Pastry
Brioche
PastryOrigin: France
Soft enriched bread with egg, butter and a touch of sweetness — ideal for burger buns, breakfast toast, or dessert bases. This batch shapes into 8 buns or one loaf; use 4 buns for a 4-portion burger recipe.
Prep
40 min
Cook
20 min
Total time
1 hr
Portions
8
Total weight
817 g
Per portion
102.1 g
Ingredients
Method
Dough
- Warm the milk until lukewarm (not hot). Soften the butter to room temperature. Beat the eggs lightly.
- Mix flour, sugar and salt in a bowl. Add milk and most of the egg; mix to a soft dough. Knead until smooth and elastic (about 8–10 minutes by hand), then work in the butter a little at a time until fully absorbed and the dough is glossy.
- Place in a lightly oiled bowl, cover, and leave to rise in a warm place until doubled (about 1–1½ hours), or refrigerate overnight for deeper flavour.
Shape and bake
- Turn out gently, divide into 8 equal pieces for buns (or shape one loaf). Round each piece, place on a lined tray with space between, cover, and prove until puffy (30–45 minutes).
- Heat the oven to 190°C (170°C fan). Brush buns with the remaining beaten egg. Bake 15–20 minutes until deep golden and hollow-sounding underneath. Cool on a rack before splitting.
Serving
Split and toast for burgers, or serve warm with butter. Slightly stale brioche makes excellent French toast.
Storage
Airtight at room temperature 2 days, or freeze up to 1 month. Refresh frozen buns in a 160°C oven for 8–10 minutes.