Brioche for a perfect breakfast!

First mixture Ingredients

  • 50gr Manitoba flour
  • 50ml milk
  • 6gr brewer’s yeast
  • 1 teaspoon sugar

Second mixture Ingredients 

  • First mixture risen
  • 200gr Manitoba flour
  • 50ml milk
  • 50gr sugar
  • 40gr butter
  • 2 yolk
  • Vanilla powder
  • Orange and lemon zest

Glaze Ingredients

  • 40gr almond flour
  • 40gr egg white
  • 50gr sugar


First mixture

  1. Combine the ingredients for the pre-ferment dough: In the bowl of a standing mixer, stir the yeast into the warm milk and let it sit until dissolved. Add the sugar and the flour and stir until it forms a shaggy dough.
  2. Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.

Second mixture and glaze 

  1. In the mixer bowl with the risen pre-ferment dough, fit the dough hook and add yolks, sugar, flour, vanilla, zest and milk. Mix on low speed to form a soft dough.
  2. With motor running add in the butter piece by piece. Knead for 10 minutes on minimum speed, until the dough is smooth and elastic.
  3. Remove the mixing bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 3 hour, or until doubled in size.
  4. Transfer to a lightly floured surface and divide dough into pieces of 50 grams each. Roll each piece into ball and then in a rectangular shape.
  5. Cover the brioches and let rise in a warm spot for 1 hour.
  6. Meanwhile prepare the glaze: mix almond flour with the sugar, then add the egg white. Mix until combined. Put the glaze into a piping bag, refrigerate.
  7. Pipe the glaze onto the tops of each brioche and bake in the preheated oven for about 12 minutes at 180°C.