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Brioche à tête ou brioche parisienne (Brioche) and Pâte levée (Yeast pastry dough)

Makes 10 small brioches

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  • 40g sugar

  • 1 tsp salt

  • 3 eggs and a little milk if necessary

  • 1 level tsp dry yeast

  • 250g white flour

  • 150g unsalted butter, softened


  • 1.

    In a big bowl mix the sugar, the salt and the eggs. And in another small bowl dissolve the dry yeast with a tablespoon of water.

  • 2.

    Pour the flour in the mixing bowl of a food processor, add the two prepared mixtures from above, give a few short blasts with the mixer and then continue until the dough has formed. If the dough is too firm, add a little milk, the dough needs to be soft.

  • 3.

    Add the butter which needs to be softened before use. Continue to knead a little.

  • 4.

    Empty the dough onto a floured surface, fold the dough into itself a few times and flour if necessary.

  • 5.

    Cover the dough with plastic film and let it rest for an hour.

  • 6.

    Flatten the dough with your hands, stretch it from the edge to the centre and let it rest for another hour under the same conditions.

  • 7.

    Separate the dough into little pieces and form into round balls which you place on a baking sheet covered with baking paper.

  • 8.

    Cover with plastic and let rise for approximately 45 minutes to one hour.

  • 9.

    Twenty minutes prior to baking pre-heat the oven to 180°C.

  • 10.

    Break an egg into a small bowl, add a pinch of salt and beat.

  • 11.

    Brush the beaten egg over the brioches with a pastry brush. With a pair of scissors cut a 1cm deep incision into each brioche. After each use soak the scissors in cold water.

  • 12.

    Bake for approximately ten minutes, depending on the size of the brioches.

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