Breakfast Brioche Recipe

Recently we've had quite a few companies wanting to build their teams over breakfast! We've hosted a number of Masterchef Breakfast Challenges, and it's proving to be a great start to the day.

Our wonderful Operations Manager (and professional chef) Ange gives some teams a head start with breakfast brioche dough, which can be filled with savoury or sweet options. Either way, they're delicious! Ours were made with berries and dark chocolate, or sundried tomatoes, feta and spinach.

Our only hint is to be careful not to handle to dough too much - over working makes for heavy buns! 

Breakfast Brioche


5 eggs1/3 cup warm water4 tsp yeast1/4 cup sugar1 tsp salt4 cups flour250g melted butter


Mix together the warm water and yeast, and set aside for 5 minutes or until activated.

Add all ingredients into the bowl of a stand mixer and mix for 5 minutes. Turn into an oiled bowl, cover in cling wrap and allow to rise for 30 minutes.

Pre heat oven to 190C. Roll out and fill with favourite fillings. Slice breakfast brioche into even pieces and pop into and oiledmuffin tin. Allow to rise for 15 minutes, then bake for 15-20 minutes.

Remove from tin and serve while still warm.