Serves: 8

Traditional French bread with eggs and butter. These golden little breads have a soft buttery texture and rich yellow colour from the eggs. Perfect for an indulgent breakfast.


  • 350g strong white bread flour
  • 175g butter (unsalted)
  • 25g white caster sugar
  • 1 tsp salt
  • 1 easy bake yeast sachet
  • 2 egg(s) (free range) (beaten)
  • 4 tbsp milk (whole) (warmed)


1Place all of the ingredients into a mixer with a dough hook attached.

2Mix to a soft dough and knead for 5 minutes.

3If mixing by hand, rub the butter into the flour.

4Stir in the sugar, salt and sprinkle on the yeast.

5Mix to a soft dough with the eggs and milk.

6Knead on a floured board for 10 minutes.

7Divide the dough into 8 pieces.

8Make individual brioche by reserving one fifth of each piece for the ball on top.

9Place each brioche into a muffin tin putting the small ball on top.

10Leave to prove until double in size. Meanwhile preheat the oven to at 190°C (170°C fan, gas mark 5)

11Bake for approximately 15-20 minutes.


  1. This recipe has an omission. How much flour is required? Also, I find it hard to believe free-range eggs are required. Eco/Political statements, however well-intentioned, have no place in a recipe.

    • Free range eggs are listed as a recipe ingredient in an attempt to source the best both environmentally, socially and flavour wise. Your comment re Eco political is outdated and unnecessary and totally out of step with today’s environmental global movement. Get with the program Ed! however agree with the flour omission and oven settings.

  2. Ed Cobleigh – I didn’t interpret the choice of legs as political – substitute as you wish. And, your right…we need measurements. I can’t eyeball it like my grandmother!

  3. I agree – the quantity of flour is missing and if anything it should be “2 eggs (large / medium / small?), preferably free range”. Then it doesn’t say what the oven setting is: over/under or other?


Please enter your comment!
Please enter your name here