How to make Brioche - French classic bread – it is melt in the mouth.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Fresh yeast (ताज़ी यीस्ट/ ख़मीर )

Cuisine : French

Course : Breads

Brioche Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Brioche checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Meethi Puri . You can also find more Breads recipes like Spinach Egg Sandwich, Bajra Methi Na Dhebra, Motichoor Paranthe, Methi Missi Roti.

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Brioche Recipe

  • Refined flour (maida) 2 cups + 3 tablespoons

  • Fresh yeast 2 teaspoons

  • Castor sugar (caster sugar) a pinch + 2 tablespoons

  • Butter ¾ cup

  • Eggs 3

  • Egg yolk 1

  • White sesame seeds for coating


Step 1

Take yeast in a bowl. Add a pinch of castor sugar and 2 tablespoons warm water, mix and set aside to activate.

Step 2

Take flour in an electric kneading machine. Add 2 tablespoons castor sugar, butter and activated yeast and knead. Break in eggs and knead into a soft dough.

Step 3

Transfer dough onto worktop and knead well. Dust a bowl with some flour, transfer the dough, cover with cling film and set aside to prove for 15-20 minutes.

Step 4

Dust the worktop with some more flour, transfer the dough and knock back to release excess air.

Step 5

Divide the dough into 4 equal portions and shape them into balls. Brush some egg yolk, coat with some white sesame seeds on top and transfer into a loaf tin. Cover with damp muslin cloth and set aside to prove for 15-20 minutes.

Step 6

Preheat oven to 180° C.

Step 7

Put the tin into the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.

Step 8