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.
Last modified on: September 16th 2020
Keywords for this recipe:ViennoiserieBriocheDoughPastryButterFrenchBakeryFor 1 kg 250 g, you will need:
- 0
225 g butter - 1
325 g egg ( How to... ) - 2
500 g plain white flour (French Type 45) - 3
15 g yeast - 4
25 g caster sugar - 5
9 g fine (or table) salt - 6
100 g fermented viennoiserie dough (optional) - 7 50 g caster sugar
- Total weight: 1,249 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 - 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.
Keeping:
Brioche dough can be frozen.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,586 Kcal or 19,201 Kj | 104 gr | 506 gr | 238 gr |
| 229 % | 40 % | 48 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 367 Kcal or 1,537 Kj | 8 gr | 40 gr | 19 gr |
| 18 % | 3 % | 4 % | 3 % |
How much will it cost?
- For 1 kg 250 g : 3.99 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
15K 1 hour 51 min.
Apple and Blackcurrant Brioche Pies
These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.
30K4.5 2 hours 55 min.
Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
16K 3 hours 21 min.
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.
241K3.8 2 hours 26 min.
Morteau sausage rolled brioche
Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
12K 3 hours 15 min.
Source
From Thomas Marie.More recipes?
This recipe uses (among others) | Plain white flour (French Type 45): You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Yeast-based flaky dough (for croissants), ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Walnut short bread, Lime (or lemon) curd, Chestnut moelleux, Lemon Mayonnaise, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, Gratin Dauphinois, Four quarters, Spinach Omelette, Puff or flaky pastry (pâte feuilletée), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Mulled apple juice, Saint Honoré cake, Milk rolls, Confit of quinces in Macvin, ... All |
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Post your comment or question
Your 4 comments or questions on this recipe
Thank you!
Monique
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