I've kind of been on a brioche binge for the last few months, I'm having a bit of a love affair with this type of dough. It's so rich and buttery, easy to handle and extremely versatile. 

How cute are these cups! Traditional Japanese pouring cups, I use them for coffee!

I wanted to test the dough a bit, because I bake with organic Spelt flour I wasn't sure that it would hold up the same as wheat flour when refrigerated overnight. So at 10 o'clock last night (kids fast asleep, dishes done, house tidied....) I made brioche dough. My husband thinks in crazy. 

Traditionally brioche dough is left to rest for at least two hours in the refrigerator or over night. I took the dough out this morning, and it was just the same as fresh dough. Because I'm working with Spelt flour which has one strand of gluten rather than two, it is easy to over mix and break the gluten strands resulting with dense bread. Im guessing that by giving the dough time to rest, the gluten has a chance to soften. 

Brioche recipe


225ml milk

1 1/2 teaspoons dried yeast

3 1/4 cups organic spelt flour

1 1/2 tsp salt

1/4 cup coconut sugar

2 eggs

70g organic butter (room temperature) cut into small pieces


In a saucepan heat milk over a medium heat until lukewarm, remove from heat and sprinkle over yeast. Stir gently until yeast has dissolved.

Place the flour, salt, sugar into a mixing bowl with the dough hook attached. Mix on a low speed to mix ingredients and fluff (actual baking term) up the flour.

Crack the eggs in to a cup and beat together, reserve a table spoon of egg.

Pour the milk and egg into the flour, mix until a sticky ball forms. 

Scrape down the sides, continue mixing for a few minutes.

Add the butter slowly and continue beating until in is all incorparated. 

Pour the dough into a oiled bowl and cover with a tea towel and allow to rise, it should double in size. 

At this point you can either refrigerate or use it.

To make the doughnuts, sprinkle some flour on to a clean dry bench, roll the dough out to 2cm thick,, cut out using a doughnut cutter or two circle cutters. Alternatively you can just roll into small balls. 

Fry in oil, I used 1/2 rice bran oil 1/2 coconut oil.

Be sure to use a deep pot and have the oil about 4 cm deep. 

Roll in coconut sugar and cinnamon immediately.

Best enjoyed with fresh coffee with no one watching so you can eat as many as you want with out the guilt! 

This recipe was adapted from the amazing Kim Evens Little and Friday cookbook

This post is part of 'Our Growing Edge' A monthly blogging event