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.
515K 4.2/5 based on 76 reviews
Grade this recipe:

Last modified on: September 16th 2020

Keywords for this recipe:
For 1 kg 250 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 12 hours 57 min.
Resting: 1 hour 30 min.
All in all: 14 hours 27 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.
Brioche dough
Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - 3 min.
Brioche dough
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
Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - 1 min.
Brioche dough
Add 100 g fermented viennoiserie dough and 50 g 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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 40 %510 50 %240 40 %4,590 230 %19,200 230 %
Per 100 g9 3 %40 4 %20 3 %400 20 %1,670 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 1 kg 250 g : 3.80 €

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
St Tropez tart
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.
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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 Tatin
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For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
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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.
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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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The 4 comments already posted 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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