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.
452K 4 68 4.2
Grade this recipe:

Last modified on: September 16th 2020

Keywords for this recipe:ViennoiserieBriocheDoughPastryButterFrenchBakery
For 625 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 113 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 163 g egg puis 250 g plain white flour (French Type 45), 8 g yeast, 13 g caster sugar et 5 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.
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,301 Kcal or 9,634 Kj52 gr254 gr120 gr
115 %20 %24 %18 %
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).
How much will it cost?
  • For 625 g : 2.02 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Brioche Tatin
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.
55K3.7 3 hours 21 min.
Pains briochés aux raisins
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.
108K4.8 2 hours 37 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.
13K 3 hours 15 min.
Nanterre brioche
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.
242K3.8 2 hours 26 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.
77K3.8 3 hours 34 min.
See all recipes that use it
Source
From Thomas Marie.
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: Tomato tatin, Fish in a seed crust, Gratin-style spinach and chicken omelette , Naan, Buckwheat almond biscuits, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Sicilian Epiphany Pie, Almond tuiles, Baked potoatoes with herb butter or cream , Galette Charentaise, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Stewed rhubarb, Strawberry, kiwi and mascarpone verrines, Naan, Eggs meurette, Peach and verbena feuilleté, ... 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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