Recept details

Christmas brioche

  • 250 grams flour
  • 25 grams fresh yeast
  • 30 ml water
  • 125 grams butter at room temperature
  • 5 grams salt
  • 25 grams sugar
  • 3 eggs
  • 100 grams milk powder
  • 120 grams milk chocolate
  • 50 grams maple syrup
  • 5 grams mixed spice
  • 1 egg yolk
  • 15 ml single cream


  • Pan
  • Mixing bowl
  • Knife
  • Tea towel
  • Rolling pin
  • Baking tin





  1. Put the water, fresh yeast and sugar in a small pan and heat to 35-40 degrees Celsius
  2. Mix the flour, yeast mixture, salt, milk powder and eggs in a mixing bowl and knead until you have a flexible dough.
  3. Cut the butter in cubes and gradually add while you are kneading.
  4. Knead until you have a smooth and flexible dough.
  5. Form into a ball and place in the mixing bowl. Cover and leave to prove for 30 minutes in a warm place (35 degrees Celsius).
  6. Grate the chocolate and mix with the mixed spice and maple syrup.
  7. Flour the workbench well and roll out the dough from the mixing bowl into a square (the same width as the baking tin).
  8. Spread the chocolate onto the dough and carefully place in the greased baking tin.
  9. Cover and leave to prove for another 30 minutes at 35 degrees Celsius.
  10. Heat the oven (hot air) to 175 degrees Celsius.
  11. Carefully coat the dough with a mixture of egg yolk and single cream.
  12. Bake the bread for 35 minutes until golden.

You can add all kinds of spices and flavourings, but it is especially good with dried fruit and nuts (no more than 35 grams).

Serving tips: The bread tastes best when eaten the same day. Or heat a slice in the toaster and put a scoop of ice cream of your choice or some fresh fruit on top.


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