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Diana Chan’s savoury brioche loaf

Butter-lovers, rejoice.

By Gourmet Traveller + Kenwood
  • 3 hrs preparation
  • 35 mins cooking
  • Serves 2
  • Print
A cross between a pastry and a bread, brioche is a delicious hallmark of traditional French baking. In this recipe by Kenwood ambassador, cook and TV presenter Diana Chan, the loaf boasts a paper-thin, golden crust with a soft, buttery centre.
When it comes to perfecting the dough, Diana uses Kenwood's Titanium Chef Patissier XL. "It lets me weigh ingredients directly in the bowl, making this brioche loaf recipe a breeze to create. Plus, the warming technology allows me to prove the bread and save time in the kitchen," she says.
Here, Diana shares the rich, buttery recipe to her favourite dinner party side.


  • 1 cup all-purpose flour
  • 7g (1 packet) active dry yeast
  • ½ cup full-cream milk, lukewarm
  • 6 large eggs, room temperature
  • 3 cups plain flour
  • ½ cup caster sugar
  • 2 tsp salt
  • 225g butter, softened, extra for greasing
  • 1 large egg
  • 1 tbsp water
  • Sea salt, for sprinkling
  • Rosemary leaves, coarsely chopped, for sprinkling


  • 1
    To make the sponge, in the bowl of a stand mixer fitted with the hook attachment, add 1 cup of flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let it sit for 45 minutes.
  • 2
    Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down the bowl every few minutes for 10 to 12 minutes.
  • 3
    With the mixer running, gradually add in the butter, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next (13-15 minutes). Continue mixing on medium-high speed for 5 to 7 minutes until the dough is stretchy and pliable.
  • 4
    Cover bowl with plastic wrap and let rest for 1 hour or doubled in size. Once dough has doubled in size, turn out onto a floured surface and punch down the dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.
  • 5
    Grease two 21cm x 11cm x 7cm loaf tins with butter. Place six pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.
  • 6
    Preheat oven to 190°C. Allow the dough to prove until puffy and doubled in size (1 hour -1½ hours). In a small bowl, whisk together remaining egg and water. Brush eggwash on top of loaf and sprinkle lightly with salt.
  • 7
    Bake until deeply golden on top and the centre of the loaf registers between 90°C-100°C (25-30 minutes).
  • 8
    Cool in tins for 5 minutes, then turn loaves out onto a cooling rack. Cool completely. Sprinkle with rosemary, slice and serve.


Brought to you by Kenwood.

  • undefined: Gourmet Traveller + Kenwood