Deborah Dana

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Recipe of Brioche


3h 20 mins
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This rich bread has a sweet touch. It is a typical bread of France that with the help of a bread maker is not difficult to make.
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10 portions
  • 225 grams White flour
  • 2 tablespoons milk
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 55 grams unsalted butter
  • 1 1/2 tablespoons dry yeast
  • 1 egg
  • 1 tablespoon Water
  • enough oil, to grease


For this recipe you need a bread maker. Start by putting milk and eggs in the mold of the machine and shake lightly.
Add the flour on the liquid and then the salt, sugar and butter.
Make a hole in the flour until you see the liquid and place the yeast there.
Place the mold on the bread maker, close and select the option to make dough. When ready, remove the dough from the mold.
In harine a clean surface and hit and mold the dough with your hands. Cut in a room and evolve it in transparte film. Reserve.
Grease a mold to make brioche (or if you do not have to make bread). Pre warm the oven to 220 degrees Celsius.
Take the large piece of dough and form a ball. Place it in the mold and with a sharp knife perform an inición in the superior part.
Take the small dough and form a circle and then spread it out until it resembles a pear shape.
Place the dough on the piece of large dough with the narrow end down. Cover the dough with clear film and let stand for 1 hour to rise.
In a small bowl, mix the yolk with the water. Remove the transparent film from the bread and glaze with the egg.
Bake the bread at 220 degrees centigrade for 40 minutes or until it has risen and looks slightly golden. Remove from the oven.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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