• 2 teaspoons (7gr) dried yeast
  • 80ml warm milk
  • 2 tablespoons caster sugar
  • 300gr Plain Flour
  • 1/4 teaspoon salt
  • 3 eggs, lightly whisked
  • 120g butter, at room temperature, cut into 2cm pieces
  • 1 egg, lightly whisked, extra


Combine the yeast, milk and 1tbsp of the sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine flour, salt and remaining sugar in a large bowl and make a well in the centre.
Pour yeast mixture and eggs into well. Stir until just combined (dough will be slightly sticky). Turn onto a well-floured surface.
Knead for 5 minutes or until dough is smooth and elastic.
Add butter, 2-3 pieces at a time, kneading well after each addition for 15-20 minutes.
Transfer to a greased bowl. Cover. Set aside in a warm spot until doubled in size.
Grease a baking tray with butter. Sprinkle with extra flour to lightly coat.
Knead dough for 2-3 minutes or until smooth. Divide the dough evenly into 12 portions.
Roll each portion into a smooth ball. Place on tray, leaving room for spreading.
Set aside in a warm spot until double in size. Preheat oven to 200°C/180°C fan forced.
Gently brush each brioche bun with extra egg.
Bake for 15 minutes or until golden brown and cooked through.
Serve warm or at room temperature.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.