Preparation info

  • Makes


    large loaf
    • Difficulty


    • Ready in

      5 hr

Appears in

Breakfasts: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Brioche, a light yeast dough enriched with butter and eggs, is wonderful served with butter and jam for breakfast or tea, or alternatively as an accompaniment to stewed fruit. There are many different ways to mould brioche dough—in this recipe it has been moulded into the traditional ‘brioche à tête', where the small ball on the top represents the ‘head’ of the brioche. See step-by-step instructions.


  • 2 tablespoons warm milk
  • 15 g (½ oz) fresh yeast or 7 g (¼ oz) dried yeast
  • 375 g (12 oz) strong or plain flour
  • 55 g ( oz) caster sugar
  • 1 teaspoon salt
  • 6 eggs, lightly beaten
  • 175 g ( oz) unsalted butter, at room temperature
  • 1 egg, beaten and mixed with 2 tablespoons of water, for glazing


  1. Pour the milk into a bowl and dissolve the yeast in it. Add 1 tablespoon of the flour, cover and set aside until bubbles start to appear. Sift the remaining flour, sugar and salt into a large bowl, make a well in the centre and add the beaten eggs and yeast mixture. Draw the flour into the wet ingredients to make a sticky dough, then transfer to a floured surface.
  2. Lift and throw the dough down on the work surface with floured hands for 20 minutes, or until the dough forms a smooth ball. Place in an oiled bowl and turn the dough over to coat with the oil. Cover and let rise at room temperature for 2–2½ hours, or until doubled in volume.
  3. Turn out the dough, punch down, cover and leave to rest for 5 minutes, then transfer to the work surface again. Place the soft butter on top of the dough and pinch and squeeze the two of them together until they are well combined. Knead for 5 more minutes, or until the dough is smooth again. Cover and let rest for 5 minutes.
  4. Brush a 1.2 litre capacity brioche mould or four small 425 ml (15 fl oz) capacity brioche moulds liberally with melted butter. If using the small moulds, divide the dough in four. Set aside a quarter of each piece of dough. Form the large pieces into balls and drop them into the moulds seam-side-down. Make a hole in the top of each ball using your finger and form the reserved pieces into tear- drop shapes to fit into the holes. Press down to seal. Cover and leave to rise for 1–1½ hours, or until the moulds are half to three-quarters full. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly brush with the egg glaze and bake for 20–25 minutes, or until a nice golden brown. Turn out and allow to cool on a wire rack.