The Brioche is a very tasty biscuit originated in France.

It’s quite a rich yeast dough and goes very good with coffee:

  • 100 gr. of soft butter
  • 350 gr. of wheat flour (I take wholemeal spelt flour)
  • 3 eggs
  • 1 yeast cube
  • around 3 tablespoons of lukewarm milk
  • Two and a quarter heaped tablespoons of sugar
  • Two pinches of salt


Make the dough and put it in the fridge overnight.
I usually forget that I should make the dough the day before, so I make it and let it rise for 30 to 50 minutes.

Traditionally you would form a bigger ball, make a well into it and set a smaller ball into the well, but I don’t bother and form them all to not quite bun sized balls between my hands.

Set them on a sheet of baking paper on a baking tray.

Again traditionally you would now spread some whisked egg yold onto the brioches. But I don’t like this. Sure, it makes them shine, but I don’t like the smell, when it gets hot in the oven. 🙂

Set the oven to 220°C.

Let the dough rise for another 30 to 50 minutes.

Than put the tray into the middle position for 15 to 20 minutes.

The brioches should take on a nice golden color.

Let it cool on a cake rack.


We break them into pieces and dunk them into coffee.

Delicious! 🙂

You will need a lot of willpower to not overeat yourself!

You have been warned! 😀

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