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Turmeric Brioche

Inspired by Look & Cook Classic Bread Cookbook

Brioche are some of my favorite types of bread because of their fluffy, light and buttery texture. Willen’s recipe is perfect! For an unconventional flavor to this classic recipe, I decided to add turmeric powder to the dough to gave the brioche a savory kick.

Turmeric Brioche


  • 2 1/2 teaspoon active dry yeast

  • 2 tablespoons warm water

  • 5 eggs

  • 3 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • 1 cup butter, at room temperature

  • 2 tablespoon turmeric powder

For the egg wash:

  • 1 egg

  • 1 teaspoon salt

Yields: 10-15 brioches

Prep Time: 2 hours 30 minutes

Cook Time: 15- 17


  1. In a bowl place the water and add the yeast. Stir and allow to stand in a warm area for 5 minutes.

  2. In a separate bowl, beat the eggs with a fork.

  3. Sift the flour with the sugar, salt and the turmeric powder on a work surface.

  4. Make a well in the center. Slowly add the beaten eggs and the yeast.

  5. With a fork, start mixing the flour into the eggs. Keep mixing until it comes together.

  6. Knead until the dough for 8 minutes. The dough should be a little sticky.

  7. Place the dough in a buttered bowl, cover with plastic wrap and set in a warm place until its doubled in bulk, approximately 1 and a half to 2 hours.

  8. Turn the dough out unto a lightly floured surface. Press down to knock out the air. Add the butter. Knead until the butter is incorporated into the dough. About 5 minutes.

  9. Preheat oven 425°F.

  10. Grease the mini brioche molds.

  11. Roll the dough into a log, then cut into 2 inch pieces. Form each cut piece into a round ball.

  12. Pinch about 1/4 of the each ball between your thumb and index finger. You want to form a mini ball on top of the other ball.

  13. Place each piece in the greased mold. Cover and allow them to rest in a warm area for 30 minutes.

  14. While waiting, make the egg wash by placing the egg in a bowl. Add the salt and beat to mix.

  15. Brush each brioche with the egg wash and place in the oven to cook for 15- 17 minutes, or until golden brown.

  16. Remove from the oven and allow them to cool in the molds for a few minutes before removing and placing on a wire rack to cool.

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