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Rich and Buttery No-knead Brioche Bread

I found this beautifully buttery brioche recipe from Everylittlecrumb’s instagram and it is a recipe adapted from cookbook authors BreadIn5 I was so excited to try it out.

I have to make several little adjustments of the recipe due to limited ingredients available in my local stores. Eventually, it still turns out amazingly soft and moist💖

Make 2 lb loafs


150g lukewarm water

8g/1 sachet instant yeast

1 tsp salt

80g clear honey

4 eggs, beaten

150g unsalted butter, melted and leave at room temperature

500g flour, plus extra for dusting

1 egg, beaten, to egg wash


Hand mixer (optional)


  1. Combine water, yeast, salt, honey in a large mixing bowl.

  2. Stir in 4 eggs and melted butter until well combined.

  3. Add in flour and use a hand mixer to stir to combine into a smooth and wet dough.

  4. Cover the mixing bowl with cling film and let it rest at room temperature for 2 hrs until it doubled its size.

  5. Store in fridge with cling film cover for 3 hrs or even overnight for further resting.

  6. When ready to bake: Preheat the oven at 180C and line the bread tin(s) with baking paper.

  7. On a heavily floured working surface, divide the dough into 2 medium size doughs.

  8. Further divide each medium size dough into 9 small doughs and roll into golf-sized dough balls, place small doughs in a lined square bread tin;

  9. (or braid the dough by dividing each medium dough into 3 strips, braid the strips, tuck both ends of the braid underneath and place in a lined loaf tin.)

  10. Rest for 2 hrs at room temperature then egg wash the doughs before baking.

  11. Bake for 35-45 mins or until the brioche breads golden browned.

  12. Cool on a rack for 20 mins before slicing to serve.

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