From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
In a small bowl, mix the warm milk, yeast, and 1 tsp sugar. Let it sit for about 5 minutes until slightly foamy.
2
In a large bowl, combine flour, sugar, and salt. Add the egg, softened butter, and the milk-yeast mixture. Knead for 8–10 minutes (by hand or with a mixer) until the dough is smooth, soft, and elastic.
3
Cover the dough and let it rise in a warm place for 1–1.5 hours, until doubled in size.
4
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes – this makes shaping much easier.
5
Roll it into a small rectangle spread the garlic butter and cheese filling over the lower half. Cut the top half into 8 thin strips lengthwise lightly roll the filled half. Lay or twist the strips over the roll to create the braided look.
6
Place the shaped brioches into small tins or on a lined baking tray. Cover lightly and let rise for 30–45 minutes until puffy.
7
Brush with a little milk. Bake at 175°C (top & bottom heat) for about 28 minutes, until golden brown.
8
Immediately brush generously with melted butter. If you want the top to stay extra soft, cover with a clean kitchen towel and let rest for at least 1 hour.
My Calorie Intake
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Tips & Tricks (5)
- Activate Yeast Properly 🧪Ensure your warm milk is between 110-115°F; too hot kills the yeast, too cold won't activate it. This guarantees optimal rise and that signature brioche fluffiness.
- Garlic Butter Infusion 🧈Melt butter with garlic powder gently over low heat for 2-3 minutes before spreading to allow the garlic to bloom and distribute evenly throughout the dough.
- Strategic Herb Placement 🌿Layer dried basil and mint between the dough folds rather than mixing into the dough—this creates concentrated flavor pockets and prevents herb bitterness from the heat.
- Cheese Distribution Secret 🧀Shred your mozzarella finely and pat it dry before adding; dry cheese melts evenly without excess moisture that can make your brioche soggy or prevent proper browning.
- Second Rise Temperature Control ⏱️After shaping, let the brioche proof in a warm, draft-free spot (75-80°F) for 45-60 minutes until puffy but not over-proofed, which prevents collapse during baking.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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