Learn how to make a brilliant brioche with Paul McDonald from Bastion


  • 70 g sugar 
  • 12 g salt 
  • 500 string flour (t55 is best) 
  • 5 whole eggs  + 2 egg yolks for glazing 
  • 100 water 
  • 30 fresh yeast (10g dried yeast) 
  • 250 very soft butter 


  1. Combine the flour, eggs, water and yeast in a stand mixer with paddle on low speed (speed 3 on kitchen aid) for three mins 
  2. Switch to the dough hook on medium speed (4 on kitchen aid)
  3. Mix on medium until gluten develops dough feels springy ( 7 minutes) 
  4. Add sugar and salt in three separate editions  ensure first is fully incorporated before adding next 
  5. Once all incorporated, turn to low speed (3 on kitchen aid) and add the butter all at once continue to mix until butter is fully incorporated - 5 mins or longer if necessary. 
  6. Place dough in a lightly greased bowl, flip it once to get a little coating over the dough, wrap tightly in cling no rest for 3 hours or preferably overnight.

The next day

  1. Line a 1kg (2lb) loaf tin with butter and lay grease-proof on the bottom of the loaf tin
  2. Deflate dough and cut in half. Roll to a log shape  with the seam at the bottom place shaped dough in pre-prepared loaf tin glaze with egg wash (a small pastry brush is good for this) cover with a clean tea towel and prove in a warm draft-free area until doubled in size (time to prove will depend on how warm the room is).
  3. Pre-heat oven to 170oC
  4. Place brioche dough in the oven and turn down to 160oC. 1 loaf tin should take 40 mins at 160
  5. Remove from oven allow cool for 10 minutes before removing from tin 


  • You can eat it now, however, to get a nice crispy outside we suggest placing back in the oven without the tin for a further 5 minutes 
  • Great as a savoury with some cured ham Dijon  and basil peas or as a sweet treat with some Nutella or your favourite jam