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24 Hour Beautiful Brioche

If you want a true taste of the French classic, where better to turn than the experts? Try this recipe from Frankonia, breadmakers to some of the nation’s most celebrated chefs.

Frankonia Brioche Bread 2


460g White bread flour
9g salt
46g caster sugar
16g fresh yeast
6 medium sized eggs
185g soft Butter

For the glaze
One egg yolk mixed with a little water

Makes 2 x 20cmx10cm tins


  1. Place your flour, salt, caster sugar and yeast and eggs in the bowl of an electric mixer that has a dough hook attached. Mix together on slow speed for 5 minutes, then switching to a medium/fast speed for another 8 minutes. Your dough should be elastic and smooth
  2. Now add your soft butter and incorporate into the dough by using a medium speed for about 3 minutes until the butter is fully incorporated and evenly distributed. Your dough will feel soft and wooly
  3. Cover the bowl with a tea towel or cling film and place in the refrigerator for 24 hours. This rest in the refrigerator will give you that wonderful intense Brioche flavour
  4. The next day, take the dough from the fridge and let it recover back to room temperature. Then knock the dough back and tip it on to a lightly floured work surface
  5. Divide your dough into two pieces, shape both into cylinders and place these in well-greased tins
  6. Brush the egg yolk/water mixture thinly on top of the dough, cover both tins with a tea towel and allow to prove until the dough has doubled in size
  7. Meanwhile preheat your oven to 180°C and once your loaves have risen to double the original size, place your tins in the oven on the middle shelf and bake for 25 - 30 minutes
  8. Cool on a wire rack

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