Total time: 4hr 20m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 245 Kcal, 6g Protein, 28g Carbohydrates, 11g Fat


  • Dough
  • 400 g white flour
  • 1 tsp salt
  • 50 g sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 dl single cream
  • 3 eggs
  • 60 g butter, cut into pieces, cold
  • To shape
  • 1 egg yolk, beaten
  • Utensils
  • 12 brioche moulds, each approx. 50 ml, greased

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  • Dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the cream and eggs, mix, knead to form a soft, smooth dough using the dough hook on a food processor. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 3 hrs. until doubled in size.
  • To shape

    Divide the dough into 12 portions. Remove a walnut-sized piece from each portion and shape into small balls. Shape the remaining portions of dough into larger balls, transfer to the prepared moulds, place the smaller balls on top. Cover and leave to rise for a further 30 mins. Brush the brioches with the egg yolk.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly and serve lukewarm.
  • Tip:

    Chocolate brioches: 75 g dark chocolate (75% cocoa), cut into 12 pieces and inserted into the larger dough balls.

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