Savoury Brioche

Thinking about creating something yummy to spoil that special someone? Or is it just treat-yourself-Tuesday? This savoury brioche recipe is so easy and can be customised with your favourite ingredients. Keep in mind your bread will need rising and kneeding time in the breadmaker, which is not included in the prep time below.

cook time

15 mins

 prep time 

20 mins

total time

35 mins

Serves 12


  • Dough
  • 1/2 cup warm milk
  • 3 Tbsp active dry yeast
  • 3 Tbsp sugar
  • 3 large eggs
  • 3 cup flour
  • 1 tsp salt
  • 75 grams butter, melted
  • Filling
  • 1/4 cup pesto
  • 2 handfuls spinach
  • 1/2 cup grated cheese
  • any other ingredients like bacon, mushrooms, basil, feta, caramelised onions, sundried tomatoes, pine nuts, pumpkin, chorizo etc
  • oil or butter to grease muffin tray
  • 1 egg
  • splash milk


  1. Place milk, yeast, sugar, eggs, flour salt and butter into a bread maker and set to the dough/knead and rest function. This can be done the night before and set with a timer so that the dough is ready by the time you wake up the next morning. Or get it going first thing in the morning as it will take up to 3 hours in total to make the brioche.
  2. Once the bread maker has finished its dough cycle, take the dough out and place onto a floured benchtop. With a rolling pin, roll the dough into a rectangle about 50cm x 30cm.
  3. Spread the pesto onto the dough but leave one of the long edges free of any pesto or filling, about 4cm wide.
  4. Sprinkle on your spinach and cheese and any other fillings you like, we’re using bacon, caramelised onion, feta and pine nuts. You could always just have Marmite and cheese brioche if you like too (once you’ve rolled out the dough just brush on some marmite, melted butter and cheese).
  5. Once the dough is evenly covered with your fillings start rolling the dough into a log, start from the longest edge and roll towards the edge that you have left with no filling. Roll tightly all the way to the other end until you have a big log of brioche. Pinch together the edge where the end meets the roll. Slice into 12 even pieces.
  6. Grease muffins trays with butter or oil and push the brioche rounds into the holes so that the swirl in the brioche is facing up.
  7. Leave the brioche in a warm place to rise, this will take around an hour.
  8. Preheat oven to 200 degrees Celsius. Once the brioche has puffed up, mix egg and milk together in a small bowl and brush egg wash onto the tops of the brioche so that they turn nice and shiny once baked.