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Brioche Bread, Brioche Dough, No-Knead Dough, No Machine Dough, Gemma Stafford, Recipes, Bigger Bolder Baking

Brioche Dough (No-Knead)

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Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread.

Hi Bold Bakers!

I’m sure you know by now that bread making is a passion of mine. I adore working with yeast and doughs. I actually moved to the US in 2008 to work in a bakery as their bread baker so I could specialize in the art of bread making and round out my training and skills as a pastry chef.

One technique I have been using in bread making for a few years is the “No Knead” method. It simply means you do not need a machine to knead your dough, what you use is time. It is an incredibly easy way to make beautiful, artisan style bread with all of the lovely texture and flavor you get from a bread you would get in a bakery, but it was homemade.

To shape your finished dough into a loaf, roll your dough into a ball on a well floured surface.

Brioche Recipe

Divide your dough in half and roll out the dough to create two long “sausage” shapes. Pinch the two pieces together at the top and start to braid your dough.

Brioche Recipe Step by Step

Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf

Brioche Dough Recipe Folding IMG_8677

Place the dough in a butter loaf tin to proof until the dough at least doubles in size. This can take up to 2 hours.

Once proofed, glaze your brioche loaf gently with some egg wash and bake at 375oF (195oC) for 30 minutes, or until golden brown all over.


Use your brioche dough to make a lovely Dessert Pizza!

Get more Bread Recipes!

Follow Bigger Bolder Baking on Pinterest.

4.66 from 23 votes
No-Knead Brioche Dough
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread or even my dessert pizza crust.

Servings: 1 loaf
Author: adapted from
  • 2 Cups (250g/9oz) all purpose flour / plain flour
  • 7 tblsp (100g/3 ½ oz) dairy butter, melted
  • cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
  • 2 eggs
  • 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
  • 1 tsp salt
  • 1 tsp instant dried yeast
  1. In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  2. Combine eggs, honey, milk, salt and melted butter and whisk together well.
  3. Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
  4. After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
  5. When you are ready to bake your brioche take the dough out of the fridge.I like to let it sit and come to room temperature before I use it as this helps it proof faster.
  6. To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
  7. Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
  8. Careful brush the soft brioche with some egg wash before you put it in the oven
  9. Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
  10. The brioche keeps very well for a few days in container or bag, and also can be frozen.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Deby on November 13, 2016 at 3:55 pm

    Hi Gemma, I really want to make this recipe and share it with friends. I saw in the pictures shared by an user that you can make it in a muffin pan so it’s an individual brioche. Do you know what I’ll have to do to achieve that?
    Thank you!

    • Gemma Stafford on November 14, 2016 at 3:03 am

      Hi there, sure you can do this. Prove the dough overnight in the fridge as per recipe.
      When you are ready to bake turn it out onto a floured surface, knock it back, and divide it into required portions. you can do this easily by rolling it into a sausage shape, then cut in half, then quarter, eights etc. Butter a muffin pan. roll each shape gently between your palms into a ball shape, and pop into the muffin pan. Cover, prove, then bake! Pre-heat the oven to 200 degrees and bake for about 30 mins, but you need to watch them. Gemma 🙂

  2. TheBakeress on October 29, 2016 at 7:25 pm

    Hi Gemma,

    Do I have to use dairy butter? Can I use I Can’t Believe It’s Not Butter?

    • Gemma Stafford on October 30, 2016 at 2:54 am

      No, because you will believe it is not butter if you use it in this way! (lol) it is not formulated for this purpose. Butter is better for you as it is a natural product 🙂

  3. Sage Armstrong on August 21, 2016 at 5:16 pm

    1. Can I substitute any of ur recipes with rice flour and is there anything I would change to the recipe

    2. Make more Irish recipes plzz ?

    • Gemma Stafford on August 22, 2016 at 1:47 am

      Hi there,
      there is a reliance on gluten in yeast baking. I know that there are many gluten free recipes online, but this is not my area of work. rice flour is a lovely thing, but I would not suggest it for this recipe,
      Gemma 🙂

  4. Susan on August 9, 2016 at 7:22 am

    Hi Gemma, I’m little bit confused. I’m afraid the first proofing 2 hours at room tem will make my dough overproofed because I live in Vietnam where the temperture is pretty high :-s or I just need it to be doubled ????

