1,459 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.

519 K 4× 4.2/5 (76 reviews)

14 hours 30 min. difficulté

Average

3.80 €

2 kg 500 g

8 Ingredients

Last modified on: September 16^th 2020

For 2 kg 500 g, you will need:

1 464.4 ml butter
2 650 ml Egg
3 1 litre 560 ml plain white flour (French Type 45)
4 30 mls yeast
5 50 mls caster sugar
6 25.2 mls fine (or table) salt
7 200 mls fermented viennoiserie dough (optional)
8 100 mls 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 464.4 ml butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.

In the bowl of a mixer, pour 650 ml Egg puis 1 litre 560 ml plain white flour (French Type 45), 30 mls yeast, 50 mls caster sugar et 25.2 mls 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 200 mls fermented viennoiserie dough and 100 mls 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	210 RDI=80 %	1,010 RDI=100 %	480 RDI=70 %	9,170 RDI=460 %	38,400 RDI: 460 %
Per 100 g	9 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 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 other recipes using this recipeSee them all 14

Apple and Blackcurrant Brioche Pies

These brioche pies look like muffins with their "mushroom" tops. They are filled with quartered apples and a little blackcurrant jelly.
50 K4.5 2 hours 55 min.

Brioche galette

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

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
44 K 2 hours 55 min.

Galette de Fougerolles

This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
43 K 3 hours 25 min.

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...
81 K4.5 16 hours 15 min.

This recipe uses (among others)

Other recipes you may also like

Chestnut mousse in a whipper

In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream whipper.
October 18^th 202049 K 9 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020330 K5 1 hour 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017456 K4.2 2 hours 15 min.

Small cheese and bacon rolls

These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7^th 2018353 K5 1 hour 25 min.

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23^th 20171.19 M 23.8 6 hours 30 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.