Brioche made simple

Brioche made simple

Lucy's Bakes
10 mins
Cooking time
25 mins
Jacqui Melville

This recipe is inspired by a French friend – she adds orange blossom water (also known as orange flower water) to the liquid and it adds a floral, sweet flavour that is only just detectable but is quite exceptional. So I now add it to mine and I hope that you now will add it to yours but it works well without it, so don’t wait to buy some before you have a go at this! I also cheat madly in this recipe and rub the butter into the flour like cake making before I start to make the bread – it is so easy and the result is fabulous – a wonderful weekend breakfast treat.


Quantity Ingredient
150g butter, at room temperature
500g strong white bread flour
12g fast-action dried yeast
3g salt
50g caster sugar
150g milk
2 eggs
5g orange blossom water

For the glaze

Quantity Ingredient
50g icing sugar
10g water


  1. Line a 20 cm deep round cake tin or 1 kg loaf tin with baking paper.
  2. Chop the butter into small pieces and put it into your mixing bowl with the flour, yeast, salt and sugar.
  3. Using your fingers and thumbs, rub the butter into the dry ingredients until it resembles breadcrumbs.
  4. Warm the milk for 30 seconds on full power in the microwave, just to take the chilled edge off it, and then add the eggs and orange blossom water to the milk and mix well. Add to the dry ingredients, mix together to a dough and turn out onto a clean work surface.
  5. Knead as the bread notes in the chapter introduction describe for 7 minutes. Divide the dough into 6 parts and shape each into a ball as directed in the step-by-step notes. Put 1 ball in the centre of the tin and place the others evenly around the edge. Cover with a clean tea towel and leave until doubled in size (I place it in my oven at 60°C with the door slightly ajar, for 30 minutes, but see tips on how to speed up or slow down proving loaves).
  6. Preheat the oven to 200°C – taking the loaf out first if you are proving the loaf in it!
  7. Bake the brioche for 25 minutes. Blend the icing sugar with the water until smooth. Turn the loaf out onto a wire rack and brush immediately with the sugar glaze. Leave to cool.


  • This recipe is vegetarian and nut-free.


  • Although this is a slightly sweet bread, it makes great toast to serve with a rough good quality pâté or terrine.

What the the testers say

  • JACQUI MELVILLE AND SUZANNE QUINTNER – ‘This was much less messy than we thought it would be – I always thought brioche took a lot of technique but we had fun making this together.'

    KERRY GREGORY – ‘Wow! We had it toasted with paté – wonderful combo!'

    HATTIE CUFFLIN – ‘This was easy – I made 4 balls of dough and stuck them in a row in a 1 kg loaf tin to make a beautiful loaf. I took it to my sister’s for the weekend, sliced it, toasted it and we ate it with jam on a Sunday morning.’
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