1,533 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Brioche dough

Name: Brioche dough
Prep time: 14 h 27 min
Total time: 14 h 27 min
Yield: 1 kg 250 g
Cuisine: French
Ingredients: 225 g butter; 325 g egg; 500 g plain white flour (French Type 45); 15 g yeast; 25 g caster sugar; 9 g fine (or table) salt; 100 g fermented viennoiserie dough; 50 g caster sugar

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche.

This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

546 K 4× 4.2/5 (76 reviews)

14 hours 30 min. difficulté

Average

3.80 €

1 kg 250 g

8 Ingredients

Last modified on: September 16^th 2020

For 1 kg 250 g, you will need:

1 225 g butter
2 325 g egg ( How to... )
3 500 g plain white flour (French Type 45)
4 15 g yeast
5 25 g caster sugar
6 9 g fine (or table) salt
7 100 g fermented viennoiserie dough (optional)
8 50 g caster sugar
Total weight: 1,150 grams

Times for this recipe

Preparation: 12 hours 60 min.

Resting: 1 hour 30 min.

All in all: 14 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - ⌛ 3 min.

In the bowl of a mixer, pour 325 g egg puis 500 g plain white flour (French Type 45), 15 g yeast, 25 g caster sugar et 9 g fine (or table) salt.

Stage 3 - ⌛ 15 min.

Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - ⌛ 1 min.

Add 100 g fermented viennoiserie dough and 50 g caster sugar to the vat.

Note: This procedure (sugar and fermented dough are added later) helps the brioche to grow and puff up nicely, as the yeast is not saturated by a massive addition of sugar right from the start.

Stage 5 - ⌛ 15 min.

Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).

Stage 6 - ⌛ 1 min.

Add butter.

Stage 7 - ⌛ 10 min.

Kneed at medium speed until butter is fully incorporated.

Stage 8 - ⌛ 1 hour

Cover dough with plastic film, and let stay 1 hour at ambient temperature.

Stage 9

After this time dough has inflated, starting fermentation, which is good.

Stage 10 - ⌛ 2 min.

Remove plastic film and stretch the dough by lifting it up and letting it suddenly drop. This will remove all the fermentation gas.

Stage 11 - ⌛ 12 hours

Put back film on top, and put in the fridge for the night.

Stage 12 - ⌛ 2 min.

The day after, dough has inflate a bit, get cold, and can now be manipulated.

Pour the dough on your working surface with some flour on it.

Stage 13 - ⌛ 2 min.

Spread the dough using your hand.

Stage 14 - ⌛ 5 min.

Cut stripes of dough, and cut those stripes in pieces of the chosen weight.

Stage 15

For example 40 grams pieces to make a Nanterre brioche...

Stage 16

... or 250 grams pieces for brioche pies.

Stage 17 - ⌛ 30 min.

Roll dough pieces in balls, put on a baking sheet, cover with a plastic sheet, and put in the fridge for 30 minutes.

Then your brioche dough is ready to use in your recipe.

Remarks

It's more easy to succeed in making good brioche by using a special flour, strong in gluten, called "Farine de gruau". If you can't have this one, try to use a T45 flour.

Keeping: Brioche dough can be frozen.

Source: From Thomas Marie.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	510 RDI=50 %	240 RDI=40 %	4,590 RDI=230 %	19,200 RDI: 230 %
Per 100 g	9 RDI=3 %	40 RDI=4 %	20 RDI=3 %	400 RDI=20 %	1,670 RDI: 20 %

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 1 kg 250 g : 3.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 14

Nanterre brioche

This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.
289 K3.8 2 hours 30 min.

Mini apricot and pistachio brioches

These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
72 K4.1 20 min.

Agen prune cake

This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac.
57 K3 1 hour 55 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
61 K 2 hours 55 min.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
104 K4.8 2 hours 3 min.

This recipe uses (among others)

Other recipes you may also like

Chestnut and hazelnut biscuits

Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons).

February 28^th 202144 K3 2 hours 1 min.

Gratin of beet tops and potatoes

In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese.

May 19^th 202528 K 55 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025313 K 24.5 3 hours 8 min.

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.

May 27^th 2020336 K5 2 hours 25 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011325 K3.8 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 4 comments already posted on this recipe

Yes, exactly.
Posted by jh july 29^th 2020 at 18:51 n° 4
For this Brioche recipe, you mention that the sour dough is optional....so it means I can follow this recipe exactly and omit the sour dough and it's still good correct?
Thank you!
Monique
Posted by Monique july 29^th 2020 at 17:58 n° 3
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
Posted by Franck august 2^nd 2009 at 19:06 n° 2
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
Posted by Franck august 2^nd 2009 at 19:04 n° 1

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.