Traditional Brioche

Preparation time
Cooking time
Serves12 buns


2 teaspoons (1 sachet/7g)dried yeast

⅓ cup warm milk

¼ cup caster sugar

2 cups plain flour

¼ teaspoon salt

3 eggs, lightly whisked

125g soft butter, cut into 2cm pieces

1 egg, lightly whisked, extra

2 tablespoons golden caster sugar

Butter and raspberry jam, to serve


1. Preheat oven to 200°C.Grease brioche pans with butter.

2. Place yeast, milk and 1 tablespoon of caster sugar into the shortblender jug. Secure the lid.

3. Blend on LOW speed for 5 seconds. Allow to sit for 5 minutes in the jug or until frothy.

4. Add the flour, salt, eggs andremaining sugar to the yeastmixture. PULSE 4-5 times or untilingredients are well combined.

5. Add 1-2 pieces of butter intothe jug at a time. PULSE twicebefore adding the same amountof butter. Continue until all butterhas been incorporated.

6. Place dough into an oiled bowland leave in a warm place to rise.This should take about 30 minutes.

7. Roll dough into balls to fit into yourbrioche tins. Top with a small ballof dough. Place dough in a warmplace to rise.

8. Gently brush brioche with egg.Sprinkle with golden caster sugar.

9. Bake for 10-15 minutes oruntil golden.

10. Serve warm with butter and jam.