Nutmeg Brioche Image

Nutmeg Brioche

If These Meals Could Talk - "Michelle Trusselle"

Prep Time
Cook Time


For the dough

  • 52-125g warm water
  • 4 egg yolks
  • 80g whole eggs
  • 400g Doves Farm strong flour
  • 36g dried yeast
  • 10g salt
  • 50g caster sugar
  • 2 tsp ground nutmeg
  • 160g good quality unsalted butter, diced and cubed, at room temperature
  • 3 egg yolks whisked with 15ml milk

For the butter

  • 120ml milk
  • 2 tsp ground nutmeg
  • 175g good quality salted butter, at room temperature


For the dough

  1. To make the dough, first whisk together the 52g water with the egg yolks and whole eggs.
  2. Combine the flour, yeast, salt, sugar and nutmeg together in a stand mixer with a dough hook attachment.
  3. Add the egg mixture to the dry ingredients and mix well for 5 minutes until a smooth dough forms (if it looks a little dry, beat in some more water).
  4. When a smooth dough has formed, gradually mix in the butter, taking care to wait until one batch of butter is fully incorporated before the next addition. (10 mins)
  5. Cover the dough and leave to proof in a warm place for (1 hour), until the dough has doubled in size.
  6. Knock the dough back by gently punching it to release the air trapped inside.
  7. Cut the dough into pieces weighing 45g each and shape into tight balls.
  8. Place in an oiled muffin tin and cover. Leave in a warm place for 30-45 minutes, until doubled in size again.
  9. Preheat the oven to 180°C/350°F/Gas mark 4.
  10. Gently brush the brioche with the egg wash so that they are evenly coated.
  11. Bake in the oven for 5 minutes. (Do not open the door for this part, as you want the oven to remain nice and hot to ensure the bread cooks evenly). Turn the tray around and bake for a further 5 minutes.
  12. Remove from the oven and allow to cool for 5 minutes before serving.
  13. Best eaten warm with our whipped nutmeg butter, but any great quality salted butter will suffice!

For the butter

  1. To make the butter , combine the milk and the nutmeg and bring to the boil before leaving to cool and infuse for 10 minutes.
  2. Place the butter into a food blender/processor. Blend on medium speed and slowly add the nutmeg infused milk so that it incorporates and aerates.