1,513 easy and fully explained recipes, with +66K photos and 78 videos

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.

537 K 4× 4.2/5 (76 reviews)

14 hours 30 min. difficulté

Average

3.80 €

625 g

8 Ingredients

Last modified on: September 16^th 2020

For this recipe: I want to make it (684×) I made it (671×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 625 g, you will need:

1 4.2 oz butter
2 5.8 oz egg ( How to... )
3 13.7 oz plain white flour (French Type 45)
4 0.3 oz yeast
5 0.5 oz caster sugar
6 0.2 oz fine (or table) salt
7 1.8 oz fermented viennoiserie dough (optional)
8 0.9 oz caster sugar

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

Times for this recipe

Preparation: 12 hours 60 min.

Resting: 1 hour 30 min.

All in all: 14 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Cut 4.2 oz butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.

In the bowl of a mixer, pour 5.8 oz egg puis 13.7 oz plain white flour (French Type 45), 0.3 oz yeast, 0.5 oz caster sugar et 0.2 oz fine (or table) salt.

Stage 3 - 15 min.

Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - 1 min.

Add 1.8 oz fermented viennoiserie dough and 0.9 oz caster sugar to the vat.

Note: This procedure (sugar and fermented dough are added later) helps the brioche to grow and puff up nicely, as the yeast is not saturated by a massive addition of sugar right from the start.

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.

Keeping: Brioche dough can be frozen.

Source: From Thomas Marie.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	260 RDI=20 %	120 RDI=20 %	2,330 RDI=120 %	9,740 RDI: 120 %
Per 100 g	8 RDI=3 %	40 RDI=4 %	20 RDI=3 %	400 RDI=20 %	1,670 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 625 g : 1.95 €

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 other recipes using this recipeSee them all 14

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
100 K4.8 2 hours 3 min.

Brioche feuilletée (flaky brioche)

For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
133 K 24.6 3 hours 50 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.
83 K3.7 3 hours 25 min.

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.
70 K2 16 hours 50 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.
284 K3.8 2 hours 30 min.

This recipe uses (among others)

Other recipes you may also like

Rice à l'italienne

A simple recipe full of Italian flavours: cooked rice, morsels of ham, tomatoes, sage and Parmesan.

December 6^th 202061 K 25 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.67 M 74.3 4 hours 40 min.

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

November 17^th 2024288 K4.5 1 hour 25 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

October 3^rd 20191.60 M 714.6 2 hours 40 min.

Four quarters

It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.

February 21^th 2011326 K3.7 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 4 comments already posted 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

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.