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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.

412,543 24.3/5 for 60 ratings

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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

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Some recipes that use this recipe

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.
23,9234.5/5 for 2 ratings 2 hours 55 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.
91,5414.8/5 for 20 ratings 2 hours 37 min.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
65,2904.8/5 for 4 ratings 2 hours 3 min.

Sausage in brioche

In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette).
371,5815/5 for 1 ratings 1 hour 49 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.
63,9113.8/5 for 17 ratings 3 hours 34 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: Strawberry and rhubarb crumble, Oat shortbread biscuits, Flaky brownie brioche, Coconut tuiles, Cheese Soufflé, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Mouna, Pogne de Romans, Sweetcrust pastry (pâte sablée), Almond cream or frangipane, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Clarified butter, Breton Pie, Smoky potato and potimarron gratin, Doughnuts, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Sweetcrust pastry (pâte sablée), Rolled chestnut and apple brioche, Crème brulée, Half-cooked chocolate cake with raspberry coulis, ... 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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