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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.

424,199 44.3/5 for 64 ratings

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Last modified on: September 16^th 2020

For 1 kg 250 g, you will need:

0 225 g butter
1 325 g egg
2 500 g plain white flour (French Type 45)
3 15 g yeast
4 25 g caster sugar
5 9 g fine (or table) salt
6 100 g fermented viennoiserie dough (optional)
7 50 g caster sugar
Total weight: 1,249 grams

Change these quantities to make: 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.

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...

Keeping:

Brioche dough can be frozen.

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.

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
4,586 Kcal or 19,201 Kj	104 gr	506 gr	238 gr
229 %	40 %	48 %	36 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
367 Kcal or 1,537 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 : 3.99 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
66,9824.8/5 for 4 ratings 2 hours 3 min.

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.
67,2133.8/5 for 17 ratings 3 hours 34 min.

Eggs in brioche nests

This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
30,8534.1/5 for 16 ratings 3 hours 37 min.

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.
232,0173.8/5 for 17 ratings 2 hours 26 min.

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.
8,409 3 hours 15 min.

See all recipes that use it

Source

From Thomas Marie.

More recipes?

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: Yeast-based flaky dough (for croissants), Sweetcrust pastry (pâte sablée), ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Surprise eggs, Walnut short bread, Prune Far, Little lemon biscuits, Caribbean upside-down cake, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Winemaker's toast, Spinach and Comté Loaf, Mushrooms on toast, French style, Smoked eggs, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Quick bramble jelly, Gâteau Breton (Brittany butter cake), Peach and verbena feuilleté, Fresh mint ice-cream, ... All

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Post your comment or question

Your 4 comments or questions on this recipe

Yes, exactly.
Posted by jh july 29^th 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 29^th 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 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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