Brioche is a bread enriched with quite an amount of butter and eggs which gives the bread a soft crumb and flaky texture. Brioche is definitely best served warm but will last in the refrigerator for up to 4 days and can be re-heated.
Brioche bread is also perfect for "French toast" and as a bun forBurgers.

  • 50 g yeast
  • 1½ dl warm milk (35 C.)
  • 3 eggs
  • 200 g soft butter
  • 50 g sugar
  • 1 tsp salt
  • 550 g flour
  • Warm the milk to finger warm and disolve the yeast.
  • Add eggs, soft butter, sugar and salt.
  • Add the flour little by little and run on your mixer until smooth.
  • Let the dough rest for about half an hour.
  • Divide the dough in up to 20 pieces. form to buns anddplace themon a baking tray covered with baking paper.
  • Press the buns to a thicknesss of about 3 cm. and let them rest for another 30 minuttes.
  • Paint the buns with egg-wash and bake in a pre-heated oven 220 C. (200 C. hot-air) for 12 to 15 minuttes or until golden.
  • Cool on a grill plate.

You can also choose to bake as a bread. See picture below.

  • Brioche as bread

  • Brioche buns Italian style