Brioche Dough

We recently launched a new class at The Mediterranean Culinary Academy teaching our attendees how to make brioche dough. Developed and led by David Vella, one of our chef instructors at MCA.

In this class David demonstrates how to make the perfect dough as well as showcasing the versatility of this dough.

We would like to share parts of this class with you. This recipe will guide you through the process to make a basic brioche dough and transform it to brioche muffins, brioche rosemary-scented loaf and brioche cinnamon rolls.

Please share your creations with us by tagging us @mca_malta or sending us a photo on our socials.

We will be running another Brioche class on the 29th June, for all our available classes click here

Brioche Dough - Recipe makes approx 1 kilogram of dough


Strong Flour - 500g

Whole eggs - 6

Chilled Butter - 250g

Salt -15g

Sugar - 50g

Milk -100g

Instant Yeast - 7/8g

Zest of Lemon - 1

Extra flour

As needed

Egg, for egg wash - 1


  1. Crack the whole eggs in the stand mixer bowl, add the flour lemon Zest, sugar and salt.

  2. Start mixing on the lowest speed with the hook attachment

  3. Slowly add the milk and yeast.

  4. Mix for 10min on low speed

  5. After the 10min add the first 1/3 of the butter and mix until incorporated then slowly add the 2nd third and mix until incorporated.

  6. Add the last batch and mix till incorporated and the dough start coming off the sides.

  7. Oil a large bowl and put the dough in the bowl, cover with cling film and leave to prove overnight in the fridge.

Brioche Rosemary Scented Loaf


250g - Brioche Dough



  1. Preheat the oven to 180 degrees.

  2. Remove the chilled dough from the fridge and take 250g. Flatten it with your hands to remove any excess air.

  3. Shape it into balls and place them into a loaf tin.

  4. At this point, you can either store loaf tin in the fridge overnight and bake in the morning, OR you can let them proof in an oven for 1hr at 40 degrees and bake immediately.

  5. Once proved bake in the oven at 180 degrees for 20 – 25 minutes or until lightly golden brown and cooked through.

Brioche Cinnamon Rolls

These brioche cinnamon rolls are the best pairing of bread and cinnamon that you could think of.


500g - Brioche Dough

100g - Melted Butter

200g - Soft Brown Sugar

2 tbsp - Cinnamon

Pinch Salt