Brioche Recipe

Chef Steven Hodge from Temper Chocolate and Pastry shares his recipe for brioche

In honour of National Pastry Day on December 9th, Chef Steven Hodge from Temper shares his recipe for brioche



  • 2½ cups of bread flour
  • 2½ cups of all-purpose flour 
  • ½ cup sugar 
  • 1 tablespoon of salt
  • 4 tablespoon instant yeast
  • 4 eggs
  • ? cup milk
  • 2 cups butter


  1. Combine flour, sugar, salt and yeast into the bowl of a mixer with the dough hook attachment.
  2. Add milk and eggs. Mix until dough comes together.
  3. Add butter to the dough. Mix well until dough becomes elastic and shiny. Dough shouldn’t be sticking to the bowl.
  4. Proof dough until it doubles in size.
  5. Portion into desired shapes.
  6. Proof again until doubled.
  7. Baked at 325 F for 10 to 12 minutes. Rotate and bake for 3 more minutes or until golden brown.