These are delicious with jam for breakfast or served with fresh fruit as a dessert. Hollow out the centre and fill with a savoury filling, like chicken and mushrooms in a cream sauce, to make an interesting dinner party dish. You need to plan ahead to make them as there is a lot of standing time between stages but they are simple to make and well worth the effort.


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
348 Kcal20.2g11.7g0.4g35.6g3.2g1.4g


Step 1

Sift together the flour, salt, sugar and add the yeast. Rub in the butter (use a grater to break down the butter into small pieces and then rub it into the flour etc until it resembles fine breadcrumbs).

Step 2

Combine the eggs and milk and stir into the flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky.

Step 3

Put the dough in a clean bowl, cover with lightly oiled cling film and leave to rise in a warm, draught free place for 1-1 ½ hours until doubled in size. Knock back the risen dough (push it with your fist to knock the air out of it).

Step 4

Grease 12 brioche tins (7cm/3in) or twelve large muffin tins. Divide the dough into 12 even pieces. Then with each piece break off 1/3, use the larger piece to make a doughnut shaped piece of dough and place in the tin, roll the remaining piece into a ball and place it in the hole of the ‘doughnut’.

Step 5

Beat the remaining egg and glaze the tops of each brioche. Cover with lightly oiled cling film and leave to rise until light and puffy- about 1½ hours Bake in a preheated oven 220c, Gas Mark 8 for about 18-20 minutes until golden. Cool on a wire rack.

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