Rich Man’s Brioche

Franschhoek chef Jean Pierre Smith’s reputation is on the rise at Lust Bistro and Bakery. Try his Rich Man’s Brioche recipe…

Makes 2 loaves

“Everyone who has recently bought butter in a supermarket will instinctively understand why this version is called Rich Man’s Brioche. Of course there are recipes with less butter, resulting in a loaf just slightly resembling brioche. But then my dear comrades – the solution is simple – have the rich man’s version – just less often. Your waistline will also thank you for this decision. You definitely want to do this in a Kitchen Aid or Kenwood with a hook attachment. It is possible to make by hand on a flat surface – but there are easier and less strange-looking exercises.”

  • _MG_6722280g whole milk
  • 10 free-range eggs
  • 100g castor sugar
  • 20g fresh yeast
  • 250g stoneground cake flour
  • 250g white, stoneground flour
  • 15g salt
  • 500g unsalted butter


  1. Leave the butter at room temperature.
  2. Heat the milk slightly. Add the eggs, sugar and yeast to the milk. Add the flour to the wet ingredients and mix on 1st speed for 2-3 minutes until combined. Leave in the mixing bowl for 10-15 minutes. Add the salt and mix on 2nd speed for 3-4 minutes until the gluten is fully developed. Start adding the butter bit by bit until it is all evenly incorporated into the dough. Allow to ferment at room temperature until triple in size. Knock back and refrigerate for 8 hours. Remove from fridge, divide on a flat surface (using the least possible amount of flour) while still cold and shape into two loaves.
  3. Preheat oven to 180ºC. Place in greased bread tins (190mm x 95mm x 60mm) and allow to prove until triple in size once again. Brush with egg wash. Bake for 20-25 minutes (centre of oven). Allow to cool for 10 minutes in tins before un-moulding. If you need to take it to the next level, use day-old brioche for a decadent French toast breakfast with cinnamon sugar and lashings of honey butter.

Here are chef JP’s 5 Tips for Successful Breadmaking

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