    • Gemma Stafford on August 10, 2016 at 1:57 pm

      Hi Susan,
      yes, you just leave it to double, it will continue to prove in the fridge, so so need not be too worried,
      Gemma 🙂

  5. Sally on July 26, 2016 at 3:19 am

    I’ve just taken my two big brioche rolls out of the oven. I halved the recipe as it’s just for me. I’ve made brioche before using other recipes and only once did it turn out right. At least I thought it was right until I made this recipe. This tastes altogether different. Super simple and quite wonderful. Texture is lovely and light and airy. Taste is delightful. I wouldn’t be surprised to be eating this in a little independent coffee shop, it tastes so professional. I can’t believe I made it myself. Once again you have banished the idea that I can’t make a top quality dough with next to no effort or faff. I’m having a friend for brunch on Friday and will be making again to have with scrambled eggs and smoked salmon. I think you’re on to something with this bread-making malarky! Thanks so much. You’ve given me so much confidence.

    • Gemma Stafford on July 26, 2016 at 7:22 am

      Ha ha Sally, bread making malarky is right! This is, for some reason, the thing that most impresses people, so do not tell your friend it is easy, just be proud, but modest too, of course!!
      Have fun,
      Gemma 🙂

  6. chandra p on June 12, 2016 at 10:51 am

    Gemma: I had commented earlier about whole wheat portion/s. A while ago, I started experimenting with different
    techniques and varying the required wait time. If I leave out the eggs, I can bake this bread in twelve hrs; following all the steps, but leaving the mix out on the counter. Perfect. Also, by sheer accident, I stumbled on a kinda sour dough recipe. I added about two tablespoons of chia seeds, less yeast and left the mix out on the counter. In less than six hrs, it had foamed up and tripled in size. I have shared your website with numerous persons. Thank you so much.

    • Gemma Stafford on June 13, 2016 at 2:55 am

      Hi Chandra,
      Thank you so much for this information. I love to hear what worked well for you, and how you are making these recipes your own. I will be trying the chia seed idea, well done you. How long you leave the dough at room temperature will depend on the room temperature, it works in Ireland for my Mum, but for some rooms it may spoil the dough. It is great to have you with us,
      Gemma 🙂

  7. Fredrick on June 12, 2016 at 8:04 am

    Can I not use butter as my health does not permit me to eat butter! Any replacement?
    Thank you

    • Gemma Stafford on June 13, 2016 at 3:09 am

      Hi Fredrick,
      This recipe relies on butter for the perfect brioche result. You can enrich dough with other fats, and for you coconut oil may be worth a try. If the result is good for your taste, you will have a winner!

  8. BBB4Sue on June 10, 2016 at 7:16 am

    Hi Gemma,
    Your NO KNEAD dough recipe are AWESOME!!!,I know brioche can be a lot of work but you’ve just taken all that out!…So Thank you for sharing all your recipes and baking skills with us all
    Gemma. 🙂 <3

    • Gemma Stafford on June 11, 2016 at 2:20 am

      Hi there,
      Thank you so much for being in touch, I am happy you are getting on well with this dough,
      Gemma 🙂

  9. BalqisNugroho on June 8, 2016 at 2:31 pm

    Hi Gemma,

    This recipe is amazing! When I pulled the bread out of the oven it smelled amazing! Thank you so so much for the recipe.

    • Gemma Stafford on June 9, 2016 at 2:26 am

      Hi there,
      I am happy to hear that, it is a great recipe, and will adapt to other recipes too. Check out the dessert pizza here on my site,
      Gemma 🙂

  10. Vahideh on April 17, 2016 at 3:50 am

    Dear gemma
    I dont find any film of this recipe in youtube.
    Can you share the film pls?

