Individual Brioches Recipe

Individual Brioches Recipe

Ingredients : Makes 8

15 ml

15 ml

30 ml


200 g

2.5 ml

75 g


Active dried yeast

Caster sugar

Warm milk


Plain flour


Butter, cut into six pieces, at room temperature

Egg yolk, beaten with 10ml water, to glaze

Method :
  • Butter eight individual brioche or muffin tins. Put the yeast and sugar in a small bowl, add the milk and stir until dissolved. Leave to stand for 5 minutes, then beat in the eggs.
  • Put the flour and salt into a food processor, then with the machine running, slowly pour in the yeast mixture. Scrape down the sides and process until the dough forms a ball. Add the butter and pulse to blend.
  • Transfer the dough to a buttered bowl and cover with a dish towel. Leave to rise in a warm place for 1 hour, then punch down.
  • Shape three-quarters of the dough into eight balls and put into the tins. Shape the last quarter into eight small balls, make a depression in the top of each large ball and set a small ball into it.
  • Leave to rise in a warm place for 30 minutes. Preheat the oven to 200oC/400oF/Gas 6.
  • Brush the brioches with the egg glaze. Bake for about 15-18 minutes, until golden brown. Transfer to a wire rack and leave to cool completely.

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