Perfect Brioche recipe

Tuesday, 10 Sep 2019

Patisserie Valerie BriocheGolden and rich with eggs and butter, a sweet and fluffy brioche is the star of The French bakery. Good brioche is not very easy to find in the UK and many commercial brands are far too sweet, but it’s not too difficult to make your own. If you fancy fresh brioche for a late Sunday breakfast, start it off on Saturday in the late afternoon, then leave the dough in the fridge overnight and finish the final proving and baking in the morning.

I’m not sure we can ever call brioche plain, with all that butter and all those eggs beaten in, but this is Patisserie Valerie’s basic brioche recipe. It’s the same one used to make the brioche for our eggs benedict, and can easily be sweetened with embellishments of nuts, citrus peel or chocolate chips.


  • 1kg plain white flour
  • 150g sugar
  • 150g butter
  • 5 eggs
  • 40g yeast
  • 20g salt
  • 400ml milk

This recipe is generous

Flour, sugar and yeast, eggs and milk mix until smooth.

It’s important to leave out butter and salt as salt on this first mix as salt can kill yeast and damage proving process.

Add salt and mix again

Add butter and mix again until the dough is coming away from the side of the bowl without residue.

Cover with cling film and leave for 90 minutes in a warm room, wait until doubled in size.

When proving the dough, particularly that last session, be careful not to let it rise too much (judge by eye, rather than time), and once it has doubled in bulk, whip it into the oven before it becomes uneven. Over-proved dough will be dry and greasy.

Take the soft dough and cut into even chunks. Roll into balls and placed on a tray lined with baking paper. Cover with cling film and leave to prove until doubled in size.

Be sure to cover your buns, because exposure to air can cause a skin to form on the dough and ruin proving.

Gently brush with a mix of one egg and one yolk to give a golden shine.

You can see our recipe for perfect Focaccia here


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