1,169 easy and fully explained recipes, with 20,458 photos and 77 videos

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.

436,962 44.2/5 for 67 ratings

Grade this recipe:

Last modified on: September 16^th 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

Change these quantities to make: 625 g 1 kg 250 g 2 kg 500 g 3 kg 750 g

Change measures: Metric

Metric weight Metric volumes

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.

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.

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 %

% 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?

For 1 kg 250 g : 3.99 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

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.
13,266 2 hours 51 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.
10,537 3 hours 15 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.
70,8843.8/5 for 17 ratings 3 hours 34 min.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
69,0744.8/5 for 4 ratings 2 hours 3 min.

Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
17,3942/5 for 1 ratings 16 hours 47 min.

See all recipes that use it

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: Maroilles cheese quiche, Rich hazelnut buttercream, Fried eggs with tomatoes, How to cook hard-boiled eggs properly , Leek and tuna loaf, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Rice pudding with fruit and nuts, Spinach Omelette, Gnocchi alla romana, "Buttonhole" quail eggs, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple crisps, Two-coloured chocolate-orange tart, Fruit crumble, Breton sablé biscuit dough, Caramelized apple and walnut cake, ... All

Other recipes you may also like

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
70,564 15/5 for 1 ratings 2 hours 26 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
259,372 714.6/5 for 46 ratings 2 hours 38 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
84,015 25/5 for 12 ratings 23 min.

Chocolate mousse

Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
96,9023.7/5 for 3 ratings 40 min.

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
77,2983.8/5 for 17 ratings 1 hour 5 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 4 comments or questions on this recipe

Yes, exactly.
Posted by jh july 29^th 2020 at 18:51 (n° 4)
For this Brioche recipe, you mention that the sour dough is optional....so it means I can follow this recipe exactly and omit the sour dough and it's still good correct?
Thank you!
Monique
Posted by Monique july 29^th 2020 at 17:58 (n° 3)
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
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
Posted by Franck august 2^nd 2009 at 19:06 (n° 2)
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
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
Posted by Franck august 2^nd 2009 at 19:04 (n° 1)

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.

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.