    • Gemma Stafford on April 17, 2016 at 7:28 am

      Hi Vahideh,
      This recipe was an extension to the no knead dough recipe. I did not film this in isolation, the method is explained here on the website,
      Gemma 🙂

  11. Mimi on April 10, 2016 at 7:23 pm

    Just made this bread tonight and I got a raving review from my brother. He only ever says things are good and I received a “This is delicious” compliment. Thank you for the wonderful recipes, I will most definitely be making this a permanent recipe on rotation!!! Can’t wait to make french toast with this bread, if only we can keep the loaf long enough before eating it!!!

    • Gemma Stafford on April 11, 2016 at 1:48 am

      Hi Mimi,
      Yea! success, I am so happy to hear that. Now you need to get your brother baking too!It is good to have you with us,
      Gemma 🙂

  12. Joyce on March 12, 2016 at 7:44 pm

    Hi, just wanted to thank you for this recipe. I’ve made it twice now and both times they’ve turned out delicious. I’m usually pretty reluctant to bake bread though I want to as I have a small apartment and barely have any kitchen counter space to knead dough, but your recipe is so easy and now I can have home-baked brioche! So thank you very much Gemma!

    • Gemma Stafford on March 13, 2016 at 3:54 am

      Hi Joyce,
      Thank you for letting me know, I appreciate it. There is nothing nicer than the smell of fresh bread baking, it adds to the enjoyment,
      Gemma 🙂

  13. assmaa on February 28, 2016 at 6:00 am

    when i put it in the butter loaf tin for 2 hour do i put it in the fridge or in a warm place

    • Gemma Stafford on February 28, 2016 at 1:37 pm

      Hi Assmaa,
      This depends on the temperature in your home. In very warm places I would suggest leaving it out of the fridge until the dough doubles in size in the covered bowl. Then put it in the fridge. This will be faster in a warm place,

  14. Anna on February 15, 2016 at 3:29 pm

    Thank you for this recipe! I love-love-love it! Do it third time in the row. Just to my taste I add 7 spoons of sugar and cup of rom soaked raisins. It’s amazing! I taste like childhood! I’m from Russia and live in the USA so I’ve missed my home before this recipe!

    • Gemma Stafford on February 17, 2016 at 7:18 pm

      Delighted to hear that, Anna! Thanks so much for visiting my website 🙂

  15. Zekiye on December 29, 2015 at 3:28 am

    Hi Gemma ! (: Just wondering, I came here looking for a sweet bread to bake, like a sweet french brioche (I know this probably it, but I just want to make sure), is it sweet enough? can we add more sugar? What do you reccomend ? Thanks 🙂

    • Gemma Stafford on December 31, 2015 at 5:34 pm

      Sure, you can add more sugar if you would like a sweeter brioche. Thanks so much for visiting my website 🙂

  16. Ekha on December 23, 2015 at 6:47 pm

    Hi Gemma, why you don’t make video for this recipe? I love bread, I love bread however it is. I love the texture bite the bread 😀 hehhee…

  17. EMMA on December 19, 2015 at 7:51 pm

    Hello Gemma,
    I love gastronomy and also to watch all your youtube videos. I OFTEN check your website to getsl these lovely recipes.
    I could not do this Brioche the same as you, I dont know if I did something wrong, I would love some advise. Thanks

    • Gemma Stafford on December 21, 2015 at 8:50 pm

      Thanks so much for visiting my website, Emma. What did your brioche look and taste like?

