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.

  • Preparation time: 20 minutes plus proving
  • Total time: 40 to 45 minutes plus proving 25 minutes

Serves: 12


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.