Tear & Share Brioche

Perfect for summer racing picnics, try this Tear & Share Brioche recipe from Bonne Maman.

Soft and light, buttery brioche is a classic French bread. This one is golden and rich, with fruity conserve and a pinch of sea salt. Delicious and easy to pull apart, it’s best enjoyed with extra conserve, crème fraîche and friends.

Serves 10–12


7g sachet fast-action dried yeast
25g golden caster sugar
300g strong white-bread flour, plus extra for dusting
Grated rind of 1 large orange or 2 small lemons
1 ½ tsp sea salt
50ml warm milk
3 large free-range eggs, beaten, plus extra for glazing
225g unsalted butter, cubed and very soft
1 jar Bonne Maman conserve (370g) – choose your favourite!
1 tbsp ground hazelnuts or flaked almonds


  1. Mix the yeast, sugar flour, citrus rind and 1 tsp of salt in the bowl of an electric mixer with a dough hook. Make a well in the centre and pour in the milk and eggs.
  2. Mix on a slow speed for 2 minutes, then on a medium speed for a further 3–4 minutes, until you have a soft, glossy and elastic dough.
  3. Add the softened butter, a little at a time, and continue to mix for a further 4–5 minutes, scraping down the bowl from time to time to ensure that the butter is thoroughly incorporated. The dough will be very soft.
  4. Tip the dough into an oiled plastic bowl, cover with oiled clingfilm and chill for 24 hours until it has firmed up.
  5. On a lightly floured surface, divide the dough into 18 equal pieces, about 40g each. Working one at a time, roll each piece into a circle with a 10cm diameter. Spoon a teaspoon of conserve into the centre of each one. Bring up the sides and pinch together, then roll into a ball.
  6. Place six of the balls in a circle, seam side down, around a small, greased ramekin or ball of foil. Place the remaining 12 ball in an outer circle. Cover with oiled clingfilm and leave to prove for two hours until puffy.
  7. Heat the oven to 190*°*C fan/ 170*°*C/ gas mark 5. Once the dough has puffed up, brush with a little egg, sprinkle with the remaining salt and nuts, then bake for about 20 minutes, until golden. Cover with foil and continue cooking for a further 10–15 minutes.
  8. Serve warm with your favourite Bonne Maman conserve in the centre of the brioche for dipping.

Cook’s tips:

The cooked brioche can be made ahead and frozen. To use, wrap the frozen brioche in foil and reheat in a hot oven for about 12–20 minutes.

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