  18. Dekel on December 9, 2015 at 8:26 am

    Hey Gemma 🙂
    first of all, i really love your work, i’ve baked your pretzels and cookies and it turned our great!
    i was wondering if there is a video for this bread recipe
    thank you ♥

    • Gemma Stafford on December 18, 2015 at 8:12 pm

      Thank you so much for visiting my website. Really glad you liked this recipe. I don’t have a video for this recipe. 🙂

  19. Em on November 26, 2015 at 10:43 am

    Hi Gemma!
    I made the dough last night and followed the recipe exactly. But my dough did not change at all when I checked it this morning. It’s almost like the yeast didn’t activate? I checked my yeast and it’s not expired. What did I do wrong ? Should I let it rise for another day in a warm place? Thank you!

    • Gemma Stafford on January 25, 2016 at 2:13 pm

      Thanks so much for your comment, Em. Even though your yeast says it’s not expired, there is still the possibility your yeast is dead. Try again using different yeast. Let me know how it turns out 🙂

  20. Jonny mejia on November 18, 2015 at 12:45 pm

    Hi Gemma :). Is me Jonny from youtube. I made your no knead brioche. It taste beyond delicious! Your no knead method is amazing. I will tag you on twitter

    • Gemma Stafford on November 18, 2015 at 6:17 pm

      Thanks so much for visiting my website, Jonny. Really glad you liked this brioche recipe 🙂

      • Chiara Totoli on December 2, 2015 at 3:38 pm

        THIS BRIOCHE WAS IMCREDIBLE!! I am 15 and I go to a highschool with culinary class, i love baking! my family could not believe I made this bread myself!!! it definitely was a success! I’m so grateful that you shared this recipe! I took a picture of it and I wish I could show you! I love your account and subscribe to you! thanks for all your work it’s very appreciated!! -chiara

        • Gemma Stafford on December 2, 2015 at 3:51 pm

          That’s great to hear, Chiara. Really glad you liked this recipe. You can share your pictures with my on my Facebook page or tag me in them on Instagram. 🙂

  21. Kc on October 10, 2015 at 11:34 pm

    Hi Gemma,
    I’m trying bread baking for the first time using your recipe. It’s in the oven now and the smell coming out of the oven is amazing! Thank you for sharing your recipe. May I know if we can make variations to it like adding shredded carrots for carrot bread or green tea powder for green tea bread? Will you be posting no knead wholemeal bread recipe soon? Thank you so much!

    • Gemma Stafford on October 28, 2015 at 7:46 pm

      Thanks so much for visiting my website. You can definitely add carrots or green tea powder if you’d like. Get creative with it. Hope this helps 🙂

  22. Jen Gibson on September 24, 2015 at 7:36 am

    Can I use active dry yeast for this or is instant dry yeast different?

    • Gemma Stafford on September 24, 2015 at 1:52 pm

      You can use either 🙂

  23. Suja on September 8, 2015 at 5:31 am

    I just made this brioche and it’s amazing!!! Thank you so much, Gemma!!

    • Gemma Stafford on September 9, 2015 at 6:46 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  24. Enni on September 7, 2015 at 8:19 am

    oh my gosh… i just baked a loaf and it’s the best brioche i’ve ever had! it was so moist, butter, and melted in the mouth. and it’s so easy! thank you, thank you, thank you for this recipe, Gemma!

    • Gemma Stafford on September 9, 2015 at 6:58 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  25. Evana on August 8, 2015 at 4:02 pm

    Thanks for the recipe, Gemma! I baked it and the brioche turned out awesome. So tender & tasty. Love your website and youtube channel! 🙂

    • Gemma Stafford on August 13, 2015 at 2:00 pm

      Thank you so much, really glad you liked this recipe 🙂

  26. Tomer on August 3, 2015 at 10:31 am

    Hey Gemma. Your recipes are so awesome and good! And I really enjoy your videos.
    I have a question about this recipe.. As of lately, I’m trying to eat healthier (in between sweets made from your recipes ^_^), so I wonder, can I substitute the plain flour with spelt flour?

