Brioche is a type of bread that originated in France and is eaten as breakfast or snack. Brioche uses more eggs and butter than ordinary bread. Traditional brioche is shaped like a cupcake with a little ball on top. You can learn how to make brioche at home by following the instructions on this page.

• If you use active dry yeast, activate the yeast before you use it. Mix the yeast with warm water or milk and a tablespoon of sugar. Let it stand for around 5 minutes until the mixture is bubbly.

• The raising time will vary, depending on the temperature of the room.

• In winter, place the dough near the fireplace or oven to get the dough to rise well.

• You can also braid the brioche dough to make braided brioche shape. Divide the dough to 3 parts. Roll them to shape like a thick rope with your hands, and braid them together like you braid your hair.

• Serve the brioches with butter and jam.

Brioche takes some care to make. You will need around 4 to 5 hours to make brioche from start to finish, depending on how long it takes for the dough to rise. You will need a knife, a wooden spoon, a pastry brush, a large bowl, plastic film or a damp cloth, and 12 to 14 small brioche molds. If you do not have brioche molds, you can either use cupcake molds or two loafs.

• 1 package instant yeast
• 3 1/2 cups all purpose flour
• 3/4 cup of unsalted butter, softened
• 3 tbsp sugar
• 1/2 cup warm milk
• 1 tsp salt
• 4 eggs, loosely beaten
• Additional flour for dusting
• 1 egg yolk, for glaze

1. In a large bowl, sift the flour with the yeast, sugar, and salt. Make a well in the center. Add the warm milk. Mix well with the wooden spoon.
2. Add in the eggs one by one. Mix until the dough is elastic. Add some flour if the dough is too soft.
3. Transfer the dough to a lightly floured surface. Knead until the dough is elastic enough and not sticking on your fingers.
4. Add in the butter, one tablespoon at a time. Work until the butter is incorporated in the dough before you add the next spoonful.
5. Place the dough in a large bowl which has been lightly oiled. Cover with plastic film or damp cloth and leave in warm room temperature until it doubles in size, around 1 1/2 – 2 hours.
6. Punch the dough for about 10 minutes. Divide into 12 parts. Place each part in a brioche mold. Take a little dough from the mold and form a ball. Place on top of the large dough in the mold, so it looks like a cupcake with a little bun on top. Prick the center of the top bun with a skewer until it touches the mold. Brush with egg yolk. Cover and let them stand for about an hour.
7. Preheat the oven to 400 F/200 C. Bake the brioches for 10 minutes until golden brown. Reduce the heat to 350 F/180 C and bake again for 15 more minutes. Cool on a rack before serving.

You can use the brioche dough as basic dough for other types of bread and pastries. After the first rise, add some dry fruits and raisins to make fruit bread. Proceed as the instructions above. To make Chelsea buns with the dough, roll the dough to a 1 inch/2 1/2 cm thick dough. Spread cinnamon sugar and raisins on top of the dough and roll it. Cut the rolled dough to 1 inch/ 2 1/2 cm thick buns. Proceed as the directions above and glaze with glace icing after the buns are cooled.