Flour (type 55)430 g
Salt9 g
Sugar50 g
Butter140 g
Milk60 ml
Fresh cubed yeast24 g



Instant dry yeast equivalent: 8 g

Not too sweet, the brioche also makes the perfect partner for salads or cheese, as well as yoghurt and jam. Ideal at breakfast and teatime.


  1. Mix the flour, salt, sugar, butter and eggs in a bowl.
  2. Stir the milk into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 90 minutes in a warm place.
  5. Take the ball of dough, divide it into 3 equal pieces and leave to rest, covered, for 10 minutes. Shape into 3 buns, place them on a baking sheet and leave to rest, covered, for 2 hours.
  6. Put the balls of dough in an oven pre-heated to 180°C and bake for 30 minutes.

Tablespoons conversion