Brioche dough
This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
For 1 kg 250 g, you will need:
- 225 g butter
- 325 g egg
- 500 g flour
- 15 g yeast
- 75 g caster sugar
- 9 g fine (or table) salt
- 100 g Soured dough (optional)
Nutritional information:
Whole recipe
Calories
4472
224%
Proteins
100g
38%
Carbohydrates
493g
46%
Fats
234g
35%
Per 100 g
Calories
358
18%
Proteins
8g
3%
Carbohydrates
39g
4%
Fats
19g
3%
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Preparation : 1 hour 4 min.
Resting : 13 hours 30 min.
Start to finish : 14 hours 34 min.
Resting : 13 hours 30 min.
Start to finish : 14 hours 34 min.
Preservation : Broche dough can be frozen.
At what time?
At what time will I finish if I start at...?At what time should I start if I want to finish at...?
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How much will it cost?
For 1 kg 250 g : 3.12 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Cut 225 g butter in small pieces, let stay at ambient temperature. |  |
Scale 325 g egg, you don't need to be very very precise, adjust to 1, more or less, egg. |  |
Put in the batter bowl 500 g flour, 15 g yeast, 75 g caster sugar, 9 g fine (or table) salt, 100 g Soured dough and the eggs. |  |
Kneed at low speed for 10 to 15 minutes, dough is ready when it stop to stick to the bowl. |  |
Add butter, still at low speed, in several times... |  |
...until it is completely incorporated. |  |
Pour the dough on your working surface, make a rough ball with it, put in a bowl covered by a plastic sheet, and let stay for 1 hour in a warm place.. |  |
After this time pour the dough on the working surface, fold it on itself. |  |
Upside down this "pillow". |  |
Put back to the bowl, cover with plastic sheet and let stay for the night in the fridge. |  |
On tomorrow, pour the dough on the working surface, and press on it with your hands. |  |
Cut... |  |
...and scale pieces of dough for your final recipe: 50g pieces for a nanterre brioche for example, or bigger ones for other recipes. |  |
Spread each pieces. |  |
Fold on itself. |  |
And roll in ball. |  |
Put the balls of dough on a baking sheet, cover with a plastic sheet, and put in the fridge for 30 minutes. |  |
Spread again each balls... |  |
...and roll again in balls. Your brioche dough is ready to use... |  |
...in the recipe of your choice. | |
Remarks:
Tips for incorporating butter into the dough: instead of letting it soften at room temperature, put it in the freezer, and then grate it frozen into the bowl.Recipes which use it: 4
 |  |  |  |
| Brioche galette | Chinois | Nanterre brioche | Sausage in brioche |
Source:
From Thomas Marie.Last modified on: April 8th 2013
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Your 2 comments or questions on this recipe:
- - -
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
I made a chinois with the dough and that truly turned out beautiful!
Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
Thank you so much for this great recipe!!!
Franck
Comment #1 posted on august 2nd 2009 at 19:04 by Franck.
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
I made a chinois with the dough and that truly turned out beautiful!
Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
Thank you so much for this great recipe!!!
Franck
Comment #2 posted on august 2nd 2009 at 19:06 by Franck.
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