M-J de Mesterton's Original Brioche Recipe in Pictures ©Copyright April 30th, 2011 Six eggs plus one egg-yolk, five or six cups of unbleached flour, one teaspoon of honey, one teaspoon of sugar, one half-teaspoon of salt, one half-cup of warmed buttermilk, one heaping teaspoonful of yeast, and two sticks of butter are M-J's ingredients for brioche. For a finishing egg-wash, you will need a seventh egg and a pastry-brush. Her recipe makes six brioches à tetes and eight full-sized hamburger buns. You will need a stand-mixer with a dough-hook to make M-J's brioche recipe. Mix warmed buttermilk with yeast, add one egg, one cup of flour and the teaspoon of honey. Mix well and cover with another cup of flour. Let rise uncovered for thirty or forty minutes, until the sponge is two or more times its original size and its surface resembles cracked earth. Adding brioche ingredients is a gradual procedure. Begin adding flour, eggs, sugar, salt and room-temperature butter cut into sma