Individual Brioches


  • 8 oz / 230 g strong white flour
  • ½ tsp fast-action dried yeast
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 2–3 oz / 60–85 g butter, melted beaten egg and water, to glaze


Sift the dry ingredients together into a bowl, and then mix in the eggs and melted butter. On a floured surface, knead for about 5 minutes until the dough is smooth and elastic. Brush 8–10 brioche tins with melted butter, and in each one place a ball of dough, with a smaller ball pushed into the top. Brush with egg wash and cover with a damp cloth, or place the tins on a tray in a large polythene bag. Leave them to rise in a moderately warm place for about 40 minutes. Glaze again, and then bake in a preheated oven at 230°C / 450°F / Mark 8 for about 15 minutes. Serve warm, cut open and lightly buttered. Or scramble some eggs and stir in a little shredded smoked salmon, smoked trout or smoked cod’s roe; spoon this mixture into a warmed, partly hollowed-out brioche, and serve immediately. Another good filling is fresh fruit, such as slices of banana, apple or peach, or stoned cherries, or summer berries. Pour over a little hot syrup, made by boiling clear honey with a little butter and grill lightly before serving with cool yoghurt or crème fraîche.