Makes 1 large loaf

For the brioche dough:

  • 400g strong flour
  • 40g sugar
  • 5g salt
  • 100ml milk
  • 1 packet fast action yeast
  • 4 medium eggs
  • 100g butter (soft to touch)

For the butter:

  • 100g butter
  • 6 cloves garlic
  • 20g grated parmesan
  • Chopped parsley
  • Salt, pepper

For the glaze:

  • 1 egg yolk
  • 2 tbsp cream


  1. To make the butter, mix it with the grated garlic, parmesan, parsley, salt and pepper. Roll into small balls and chill in fridge
  2. Place the flour, sugar and salt in a mixer and mix to distribute
  3. Warm the milk to just above hand temperature, add in the packet of yeast, add to the dough.
  4. Add the eggs one by one and mix on medium speed for 5mins, then add your butter and mix for a further 10mins until the dough is shiny and glossy. Place in a greased bowl and allow to prove for minimum 4 hours, but ideally overnight.
  5. Next day roll the dough on a floured surface, into a sausage shape and cut into 8 x 60g chunks.
  6. Brush a baking tin with softened butter
  7. Stuff the dough with the butter balls and roll into rough golf ball sized shapes, on a floured workbench. Place these in the baking tray, don't worry about the gaps.
  8. Cover in clingfilm and prove in a low 50c oven for 30mins until doubled in size.
  9. Mix 1 egg yolk with 2 tblsp cream, and brush the top of the bread lightly with the glaze
  10. Bake at 175c for 12-15mins until golden
  11. Finish by brushing with more butter and sprinkle with salt, thyme, crispy garlic and chives.