Brioche made with a reliable home recipe—guaranteed success and absolutely delicious.

1 1/2 cups water

4 cups sifted all-purpose flour

2 teaspoons instant yeast

100 g butter or 1/2 cup

A pinch of salt

2 tablespoons sugar

1 egg

1 tablespoon white vinegar

Beaten egg + milk for brushing the brioche

Jam of your choice

or

Crème pâtissière (pastry cream)

Combine the yeast with the water, sugar and egg in a bowl and mix well.
Add the sifted flour and knead thoroughly.
Add the butter and knead for about 10 minutes — it is very important to knead well for ten minutes for the recipe to succeed. The dough will become smooth and silky.
Shape the dough into one large ball and set aside to rest for about 10 minutes.
After 10 minutes, divide the dough into small round balls, flatten them slightly and place them on a tray to proof.
After one hour, make a hole in the center of each ball using a glass, prick with a fork, brush the edges with the egg-and-milk mixture and fill with jam or crème pâtissière.
Bake the filled brioche in a preheated oven at 170°C (338°F) until the pieces turn golden.
Allow them to cool to room temperature before serving.

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How to Make Stuffed Brioche

Prep checklist