Brioche dough


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.
404,109 24.3/5 for 60 ratings
Grade this recipe:

Last modified on: July 13th 2018

For 1 kg 250 g, you will need:

Change those ingredients for: 625 g 1 kg 250 g 2 kg 500 g 3 kg 750 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
12 hours 57 min.1 hour 30 min.14 hours 27 min.
Keeping: Brioche dough can be frozen.
At what time?
  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Brioche dough : Photo of step #1
Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.
Brioche dough : Photo of step #2
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.
Brioche dough : Photo of step #3
Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - 1 min.
Brioche dough : Photo of step #4

Stage 5 - 15 min.
Brioche dough : Photo of step #5
Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).

Stage 6 - 1 min.
Brioche dough : Photo of step #6
Add butter.

Stage 7 - 10 min.
Brioche dough : Photo of step #7
Kneed at medium speed until butter is fully incorporated.

Stage 8 - 1 hour
Brioche dough : Photo of step #8
Cover dough with plastic film, and let stay 1 hour at ambient temperature.

Stage 9
Brioche dough : Photo of step #9
After this time dough has inflated, starting fermentation, which is good.

Stage 10 - 2 min.
Brioche dough : Photo of step #10
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
Brioche dough : Photo of step #11
Put back film on top, and put in the fridge for the night.

Stage 12 - 2 min.
Brioche dough : Photo of step #12
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.
Brioche dough : Photo of step #13
Spread the dough using your hand.

Stage 14 - 5 min.
Brioche dough : Photo of step #14
Cut stripes of dough, and cut those stripes in pieces of the chosen weight.

Stage 15
Brioche dough : Photo of step #15
For example 40 grams pieces to make a Nanterre brioche...

Stage 16
Brioche dough : Photo of step #16
... or 250 grams pieces for brioche pies.

Stage 17 - 30 min.
Brioche dough : Photo of step #17
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,521 Kcal or 18,929 Kj99 gr501 gr236 gr
226 %38 %47 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
362 Kcal or 1,516 Kj8 gr40 gr19 gr
18 %3 %4 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Some recipes that use this recipe

Galette de Fougerolles
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.
5,673 3 hours 21 min.
Agen prune cake
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.
5,056 1 hour 51 min.
3-fruit brioche loaf
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.
5,335 2 hours 51 min.
Snails in a brioche
Snails in a brioche

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
5,137 1 hour 43 min.
Brioche Tatin
Brioche Tatin

For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
46,3803.7/5 for 18 ratings 3 hours 21 min.
See all recipes that use it

Source

From Thomas Marie.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Choux pastry (pâte à choux), Hazelnut and orange cake, Fillet of beef in a rosemary crust, Fruit crumble, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Four quarters, Mayonnaise, Shortcrust pastry (pâte brisée), Lime (or lemon) curd, Santiago Cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Lemon tart, Arlesian Biscuits, Loaf for "les filles'", Purée of Jerusalem artichokes with foie gras, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Crème brulée, Citrus syrup, Four quarters, Clafoutis "Marie-Antoinette", ... All

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