Basic Brioche Dough

Here’s a standard brioche dough that will make twelve 1.6-ounce brioche à têtes, one single loaf, or a batch of cinnamon (a.k.a. “sticky”) buns. Start by putting into a bowl:

2 tablespoons milk
1 tablespoon sugar
1/4 teaspoon instant yeast
3 ounces all-purpose flour
1 egg

Stir all of it together withe a fork until the mixture is the consistency of a thick batter.

This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.

Then whisk together a mixture of:

6 ounces all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons instant yeast
1/2 teaspoon salt

Like so:

…and sprinkle over the sponge in the mixer bowl.

Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.

To mix, add two cold eggs and using the dough hook, beat the mixture for 2-3 minutes on medium speed.

When it gets to looking like so…

…start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.

Notice how light and sticky the dough gets. This is a terrific consistency for something like cinnamon rolls or têtes-de-brioche. Again if you want a higher-rising brioche, keep kneading the dough for another ten minutes or so to develop more structure (gluten).

Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.

Let it rise another 1 1/2 hours until it looks about like so:

Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.

Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.

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12 Responses to Basic Brioche Dough

  1. Ben Ayres says:

    Hello Joe:
    Thanks for the great tips and recipies! Can the Brioche Dough be shaped and then frozen. I have to make several smal brioche for a wedding (at which I am also a guest, and therefor busy that day) and it would be great if I could make them, proof them, shape them and freeze. Is that doable?

  2. June says:


    How come no bread flour was used in this recipe.

    • joepastry says:

      Hi June!

      I don’t use bread flour because I’m content with the rise with this brioche, and I especially like the texture. Bread flour is sometimes used because the extra gluten helps create a rising network despite all the fat. Me, I don’t think it’s necessary. However if you want a higher rising brioche, and don’t mind the slightly tougher character of the finished bread, you can add some in!

      - Joe

      • June says:

        Hi Joe

        I made cinnamon rolls using Brioche dough, and it was a great success, why do bakeries use danish pastry to make cinnamon rolls, after making my batch with brioche dough I know the difference….thanks a million.
        My only problem is the dough warms up pretty quickly..I guess living in the Caribbean has its advantages as well as disadvantages.

        • joepastry says:

          Hey June!

          Great to hear things went so well (save for the climate variation)! I think the reason is partly the expense and partly the trouble. Brioche is quite buttery, and a “sweet yeast dough”, a non-laminated dough often used for Danishes, is frequently used for cinnamon rolls. It all depends on what the processes of the bakery are. Some bakeries laminate dough, others don’t. Some make brioche, other don’t. Base materials tend to get used for many different things, depending on what’s around.

          - J

  3. Ally says:

    Hi Joe!

    I’d like to substitute active dry yeast for the instant yeast called for in the recipe. Is there anything else I’ll need to change to make it work?

    • joepastry says:

      Hi Ally!

      Active dry is harder to work with in this context. But try warming the milk a little first, then combining it with the yeast. That should wake it up a bit and get it going. As for the second addition, just use it as you would the instant, though I think it will take longer to get going. Best of luck with it!

      - Joe

  4. Zach says:

    I don’t have a mixer, or anything like that. Any tips on kneading the butter into a sticky dough like this by hand?

    • joepastry says:

      Hi Zach! Use a big wooden spoon and a tall (versus narrow) bowl. You don’t want to touch this dough by hand since the butter will liquefy. Just be prepared for a workout! Let me know how it goes!

      - Joe

  5. Jake says:

    Hi Joe,

    Apologies if I missed it, but how much butter goes into these for the last step?

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