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450GMS Plain (cream) Flour

½ Teaspoon Salt

7gms Dried Yeast

250mls Tepid Milk

4 Glenfin Duck Eggs

30gms Castor Sugar

120gms Butter

(melted but not too hot)



Whisk together the sugar, milk and yeast. Set aside to ferment.

Break the duck eggs into a bowl and  whisk until they begin to

foam, reserve a little egg to glaze the brioche.

Add the melted butter, tepid milk and yeast. In a separate bowl sift
the flour and salt.
Using a wooden spoon stir into the flour the egg, milk and yeast.
Knead well until you have a smooth and light dough.
Cover with a tea towel and let rise for 45 minutes.
Grease a suitable sized bread tin with a little butter and dust with flour. Lightly knead the dough to knock it back.
Place the dough in the floured bread tin and let it rise for
another 15 minutes.

Preheat the oven to 180°c.
Just before you put the brioche in the oven brush the reserved egg, mixed with a little, over the top of it.
Bake for 25 to 35 minutes.
Remove from the oven and gently turn out on to a wire rack to cool.


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