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.
This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
14 hours 30 min.
Average
625 g
8 IngredientsLast modified on: September 16th 2020
For 625 g, you will need:
- 1
119 ml butter - 2
165 ml egg - 3
390 ml plain white flour (French Type 45) - 4
7.5 ml yeast - 5
15 ml caster sugar - 6
6.3 ml fine (or table) salt - 7
50 ml fermented viennoiserie dough (optional) - 8 25 ml caster sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 12 hours 60 min.
Resting: 1 hour 30 min.
All in all: 14 hours 30 min.
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 119 ml butter in small pieces, let stay at ambient temperature.
Stage 2 - 3 min.
In the bowl of a mixer, pour 165 ml egg puis 390 ml plain white flour (French Type 45), 7.5 ml yeast, 15 ml caster sugar et 6.3 ml 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 50 ml fermented viennoiserie dough and 25 ml 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.
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.
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.
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 % |
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
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Flaky chocolate brioche
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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.
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This recipe uses (among others)
Plain white flour (French Type 45)
Like these other recipes: Sweetcrust pastry (pâte sablée), Yeast-based flaky dough (for croissants), ... See them all 2
Egg
Like these other recipes: Quiche filling mixture, Lime crémeux, Brownies, Chocolate and matcha tea biscuits, French toast "cordon bleu", ... See them all 237
Butter
Like these other recipes: Kouign-amann, Hollandaise sauce, Green bean purée, Smoky sausage and mash, Welsh-style potato purée, ... See them all 476
Caster sugar
Like these other recipes: Caramel semolina pudding with raisins, Caramel semolina pudding with raisins, Pear and lime meringue pie, Baked Alaska, Little chocolate and hazelnut fondants, ... See them all 360
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The 4 comments already posted on this recipe
Thank you!
Monique
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
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