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 1 kg 250 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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  • When will I finish if I start the recipe at ... ?
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Step by step recipe


Stage 1 - 5 min.
Brioche dough : Photo of step #1
Cut 225 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 325 g egg puis 500 g plain white flour (French Type 45), 15 g yeast, 25 g caster sugar et 9 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
4,586 Kcal or 19,201 Kj104 gr506 gr238 gr
229 %40 %48 %36 %
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 1 kg 250 g : 3.99 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Apple and Blackcurrant Brioche Pies
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.
31K4.5 2 hours 55 min.
Galette de Fougerolles
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.
17K 3 hours 21 min.
Brioche feuilletée (flaky brioche)
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.
94K 24.6 3 hours 49 min.
Snails in a brioche
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.
20K 1 hour 43 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.
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: 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: Sweet pastry, Scrambled eggs (Oeufs brouillés), Traditional nutty choc-chip cookies, Chocolate cake, Cornmeal baps for Anne, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Baked Mont d'Or with diced mixed vegetables, Fish petals, vegetables julienne, and beurre blanc, Cigarettes Russes (Piroulines), Cauliflower and chickpea purée, Puff or flaky pastry (pâte feuilletée), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Nachos, Four quarters, Caramelised apple custards, Stewed apricots, Tart Tatin, ... 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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