Moroccan · Breads & Pastries
Moroccan Brioche Bread (Pain Brioché)
A legacy of the French colonial period, soft egg-and-butter brioche found its way into Casablanca bakeries and never left, sold alongside khobz as a richer, faintly sweet breakfast loaf. Locals split it warm for jam, or dunk torn pieces straight into a bowl of café au lait.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 500 g flour
- 10 g instant yeast
- 60 g sugar and 1 tsp salt
- 3 eggs
- 120 g soft butter
- About 120 ml warm milk
- 1 egg yolk beaten with a splash of milk, for glazing
Method
- 1
Mix the dough
Combine the flour, yeast, sugar and salt, then work in the eggs and warm milk to form a rough dough.
- 2
Knead in the butter
Knead 10 minutes, then add the soft butter gradually, continuing to knead until the dough is smooth, elastic and no longer sticky, about 10 more minutes.
- 3
First rise
Cover and leave in a warm place until doubled, about 1.5 hours.
- 4
Shape
Knock back the dough, divide and shape into a loaf, plait or rolls, and place in a greased tin or on a tray.
- 5
Second rise
Cover and prove again until puffy, 45–60 minutes.
- 6
Bake
Brush with the egg yolk glaze and bake at 180°C for 22–25 minutes until deep golden and it sounds hollow when tapped.
- 7
Cool and serve
Cool on a rack before slicing; serve with jam, honey or butter alongside coffee or mint tea.
Chef's tips
- Add the butter only once the dough has developed some structure — dumping it in too early makes for a slower, stickier knead.
- A long, slow first rise gives the best flavour; don't rush it by using too much yeast or too warm a spot.
- This brioche freezes well once baked and cooled; slice before freezing for easy toasting later.
Frequently asked questions
Why is brioche common in Moroccan bakeries?
It is a holdover from the French colonial period, when French-style patisserie and boulangerie techniques merged with local baking, and pain brioché remains a bakery staple today.
Can this be made without a stand mixer?
Yes, though kneading in the butter by hand takes patience and a bit more time; work it in gradually in small pieces rather than all at once.