Terrine rectangular Brioche



resting time

45 min.

baking time

40 min.
  • Whisk the liquid butter with the eggs, sugar and salt in a bowl.
  • Dissolve the yeast in the lukewarm milk and then add with the flour to the butter mixture in the bowl. Knead into a smooth, elastic dough. Cover the dough and leave it to rise in a warm place for about 45 minutes until it doubles in size.
  • Pre-heat the oven to 180°C. Grease a Staub terrine dish with butter and dust with flour. Place the risen brioche dough onto a floured work surface, knead it through again and shape into 8 equally sized spheres. Place these close to each other in the mold so that they touch. Cover the dough leave to rise for another 30 min.
  • Whisk the egg yolk with milk and brush it on the top of the dough. Place the brioche in a hot oven and bake for about 40-45 minutes until golden brown.  

3 eggs

1 tsp. salt

2 tbsp. sugar

25 g yeast

125 ml lukewarm milk

500 g flour, type 405

Flour and butter for the mold

1 egg yolk

2 tbsp. milk