Brioche with the Pastis Henri Bardouin

Brioche with the Pastis Henri Bardouin


For 4 people
Preparation: 30 minutes – Cooking: 35-40 minutes – Rest: 1:30 a.m.

• 300 g of flour
• 3 small eggs
• 120 g butter + 10 g for pan
• 60 g of sugar powder
• 10 g baker’s yeast
• 5 cl of milk
• 5 cl Henri Bardouin pastis
• 1 pinch of salt


Mix the yeast in the cooled milk and wait for about 10 minutes until the mixture begins to froth. Cut the butter into small pieces and let it soften at room temperature. Break the eggs and beat with salt, sugar and pastis Henri Bardouin.

Sift the flour in a bowl and make a fountain in the centre. Pour the yeast into the hollow, then gradually add the eggs, mixing as you go to form the dough. Knead the dough for about 15 minutes, until it is elastically elastic and takes off from the sides of the container. Stir in the butter, continuing to knead to make the dough perfectly homogeneous.

Generally butter a 20 cm bread pan or cake pan. Quickly shape the dough in the same shape and place it in the pan: it must fill it half. Cover with a dishcloth and let rise for about 1 hour 30 at room temperature to double the volume and fill the pan.

Preheat the oven to 180°C (th.6). Bake for 35 to 40 minutes, watching for colouring. Unmould and let cool on a rack.

Photo credit: Adobe Stock - viperagp

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