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Cranberry brioche

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  • 250g strong bread flour
  • 5g salt
  • 25g sugar (I would add more sugar)
  • 1 tsp dried yeast
  • 4 eggs, lightly beaten
  • 125g butter, softened and cut into small dice
  • 150g dried cranberries
  • 50g flaked almonds, for the topping (would advice half this quantity of almonds, this was way too much)
  • 1 egg with 2 tbsp water
  • Skill Level


This recipe is not for the faint hearted, lol. Its not difficult in the sense you have to stand long hours making it, but it has some technical aspects that are not simple, and it also requires a lot of patience (you will see what I mean below). For this reason, I will introduce alongside the prep time and baking time what I believe is the skill level of the recipe, for your guidance.
  1. Sift the flour, salt, sugar and yeast into a bowl. Make a well in the centre and stir in 3/4 of the egg mix to form a soft dough
  2. Knead the dough for about 10 minutes, resting for 30 seconds every 2-3 minutes, until smooth and elastic (You will notice a very sticky dough, but keep kneading and use extra flour where necessary)
  3. Knead in the remaining egg slowly, the dough will go from sticky and slimy to elastic and shiny over time, just persevere
  4. Once this occurs, slowly add the butter bit by bit while kneading until the dough becomes elastic and silky
  5. Finally, knead in the cranberries. Form into a ball and place in an oiled bowl. Cover and let it rest in a warm place until double in size (usually 1 hour)
  6. Lightly flour the surface, gently fold the dough back onto itself over the floured surface, 3-4 times. Return to the lightly oiled bowl to rest covered, overnight in the fridge (for 12-15 hours)
  7. Remove the dough from the fridge, cut into three equal pieces and roll each piece into a rope. Plait these ropes to form a loaf, and place it onto an oiled baking tray lined with baking paper
  8. Excuse the baking sheet, ran out so had to make do with what I had left :)
  9. Cover and allow to rise until double in size (for 2-3 hours)
  10. After the brioche doubled in size...
  11. Once risen, brush the egg wash on the surface and sprinkle with flaked almonds
  12. Bake in the oven on 200 degrees Celsius for 20-25 minutes, or until golden and cooked through (Please note that learn from my mistake and stay in the kitchen whilst the brioche is in the oven to keep an eye on it. Otherwise it will burn!! If the surface darkens and the brioche is still not cooked through, cover the surface with foil paper)
  13. Remove the brioche from the oven and place on a wire rack to cool

This is what happens when you leave brioche in the oven too long!  The inside revealed Another inside shot of a different piece I have to be honest, I do not think I will be making brioche again any time soon, unless I attempt it again to try and improve the way I made it. I really need to learn to keep an eye whilst anything is put in the oven, this has always been my problem! However, this brioche was fine on the inside, and it does go very well with your tea/coffee in the morning. Enjoy :)


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