's nice and golden!


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