Honey and Oat Brioche
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This recipe is one of my absolute favorites to make on weekend mornings because it comes together in less than an hour. The combination of honey and oats creates such a tender, naturally sweet brioche that tastes far more indulgent than it actually is. Rolled oats are packed with fiber and beta glucans, which help keep you satisfied well into the afternoon. What I love most is how straightforward the method is, with just a quick knead and one rise before baking. The result is a golden, fragrant loaf that's perfect for breakfast or a special treat with coffee.
Ella x
Ingredients
- 400 gstrong bread flour
- 100 grolled oats
- 200 mlwarm milk
- 80 ghoney(divided into 60g for dough and 20g for filling)
- 3eggs(room temperature)
- 80 gbutter(softened, cubed)
- 6 gsalt
- 7 ginstant yeast
- 5 mlvanilla extract
- 30 gextra oats for topping
Detail level
Instructions
- 1
Combine warm milk, 60g honey, and instant yeast in a bowl. Let sit for 5 minutes until foamy.
Tip: Foaming yeast indicates it's active and ready to use.
- 2
Mix flour, rolled oats, and salt in a large bowl. Create a well in the centre and pour in the yeast mixture along with 2 eggs and vanilla extract.
Tip: Adding eggs gradually helps create a smooth dough.
- 3
Mix until shaggy dough forms, then gradually add cubed butter while kneading for 10 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but manageable; resist adding extra flour.
- 4
Place dough in an oiled bowl, cover with a damp towel, and leave to rise for 90 minutes until doubled in size.
Tip: Warm kitchen temperatures help speed up rising.
- 5
Punch down dough and shape into a round loaf or divide into 8 rolls. Place on a lined baking tray.
Tip: For rolls, shape each piece into a ball and nestle them close together.
- 6
Cover and let rise for 45 minutes until puffy. Meanwhile, preheat oven to 190°C.
Tip: A shorter second rise is typical for enriched doughs.
- 7
Brush the top with remaining egg mixed with a splash of water. Drizzle with remaining 20g honey and sprinkle extra oats over the surface.
Tip: The egg wash creates a beautiful golden shine.
- 8
Bake for 30-35 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before serving.
Tip: A hollow sound when tapped on the bottom indicates proper doneness.
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