Brioche dough

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 16th 2020

For 1 kg 250 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
12 hours 57 min.1 hour 30 min.14 hours 27 min.
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Step by step recipe

Stage 1 - 5 min.
Brioche dough : Photo of step #1
Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.
Brioche dough : Photo of step #2
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.
Brioche dough : Photo of step #3
Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - 1 min.
Brioche dough : Photo of step #4

Stage 5 - 15 min.
Brioche dough : Photo of step #5
Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).

Stage 6 - 1 min.
Brioche dough : Photo of step #6
Add butter.

Stage 7 - 10 min.
Brioche dough : Photo of step #7
Kneed at medium speed until butter is fully incorporated.

Stage 8 - 1 hour
Brioche dough : Photo of step #8
Cover dough with plastic film, and let stay 1 hour at ambient temperature.

Stage 9
Brioche dough : Photo of step #9
After this time dough has inflated, starting fermentation, which is good.

Stage 10 - 2 min.
Brioche dough : Photo of step #10
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
Brioche dough : Photo of step #11
Put back film on top, and put in the fridge for the night.

Stage 12 - 2 min.
Brioche dough : Photo of step #12
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.
Brioche dough : Photo of step #13
Spread the dough using your hand.

Stage 14 - 5 min.
Brioche dough : Photo of step #14
Cut stripes of dough, and cut those stripes in pieces of the chosen weight.

Stage 15
Brioche dough : Photo of step #15
For example 40 grams pieces to make a Nanterre brioche...

Stage 16
Brioche dough : Photo of step #16
... or 250 grams pieces for brioche pies.

Stage 17 - 30 min.
Brioche dough : Photo of step #17
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.


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.


Brioche dough can be frozen.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,586 Kcal or 19,201 Kj104 gr506 gr238 gr
229 %40 %48 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
367 Kcal or 1,537 Kj8 gr40 gr19 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).

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Note : These prices are only approximate.

Some recipes that use this recipe

3-fruit brioche loaf
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
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
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
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

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


From Thomas Marie.

More recipes?

This recipe uses (among others)
Plain white flour (French Type 45)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
EggEgg: 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
ButterButter: 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 sugarCaster 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

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