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Brioche - Serves 8-10


If you use baking parchment in the mould, you will need to remove the brioche near the end of the cooking time and return it (without the mould) to the oven for 5 minutes to finish. This prevents the base from being moist.

Jean-Christophe Novelli A tip from

The smell of homemade brioche is wonderful and the taste is even better. Serve it in slices for breakfast or tea and, if you have any left over the next day, use it to make the best ever bread and butter pudding. The brioche will freeze well.


1. In a large bowl, mix together the flour, sugar, salt, yeast and butter. Add the eggs one at a time, combining each thoroughly before adding the next.

2. Meanwhile, heat the milk gently in a saucepan, add the vanilla and allow to infuse. Do not allow the milk to boil. After about 3 minutes, remove the vanilla pod and gradually add the milk to the dough, beating well until it is all absorbed.

3. Once the dough detaches from the sides of the bowl, it is ready to place into a loaf tin to prove. Once the brioche has risen, knock it back down, as it will then rise a lot more.

4. Towards the end of the proving time, preheat the oven to 200ºC/Fan 180ºC/Gas 5.

5. When the dough is ready to be put in the oven, mix the egg yolk and the olive oil and brush the top of the loaf, this will help achieve a beautiful golden, glazed finish.

6. Bake the brioche in the preheated oven for 10 minutes, reduce the temperature to 160ºC/Fan 180ºC/Gas 3 and leave it for a further 15 minutes, until it is golden brown and comes out of the mould easily.

7. Leave it to cool and then serve.


  • 1kg plain flour, sifted
  • 140g caster sugar
  • 20g salt
  • 60g fresh yeast
  • 250g unsalted butter
  • 5 medium eggs
  • 300ml full-fat milk
  • 1/4 vanilla pod
  • 1 medium egg yolk
  • 1 teaspoon olive oil

Preparation time: 1 hour

Cooking time: 25 minutes