Cheese Brioche
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
You know how sometimes you want bread that's fancy but not complicated? This cheese brioche is exactly that. It's buttery and tender like traditional brioche, but loaded with sharp cheddar and gruyère for serious flavor. The best part is it comes together in about two and a half hours start to finish, making it perfect for a weekend project without all day commitment. Fresh thyme adds an herbaceous note while providing antimicrobial and antioxidant benefits. Trust me, once you taste this warm from the oven, you'll be making it constantly.
Ella x
Ingredients
- 250 mlwarm milk
- 7 gactive dry yeast
- 30 gsugar
- 3eggs(room temperature)
- 100 gbutter(softened)
- 400 gall-purpose flour
- 6 gsea salt
- 180 gsharp cheddar cheese(grated)
- 80 ggruyère cheese(grated)
- 10 gfresh thyme(chopped)
- 3 gblack pepper(freshly ground)
- 1egg yolk(for egg wash)
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, then add eggs one at a time, mixing well between each addition.
Tip: The yeast should bloom with a pleasant beery aroma, indicating it's active and healthy.
- 2
Mix in flour and salt until a shaggy dough forms. Gradually incorporate softened butter, a few pieces at a time, kneading until the dough becomes smooth and elastic, about 8-10 minutes.
Tip: Patience is key here—adding butter gradually prevents the dough from becoming greasy.
- 3
Fold in both grated cheeses, fresh thyme, and black pepper until evenly distributed throughout the dough. The dough should be soft and slightly sticky.
Tip: Reserve a small handful of cheese to sprinkle on top before baking for extra flavor.
- 4
Transfer dough to a lightly greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A warm spot like an oven with the light on works perfectly for rising.
- 5
Punch down the dough and shape it into a round loaf. Place in a greased 9-inch round baking tin, then cover and let rise for another 45 minutes.
Tip: The second rise should be slightly shorter than the first, as the dough is already well-developed.
- 6
Preheat oven to 190°C. Brush the top of the loaf with beaten egg yolk and sprinkle with reserved cheese and a pinch of thyme.
Tip: The egg wash will give you a beautiful golden-brown crust.
- 7
Bake for 30-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
Tip: If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- 8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
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