ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Morrison House Brioche

Yield 1 dozen
Don't limit this buttery bread to breakfast. It's just as good as a sandwich or dinner roll.


  • 4 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 (1/4-ounce) envelope active dry yeast (1 1/2 teaspoons)
  • 1/4 cup warm water
  • 2 teaspoons salt
  • 8 large eggs
  • 1 1/4 cups unsalted butter, chilled and cut into pieces
  • 1 large egg, lightly beaten

How to Make It

  1. Combine flour and sugar in a large mixing bowl. Make a well in center of mixture; add yeast and water in center. Let stand 5 minutes.

  2. Beat at low speed with an electric mixer until blended; add salt and 8 eggs, one at a time, beating until blended after each addition. Add butter gradually, beating well (small bits of butter will be visible). Cover and refrigerate 8 hours or overnight (dough will be sticky).

  3. Divide dough into 12 portions; pinch off a 1-inch ball of dough from each portion, and set aside.

  4. Roll larger pieces into balls on a lightly floured surface; place in well-greased individual brioche molds or a muffin pan. Place molds or muffin pan on a baking sheet.

  5. Make a well in center of each ball. Shape remaining dough pieces into balls, and place in wells.

  6. Brush brioche with beaten egg; let stand 30 minutes.

  7. Bake at 350° for 30 minutes. Cool in molds 10 minutes; remove from molds.