Rosemary and Sea Salt Brioche
Prep
2 hrs
Cook
25 mins
Servings
8
Difficulty
Medium
This is one of my favorite breads to make because it comes together so beautifully in just two hours of prep time. The combination of buttery brioche dough with fresh rosemary and crunchy sea salt flakes creates something truly special that looks far more impressive than it actually is. Rosemary brings wonderful antioxidant benefits alongside its amazing flavor, and honestly, the ingredients are simple enough that you probably have most of them at home already. What I love most is how forgiving this recipe is for a home baker like us. The result is a stunning loaf with a tender crumb and fragrant herb notes that makes your kitchen smell absolutely incredible while it bakes.
Ella x
Ingredients
- 500 gstrong bread flour
- 180 mlwhole milk(warmed)
- 120 gunsalted butter(softened)
- 15 gfresh rosemary(finely chopped)
- 4eggs(room temperature)
- 7 ginstant yeast
- 30 gcaster sugar
- 12 gsea salt flakes(for topping)
- 8 gfine sea salt(for dough)
Detail level
Instructions
- 1
Combine warmed milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, then add flour and 3 of the eggs. Mix until a shaggy dough forms.
Tip: Ensure milk is lukewarm, not hot, to avoid killing the yeast.
- 2
Knead the dough for 8 minutes until smooth and elastic. Gradually incorporate the softened butter a few pieces at a time, working it in completely before adding more.
Tip: This enriched dough requires patience—rush the butter incorporation and it may become greasy.
- 3
Once butter is fully incorporated, fold in the chopped fresh rosemary and fine sea salt until evenly distributed. The dough should be soft, supple, and slightly sticky.
Tip: Reserve a pinch of rosemary to sprinkle on top before baking for extra visual appeal.
- 4
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 90 minutes until doubled in size.
Tip: Brioche dough rises more slowly than standard bread dough due to its richness.
- 5
Turn dough out onto a floured surface and divide into 8 equal pieces. Shape each piece into a smooth round ball and place on a parchment-lined baking tray, spacing them 5cm apart.
Tip: Gentle shaping helps maintain the tender crumb structure.
- 6
Cover the shaped buns with a damp cloth and allow a second rise for 60 minutes until puffy and nearly touching.
Tip: The buns should increase by about 50% in size, not triple like regular bread.
- 7
Preheat oven to 200°C. Beat the remaining egg and brush lightly over each bun. Sprinkle generously with sea salt flakes and any reserved rosemary.
Tip: The egg wash creates a beautiful golden shine—don't oversaturate or the salt won't adhere properly.
- 8
Bake for 20-25 minutes until deep golden brown. The brioche should sound slightly hollow when tapped on the base. Cool on a wire rack for 10 minutes before serving.
Tip: Overbaking will dry out the delicate crumb, so watch closely in the final minutes.
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