Preparation info
  • Makes


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    We consulted several sources, including Marc Medina, to find the best brioche recipe. This is a version we feel people can do at home.



    • 2 envelopes active dry yeast
    • ¾ cup milk, warmed
    • 3 cups


    1. Dissolve yeast in warm milk and let stand until foamy, 3 to 5 minutes.
    2. In a large bowl, sift together the all-purpose flour, bread flour, sugar, and salt. Transfer to a stand mixer fitted with a paddle attachment. Add the yeast mixture and beat for 2 to 3 minutes. In a separate bowl, lightly beat the eggs and the eggs yolks. Add to the dough and beat for 3 to 5