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Brioche Recipe


Veg  CD CBF  French  30mins plus proving

This is a traditional sweet French recipe for individual breads.

Makes 8 Small brioches    Hot  Cold  Vegetarian Sweet Bread teatime breakfast  French France  Europe




225g/8oz Strong Plain Flour

3 tablespoons Warm Water

1/2 teasp Salt

2 Eggs, beaten

1 tbsp Castor Sugar

100g/4oz Butter, melted

1/2oz Fresh Yeast



1.  Sift the flour and salt into a warmed bowl and stir in the sugar. Cream the yeast with the water then stir the yeast liquid, beaten eggs and the melted butter into the dry ingredients with a wooden spoon. Beat until smooth and elastic in texture.

2. Cover with a damp cloth and leave in a warm place for 1-1/2 to 2 hours until doubled in size.

3. Preheat the oven to 220C, 425F, Gas mark 7.

4. Divide the risen dough between 8 well-greased fluted brioche tins and bake in the centre the oven for 10 minutes until golden brown.


Cool in the tins for 20 minutes before turning onto a wire rack.

End of instructions


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Serving Suggestions


Main equipment required to make this recipe


Mixing Bowls

Wooden Spoon

Individual Brioche tins


Tips, Options and Substitutions

You can also use a normal loaf tin although you will have to increase the cooking time


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