    • Gemma Stafford on August 6, 2015 at 3:21 pm

      Thanks for your question, Tomer. I haven’t tried that, but I’m sure it will work fine. Good luck and let me know how it turns out 🙂

  27. chandra on July 15, 2015 at 9:01 am

    I used 3 parts of whole wheat to one of regular white flour, and used soy milk. This turned out perfectly. Thank you so much. Can we freeze the dough for pizza and at what stage. I have watched your pizza video

    • Gemma Stafford on July 18, 2015 at 9:03 pm

      Hi Chandra, Thanks so much, really glad you my recipes and baking videos. You can freeze you dough to cook in the future 🙂

  28. Melissa on June 29, 2015 at 8:09 am

    🙂 I was wondering if I could ask a few questions regarding this recipe. I was wondering if we could use whole wheat flour in this brioche dough. And I was also wondering if my yeast was appropriate. It is SAF’s Perfect Rise Yeast. The instructions on it say to add it like you do with the rest of the dry ingredients. Would it be alright to do a recipe review of sorts on my own blog? If that would be alright.
    Best Regards,

    • Gemma Stafford on June 29, 2015 at 2:31 pm

      Hi Melissa,

      If you were to use whole wheat I would only use a little, maybe 1/3 whole wheat 2/3 plain. You need plain flour in there. That yeast is perfect and yes throw it in there with the dry ingredients. Just don’t let it sit on the salt 🙂

  29. Jolanda on June 21, 2015 at 2:55 pm

    Hi there. I love making bread myself as well.
    Im from the Netherlands and bake /cook al lot. I have to…my hub and i have 5 kids all f them love bread. So 2breads a day we do need
    We love the usa kitchen, but there are 2 things/buts..
    1 the ingredients arent always the same
    2 we dont like sweet bread and oft usa bread is. Isur bread sweet too

    Lovely dutch baking greetz

    • Gemma Stafford on June 25, 2015 at 12:13 pm

      Thank you so much for watching. Stay tuned for more 🙂

  30. Molly on June 14, 2015 at 3:33 pm

    I just tried this recipe for dessert and it was fabulous! We needed to add a tablespoon more milk so it would blend better but it turned out AWESOME! Thanks for your hardwork and awesome baking Gemma!

    • Gemma Stafford on June 18, 2015 at 9:19 pm

      That is great Molly. I’m delighted it worked out for you. I made grilled cheese sandwiches with mine and they were lovely 🙂

  31. Maheesha on June 5, 2015 at 12:40 pm

    Hi! I’d like to know how much of fresh yeast is required and how can i use it..looking forward baking the brioche!

    • Gemma Stafford on June 7, 2015 at 4:50 pm

      Hi Maheesha, for fresh yeast you always use double the weight of what dried yeast is. A tsp of dried yeast I think is 7g. so you are looking a 15g or 1/2oz 🙂 hope this helps

  32. Chris on June 3, 2015 at 1:59 am

    Hi Gemma! Is it possible to make this a sweet brioche? Thanks!

    • Gemma Stafford on June 6, 2015 at 6:00 pm

      Hi Chris, there is some sweetness in it already so it is actually sweet. If you wanted to add a little sugar you could but brioche is more of a rich dough (eggs and butter) then sweet. 🙂

  33. Cynthia on June 2, 2015 at 2:41 pm

    Gemma! I baked my first loaf of this wonderful bread two days ago. I went to get my camera to post a picture and when I came back….half the loaf was gone!! (three minutes tops!). My second “batch” is in the refrigerator and I am going to try some “buns”. Since everyone will be gone when I bake it….hopefully I’ll get pictures this time. Thank you for a great, easy recipe!

