Tear’n’share brioche

This sweet and enriched bread, has a high egg and butter content compared to other doughs which gives the brioche a rich and tender crumb. There’s a bit of work kneading the butter into the dough, so use an electric mixer, but the end result is well worth it.

  • Vegetarian


500g strong white bread flour
1 tsp salt
7g sachet dried yeast
50g Billington’s Golden Caster Sugar
150ml whole milk
5 medium Waitrose British Blacktail Free Range Eggs
250g Country Life Butter, softened and cubed


1. Place the flour, salt, yeast and sugar in a food mixer bowl. Attach a dough hook to the mixer. Warm the milk and add to the bowl with the eggs and mix for 2-3 minutes on medium speed. Increase the speed to high and mix for 5-6 minutes.

2. With the mixer running, gradually add the butter and mix for 4-5 minutes. Transfer to a greased bowl, cover with clingfilm and chill for 7 hours, or ideally overnight.

3. Grease a 28 x 23cm tin. Knock out the air from the dough and divide into 12 pieces. Roll each into a ball and place in the tin so the balls just touch each other. Cover with clingfilm and leave to prove in a warm place for 2-3 hours until doubled in size. Preheat the oven to 190°C, gas mark 5 then bake for 20-25 minutes until golden and cooked through.

4. Transfer to a cooling rack to cool. If you wish, dust with a teaspoon of cinnamon and drizzle with honey while still warm for a burst of comforting flavour.

Baker’s tip

This is delicious served warm and spread with Country Life Butter for a real melt-in-the mouth treat.

Tear’n’share brioche
  • Preparation time: 20 minutes plus proving
  • Total time: 40 to 45 minutes plus proving 25 minutes

Serves: 12

Nutritional Info

Typical values per serving:

Energy 1,543kJ
Fat 20.9g
Saturated Fat 12g
Carbohydrate 36.8g
Sugars 5.7g
Protein 8.5g
Salt 0.8g
Fibre 1.4g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Oct 15 10:47:00 BST 2014.