Rosemary and Sea Salt Brioche
Prep
2 hrs
Cook
25 mins
Servings
8
Difficulty
Medium
Golden, buttery brioche enriched with fragrant fresh rosemary and finished with crunchy sea salt crystals. Perfect as an elegant side or indulgent snack.
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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