Preparation info

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By Ole Mouritsen

Published 2014

  • About

It is difficult to prepare brioche in small quantities. Hence the present recipe will yield more than is needed. The baked brioche can easily be stored in the freezer.


  • ½ kg ( c) all-purpose flour
  • 90 g ( c) sugar
  • 40 g ( Tbsp) nutritional yeast
  • 8 g (1⅔ tsp) salt
  • 5 g (1 tsp) active dry yeast
  • 65 g (¼ c) water
  • 5 eggs
  • 250 g ( oz) butter, at room temperature, cut into small pieces


  1. Place all of the ingredients except for the butter in the bowl of an electric mixer. Mix slowly, but thoroughly, using the dough hook.
  2. Add the butter pieces a few at a time and mix in slowly on low speed. This should take about 20 minutes, and the dough should be hanging onto the dough hook.
  3. Place the dough in three 1 L (3−4 c) baking pans. They should be a little less than half full, as the dough will rise by about two-thirds.
  4. Cover with plastic wrap and place in a cool spot for 12 hours. Then let the dough rise at room temperature for 6 hours.
  5. Preheat the oven to 160°C (320°F). Bake the bread for 20–25 minutes.
  6. Before serving, cut thin slices of the brioche and toast them until they are golden and crisp.