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:For 1 kg 250 g, you will need:
- 1
225 g butter - 2
325 g egg ( How to... ) - 3
500 g plain white flour (French Type 45) - 4
15 g yeast - 5
25 g caster sugar - 6
9 g fine (or table) salt - 7
100 g fermented viennoiserie dough (optional) - 8 50 g caster sugar
- Total weight: 1,149 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.
Source
From Thomas Marie.
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 |
| 399 Kcal or 1,671 Kj | 9 gr | 44 gr | 21 gr |
| 20 % | 3 % | 4 % | 3 % |
How much will it cost?
- For 1 kg 250 g : 3.80 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
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.
258K3.8 2 hours 26 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.
42K2 16 hours 47 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
250K 24.7 5 hours 29 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.
91K3.8 3 hours 34 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.
39K4.5 2 hours 55 min.
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: Eggs "en cocotte" with spinach, Sorrel omelette, Gratin-style spinach and chicken omelette , Sesame fried scampi, Chestnut Fudge Cupcakes, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fish fillet in express cooking envelope, Gratin Parmentier, Sausage mushroom and cheese crumble, Cauliflower and chickpea purée, Passion fruit jellies, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Ciabatta, Caramelized apple "moelleux" cake, Apple paste, Chocolate sauce, ... All |
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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