What about spoiling yourself during breakfast with a soft brioche!

I wasn’t easy for me to make this brioche recipe, dur to the lack of a mixer. However, I enjoyed kneading the dough manually. The results is yet satisfying; the brioche was as soft as cotton.
As for the shape, you can give your brioche the shape you want; braided brioche, rolled brioche, round brioche…



The Brioche
  •  160°C
  •  25min
  • Combine the warm milk and the yeast together.
  • In a large bowl, mix flour, salt, 2 eggs, sugar and milk/yeast mixture.
  • If you are using a stand mixer, mix with the dough hook for 5 minutes, then add butter gradually and mix for 2 minutes until well combined.
  • If you are handmaking the brioche, knead well for 10 minutes then add the softened butter gradually and knead for 5 minutes until well combined.
  • Put the dough in a bowl, cover and leave for 2 to 3 hours until doubled in size.
  • Knead the dough for 1 minutes to eliminate the gas, cover well with a cling film then leave to rest in the fridge for 30min to 2 hours.
  • Portion the dough into 12 equal pieces (try to weigh it).
  • Shape the dough pieces.
  • Place the dough in the mold or directly on the parchment paper, cover with clean tea towel, and leave to double in size for 1 hour.
  • Brush the dough with a lightly beaten egg.
  • Decorate with some pearl sugar.
  • Bake for 20 to 25 minutes in a preheated oven at 160°C.


  • Calories: 171
  • Carbohydrates: 20.5g
  • Cholesterol: 45mg
  • Fat: 8.5g
  • Fiber: 0.6g
  • Protein: 3.4g
  • Saturated fat: 5g
  • Serving size: 1 brioche
  • Sodium: 228mg
  • Sugar: 4.5g