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.
429,098 44.3/5 for 65 ratings
Grade this recipe: Last modified on: September 16th 2020
For 1 kg 250 g, you will need:
- 0
225 g butter - 1
325 g egg - 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Brioche dough can be frozen.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.
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
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.
30,3934.1/5 for 20 ratings 18 min.
Eggs in brioche nests
This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
31,7334.1/5 for 16 ratings 3 hours 37 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
68,6653.8/5 for 17 ratings 3 hours 34 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.
11,904 3 hours 21 min.
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
98,3784.8/5 for 20 ratings 2 hours 37 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: Grapefruit moelleux, Quiche Lorraine, Coconut pyramids, Coconut sweetcrust pastry, Tatin apples with mascarpone cream, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon "en papillote" with small vegetables, Dublin fruit scones, Four quarters, Coconut sweetcrust pastry, Colcannon, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime cakes, Little apple turnovers with almonds and raisins, Mulled apple juice, Rice pudding with fruit and nuts, Strawberry Charlotte, ... 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