Sun-Dried Tomato Brioche
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This is one of my favorite ways to elevate a simple brioche into something really special. The combination of buttery, tender bread with tangy sun dried tomatoes and fresh basil creates an irresistible savory treat that tastes like you spent hours in the kitchen. What I love most is how quick it comes together, ready to bake in just thirty minutes of prep time. Sun dried tomatoes are packed with lycopene, a powerful antioxidant that supports heart health, so you're getting both deliciousness and nutrition in every slice. Whether you're serving it alongside soup or enjoying it on its own, this brioche never fails to impress.
Ella x
Ingredients
- 500 gall-purpose flour
- 150 mlwarm milk
- 3eggs(room temperature)
- 120 gbutter(softened)
- 40 gsugar
- 8 gsalt
- 7 ginstant yeast
- 100 gsun-dried tomatoes(finely chopped)
- 15 gfresh basil(chopped)
- 50 gparmesan cheese(grated)
- 30 mlolive oil(for brushing)
- 1egg wash(beaten egg and 15ml water)
Detail level
Instructions
- 1
Combine warm milk, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes until foamy to activate the yeast.
Tip: This bloom step ensures your yeast is active and will help the brioche rise properly.
- 2
In a large mixing bowl, whisk together flour, sugar, and salt. Create a well in the center and add the yeast mixture along with eggs. Mix until a shaggy dough forms.
Tip: Don't worry if the dough looks rough at this stage—it will come together as you knead.
- 3
Knead the dough on a floured surface for 8 minutes, then gradually incorporate softened butter, one tablespoon at a time, kneading until fully incorporated and the dough becomes smooth and elastic.
Tip: Adding butter gradually prevents it from sliding out of the dough and ensures even distribution.
- 4
Gently fold in the chopped sun-dried tomatoes, fresh basil, and parmesan cheese until evenly distributed throughout the dough.
Tip: Reserve a small handful of sun-dried tomatoes and basil to press into the tops of the shaped brioche for visual appeal.
- 5
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes until doubled in size.
Tip: A proofing box or turned-off oven with just the light on creates an ideal warm environment for rising.
- 6
Divide the dough into 8 equal pieces and shape each into a smooth round ball. Place them in a greased brioche pan or muffin tin, leaving space between each bun.
Tip: If using a standard loaf pan, you can create a lovely braided or twisted arrangement instead.
- 7
Cover the shaped brioche and let rise for another 45 minutes until puffy and nearly doubled. Preheat oven to 190°C.
Tip: The brioche should be light and airy at this stage, but not overly inflated to prevent deflation during baking.
- 8
Brush each brioche generously with egg wash and top with reserved sun-dried tomato pieces and basil. Bake for 25-35 minutes until golden brown and a skewer inserted into the center comes out clean.
Tip: If the tops brown too quickly, tent loosely with foil for the final 10 minutes of baking.
- 9
Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tip: These brioche are best enjoyed slightly warm with a spread of cultured butter or soft cheese.
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