Agege Brioche

Agege bread originated from Nigeria. The bread is called Agege Bread because it originated from a place in Lagos called Agege, Lagos. Agege bread is paired with a variety of things; from butter, to eggs, and even beans.


Serves: 6


  1. Add yeast to ½ cup of water and allow to dissolve for about 5 minutes.

  2. Sieve flour, then add in the salt and sugar.

  3. Add flour mix, milk, and yeast mixture to a mixing bowl.

  4. Using the kneading hook, mix until the dough becomes shaggy.

  5. Once the dough become shaggy, incorporate the butter and mix. When it starts coming together add 1 tbsp of water.

  6. Knead the dough properly until it springs backs when you poke it.

  7. Transfer to a clean surface and knead it a little bit more (using a little more flour when necessary).

  8. Grease a bowl lightly, then transfer the dough into the bowl. Cover it and keep in a warm place to proof for about 50 minutes or until it doubles in size.

  9. Transfer the dough back on a surface and knead it again. Once that is done, cut the dough into 10 equal sizes.

  10. One piece at a time, take each dough and roll in out, ensuring not to make it too thin.

  11. Next, gently lift one edge and roll in the dough, ensuring to seal the edges as you go. Place in a baking pan.

  12. Cover the dough again and allow it to proof for about 45 minutes. When this is done, glaze the dough with egg yolk.

  13. Using the oven function recommended, bake as instructed.

  14. Finish up by glazing the bread with butter once it is out of the oven. Enjoy.


3 cups flour

2 tsp yeast

½ cup lukewarm water + 1 tbsp spoon lukewarm water (to add later)

½ cup milk

1 tsp salt

4 tsp sugar

4 tbsp margarine

Appliance Settings:

Automatic programmes »Bread » Plaited loaf » Bake
Duration: 32 minutes

Function: Combination mode
Conventional heat
Step 1
Temperature: 40°C
Moisture: 100%

Step 2
Temperature: 50°C
Moisture: 100%

Step 3
Temperature: 200°C
Moisture: 50%
Duration: 10 minutes

Step 4
Temperature: 160-200°C
Moisture: 0%
Duration: 12 minutes
Shelf level 2