Classic Brioche

[migration] empty title 379 Author: Canadian Living Credits: [migration] empty title 379

  • Portion size 20 servings


  • 1 pkg active dry yeast (or 1 tbsp/15 ml)
  • 1/4 cup sugar
  • 2 1/2 teaspoons salt
  • 5 cups flour (approx)
  • 1 cup hot water (120 to 130F/49 to 54C)
  • 6 eggs
  • 1 cup butter in pieces and softened
  • 2 egg yolks
  • 1 teaspoon water


Preheat oven to 400°F (200°C).

In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour. Add hot water; beat at medium speed for 2 minutes or until smooth. Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition. Gradually beat in 2 cups (500 mL) of the remaining flour.

Add butter, a few pieces at a time, beating until completely incorporated. Gradually add remaining flour to make very sticky soft dough. Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.

Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours. (Make Ahead: Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.)

Turn out dough onto lightly floured surface. Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball. Divide into quarters. Roll each quarter into 12-inch (30 cm) long rope. Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths. Shape all pieces into balls, making 20 large and 20 small. Place large balls in 20 well-greased brioche moulds or large muffin cups. Using scissors, cut X in top of each. Snuggle small ball into each X. Stir egg yolks with water; brush over brioche. Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.

Bake in centre of oven for about 20 minutes or until golden. Let cool slightly in moulds on racks. Remove moulds; let cool completely on racks.

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Classic Brioche