Delicious Brioche!


18 gr of fresh yeast

90 ml of water

300 gr white flour

3 tablespoons sugar (60 gr)

1 bag of vanilla sugar (10 gr)

1/2 teaspoon salt (4g)

2 beaten yolks

60 gr of melted butter

1 yolk for gilding (beaten)

Pearl sugar (8-10 pieces)


Dissolve the yeast in water at 37 degrees (3-5 min)

Put the flour in the bowl once water and yeast dissolved.

The entire surface should be covered.

Add all other ingredients.

Mix 3-5 minutes until obtaining a dough neither wet nor dry.

Put the dough in a bowl and cover it with either a cellophane or a tea cloth.

The dough should rise at least for 1 hour.

Degas the dough and make either 8 small buns or a large brioche with two strands.

Cover it with the egg yolk, add some pearl sugar and let push the dough 30 minutes to 1 hour either in an oven at 50 degrees or at a room temperature without air-con. Bake for 10-12 min the mini buns, or 15-20 minutes the large brioche.

To avoid the brioche from burning, you can cover it with foil the last 5 minutes or till you get the desired color.

By Symphonie by Sylvie

A passionate baker, loving trying and sharing new recipes

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