Soft, fluffy brioche filled with buttery garlic, melted cheese, and aromatic herbs. This Cheesy Garlic Brioche is rich, savory, and incredibly comforting – with notes of mint, basil, garlic, and black pepper in every bite. Perfect as a side, snack, or centerpiece.
Why You’ll Love This Recipe
Ultra Soft & Fluffy: classic brioche texture that melts in your mouth.
Cheesy & Buttery: loaded with garlic butter and melted cheese.
Aromatic & Flavorful: mint, basil, garlic, and pepper make it next level.
Beautiful to Serve: braided “Archer style” look that impresses every time.
Serving Suggestion
Serve warm with a dusting of powdered sugar, extra Nutella drizzle, or a side of fresh berries. Perfect for brunch, cozy mornings, or dessert.
Pro Tips for Perfect Brioche
Don’t Overfill: too much filling can cause the dough to tear.
Let the Dough Rest: resting makes shaping cleaner and easier.
Use Soft Butter: spreads better and blends into the dough beautifully.
Cover After Baking: this keeps the top soft and prevents drying out.
Mix Cheeses: combining cheeses gives the best flavor and melt.
Ingredients
For the Brioche Dough
• 110 ml warm milk
• 5 g dry yeast + 1 tsp sugar (to activate the yeast)
• 1 medium egg
• 60 g butter, softened
• 300 g all-purpose flour
• 25 g sugar
• Pinch of salt
For the Cheesy Garlic Filling
• 85 g butter, softened
• 130 g cheese (mozzarella, gouda, cheddar or a mix), grated or cubed
• ½–1 tsp salt (depending on how salty your cheese is)
• ½ tsp black pepper
• 1 tsp dried mint or 1 tbsp fresh, finely chopped
• 1 tsp dried basil or 1 tbsp fresh, finely chopped
• 1 tbsp garlic powder
Instructions
Activate the Yeast
In a small bowl, mix the warm milk, yeast, and 1 tsp sugar. Let it sit for about 5 minutes until slightly foamy.
Make the Dough
In a large bowl, combine flour, sugar, and salt. Add the egg, softened butter, and the milk-yeast mixture. Knead for 8–10 minutes (by hand or with a mixer) until the dough is smooth, soft, and elastic.
First Rise
Cover the dough and let it rise in a warm place for 1–1.5 hours, until doubled in size.
Divide the Dough
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes – this makes shaping much easier.
Shape & Fill (Archer Style)
For each dough ball:
Roll it into a small rectangle Spread the garlic butter and cheese filling over the lower half Cut the top half into 8 thin strips lengthwise Lightly roll the filled half Lay or twist the strips over the roll to create the braided look
Second Rise
Place the shaped brioches into small tins or on a lined baking tray. Cover lightly and let rise for 30–45 minutes until puffy.
Bake
Brush with a little milk. Bake at 175°C (top & bottom heat) for about 28 minutes, until golden brown
Finish
Immediately brush generously with melted butter. If you want the top to stay extra soft, cover with a clean kitchen towel and let rest for at least 1 hour.