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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

Last modified on: July 13^th 2018

For 1 kg 250 g, you will need:

1 225 g butter
2 325 g egg
3 500 g flour
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: 1,249 grams

Change those ingredients for: 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.

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.

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 flour, 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,521 Kcal or 18,929 Kj	99 gr	501 gr	236 gr
226 %	38 %	47 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
362 Kcal or 1,516 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 : 3.77 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

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

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

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

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

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)

	Flour: 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
	Egg: 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
	Butter: 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 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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Your 2 comments or questions on this recipe

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)

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