Brioche & Honeycomb Butter
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
Honeycomb butter
  • 300 g unsalted butter, softened
  • 2 tbsp. honey
  • 50 g honeycomb, crushed
  • 700 g cake flour
  • 1 packet dried yeast
  • 10 ml salt
  • 6 eggs, lightly whisked
  • 90 ml milk, warm
  • 350 g butter, softened
  • 30 g caster sugar
  • 1 egg yolk mixed with 15 ml milk to glaze
  1. To make the honeycomb butter beat the softened butter until creamy.
  2. Flavour with the honey and stir in the crushed honeycomb.
  3. Reshape by placing the butter into a container lined with cling wrap and then place the butter into the refrigerator until firm.
  4. To make the brioche, place the flour, yeast, salt into a mixing bowl.
  5. Using the dough hook attachment, add the eggs and enough of the milk to make a form a smooth dough.
  6. Knead the dough until soft and elastic. Set aside.
  7. Replace the dough hook with the balloon whisk and whisk together the butter and the sugar until light.
  8. Replace the balloon whisk with the dough hook and knead the butter mix into the dough.
  9. Knead for at least five minutes until the dough is shiny and elastic.
  10. Work the dough by hand for a few minutes and then place in a floured bowl.
  11. Cover the bowl with cling wrap and place in a warm place to double in size.
  12. Knock the dough back.
  13. Place the dough into the refrigerator for several hours, but not longer than twelve.
  14. (I put my dough into the fridge last thing before I went to bed and tool it out first thing.)
  15. Remove the dough and place on a lightly floured surface.
  16. Divide the dough into three equal pieces.
  17. Roll out each piece into a sausage shape and then plait the three rolls together to form a loaf.
  18. Place the brioche into a loaf tin.
  19. Brush with the egg glaze.
  20. Allow the brioche to rise until doubled in shape.
  21. Bake in a preheated oven at 180˚C for about 1 hour until done.
Recipe by Pomegranate Days at