    • Gemma Stafford on June 2, 2015 at 11:06 pm

      That’s great, Cynthia! I’d love to see your next batch. It goes fast in my house, too. 🙂

  34. alejandro c on June 1, 2015 at 4:40 pm

    Gemma you are the vest loooove al tour recipes im trying this one today…. Well today tomorrow XD anyway thankyou ver y much for al those recipes 🙂

    • Gemma Stafford on June 1, 2015 at 8:41 pm

      Thank you for your note, Alejandro! I’m so glad you’re enjoying my baking recipes. 🙂

  35. Judi on June 1, 2015 at 10:07 am

    Hi Gemma, I am an avid baker: however, I have never made bread. Your recipe looks wonderful and I am going to give it a try. Would it bake well in a glass loaf pan? Thanks for sharing so much of yourself with us. I look forward to your weekly YouTube videos. 🙂


    • Gemma Stafford on June 7, 2015 at 7:55 pm

      Hi Judi, Thanks so much, delighted you like my baking videos. Yes you can bake it in a glass loaf pan, no problem.
      Let me know how it goes. I bet you will love bread making 🙂

  36. Jim J on May 29, 2015 at 8:13 pm

    Hi Gemma; I have been cooking since I was a kid and I love making bread. We all know how brioche can be a pain at times. When I’m in a pinch this is my go to recipe. Thanks so much; I’m going to spread the word about you!


    • Gemma Stafford on May 30, 2015 at 3:12 pm

      Thank you so much, Jim! As you can tell, I just love bread making too. So glad yours turned out. I’d love to see photos if you have any. Thank you for watching! 🙂

  37. WickedStarfish on May 29, 2015 at 9:34 am

    Hi, Gemma!

    We make something like a Brioche in Romania (where I’m from), but we call it Cozonac and it’s a treat around the Holidays, aaand we put cocoa, sugar and walnuts in it as well. We roll out the two halves of the dough, spread the cocoa-sugar-crushed walnut mixture, roll them back up and then ‘braid’ them, just like you did with your Brioche. The result is this beautiful loaf of cocoa swirls! It’s divine with a glass of warm milk 😀

    • Gemma Stafford on May 30, 2015 at 3:22 pm

      That sounds, gorgeous! The cocoa sugar and walnuts sound perfect for this kind of bread. And definitely good with warm milk! Thank you for watching! 🙂

  38. Meenu on May 29, 2015 at 7:39 am

    Wow! This recipe looks great! It is also wonderful because I don’t have a stand mixer :):) I have heard brioche is excellent for french toast. What other breads do you recommend for french toast?

    • Gemma Stafford on May 30, 2015 at 3:24 pm

      Brioche! Is fantastic for French Toast! Challah is really lovely for French Toast as well. I hope you get to try out my recipe. 🙂

  39. Muriel on May 29, 2015 at 4:58 am

    Hi Gemma! I Just got married and so I’m learning to cook. Do I need to warm up the wet ingredients before mixing with the dry ones? Kisses from Brazil!!!

    • Gemma Stafford on May 30, 2015 at 3:05 pm

      Hi Muriel! Congratulations! No, you don’t need to warm up the wet ingredients other than melting the butter for the recipe but you’ll want your butter to be room temperature so it doesn’t cook the other ingredients. I’d love to see photos when you make it! 🙂

  40. Natalie on May 28, 2015 at 9:12 pm

    Hey Gemma. Super excited for the dough series woohoo. Hope to make it soon. Will tag you on Instagram when I do 🙂

    • Gemma Stafford on May 28, 2015 at 10:13 pm

      That’s great, Natalie! Please do. I’d love to see what you create.

  41. Virginia on May 28, 2015 at 3:36 pm

    Hey Gemma,

    I had been searching all over the Internet for a Brioche recipe that wasn’t too complicated and finally, I found one that I know I will use very soon and ever so often! Thank you for all the wonderful recipes.

    Also, your website looks lovely.

    Happy Baking!
    (All the way from India)

    • Gemma Stafford on May 28, 2015 at 9:14 pm

      Hi Virginia! Thank you for your lovely message. It’s great to hear from my Bold Bakers in India! I really hope you enjoy the recipe. It’s definitely my favorite and you can do so many things with it.

  42. Mubeen on May 28, 2015 at 2:54 pm

    My weekend fix (In Saudi Arabia the weekend starts on Thursday night!)!

