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.
505K 4 75 4.2
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Last modified on: September 16th 2020

Keywords for this recipe:
For 2 kg 500 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 2 cups butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.
Brioche dough
In the bowl of a mixer, pour 2 ¾ cups egg puis 6 23 cups plain white flour (French Type 45), 2 tablespoons yeast, ¼ cup caster sugar et 2 tablespoons 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
9,173 Kcal or 38,406 Kj208 gr1,011 gr476 gr
459 %80 %95 %72 %
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 2 kg 500 g : 7.60 €

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

Sausage in brioche
Sausage in brioche

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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Flaky chocolate brioche
Flaky chocolate brioche

This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see...
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Brioche royale
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.
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Brioche galette
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This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
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Apple and Blackcurrant Brioche Pies
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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: Yeast-based flaky dough (for croissants), Sweetcrust pastry (pâte sablée), ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Chocolate almond cookies, Meatballs, Caramelized apple and walnut cake, Chestnut Fudge Cupcakes, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Flognarde, Old style brioche, Lobster Thermidor, Layered Leek and Egg Gratin , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus crunch, Tiramisu, Ice-cream Vacherin, Piedmont pyramids, Raspberry muffins, ... 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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