For 6 people

  • White bread flour: 250 g
  • Salt: 5 g
  • Sugar: 5 g
  • Butter: 100 g
  • Eggs: 2
  • Egg yolk: 1
  • Lukewarm milk: - 3 tablespoons
  • Water: 2 tablespoons
  • Dried baker’s yeast*: 1
  • * in UK use dried yeast labeled ‘Easy Bake’ or ‘Fast


Put the flour into the stainless steel bowl, and create two hollows: put the salt in one, and the yeast, sugar, lukewarm milk and water in the other. The salt and yeast should not be added together because the yeast reacts badly to contact with salt.

Add the eggs, and fit the kneader and lid. Select speed 1 and knead for 15 seconds, then on speed 2 for two minutes 45 seconds.

Without stopping the appliance, incorporate the butter within one minute, which should not be too soft (leave it at room temperature for half an hour before using).

Continue kneading for five minutes on speed 2, then five minutes on speed 3.

Cover the dough and leave it to rise for two hours at room temperature, and then work the dough vigorously by hand by slapping it into the bowl.

Cover the dough and leave to rise for a further two hours in the refrigerator; work the dough by hand again by slapping it into the bowl. Then cover with cling film and leave the dough to rise overnight in the refrigerator.

The next day, butter and flour a brioche tin.

Shape the dough into a ball. Place it into the tin and leave to rise in a warm place until the dough has filled the tin (two to three hours).

Put it into the oven at 180 °C and leave to cook for 25 minutes.

This recipe can be made with