This elegant, rich bread is ideal for breakfast, served with soft butter and rich jams or marmalade. Inexpensive to make, but you’ll feel like a millionaire with each morsel.


Recipe type: Breads and Rolls
Serves: 4
  • 4 1/2 Cups flour, sifted, all purpose
  • 2 teaspoons salt
  • 2 Tablespoons sugar
  • 2 1/4 Cups sifted flour
  • 1/2 Cup milk, heated to lukewarm or 105 to 115 degrees F.
  • 1 package active dry yeast
  • 1 Tablespoon sugar
  • 3 egg yolks
  • 1 whole egg
  • 6 Tablespoons butter; melted and cooled
  1. In a large mixing bowl, place flour. Make a well in the center and pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
  2. Mix in egg yolks and butter. Add lukewarm milk, a little at a time, until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
  3. With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet.
  4. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
Leftover Brioche should be used to make bread pudding.

This bread, along with Challah, another form of Brioche, is and ideal bread for this purpose.

It absorbs the creamy custard well, holds its shape and because of its mild sweetness, pairs well with raisins, nuts or fruit added to the pudding.

The buttery flavor of this bread does not overpower the custard, allowing the flavors added to it to shine through, creating perfect bread pudding every time.

We always double this recipe to ensure that we have enough to make Bread Pudding the following day.

Serve with sweet creamery butter and fruit preserves.[br][br]

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