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***Makes 8 Brioche


4 Cups All Purpose Flour

2 Tbsp. Sugar

2 Tsp. Salt

2 Tsp. Active Dry Yeast

1 Egg

1/3 Cup Milk

1 and 1/3 Cups Cold Water (might not use all)

4 Tbsp. Unsalted Butter

Olive Oil

Egg Wash

1 Egg

1 Tbsp. Cold Water

Coarse Sugar

-In a bowl, mix flour, sugar, and salt

-In a medium bowl, mix the egg and water

-In a small pot, heat the milk and butter together until the butter melts

-Add your "buttermilk" to the egg and water mix"

-Sprinkle your yeast over the top and stir

-Let rest until foamy, about 15 minutes

-Add your flour and stir with a spatula until the ingredients form a ball

-Drizzle 1-2 tsp. of olive oil on your ball and rub and coat your dough

-Cover with a kitchen towel and let rise for 2-3 hours or until doubled in size

-On a floured surface, deflate dough (literally), form into a ball, and divide into 8 equal portions

****Can use a scale to measure correctly (128 grams per)

-Roll each portion into a ball and place onto a baking tray lined with parchment paper

-Let rise until the balls grow in size, about 30-45 minutes

*****Don't let them rise too long otherwise they will deflate and crash

-Mix your egg and water and brush your brioches

-Sprinkle on some coarse sugar

-Bake at 425ºF for 15-20 minutes until your brioches are golden

-Let cool and enjoy!

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