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5 from 1 vote


This famous french bread is delicious for breakfast when it is warm from the oven and spread with butter and jam. The texture is really specific and adding orange blossom water, though optional, will give it its full original flavor.
I make it for a sweet treat for the kids, but I also make it will less sugar and served with foie gras at Christmas.
Prep Time10 mins
Cook Time20 mins
Resting Time1 hr 30 mins
Total Time2 hrs
Course: Baking
Cuisine: French
Servings: 4


  • 585 gr Flour
  • 190 ml Milk plus 1 tbsp for brushing
  • 100-130 gr Sugar Adjust to taste
  • 25 ml Orange Blossom Extract (optional)
  • 1 tsp Salt
  • 12 gr Baker's Dry Yeast about one sachet
  • 100 gr Butter cut in pieces
  • 2 Egg
  • 1 Egg yolk only for brushing
  • 2 tsp Sugar pearls optional


  • Place milk with sugar, eggs and yeast at the bottom of blender and cover with flour. If you are using a Thermomix®, see below
  • Start mixing dough in a food processor
  • While you have started kneading the dough, add the salt.
    [It is important that the salt doesn't get in direct contact with the yeast before or else yeast will not activate properly and it may affect proofing]
  • As the the dough starts to form add the pieces of butter, one by one until the dough becomes smooth and elastic.
  • Set aside, cover with a damp cloth and proof for 1 hour
  • After 1 hour, remove air from the dough by punching it and form the shape of your brioche (long roll, balls or a braid) and lay it in a baking pan.
  • Let it proof covered for another 30 min
  • Brush it with an egg yolk or milk and sprinkle with sugar pearls if you have any.
  • Bake for 20 mn at 180˚C [360˚F]

    Check if the dough is cooked by inserting a bamboo stick or knife in the center of brioche. The stick/ knife should come out clean.

Using a Thermomix®:

  • Place milk with yeast and sugar in the bowl
    3 min/ 37˚C/ Speed 2
  • Add flour, eggs and salt
    5 min on dough cycle

  • While kneading the dough, add butter pieces one by one
  • Once the dough is ready, set it aside to proof for 1 hour covered with a damp cloth and follow the rest of the instructions from step 5 above.


Photo credit: Aline Largenton