Recipes

Need help ?

You may send us your messages, comments or suggestions at any time.
If you cannot find a recipe, a technique or a piece of culinary information on this site, you can search or ask in the forum.

Contact
Printable version Pastries
Non-illustrated recipe - Illustrated recipe

Brioche Dough

Brioche Dough
  • For : 1 brioche
  • Time : 6 h 30
  • Difficulty :  advanced

Ingredients for Brioche Dough :

  • 250 g flour
  • 6 g salt
  • 35 g sugar
  • 12 g fresh yeast
  • 2 eggs
  • 125 g butter
  • 70 g milk

Technical stages for Brioche Dough :

  • Dissolve the yeast in three times as much lukewarm milk. Pour it in the food processor bowl.
  • Add the sifted flour on top, the salt and sugar. Combine with half the eggs and knead at low speed for 5 minutes with the processor's hook.
  • Add the remaining eggs. Do not overknead after the eggs have been completely combined.
  • Combine quickly the butter, which must have the same consistency as the dough.
  • As soon as the butter is all in, stop kneading. Empty in a bowl. Cover with a cloth and let it peak at 25-30°C or 77-86°F for an hour.
  • Tear the dough and put in the fridge for an hour. Let it grow again for 1 h 30 approximately and tear again. Put in the fridge for 1 hour. Put into a buttered brioche pan. Let it grow again for 1 h 30 or 2 hours.
  • Glaze gently with egg yolk and bake in a warm oven at 180°C or 356°F.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Beater Mixer Alphamix® 5 litresBeater Mixer Alphamix® 5 litres 910.00 Euro
Automatic flour sieveAutomatic flour sieve 13.00 Euro
Oven thermometerOven thermometer 14.10 Euro
"EXOPAN" Brioche pan Ø 18 cm"EXOPAN" Brioche pan Ø 18 cm 7.20 Euro
Flat pastry brush 2,5 cmFlat pastry brush 2,5 cm 3.30 Euro
Brioche Pan Tinplate Ø 20 cmBrioche Pan Tinplate Ø 20 cm 7.20 Euro
Pains et viennoiseriesPains et viennoiseries 39.90 Euro