    I’ll let you know how it turns out.

    Much love

    • Gemma Stafford on May 28, 2015 at 9:21 pm

      That’s great! Please let me know how it goes. I’d love to see photos when you make it. 🙂

  43. Julia M. on May 28, 2015 at 1:38 pm

    Hi Gemma! I love all of your recipes! I was wondering if you can do a chocolate cake recipe? Thanks, Julia

    • Gemma Stafford on May 28, 2015 at 10:16 pm

      Hi Julia! Great suggestion! I’ve been meaning to make a lovely chocolate cake recipe. I will definitely make one soon. Stay tuned! 🙂

      • Julia M. on May 29, 2015 at 2:24 pm

        Gemma, Thank you SO much! I have tried a lot of your recipes, and they are all so fantastic!! Thanks!!!

        • Gemma Stafford on May 30, 2015 at 3:18 pm

          Thanks so much, Julia! Did you get a chance to make the brioche. I’d love to see photos of any of your recipes if you have them.

  44. elizabeth on May 28, 2015 at 12:26 pm

    i have a question in your no michen ice cream can u use heavy wiping cream ? ty for all the nice videos u do i never miss a one

    • Gemma Stafford on May 28, 2015 at 9:38 pm

      Hi Elizabeth! Yes, Heavy Whipping Cream is recommended for my No Machine Ice Cream but you can any use any fresh cream that whips well. I hope you enjoY!

  45. Cynthia on May 28, 2015 at 10:58 am

    Are “tlbps” tablespoons? I am not familiar with that abbreviation. I love your recipes and was getting ready to make this one. I want to be sure of my measurements. Thank you.

    • Gemma Stafford on May 28, 2015 at 10:18 pm

      Hi Cynthia! It was a misspelling. It is Tblsp or tablespoons. Thanks for catching it, and I hope you enjoy the recipe! 🙂

  46. Rola Assaad on May 28, 2015 at 10:55 am

    Bread addict here so i love this recipe! i wanted to ask if i Can i make bread pudding with this brioche if i leave it to stale?? Love all your recipes

  47. Sara Mehmood on May 28, 2015 at 10:26 am

    When does the kitchen aid contest and and when will we find out who won.

    • Gemma Stafford on May 28, 2015 at 9:43 pm

      Hi! The contest ends June 8th and the winner will be notified on June 15th. Good luck and thank you for subscribing!

  48. Carol on May 28, 2015 at 10:02 am

    I would be soooo nice if you would include any adjustments for those of us—and there are a lot of us—who live above sea level.

    Thanks so much.

    • Gemma Stafford on June 7, 2015 at 7:28 pm

      Hi Carol,

      I am not really familiar with adjusting recipes for high altitude. The only thing I think is that you are to half and raising agent amount (baking soda, baking powder and yeast). I think this is the case but maybe double check 🙂

  49. Bev on May 28, 2015 at 9:02 am

    Gemma: I really feel like I’m in a prestigious cooking class every time I see one of your videos. You explain everything wonderfully and your unique personality just sends it all over the top. Your husband’s work is also excellent. I’ve always loved brioche and felt it was way too difficult to make, but you’ve taken the “mystery” out of it, and for that, I thank you. Two thumbs up 🙂

    (Can’t you tell I’m one of your biggest fans (LOL).


    • Gemma Stafford on May 28, 2015 at 9:20 am

      Hi Bev! Thank you so much for your lovely message. I really try to share my baking and dessert passions with all of you, and the best thing is when I see the amazing things you all create. I hope you get to try this Brioche recipe. I think you’ll love it. Let me know how you get on! 🙂

  50. tammy boyer on May 28, 2015 at 8:45 am

    You are soooo talented how do you do it!!!!!

    • Gemma Stafford on May 28, 2015 at 9:23 am

      Hi Tammy! I just love sharing my passions with you all. I hope you’re enjoying my baking videos! 🙂

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