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.
Last modified on: September 16th 2020
Keywords for this recipe:For 3 kg 750 g, you will need:
- 1
675 g butter - 2
975 g egg ( How to... ) - 3
1 kg 500 g plain white flour (French Type 45) - 4
45 g yeast - 5
75 g caster sugar - 6
27 g fine (or table) salt - 7
300 g fermented viennoiserie dough (optional) - 8 150 g caster sugar
- Total weight: 3,447 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 12 hours 57 min. | 1 hour 30 min. | 14 hours 27 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Cut 675 g butter in small pieces, let stay at ambient temperature.
Stage 2 - 3 min.
In the bowl of a mixer, pour 975 g egg puis 1 kg 500 g plain white flour (French Type 45), 45 g yeast, 75 g caster sugar et 27 g fine (or table) salt.
Stage 3 - 11 min.
Kneed at low speed for 3 minutes, then 8 minutes at medium speed.
Stage 4 - 1 min.
Add 300 g fermented viennoiserie dough and 150 g caster sugar.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 13,759 Kcal or 57,606 Kj | 312 gr | 1,517 gr | 715 gr |
| 688 % | 120 % | 143 % | 108 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 399 Kcal or 1,671 Kj | 9 gr | 44 gr | 21 gr |
| 20 % | 3 % | 4 % | 3 % |
How much will it cost?
- For 3 kg 750 g : 11.40 €
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
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
47K 1 hour 43 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.
113K 24.6 3 hours 49 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...
74K4.5 16 hours 15 min.
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.
99K3.8 3 hours 34 min.
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.
28K 3 hours 15 min.
This recipe uses (among others)
 | 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 |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Walnut short bread, Baked eggs with chicken and spinach, Brownies, Liège waffles, Sesame cookies, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Mushroom duxelles, White bean gratin "à l'italienne", Fillet of salmon meunière, Dipping bread with cheese, Leek and egg frichti, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Crème brulée, Little cakes with a chocolate and hazelnut centre, Apple charlotte with toasted brioche, Panettone, ... All |
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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