Cooking-ez.com

1,023 easy and fully explained recipes, with 11,222 photos and 77 videos

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.
364,843 24.3/5 for 60 ratings
Grade this recipe:

Last modified on: July 13th 2018

For 1 kg 250 g, you will need:

How long does it take?

Time required
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?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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

% 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

Change currency:

Recipes that use this recipe: 5

Mini apricot and pistachio brioches
Mini apricot and pistachio brioches
Sausage in brioche
Sausage in brioche
Brioche feuilletée (flaky brioche)
Brioche feuilletée (flaky brioche)
Eggs in brioche nests
Eggs in brioche nests
Nanterre brioche
Nanterre brioche

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: Nanou's tuna tart, Meatballs, Pitta bread, Spring veal sauté , Pink Reims biscuits, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Steak burger topped with egg, Potimarron and Parmesan tart, Sesame fried scampi, Pistachio tiramisu, Green asparagus omelette, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Panettone, Roast pork with sage, cooked in a bag., Liège waffles, Almond mug cake for Mary, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Valay-Brest, Kouign-amann, Candied grapefruit peel, Ciabatta, Strawberry Charlotte, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page