1 Package of Yeast
1/3 Cup of lukewarm water
1 Teaspoon of sugar
2-3 Tablespoons of sugar
1 Teaspoon of salt
1 Cup of scalded and cooled milk
5 cups of bread flour (High Gluten)
2 half cups (sticks) of butter
6 Eggs
1 Egg for glaze


    1. Disolve the yeast in 1/3 cup of lukewarm water. When disolved (Using either fresh cake or dried), add 1 Teaspoon of sugar and one cup of flour.
Knead the ingrredients together. This will make a very stiff dry dough. This is the "Sponge" or "Levain".

Roll the thoroughly mixed dough into a ball. Place in a bowl and cover with lukewarm water. Leave in the bowl until it floats to the surface - This will take about twenty minutes to one hour.

   2. While the sponge is rising as above place the following in a mixing bowl. 4 cups of flour, 1/2 cup (1 stick) of butter (Best to soften or melt the butter in the microwave), 2 - 3 Tablespoons of sugar, 2 eggs lightly beaten.

    3. When the sponge has risen and is floating in the bowl of water, take it out and add it to the other ingedients in the mixing bowl. Mix throughoughly and knead either in the bowl or on a counter until it is smooth. Finally add in the scalded milk.

    4. Work in two more beaten eggs and the other half cup of butter. This makes a very slippery dough and can be done on a counter or preferably a large bowl. Fully work in and knead until uniform and smooth. You may want to let the dough rest a couple of time while kneading - It will allow the eggs to be absorbed.

    5. Add the final two beaten eggs, work them in and make sure the dough is smooth. Work the dough hard. Slap it on the counter and punch it. >

    6. Roll the dough into a ball. It will be loose and slippery and will spread out again. Put into a bowl and cover. This can be the same bowl you used to mix and knead. Allow to rise - about double in size.

    7. Punch down and place the bowl in the fridge until needed (usually overnight). It will rise again in the fridge.

    8. One to two hours before baking, take out of the fridge and cut and shape for baking. You can make small brioche in fluted brioche pans, or muffin tins. You can also make large loaf sized brioch in large "Parisian" brioche fluted pans, or regular bread pans. The shaping usually consists of puttling the dough in the pan - It is wet and sloppy and will sit at the bottom of the pan like a cake dough, unlike a bread dough. You can then make little balls of dough to make the traditional brioche top knots.

Allow to double in volume before slipping in the oven. They can be glazed with a beaten egg if desired.

    9. Pre-heat oven to 425 degs F. Place brioche in there until golden brown. 10-15 Mins for small ones 35-45 mins for larger ones.

May be eaten warm. Alone, or with jam.