Name: Pistachio Brioche
Yield: Makes 4 individual loaves
Ingredients: 4 eggs, plus 1 egg yolk for brushing; 375g strong white bread flour, plus extra for dusting; 1 (7g) packet of dried yeast; 1½ teaspoons salt; 40g superfine sugar, plus 30g for the pistachio paste; 200g unsalted butter, softened, plus extra for greasing; 120g pistachios; 1 teaspoon vanilla extract; 1 tablespoon brandy

Photo of an individual pistachio brioche bun on a decorative plate with a knife.

Photo by David Loftus

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

Recipe notes

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