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Soft, buttery French brioche bread with a delicate sweetness.

1 kg of flour
50 g of butter
100 g of sugar
20 g of salt
30 g of baker’s yeast
4 eggs
30 cl of milk

Step 1
Dissolve the yeast in a little bit of milk, sift the flour, and mix in the sugar and salt.

Step 2
Break the eggs, add the yeast and milk, and knead the dough well.

Step 3
Incorporate the softened butter, knead the dough well and let it rise at room temperature for at least two hours.

Step 4
Flour the table then place the dough on top.

Step 5
Cut pieces of dough and roll small balls in the palm of your hand.

1 sieve
1 kitchen scale