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.
508K 4 76 4.2
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Last modified on: September 16th 2020

Keywords for this recipe:
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
Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.
Brioche dough
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
Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - 1 min.
Brioche dough

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

Stage 6 - 1 min.
Brioche dough
Add butter.

Stage 7 - 10 min.
Brioche dough
Kneed at medium speed until butter is fully incorporated.

Stage 8 - 1 hour
Brioche dough
Cover dough with plastic film, and let stay 1 hour at ambient temperature.

Stage 9
Brioche dough
After this time dough has inflated, starting fermentation, which is good.

Stage 10 - 2 min.
Brioche dough
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
Put back film on top, and put in the fridge for the night.

Stage 12 - 2 min.
Brioche dough
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
Spread the dough using your hand.

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

Stage 15
Brioche dough
For example 40 grams pieces to make a Nanterre brioche...

Stage 16
Brioche dough
... or 250 grams pieces for brioche pies.

Stage 17 - 30 min.
Brioche dough
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.
Source
From Thomas Marie.
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
399 Kcal or 1,671 Kj9 gr44 gr21 gr
20 %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).
Possible allergens in this recipe: Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 1 kg 250 g : 3.80 €

Change currency:

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

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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).
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For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry. The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously...
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See all recipes that use it
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: Crab Cakes, Oat shortbread biscuits, Chestnut cake, Sesame cookies, Biscuit de Savoie sponge cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Cashew-nut and Parmesan biscuits, Pretzels, Aperitif rolls, Tatin apple diplomat tart, Brioche feuilletée (flaky brioche), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Clafoutis "Marie-Antoinette", Cornmeal baps for Anne, Four quarters, Jelly-style plum jam, ... All
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Your 4 comments or questions on this recipe
  • Yes, exactly.
    Posted by jh july 29th 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 29th 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 2nd 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 2nd 2009 at 19:04 (n° 1)
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