Authentic Brioche Bread

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Brioche is a very rich but amazingly light type of bread. Perfect for breakfast and lovely toasted, it’s also good in a bread and butter pudding.

TOTAL TIME: 40 Minutes 


  • 1000 gms of Josef Marc T55 Bread flour
  • 220ml of Milk
  • 20gm of Salt
  • 60gm of Caster sugar
  • 40gm/12gm of Wet/Dry Yeast
  • 230ml of Egg
  • 170gm of Unsalted butter, cubed


PLACE all the ingredients in a mixing bowl.

USE a spiral mixer

MIX on a slow speed for 4 minutes and then mix on a fast speed for 6 minutes. 

DOUGH temperature should be at 24°C to 26°C.

BULK fermentation for 20 minutes. 

SCALE the dough into 300gm in a mould. Intermediate proof not required. 

FINAL proof for 40 min under 75% humidity and temperature of 31ºC. 

BAKING temperature at 200ºC under the falling temperature of 180ºC for approx.. 20 minutes for 300gm pieces.


Josef Marc

Josef Marc
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