Brioche dough
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.
This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
401,444 24.3/5 for 60 ratings
Last modified on: July 13th 2018
For 1 kg 250 g, you will need:
- 1
225 g butter - 2
325 g egg - 3
500 g flour - 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: 1,249 grams
How long does it take?
Time required for this recipe:
Keeping: Brioche dough can be frozen.
| Preparation | Resting | Start to finish |
|---|---|---|
| 12 hours 57 min. | 1 hour 30 min. | 14 hours 27 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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 flour, 15 g yeast, 25 g caster sugar et 9 g fine (or table) salt.
Stage 3 - 11 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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 1 kg 250 g : 3.77 €
Recipes that use this recipe: 5
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Source
From Thomas Marie.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Elsa's Comtoise galette, Linzer torte, Pogne de Romans, Sandwich bread, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Génoise (Genoa sponge), Fried egg in bread, Soufflée omelette with cheese, Breton galettes (pancakes), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Sorrel soup, Lime meringue tart, Grilled fillet of salmon with corn salad cream, Gratin slices with spinach, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Elsa's Comtoise galette, Apple charlotte with toasted brioche, Nougat, Galette Charentaise, ... All |
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Post your comment or question
Your 2 comments or questions on this recipe
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
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