Recipes > Breads > Brioche



  • 1 pound of flour
  • 6 eggs
  • 1 pound of butter
  • 4 ounces of leaven prepared as directed


Mix together on the paste-board, the flour, eggs, butter, leaven, and tepid water enough to make a rather soft dough, then beat well. The longer it is beaten the better, and the lighter the brioche will be.

By beating we mean: take hold of the dough with the right hand, raise it and then throw it with force on the board and in the same place where it was; repeat that till it comes off your hand without any of the paste sticking to it. Put the mixture in a tin vessel, set it in a warm place (about 78 deg. Fahr.) for about two hours to rise, and then put immediately on ice to cool.

When cold, put it back on the paste-board, cut off about one-fourth of it. Make a kind of crown with the larger piece, but not a very large one; let the hole in the middle be about three inches in diameter. Then give the other piece a rope-like shape, about three-quarters of an inch in diameter; place it over the crown, giving it the shape of a star, and bake in an oven at 430 deg.. Serve warm, without sauce.


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Hand-Book of Practical Cookery (1884).

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