Peggy S.: "Taking the time to do all the steps to make this…" Read More

Brioche is a traditional French pastry similar to an enriched bread with a soft texture. Instructions for the preparation of this dough are intended for a bread maker or mixer. Because this dough is a yeasted dough, it requires plenty of time to rise. This recipe for brioche requires two separate rising techniques and time periods. Make the dough the day before so that it can refrigerate overnight before shaping and baking. Bake time is 25 to 30 minutes.


  • 3 1/2 teaspoons yeast
  • 1/3 cup warm water
  • 1/3 cup milk (warm)
  • 3 3/4 cups wheat flour
  • 2 teaspoons salt
  • 4 large eggs (at room temperature)
  • 3/4 cup sugar
  • 340 grams unsalted butter (at room temperature)
  • 1/2 teaspoon fennel


  1. Pour the yeast, water, and milk in the bread maker, or the mixer bowl, and use a wooden spoon to stir until the yeast dissolves.
  2. Add the flour and salt, cover with the lid, and select the kneading program.
  3. When a homogeneous dough is formed, add 3 eggs and sugar.
  4. Allow the machine to mix all the ingredients well, and then slowly add the butter and fennel.
  5. Wait for the program to end.
  6. At this point, the dough is very soft and sticky.
  7. Remove from the bread-making machine, and place in a bowl, cover with plastic wrap, and set aside for about 1 hour.
  8. Place the dough on a floured work surface, and knead lightly.
  9. Cover again with the plastic wrap, and refrigerate.
  10. Punch the dough down in the bowl every 30 minutes until it stops rising. It takes about 2 hours.
  11. Then leave the dough covered in the refrigerator, preferably overnight.
  12. The next day, remove the dough from the refrigerator, and shape into small balls.
  13. Preheat oven to 200 degrees Celsius.
  14. Place each ball of dough in a muffin or cupcake pan.
  15. Place the pans on a baking tray, and cover with parchment paper. Let stand for 15 minutes.
  16. Whisk 1 egg with a few drops of water, and brush the buns with it.
  17. Bake the brioche for 25 to 30 minutes.
  18. Remove from oven, and allow to cool for about 15 minutes.
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NutritionView more



Calories1230Calories from Fat690
Total Fat77g118%
Saturated Fat45g225%
Trans Fat
Calories from Fat690
Total Carbohydrate123g41%
Dietary Fiber14g56%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Peggy S. 10 Jun 2015
Taking the time to do all the steps to make this brioche is so very worth it. They turned out light and golden. They were every bit as good as what you would find at a bakery. I will admit to not adding the fennel. Even though it is a small amount in the ingredients, I do not like the flavor very well. I was glad I did, because I got to enjoy the rolls without hesitation.