Preparation: 15 minutes preparation 6 hours proofing
Cooking time: 25-30 minutes at 180°C


  • 500 g of Manitoba flour – type “1”
  • 180-200 g of water
  • 25 g sugar
  • 15 g of dried yeast
  • 2 whole eggs
  • 50 g of butter
  • 10 g of salt
  • vanilla flavouring as desired


To prepare the savoury brioche, start by weighing out all the ingredients; they must all be at the same temperature. At this point, put the flour into the bowl of the mixer, add the yeast, sugar, eggs and water, and start to mix. After a few minutes, add the salt, and finally the softened butter in small pieces, and knead until the dough is soft, smooth and homogeneous. If necessary, finish the dough with a little water. Cover the dough with cling film and leave to rise for around 4 hours, or until it doubles in volume. Once it has doubled in volume, transfer the dough to a lightly floured work surface, divide it into 2 equal pieces (around 450 g), and gently flatten them with your hands. Put the pieces into loaf tins and leave to rise for about another 2 hours, in addition to the doubling in volume. Bake at 180°C for at least 25-30 minutes, until the brioche is a golden colour. Take out of the oven, remove from the loaf tins, and put back in the oven to finish cooking for another 5-10 minutes.

Savoury Brioche recipes