Friday, March 29, 2019


Making brioche is one of those things that you probably just want to leave to the professionals. But after having successfully made Milk Bread, Whole Wheat Bread, Multigrain Bread, and English Muffins (three kinds––also see Multigrain English Muffins & Pumpkin English Muffins!), I wanted to up my bread-making game. I have to admit, this homemade brioche recipe was pretty intimidating at first. After all, it’s French!!! What could be more intimidating than the masters of bread and pastry?


  • 6 eggs, at room temperature
  • 1 cup (2 sticks/½ pound/230g) unsalted butter, at room temperature
  • 4 ¾ cups (620g) all-purpose flour, divided
  • 1 tablespoon (9g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1½ teaspoons (8g) salt
  • ½ cup (120 ml) warm water (about 120 degrees F/49 degrees C)
  • Sugar water - 2 teaspoons (10g) sugar mixed with 1 tablespoon (15 ml) water
get full instructions: click here