Simple brioche

Preparation info
  • Makes


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

‘Full on’ French brioche dough contains equal proportions of butter and flour, and can be rather tricky to handle. This lighter and simpler version uses half the quantity of fat and is readily achievable at home.


  • 5 tbsp milk, at room temperature
  • 10 g fresh yeast, or a little


Making the Brioche Dough

Mix the milk, yeast and sugar in the bowl of your mixer and leave for 10 minutes. Add the flour and salt, then run with the dough hook at low speed until a smooth paste is achieved.

Hand whisk the eggs lightly, and add to the mixer, run for a minute or so, then turn up the speed to medium. Add the butter bit by bit, continui